Red Chile Sauce with Onion & Garlic (From Red Chile Powder)

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Red Chile Sauce with Onion & Garlic (From Red Chile Powder)
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Servings
18 oz
Servings
18 oz
Red Chile Sauce with Onion & Garlic (From Red Chile Powder)
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Servings
18 oz
Servings
18 oz
Ingredients
Servings:
Units:
Instructions
  1. 1. Heat vegetable oil over medium heat.
  2. 2. Sauté onion and garlic.
  3. 3. Add chile powder, water, and salt
  4. 4. Simmer uncovered 25 minutes over low heat.
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Green Chile Sauce from Package

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GC-Sauce-from-GC-Package-1-150x150 Green Chile Sauce from Package
Green Chile Sauce from Package
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Traditional New Mexican Green Chile Sauce as featured on our Green Chile packaging.
Servings
2.5 cups
Servings
2.5 cups
GC-Sauce-from-GC-Package-1-150x150 Green Chile Sauce from Package
Green Chile Sauce from Package
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Traditional New Mexican Green Chile Sauce as featured on our Green Chile packaging.
Servings
2.5 cups
Servings
2.5 cups
Ingredients
Servings: cups
Units:
Instructions
  1. Heat ½ tsp. oil in saucepan. Sauté onion and garlic until transparent.
  2. Add frozen green chile and water. Cook over medium heat until chile is defrosted. Add salt. Simmer.
  3. Heat remaining oil over medium heat in skillet. Add flour. Whisk 10 minutes.
  4. Add roux to sauce. Mix thoroughly. Bring to a boil (at least 165ºF.).
  5. Lower heat, cover, and simmer for 12 minutes.
Recipe Notes

Yields: 2½ cups.

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Breakfast Burritos

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FT-Breakfast-Burritos-1-150x150 Breakfast Burritos
Breakfast Burritos
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Servings Prep Time
Six 7 oz. servings 20 minutes
Servings Prep Time
Six 7 oz. servings 20 minutes
FT-Breakfast-Burritos-1-150x150 Breakfast Burritos
Breakfast Burritos
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Servings Prep Time
Six 7 oz. servings 20 minutes
Servings Prep Time
Six 7 oz. servings 20 minutes
Ingredients
Servings: 7 oz. servings
Units:
Instructions
  1. In a large non-stick skillet, heat oil over medium heat. Sauté onion.
  2. Add potatoes. Fry until golden about 15 minutes.
  3. Add eggs. Cook until scrambled. Place aside.
  4. In a separate skillet, cook chorizo over medium heat 5 minutes. Drain on paper towels.
  5. Combine chorizo with egg mixture. Add spices. Return to low heat and stir until blended.
  6. Evenly divide mixture among 6 tortillas. Roll into burritos. Secure with toothpicks.
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Christmas Roast® Braised Beef Tacos

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SALSA-Christmas-Roast-Braised-Beef-Tacos-1-150x150 Christmas Roast® Braised Beef Tacos
Christmas Roast® Braised Beef Tacos
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Servings
12 tacos
Servings
12 tacos
SALSA-Christmas-Roast-Braised-Beef-Tacos-1-150x150 Christmas Roast® Braised Beef Tacos
Christmas Roast® Braised Beef Tacos
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Servings
12 tacos
Servings
12 tacos
Ingredients
Taco Assembly
Servings: tacos
Units:
Instructions
Beef Preparation
  1. For dry rub, combine salt, pepper, garlic powder, paprika and cumin.
  2. Coat all sides of beef with dry rub.
  3. Tightly wrap meat in plastic, place in container. Cover.
  4. Refrigerate for 2 hours or overnight.
  5. Remove dry rubbed beef from refrigerator. Let stand at room temperature before searing.
  6. In large skillet, heat 2 Tbsp. vegetable oil over medium-high.
  7. Sear each side of beef for 2-3 minutes. Reserve.
  8. To large crockpot add salsa and cola. Stir to combine.
  9. Place seared meat over sauce mixture. Cover and slow-cook on LOW setting for 6 to 8 hours. At 6 hours, check for desired tenderness of beef.
  10. Remove meat from sauce and shred or slice for tacos.
Taco Assembly
  1. To medium skillet, add 1 Tbsp. oil and heat over medium heat.
  2. Lightly sauté corn tortillas until warm and flexible.
  3. Stack tortillas on plate and reserve.
  4. Assemble each taco with sliced or shredded beef, cabbage, onion, radish and cilantro. Top with cheese crumbles. Option: Substitute 1 doz. pkg. BUENO® Skinny Mini® Tortillas instead of Corn Tortillas.
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Tomatillo Chicken Tacos

