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Orange Roughy New Mexican Style

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Orange Roughy New Mexico Style with Hatch Green Chile Sauce, onion and green pepper is quick, easy and healthy. Perfect for a light summer meal!

GC-Orange-Roughy-New-Mexico-Style1-150x150 Orange Roughy New Mexican Style
Orange Roughy New Mexican Style
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Servings
Four 4 oz. servings
Servings
Four 4 oz. servings
GC-Orange-Roughy-New-Mexico-Style1-150x150 Orange Roughy New Mexican Style
Orange Roughy New Mexican Style
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Servings
Four 4 oz. servings
Servings
Four 4 oz. servings
Ingredients
Servings: 4 oz. servings
Units:
Instructions
  1. Sauté onion and bell pepper in olive oil.
  2. Add green chile sauce. Bring to a simmer on low.
  3. Add fillets to sauce. Spoon sauce over fillets.
  4. Cover and cook over low heat 15-20 minutes.
  5. Serve over cooked rice.
Recipe Notes

Per serving: 90 calories; 7g protein; 1.5g fat; 12g carbohydrates; 100mg sodium; 10mg cholesterol.

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Quick Green Chile Vegetable Soup

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This Quick Green Chile Vegetable Soup is flavorful, fast and easy. Perfect for anyone who wants a quick and nutritious meal.  It is a great  accompaniment to a sandwich or salad.

GC-Quick-GC-Vegetable-Soup-1-150x150 Quick Green Chile Vegetable Soup
Quick Green Chile Vegetable Soup
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Servings Prep Time
Twelve 8 oz. Servings 10 minutes
Cook Time
30 minutes
Servings Prep Time
Twelve 8 oz. Servings 10 minutes
Cook Time
30 minutes
GC-Quick-GC-Vegetable-Soup-1-150x150 Quick Green Chile Vegetable Soup
Quick Green Chile Vegetable Soup
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Servings Prep Time
Twelve 8 oz. Servings 10 minutes
Cook Time
30 minutes
Servings Prep Time
Twelve 8 oz. Servings 10 minutes
Cook Time
30 minutes
Ingredients
Servings: 8 oz. Servings
Units:
Instructions
  1. Spray a 4 quart saucepan with cooking spray.
  2. Over medium high heat, sauté onion, garlic, turnip, and carrots about 6 minutes or until turnip and carrots have softened a little. Stir frequently to prevent burning.
  3. Add chicken broth and vegetable broth, cabbage, green beans, green chile, tomato sauce, oregano and salt. Bring to a boil.
  4. Reduce heat. Add zucchini and corn. Cover saucepan and simmer 30 minutes.
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Hatch Calabacita Tostadas

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Hatch Calabacita Tostadas borrow from traditional “calabacitas” — a nutritious combination of zucchini squash, corn and onion. Perfect for vegetarians or for those looking for a less caloric version of comfort food.  Instead of eating them flat, try folding or rolling them and call them tacos!

Enchiladas-GC-Calabacita-with-Salsa-Ranchera-3-150x150 Hatch Calabacita Tostadas
Hatch Calabacita Tostadas
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Servings
Twelve 4 oz. Servings
Servings
Twelve 4 oz. Servings
Enchiladas-GC-Calabacita-with-Salsa-Ranchera-3-150x150 Hatch Calabacita Tostadas
Hatch Calabacita Tostadas
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Servings
Twelve 4 oz. Servings
Servings
Twelve 4 oz. Servings
Ingredients
Calabacita Tostadas
Hatch Salsa Ranchera
Servings: 4 oz. Servings
Units:
Instructions
Calabacita Tostadas
  1. Prepare Hatch Salsa Ranchera. Set aside.
  2. In a sauté pan, heat 1 Tbsp. olive oil over medium heat.
  3. Sauté onions until lightly carmelized, about 3 minutes.
  4. Add garlic, cumin and salt. Cook about 3 minutes.
  5. Add zucchini and cook about 2 minutes.
  6. Add corn and water and cook about 3 minutes.
  7. In a separate saute pan, heat 1/4 cup peanut oil over medium heat. Lightly fry corn tortillas one at a time. Place on paper towels to absorb excess oil.
  8. Top each tortilla with calabacita fill. Top with salsa and cheese. Repeat for each serving. Roll, fold or eat flat.
Hatch Salsa Ranchera
  1. Cook onion, green chile and tomato over medium heat.
  2. Add water and simmer until most of the water is absorbed and onion is transparent.
  3. Once cooked, add in remaining ingredients.
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Green Chile Salsa

