Hatch Green Chile Pinwheels

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GC-Pinwheels1-150x150 Hatch Green Chile Pinwheels
Hatch Green Chile Pinwheels
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Servings Prep Time
Nine dozen pinwheels 10 minutes
Cook Time Passive Time
30 minutes 10 minutes
Servings Prep Time
Nine dozen pinwheels 10 minutes
Cook Time Passive Time
30 minutes 10 minutes
GC-Pinwheels1-150x150 Hatch Green Chile Pinwheels
Hatch Green Chile Pinwheels
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Servings Prep Time
Nine dozen pinwheels 10 minutes
Cook Time Passive Time
30 minutes 10 minutes
Servings Prep Time
Nine dozen pinwheels 10 minutes
Cook Time Passive Time
30 minutes 10 minutes
Ingredients
Servings: dozen pinwheels
Units:
Instructions
  1. Soften cream cheese.
  2. Cook chile to at least 165ºF. Thoroughly drain chile. When cool, combine with cheese.
  3. Blend in remaining ingredients.
  4. Spread mixture on each tortilla to ⅛ inch in thickness. Roll each tortilla and secure with toothpicks. Chill. Cut into ½ inch widths.
  5. For variety, add chopped olive, pimento, roasted piñon nuts, grated radish, etc.
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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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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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Hatch Green Chile & Spinach Quesadillas

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HatchGreenChileSpinachQuesadillas1-150x150 Hatch Green Chile & Spinach Quesadillas
Hatch Green Chile & Spinach Quesadillas
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Servings Prep Time
One 4 oz. serving 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
Servings Prep Time
One 4 oz. serving 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
HatchGreenChileSpinachQuesadillas1-150x150 Hatch Green Chile & Spinach Quesadillas
Hatch Green Chile & Spinach Quesadillas
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Servings Prep Time
One 4 oz. serving 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
Servings Prep Time
One 4 oz. serving 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
Ingredients
Servings: 4 oz. serving
Units:
Instructions
  1. Place spinach on a tortilla.
  2. Top with cheese, green chile and tomatoes.
  3. Place the other tortilla on top. Bake at 350° for 10 minutes or until cheese melts and tortilla is golden. Or make in a cast iron skillet on top of stove, turning once, so each side of the tortillas is nicely toasted.
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Burritos Buenos

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BeanBurritos1-150x150 Burritos Buenos
Burritos Buenos
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Servings Prep Time
Six 6 oz. servings 5-10 minutes
Cook Time Passive Time
15-20 minutes 10 minutes
Servings Prep Time
Six 6 oz. servings 5-10 minutes
Cook Time Passive Time
15-20 minutes 10 minutes
BeanBurritos1-150x150 Burritos Buenos
Burritos Buenos
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Servings Prep Time
Six 6 oz. servings 5-10 minutes
Cook Time Passive Time
15-20 minutes 10 minutes
Servings Prep Time
Six 6 oz. servings 5-10 minutes
Cook Time Passive Time
15-20 minutes 10 minutes
Ingredients
Servings: 6 oz. servings
Units:
Instructions
  1. Brown beef in skillet over medium heat. Add onion and sauté.
  2. Blend in water, oregano, garlic and salt. Cook uncovered over low heat 12 minutes or until excess moisture evaporates.
  3. In a saucepan, heat vegetable oil over low heat. Add frozen green chile. Cook until no longer frozen (minimum 165ºF). Add beans. Cook 15 minutes or until excess moisture evaporates. Mash beans. Stir in half of cheese, cooking until melted. Add to meat mixture.
  4. Spoon about 2 Tbsp. mixture onto tortillas. Top mixture with remaining cheese.
  5. Roll tortillas once toward middle, fold over edges and roll again over folded edges.
  6. Place each burrito seam-side down on a cookie sheet. Bake at 325ºF for 10 minutes.
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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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New Mexican Egg Salad Wrap

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FTWrapMySaladToGo1-150x150 New Mexican Egg Salad Wrap
New Mexican Egg Salad Wrap
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Servings Prep Time
6 5 minutes
Cook Time Passive Time
1-2 minutes 35 minutes
Servings Prep Time
6 5 minutes
Cook Time Passive Time
1-2 minutes 35 minutes
FTWrapMySaladToGo1-150x150 New Mexican Egg Salad Wrap
New Mexican Egg Salad Wrap
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Servings Prep Time
6 5 minutes
Cook Time Passive Time
1-2 minutes 35 minutes
Servings Prep Time
6 5 minutes
Cook Time Passive Time
1-2 minutes 35 minutes
Ingredients
Servings:
Units:
Instructions
  1. Combine first eight ingredients in a bowl and mix well.
  2. Warm tortillas and fill each down the center with 5-6 spring mix lettuce leaves, 1/3 cup egg salad filling, and one dollop of green chile sauce.
  3. Roll into the shape of a cone. Enjoy!
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New Mexican Avocado Toast

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NewMexicanAvocadoToast1-150x150 New Mexican Avocado Toast
New Mexican Avocado Toast
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Servings Prep Time
8-10 2-5 minutes
Cook Time Passive Time
5 minutes 35 minutes
Servings Prep Time
8-10 2-5 minutes
Cook Time Passive Time
5 minutes 35 minutes
NewMexicanAvocadoToast1-150x150 New Mexican Avocado Toast
New Mexican Avocado Toast
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Servings Prep Time
8-10 2-5 minutes
Cook Time Passive Time
5 minutes 35 minutes
Servings Prep Time
8-10 2-5 minutes
Cook Time Passive Time
5 minutes 35 minutes
Ingredients
Servings:
Units:
Instructions
  1. Heat tortillas on griddle until lightly toasted and firm.
  2. Remove skin from avocado and mash flesh with fork.
  3. Spread 2 Tbsp. avocado over surface of tortilla followed by 1 Tbsp. sour cream.
  4. Sprinkle tostada with 1/4 cup diced tomatoes.
  5. Fry eggs individually, add salt and pepper to taste and place on layered tostada.
  6. Add Salsa to taste.
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