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Tacos-Tomatillo-Chicken-1-150x150 Tomatillo Chicken Tacos
Tomatillo Chicken Tacos
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Servings Prep Time
Twelve tacos 10 minutes
Cook Time Passive Time
30 minutes 10 minutes
Servings Prep Time
Twelve tacos 10 minutes
Cook Time Passive Time
30 minutes 10 minutes
Tacos-Tomatillo-Chicken-1-150x150 Tomatillo Chicken Tacos
Tomatillo Chicken Tacos
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Servings Prep Time
Twelve tacos 10 minutes
Cook Time Passive Time
30 minutes 10 minutes
Servings Prep Time
Twelve tacos 10 minutes
Cook Time Passive Time
30 minutes 10 minutes
Ingredients
Servings: tacos
Units:
Instructions
  1. Heat ½ cup olive oil over medium-high heat in a heavy skillet. Gently fold each corn tortilla, leaving a slight opening at the tip and securing it with a toothpick. Deep fry each shell for about 30 seconds each side or until crisp. Drain on paper towel.
  2. Heat 1 tsp. olive oil over medium heat in non-stick skillet.
  3. Add chicken, coarse chile, salt and garlic. Cook over medium heat for approximately 5 minutes or until chicken is cooked through, stirring occasionally. Remove from heat. Allow to cool.
  4. Shred chicken.
  5. Evenly divide chicken, tomato, onion and lettuce among taco shells.
  6. Add salsa to taste.
Recipe Notes

Option: To cut fat and calories, instead of frying tortillas, use them fresh or toast in the oven.

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Hatch Green Chile Bake

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1504.2015-April_GC-BrunchCasseroleQuiche-150x150 Hatch Green Chile Bake
Hatch Green Chile Bake
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Servings Prep Time
Six 8 oz. 15 minutes
Cook Time Passive Time
45-50 minutes 10 minutes
Servings Prep Time
Six 8 oz. 15 minutes
Cook Time Passive Time
45-50 minutes 10 minutes
1504.2015-April_GC-BrunchCasseroleQuiche-150x150 Hatch Green Chile Bake
Hatch Green Chile Bake
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Servings Prep Time
Six 8 oz. 15 minutes
Cook Time Passive Time
45-50 minutes 10 minutes
Servings Prep Time
Six 8 oz. 15 minutes
Cook Time Passive Time
45-50 minutes 10 minutes
Ingredients
Servings: 8 oz.
Units:
Instructions
  1. Preheat oven to 350°F.
  2. Brown meat and onion. Drain fat.
  3. Layer ground meat and onion mixture, green chile and cheese alternatively in 9 inch round tart dish or casserole dish.
  4. Mix together beaten eggs, milk, flour, salt and pepper.
  5. Pour egg mixture over layers.
  6. Bake at 350°F for 45 to 50 minutes or until inserted knife comes out clean.
  7. Cool 5 minutes. Cut into pie slices and serve.
Recipe Notes

*Green Chile thawing instructions: thaw in microwave on "defrost" setting for immediate use.