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Green Chile Salsa is a fresh homemade salsa using flame roasted green chile, stewed or fresh tomatoes, garlic, and onion. Perfect for fish or chicken.

GreenChileSalsa1-1-150x150 Green Chile Salsa
Green Chile Salsa
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Votes: 8
Rating: 2.75
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Servings
3 cups
Servings
3 cups
GreenChileSalsa1-1-150x150 Green Chile Salsa
Green Chile Salsa
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Rating: 2.75
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Servings
3 cups
Servings
3 cups
Ingredients
Servings: cups
Units:
Instructions
  1. Combine all ingredients in a food processor.
  2. Place in covered dish and refrigerate for two hours before serving.
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Turkey Tacos

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These Turkey Tacos are flavorful and nutritious. We make them with ground turkey instead of beef since it is lower in saturated fat and cholesterol. We use no salt tomato sauce and soy cheese for healthier alternatives.

turk-tacos Turkey Tacos
Turkey Tacos
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Servings
Five 6 oz. (2 tacos per serving)
Servings
Five 6 oz. (2 tacos per serving)
turk-tacos Turkey Tacos
Turkey Tacos
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Servings
Five 6 oz. (2 tacos per serving)
Servings
Five 6 oz. (2 tacos per serving)
Ingredients
Servings: 6 oz. (2 tacos per serving)
Units:
Instructions
  1. Brown turkey in skillet over medium heat. Add onion and sauté.
  2. Add tomato sauce, red chile sauce and potato. Stir well.
  3. Cook uncovered over low heat 15 to 20 minutes.
  4. Place taco shells on baking sheet. Heat in a 350° oven for 5 minutes.
  5. Fill each shell with approximately ¼ cup of filling, 1 tsp. soy cheese, ¼ cup lettuce, 1 tsp. tomato and 1 tsp. salsa.
  6. One serving equals 2 tacos.
Recipe Notes

One serving equals 2 tacos.
Per Serving: Calories: 240, Protein 13g, Fat 11g (Saturated 3g, Trans 0g), Carbohydrate 23g,
Cholesterol 40mg, Sodium 310mg, Vitamin A 10%, Vitamin C 15%, Calcium 2%, Iron 6%.

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Fiesta Beef Tacos

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These fiesta beef tacos are tacos to talk about on Taco Tuesdays! Kids love them because of the taste. Adults love them because they’re so easy to make.

FiestaTacos1x-e1572313266618-150x150 Fiesta Beef Tacos
Fiesta Tacos
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Rating: 5
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Fiesta Tacos have New Mexico red chile sauce in them to add color and flavor.
Servings
Ten 4-6 oz. servings
Servings
Ten 4-6 oz. servings
FiestaTacos1x-e1572313266618-150x150 Fiesta Beef Tacos
Fiesta Tacos
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Fiesta Tacos have New Mexico red chile sauce in them to add color and flavor.
Servings
Ten 4-6 oz. servings
Servings
Ten 4-6 oz. servings
Ingredients
Servings: 4-6 oz. servings
Units:
Instructions
  1. Brown beef in skillet over medium heat. Add onion and sauté.
  2. Add tomato sauce, red chile sauce, potato, and salt as desired.
  3. Stir well. Cook uncovered over low heat for 15 to 20 minutes.
  4. Place taco shells on baking sheet. Heat in a 350º oven for 5 minutes.
  5. Fill each shell with approximately two heaping teaspoons of filling.
  6. Sprinkle with grated cheese. Garnish with lettuce, tomato and salsa.
Recipe Notes

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