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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Chile Con Papas (Using Powder)

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Chile Con Papas (Using Powder)
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Servings
4 8 oz
Servings
4 8 oz
Chile Con Papas (Using Powder)
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Servings
4 8 oz
Servings
4 8 oz
Ingredients
Servings: 8 oz
Units:
Instructions
  1. 1. Heat oil over medium-low heat in a large saucepan.
  2. 2. Add potatoes and fry until golden.
  3. 3. Add flour and chile powder. Brown for a few seconds.
  4. 4. Blend in water, garlic and salt.
  5. 5. Cover and simmer for 15 minutes.
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Basic Red Chile Sauce with Roux (From Red Chile Powder)

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RC-Sauce-from-Powder-2-rotated-e1642529606119-150x150 Basic Red Chile Sauce with Roux (From Red Chile Powder)
Basic Red Chile Sauce with Roux (From Red Chile Powder)
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Servings
4 8 oz
Servings
4 8 oz
RC-Sauce-from-Powder-2-rotated-e1642529606119-150x150 Basic Red Chile Sauce with Roux (From Red Chile Powder)
Basic Red Chile Sauce with Roux (From Red Chile Powder)
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Servings
4 8 oz
Servings
4 8 oz
Ingredients
Servings: 8 oz
Units:
Instructions
  1. Heat vegetable oil over medium heat.
  2. Stir in flour until flour turns golden. Add red chile powder.
  3. Slowly add water and stir until there are no longer lumps.
  4. Add garlic and salt.
  5. Simmer uncovered 10 to 15 min. over low-medium 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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Basic Red Chile Sauce with Roux (From Red Chile Powder)

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Basic Red Chile Sauce with Roux (From Red Chile Powder)
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Basic Red Chile Sauce with Roux (From Red Chile Powder)
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Ingredients
Servings:
Units:
Instructions
  1. 1. Heat vegetable oil over medium heat.
  2. 2. Stir in flour until flour turns golden. Add red chile powder.
  3. 3. Slowly add water and stir until there are no longer lumps.
  4. 4. Add garlic and salt.
  5. 5. Simmer uncovered 10 to 15 min. over low-medium heat.
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Enchilada Casserole Made With Red Chile Powder

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Enchilada Casserole Made With Red Chile Powder
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Servings
4 10 oz.
Servings
4 10 oz.
Enchilada Casserole Made With Red Chile Powder
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Servings
4 10 oz.
Servings
4 10 oz.
Ingredients
Servings: 10 oz.
Units:
Instructions
  1. 1. Heat 1 Tbsp. oil over low to medium heat in a large saucepan.
  2. 2. Stir in flour. Brown to make a roux, stirring constantly.
  3. 3. Stir in chile powder.
  4. 4. Add warm water to make a sauce of the thickness you desire.
  5. 5. Add garlic, salt and oregano. Simmer for at least 30 minutes while flavors blend.
  6. 6. To assemble the enchiladas, quickly dip corn tortillas one at a time in hot oil to soften. Drain on paper towels.
  7. 7. Dip each fried tortilla in chile sauce to cover bottom of a casserole dish. Spread a large serving spoonful of chile sauce over tortillas, enough to cover all tortillas. Sprinkle with onion and cheese. Add remaining layers of fried tortillas dipped in chile sauce, onion and cheese until all ingredients are used. Add remaining sauce on top or pour over individual servings.
  8. 8. Bake at 350 for 20 minutes or until cheese on top is melted.
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Vegetarian Breakfast Burritos