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Hatch Enchiladas Encantadas

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Enchiladas-GC-Hatch-Encantadas-Rev-1-150x150 Hatch Enchiladas Encantadas
Hatch Enchiladas Encantadas
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Servings Prep Time
Ten 6 oz. servings 5 minutes
Cook Time Passive Time
20-25 minutes 10 minutes
Servings Prep Time
Ten 6 oz. servings 5 minutes
Cook Time Passive Time
20-25 minutes 10 minutes
Enchiladas-GC-Hatch-Encantadas-Rev-1-150x150 Hatch Enchiladas Encantadas
Hatch Enchiladas Encantadas
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Servings Prep Time
Ten 6 oz. servings 5 minutes
Cook Time Passive Time
20-25 minutes 10 minutes
Servings Prep Time
Ten 6 oz. servings 5 minutes
Cook Time Passive Time
20-25 minutes 10 minutes
Ingredients
Servings: 6 oz. servings
Units:
Instructions
  1. Heat oil in a small skillet. Quickly fry one tortilla at a time in hot oil. Drain on paper towels.
  2. Heat green chile sauce in a saucepan over low heat.
  3. In a casserole dish, alternately layer fried tortillas dipped in heated green chile sauce, shredded chicken, green chile sauce, onion and cheese until all ingredients are used.
  4. Bake uncovered at 350º for 20 minutes or until cheese is melted.
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Vegetarian Zucchini Burritos

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GC-Burritos-Vegetarian-Zucchini1-150x150 Vegetarian Zucchini Burritos
Vegetarian Zucchini Burritos
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Servings Prep Time
Six 6 oz. burritos 5 minutes
Cook Time Passive Time
10-15 minutes 10 minutes
Servings Prep Time
Six 6 oz. burritos 5 minutes
Cook Time Passive Time
10-15 minutes 10 minutes
GC-Burritos-Vegetarian-Zucchini1-150x150 Vegetarian Zucchini Burritos
Vegetarian Zucchini Burritos
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Servings Prep Time
Six 6 oz. burritos 5 minutes
Cook Time Passive Time
10-15 minutes 10 minutes
Servings Prep Time
Six 6 oz. burritos 5 minutes
Cook Time Passive Time
10-15 minutes 10 minutes
Ingredients
Servings: 6 oz. burritos
Units:
Instructions
  1. Heat oil over medium heat in a non-stick skillet. Sauté zucchini until golden.
  2. Add onion and garlic and sauté for 3 minutes.
  3. Add green chile, corn, salt, and pepper to zucchini mixture.
  4. Cook over medium heat until temperature reaches 165˚ F.
  5. Cover and simmer 5-8 minutes, stirring occasionally.
  6. Stir in tomatoes and a pinch of oregano (optional). Continue cooking an additional minute. Remove from heat.
  7. Warm each tortilla on hot griddle. Place ½ cup of zucchini mixture in middle of each tortilla and sprinkle with 2 Tbsp. cheese.
  8. Roll into a burrito. Repeat for each burrito.
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Shrimp Pasta Fra Diavolo

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2015_11-Pasta-Dish-1-150x150 Shrimp Pasta Fra Diavolo
Shrimp Pasta Fra Diavolo
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Servings Prep Time
Serves 4 5-10 minutes
Cook Time Passive Time
35-40 minutes 10 minutes
Servings Prep Time
Serves 4 5-10 minutes
Cook Time Passive Time
35-40 minutes 10 minutes
2015_11-Pasta-Dish-1-150x150 Shrimp Pasta Fra Diavolo
Shrimp Pasta Fra Diavolo
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Servings Prep Time
Serves 4 5-10 minutes
Cook Time Passive Time
35-40 minutes 10 minutes
Servings Prep Time
Serves 4 5-10 minutes
Cook Time Passive Time
35-40 minutes 10 minutes
Ingredients
Servings: 4
Units:
Instructions
  1. In a large skillet, add oil and bacon fat and heat. Add onion, cook until translucent.
  2. Add garlic and cook for a minute more.
  3. Add tomatoes, salt, red chile and green chile, simmer covered for 30 minutes.
  4. Add seafood, cook for 5-10 minutes more until heated through.
  5. Serve sauce over cooked pasta. Sprinkle with crushed chile and parsley.
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Bean Burritos

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RCBurritosBean1-150x150 Bean Burritos
Bean Burritos
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Servings Prep Time
Six 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
Servings Prep Time
Six 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
RCBurritosBean1-150x150 Bean Burritos
Bean Burritos
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Servings Prep Time
Six 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
Servings Prep Time
Six 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
Ingredients
Servings:
Units:
Instructions
  1. Sauté onion and garlic in a skillet lightly coated with a non-stick cooking spray.
  2. Add pinto beans and oregano. Simmer mixture until any excess moisture has evaporated. Mash mixture
  3. Stir ½ cup of the cheese into beans, allowing cheese to melt.
  4. Spoon 2/3 cup bean mixture onto each tortilla. Roll up, placing each burrito seam side down.
  5. Pour 1/3 cup of red chile sauce over each burrito and sprinkle ¼ cup cheese on top of each burrito.
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Corn Quesadilla