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SALSA-Hatch-Green-Chile-Vegetarian-Burrito-1-150x150 Vegetarian Breakfast Burritos
Vegetarian Breakfast Burritos
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Servings
Eight
Servings
Eight
SALSA-Hatch-Green-Chile-Vegetarian-Burrito-1-150x150 Vegetarian Breakfast Burritos
Vegetarian Breakfast Burritos
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Servings
Eight
Servings
Eight
Ingredients
Servings:
Units:
Instructions
  1. In a large skillet, heat vegetable oil over medium heat.
  2. Add green chile sauce, corn, zucchini, onions, garlic, and beans.
  3. Simmer uncovered for 5-10 minutes, stirring occasionally.
  4. While vegetables are cooking, crack eggs into microwaveable dish. Add water and lightly stir.
  5. Microwave egg mixture on HIGH for 30 seconds. Stir. Microwave for an additional 30 seconds.
  6. Add eggs to vegetable mixture. Using a spatula, cut eggs into bite-sized pieces.
  7. Warm tortilla on a comal.
  8. Spoon vegetable mixture onto tortilla. Top with cheese.
  9. Roll into burrito. Serve warm.
Recipe Notes

Option: You may substitute pinto beans for black beans.

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Hatch Chile Mac & Cheese

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SALSA-HAR-Hatch-Green-Chile-Mac-N-Cheese-1-150x150 Hatch Chile Mac & Cheese
Hatch Chile Mac & Cheese
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Servings
Six
Servings
Six
SALSA-HAR-Hatch-Green-Chile-Mac-N-Cheese-1-150x150 Hatch Chile Mac & Cheese
Hatch Chile Mac & Cheese
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Servings
Six
Servings
Six
Ingredients
Servings:
Units:
Instructions
Sauce Preparation
  1. In a large saucepan, heat oil over low heat.
  2. Add flour and stir until golden brown, making a roux. Let simmer for 5 minutes, stirring frequently to prevent burning.
  3. Whisk in butter and half and half.
  4. Continue to simmer until sauce is smooth.
  5. Add cheese and salsa and fold into sauce until well mixed.
  6. Rinse salsa jar with ¼ cup water and stir contents into sauce.
Pasta Preparation
  1. Add olive oil and salt to 2 quarts water. Bring to a boil.
  2. Add pasta. Cook per package directions. Drain. Put cooked pasta in large serving platter.
Assemble Mac & Cheese
  1. Add green chile cheese sauce to pasta. Fold gently to coat. Top with green onions and crumbled bacon.
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Tomatillo Chicken Wings

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SALSA-Tomatillo-Glazed-Chicken-Wings-2-150x150 Tomatillo Chicken Wings
Tomatillo Chicken Wings
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Servings
Four
Servings
Four
SALSA-Tomatillo-Glazed-Chicken-Wings-2-150x150 Tomatillo Chicken Wings
Tomatillo Chicken Wings
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Servings
Four
Servings
Four
Ingredients
Servings:
Units:
Instructions
Chicken Preparation
  1. Season wings with salt and pepper.
  2. In a large skillet, heat oil over medium-high heat to 350°F.
  3. Gently lower wings into hot oil. Fry for 12 minutes or until golden brown, turning wings halfway through.
  4. Drain chicken wings on paper towels. Reserve in a warm oven.
Tomatillo Sauce Preparation
  1. To a large saucepan, add sugar, garlic powder and salt and cook over medium-low heat. Stir frequently to avoid burning the sugar.
  2. Add salsa.
  3. Cook uncovered for 4 minutes until thickened. Remove from heat.
  4. Stir in lime juice.
Wing Assembly
  1. Place warm chicken wings in large heat-safe bowl.
  2. Toss with tomatillo sauce until thoroughly coated. Garnish with jalapeño rounds and chopped cilantro.
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Green Salad with Tomatillo Avocado Dressing

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SALSA-Tomatillo-Avocado-Chicken-Salad-3-150x150 Green Salad with Tomatillo Avocado Dressing
Green Salad with Tomatillo Avocado Dressing
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Servings
Four
Servings
Four
SALSA-Tomatillo-Avocado-Chicken-Salad-3-150x150 Green Salad with Tomatillo Avocado Dressing
Green Salad with Tomatillo Avocado Dressing
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Servings
Four
Servings
Four
Ingredients
Servings:
Units:
Instructions
Dressing Preparation
  1. Peel and pit avocado.
  2. Using stand mixer or food processor, blend avocado until smooth.
  3. Add salsa, sour cream, garlic, lime juice and oregano. Pulse until creamy.
  4. Salt to taste.
Chicken Preparation
  1. Preheat oven to 375°F.
  2. Season chicken breasts with salt and pepper.
  3. In a large skillet, heat oil over medium-high heat.
  4. Brown chicken for 5 minutes on both sides.
  5. Place skillet into oven. Cook for 10-15 minutes or until chicken reaches an internal temperature of 165°F.
Salad Assembly
  1. Toss lettuce, cilantro, tomatoes and corn in a large bowl.
  2. Portion out salad onto plates. Top with chicken breast and avocado dressing.
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Red Chile Sauce from Package

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RC-Sauce-Traditional-2-150x150 Red Chile Sauce from Package
Red Chile Sauce from Package
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New Mexican Style Red Chile Sauce (as seen on our Red Chile Puree packaging).
Servings
24 oz.
Servings
24 oz.
RC-Sauce-Traditional-2-150x150 Red Chile Sauce from Package
Red Chile Sauce from Package
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New Mexican Style Red Chile Sauce (as seen on our Red Chile Puree packaging).
Servings
24 oz.
Servings
24 oz.
Ingredients
Servings: oz.
Units:
Instructions
  1. Heat frozen red chile and water in saucepan over medium heat 15 minutes.
  2. Heat oil in separate skillet over medium heat. Add flour. Whisk roux 10 minutes.
  3. Add salt, garlic, and roux to sauce. Bring to a boil (at least 165ºF.). Simmer 15 minutes.
  4. Crush oregano into sauce. Bring to a boil (at least 165ºF.). Simmer 5 minutes.
Recipe Notes

Makes approximately 24 oz.

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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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Hatch Chile & Beer Braised Brats

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SALSA-HAR-Hatch-Green-Chile-Beer-Brats-3-150x150 Hatch Chile & Beer Braised Brats
Hatch Chile & Beer Braised Brats
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Servings
Six
Servings
Six
SALSA-HAR-Hatch-Green-Chile-Beer-Brats-3-150x150 Hatch Chile & Beer Braised Brats
Hatch Chile & Beer Braised Brats
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Servings
Six
Servings
Six
Ingredients
Servings:
Units:
Instructions
  1. In a large skillet, heat oil over medium heat.
  2. Sear sausage for 3-5 minutes on both sides.
  3. Remove sausages from skillet and reserve on plate.
  4. Drain all but 1 Tbsp. of fat from the pan. Return skillet to heat and add 1 Tbsp. butter.
  5. Sauté garlic and onions until golden brown.
  6. Add green chile sauce and beer. Stir to combine.
  7. Add seared sausages to sauce. Cover and simmer on medium heat for 15-20 minutes until sausages are thoroughly cooked.
  8. Remove sausages from skillet. Reserve.
  9. Cook sauce, uncovered, for 10 additional minutes until reduced.
  10. In a separate skillet, lightly toast hot dog buns with remaining butter.
  11. Place sausages in buns. Top with sauce.
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Red Chile Korean Style BBQ Tacos

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SALSA-RCS-Red-Chile-Korean-BBQ-Tacos-2-150x150 Red Chile Korean Style BBQ Tacos
Red Chile Korean Style BBQ Tacos
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Servings
12 tacos
Servings
12 tacos
SALSA-RCS-Red-Chile-Korean-BBQ-Tacos-2-150x150 Red Chile Korean Style BBQ Tacos
Red Chile Korean Style BBQ Tacos
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Servings
12 tacos
Servings
12 tacos
Ingredients
Red Chile Korean Style BBQ Beef
Tacos
Servings: tacos
Units:
Instructions
Red Chile Korean Style BBQ Beef
  1. Combine first seven ingredients (except beef or vegetable oil) into baking dish.
  2. Slice raw beef thinly against grain.
  3. Add beef to marinade, mix thoroughly and cover with plastic wrap.
  4. Refrigerate for at least 2 hours or overnight.
  5. Remove from refrigerator and let stand prior to searing.
  6. In a large skillet, heat vegetable oil over medium-high.
  7. Sear marinated beef pieces one at a time two to three minutes per side until caramelized.
  8. Remove cooked beef pieces from skillet and reserve on plate. Yield: About 3 cups
Tacos
  1. Heat tortillas.
  2. Add ¼ cup cooked meat to tortilla.
  3. Garnish each taco with approximately 2 Tbsp. cabbage, 1 Tbsp. avocado and 2 tsp. onion and 1 tsp. cilantro.
  4. In a small bowl, combine sour cream and lime juice to make a crema. Drizzle 1 Tbsp. crema over each taco or an amount to your liking.
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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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Nachos