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QuesadillasBaked1-150x150 Corn Quesadilla
Corn Quesadilla
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Servings Prep Time
One 3.5 oz. 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
Servings Prep Time
One 3.5 oz. 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
QuesadillasBaked1-150x150 Corn Quesadilla
Corn Quesadilla
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Servings Prep Time
One 3.5 oz. 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
Servings Prep Time
One 3.5 oz. 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
Ingredients
Servings: 3.5 oz.
Units:
Instructions
  1. Top corn tortilla with cheese.
  2. Sprinkle onion over cheese.
  3. Place on a cookie sheet and bake from 2-3 minutes or until corn tortilla is golden brown and crisp.
  4. Top with salsa.
Recipe Notes

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Red Chile Grilled Salmon

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RC-Chimayo-Grilled-Salmon-1-150x150 Red Chile Grilled Salmon
Red Chile Grilled Salmon
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Servings Prep Time
7 3 oz. Servings 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
Servings Prep Time
7 3 oz. Servings 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
RC-Chimayo-Grilled-Salmon-1-150x150 Red Chile Grilled Salmon
Red Chile Grilled Salmon
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Servings Prep Time
7 3 oz. Servings 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
Servings Prep Time
7 3 oz. Servings 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
Ingredients
Servings: 3 oz. Servings
Units:
Instructions
  1. Combine all ingredients except salmon to make a marinade.
  2. Smear salmon fillets with marinade on all sides. Refrigerate 1-2 hours or longer, if desired.
  3. Heat grill to medium heat.
  4. Wipe excess marinade from salmon and place salmon fillets skin side down on grill.
  5. Grill with lid down 10-11 minutes or until fish is cooked through and skin looks crispy. Salmon will flake when done.
  6. If your grill does not have a lid, follow instructions to step 4, then do the following: Heat grill over medium to high heat; place fillets flesh side down and cook 3 minutes; turn fillets and cook 3 minutes; turn heat to medium; cook 5 minutes; turn fillets to flesh side down and cook about 9 minutes. The fillets should flake easily when done. Use spatula to remove.
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Green Chile Sauce

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GCSauce1-150x150 Green Chile Sauce
Green Chile Sauce
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Servings Prep Time
1 3/4 cups 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
Servings Prep Time
1 3/4 cups 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
GCSauce1-150x150 Green Chile Sauce
Green Chile Sauce
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Servings Prep Time
1 3/4 cups 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
Servings Prep Time
1 3/4 cups 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
Ingredients
Servings: cups
Units:
Instructions
  1. Sauté onion and garlic in a skillet lightly coated with a non-stick cooking spray.
  2. Add tomato and cook over medium heat for 7 minutes.
  3. Add thawed green chile. Cook over medium heat (to at least 165ºF) for 15 minutes.
  4. Serve over fish, chicken and pork tenderloin dishes.
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Special Reserve Red Chile Sauce

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00078004190652_A1C0-150x150 Special Reserve Red Chile Sauce
Special Reserve Red Chile Sauce
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Servings Prep Time
2 ¼ cups 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
Servings Prep Time
2 ¼ cups 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
00078004190652_A1C0-150x150 Special Reserve Red Chile Sauce
Special Reserve Red Chile Sauce
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Servings Prep Time
2 ¼ cups 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
Servings Prep Time
2 ¼ cups 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
Ingredients
Servings: cups
Units:
Instructions
  1. Sauté onion and garlic.
  2. Add chile powder, water, and salt.
  3. Simmer over low heat for 25 minutes.
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Hatch Green Chile Cheese Burgers

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07_Green-Chile-Cheese-Burger_9144-150x150 Hatch Green Chile Cheese Burgers
Hatch Green Chile Cheese Burgers
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Servings Prep Time
14 2 oz. patties 5-10 minutes
Cook Time Passive Time
15-20 minutes 10 minutes
Servings Prep Time
14 2 oz. patties 5-10 minutes
Cook Time Passive Time
15-20 minutes 10 minutes
07_Green-Chile-Cheese-Burger_9144-150x150 Hatch Green Chile Cheese Burgers
Hatch Green Chile Cheese Burgers
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Servings Prep Time
14 2 oz. patties 5-10 minutes
Cook Time Passive Time
15-20 minutes 10 minutes
Servings Prep Time
14 2 oz. patties 5-10 minutes
Cook Time Passive Time
15-20 minutes 10 minutes
Ingredients
Servings: 2 oz. patties
Units:
Instructions
  1. Coat large griddle evenly with 2 Tbsp. oil. Heat to medium high.
  2. Salt hamburger patties to taste.
  3. Cook hamburger patties for 7 to 8 minutes per side or to desired temperature.
  4. Coat additional griddle with 2 Tbsp. oil. Sauté onions over medium high heat until golden brown.
  5. Add green chile directly onto a separate part of the griddle and cook for 2 to 3 minutes or until it reaches 165'.
  6. Place tops and bottoms of buns on griddle and toast for 1 to 2 minutes.
  7. Top each toasted bottom bun with hamburger patty, cheese slice, sautéed onions and cooked green chile.
  8. Top with lettuce, tomato and toasted top bun.
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Hatch Chile Chicken Fajitas

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1506.2015-June_GrilledChickenFajitas-150x150 Hatch Chile Chicken Fajitas
Hatch Chile Chicken Fajitas
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Servings Prep Time
Ten 6 oz. 5-10 minutes
Cook Time Passive Time
8-10 minutes 35 minutes
Servings Prep Time
Ten 6 oz. 5-10 minutes
Cook Time Passive Time
8-10 minutes 35 minutes
1506.2015-June_GrilledChickenFajitas-150x150 Hatch Chile Chicken Fajitas
Hatch Chile Chicken Fajitas
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Servings Prep Time
Ten 6 oz. 5-10 minutes
Cook Time Passive Time
8-10 minutes 35 minutes
Servings Prep Time
Ten 6 oz. 5-10 minutes
Cook Time Passive Time
8-10 minutes 35 minutes
Ingredients
Servings: 6 oz.
Units:
Instructions
  1. Mix soy and teriyaki sauces in bowl. Cut chicken into thin ¼” x 1” strips and marinate in sauce mixture for 30 minutes in refrigerator. Remove chicken from marinade. Let stand for 5 minutes.
  2. Heat oil over high heat in a large non-stick skillet. Add chicken strips to skillet and quickly sauté chicken until golden brown.
  3. Add onion and bell peppers to skillet and sauté on medium heat for 3 to 5 minutes until tender.
  4. Divide fajita mixture evenly among tortillas. Add green chile sauce as desired. Fold and enjoy!
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Hatch Calabacita Burritos

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1409.2014-September_Callabacitas-Burrito-150x150 Hatch Calabacita Burritos
Hatch Calabacita Burritos
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Servings Prep Time
Six 6 oz. 5-10 minutes
Cook Time Passive Time
8-10 minutes 35 minutes
Servings Prep Time
Six 6 oz. 5-10 minutes
Cook Time Passive Time
8-10 minutes 35 minutes
1409.2014-September_Callabacitas-Burrito-150x150 Hatch Calabacita Burritos
Hatch Calabacita Burritos
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Servings Prep Time
Six 6 oz. 5-10 minutes
Cook Time Passive Time
8-10 minutes 35 minutes
Servings Prep Time
Six 6 oz. 5-10 minutes
Cook Time Passive Time
8-10 minutes 35 minutes
Ingredients
Servings: 6 oz.
Units:
Instructions
  1. Heat oil over medium heat in a non-stick skillet. Sauté zucchini until golden.
  2. Add onion and garlic and sauté for 3 minutes.
  3. Add green chile, corn, salt and pepper to zucchini mixture.
  4. Cover and simmer on medium heat for 5-8 minutes, stirring occasionally.
  5. Stir in tomatoes and a pinch of oregano (optional).
  6. Warm each tortilla on hot griddle. Place ½ cup of squash mixture in middle of each tortilla and top with 2 tablespoons cheese.
  7. Fold each burrito, tucking ends in.
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