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2016_04-NachoforOne-2-150x150 Nachos
Nachos
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Servings Prep Time
Four 2.5 oz. servings 2 minutes
Cook Time Passive Time
15-30 minutes 10 minutes
Servings Prep Time
Four 2.5 oz. servings 2 minutes
Cook Time Passive Time
15-30 minutes 10 minutes
2016_04-NachoforOne-2-150x150 Nachos
Nachos
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Servings Prep Time
Four 2.5 oz. servings 2 minutes
Cook Time Passive Time
15-30 minutes 10 minutes
Servings Prep Time
Four 2.5 oz. servings 2 minutes
Cook Time Passive Time
15-30 minutes 10 minutes
Ingredients
Servings: 2.5 oz. servings
Units:
Instructions
  1. Add 1-2 inches of oil to 12 inch skillet and pre-heat to 375F.
  2. Stack tortillas and cut into eighths.
  3. Add 10-15 pieces of tortilla, one at a time, to hot oil.
  4. Fry tortillas for 1-2 minutes, lightly stirring chips until bubbling slows down. Remove chips and drain on paper towel. Fry remaining in same fashion.
  5. In small saucepan combine green chile, cheese and heat for 5-7 minutes stirring mixture until mixture is hot and pourable.
  6. Fill shallow bowl with tortilla chips, and top with chile-cheese sauce.
  7. Sprinkle with chopped tomatoes, black beans and onion.
  8. Garnish with sour cream and olives (optional).
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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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Chorizo Potato & Egg Wraps

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FTWrapChorizo1-150x150 Chorizo Potato & Egg Wraps
Chorizo Potato & Egg Wraps
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Servings Prep Time
Six wraps 5 minutes
Cook Time Passive Time
20-25 minutes 10 minutes
Servings Prep Time
Six wraps 5 minutes
Cook Time Passive Time
20-25 minutes 10 minutes
FTWrapChorizo1-150x150 Chorizo Potato & Egg Wraps
Chorizo Potato & Egg Wraps
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Servings Prep Time
Six wraps 5 minutes
Cook Time Passive Time
20-25 minutes 10 minutes
Servings Prep Time
Six wraps 5 minutes
Cook Time Passive Time
20-25 minutes 10 minutes
Ingredients
Servings: wraps
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. Set aside.
  3. In a separate skillet, cook chorizo over medium heat 5 minutes. Add eggs and scramble. Add spices. Drain on paper towels.
  4. Evenly divide potato and chorizo/egg mixtures among 6 tortillas.
  5. Add 1 oz. salsa to each tortilla. Roll into burritos.
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Blue Corn Red Chile Cheese Enchiladas

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Enchiladas-Blue-Corn-Red-Chile1-150x150 Blue Corn Red Chile Cheese Enchiladas
Blue Corn Red Chile Cheese Enchiladas
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The blue corn tortillas from the Pueblo Indian tradition in combination with red chile from the New Mexican tradition make these a special dish, unique to New Mexican cuisine.
Servings Prep Time
Six 6 oz. servings 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
Servings Prep Time
Six 6 oz. servings 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
Enchiladas-Blue-Corn-Red-Chile1-150x150 Blue Corn Red Chile Cheese Enchiladas
Blue Corn Red Chile Cheese Enchiladas
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The blue corn tortillas from the Pueblo Indian tradition in combination with red chile from the New Mexican tradition make these a special dish, unique to New Mexican cuisine.
Servings Prep Time
Six 6 oz. servings 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
Servings Prep Time
Six 6 oz. servings 15 minutes
Cook Time Passive Time
20 minutes 10 minutes