Green Chile Archives - Bueno Foods

Hatch Zia Omelette

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This Hatch Zia Omelette, chock full of yummy peppers, mushrooms and Hatch Green Chile Sauce, is perfect for a Sunday morning brunch.

HatchZiaOmelette1-150x150 Hatch Zia Omelette
Hatch Zia Omelette
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Servings
Four 6 oz. servings
Servings
Four 6 oz. servings
HatchZiaOmelette1-150x150 Hatch Zia Omelette
Hatch Zia Omelette
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Servings
Four 6 oz. servings
Servings
Four 6 oz. servings
Ingredients
Servings: 6 oz. servings
Units:
Instructions
  1. Heat 1 tsp. olive oil over low heat. Sauté ¼ of the scallions, peppers and mushrooms.
  2. In a bowl, beat 3 eggs for each omelette with a whisk. Add ¼ of the salt.
  3. Increase heat to medium. Add beaten eggs to sautéed mixture. Quickly tilt skillet in all directions so that batter will fill bottom.
  4. Cook over medium heat approximately 2 minutes or until firm. Carefully fold omelette in half. Cook each side 1 more minute or until it is golden. Top with green chile sauce. Repeat for other omelettes.
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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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Hatch Green Chile Pinwheels

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These Hatch Green Chile Pinwheels will delight your guests. Made with Hatch Green Chile and cream cheese, they are a Southwestern party favorite.

GC-Pinwheels1-150x150 Hatch Green Chile Pinwheels
Hatch Green Chile Pinwheels
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Servings
Nine dozen pinwheels
Servings
Nine dozen pinwheels
GC-Pinwheels1-150x150 Hatch Green Chile Pinwheels
Hatch Green Chile Pinwheels
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Servings
Nine dozen pinwheels
Servings
Nine dozen pinwheels
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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Hatch Enchiladas Encantadas

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These Hatch Enchiladas Encantadas are a delicious combination of Hatch Green Chile, chicken and jack cheese. They are perfect for a quick weeknight dinner or a Friday potluck.

Enchiladas-GC-Hatch-Encantadas-Rev-1-150x150 Hatch Enchiladas Encantadas
Hatch Enchiladas Encantadas
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Servings
Ten 6 oz. servings
Servings
Ten 6 oz. servings
Enchiladas-GC-Hatch-Encantadas-Rev-1-150x150 Hatch Enchiladas Encantadas
Hatch Enchiladas Encantadas
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Servings
Ten 6 oz. servings
Servings
Ten 6 oz. servings
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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Hatch Veggie Tostadas

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These Hatch Veggie Tostadas are a favorite with vegetarian friends. They are tasty, nutritious and hearty. They make great snacks for kids too.

HatchVeggieTostadas1-150x150 Hatch Veggie Tostadas
Hatch Veggie Tostadas
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Rating: 5
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Servings
Eight 8 oz. servings
Servings
Eight 8 oz. servings
HatchVeggieTostadas1-150x150 Hatch Veggie Tostadas
Hatch Veggie Tostadas
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Servings
Eight 8 oz. servings
Servings
Eight 8 oz. servings
Ingredients
Servings: 8 oz. servings
Units:
Instructions
  1. Preheat oven to 350º. Place corn tortillas flat on a cookie sheet. Bake at 350º for 10 minutes or until crispy. (Note: As an alternative, deep fry each corn tortilla until crispy. Drain on paper towel.)
  2. Heat vegetable oil in large non-stick skillet.
  3. Add and cook beans and 1 ½ cups green chile sauce over medium-high heat for approximately 20 minutes or until excess moisture evaporates.
  4. Stir in salt and garlic. Continue cooking for 5 minutes, mashing beans.
  5. Spoon bean mixture onto each tostada shell.
  6. Top with remaining heated green chile sauce, tomato and cheese.
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Hatch Green Chile & Spinach Quesadillas

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Hatch Green Chile Spinach Quesadillas are quick, tasty and vegetarian! Spinach, tomatoes, green chile and cheese on a toasted tortilla. Yum!

HatchGreenChileSpinachQuesadillas1-150x150 Hatch Green Chile & Spinach Quesadillas
Hatch Green Chile & Spinach Quesadillas
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Servings
One 4 oz. serving
Servings
One 4 oz. serving
HatchGreenChileSpinachQuesadillas1-150x150 Hatch Green Chile & Spinach Quesadillas
Hatch Green Chile & Spinach Quesadillas
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Servings
One 4 oz. serving
Servings
One 4 oz. serving
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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Sancho Panza Spuds

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Sancho Panza Spuds are a delicious and low cal alternative to the twice baked potato. Made with yogurt instead of sour cream, green chile and radishes.

Sancho-Panza-Spuds-150x150 Sancho Panza Spuds
Sancho Panza Spuds
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Servings
Six 6 oz. servings
Servings
Six 6 oz. servings
Sancho-Panza-Spuds-150x150 Sancho Panza Spuds
Sancho Panza Spuds
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Servings
Six 6 oz. servings
Servings
Six 6 oz. servings
Ingredients
Servings: 6 oz. servings
Units:
Instructions
  1. Preheat oven to 375º. Wash potatoes and puncture each with a fork. Place on a cookie sheet in center of oven and bake for 1 hour 30 minutes or until soft.
  2. Place frozen green chile in saucepan on low heat. Cook about 15-20 minutes covered (to at least 165ºF).
  3. While still warm, cut potatoes in half lengthwise. Scoop out insides into a large bowl, leaving skins intact.
  4. Mash potatoes. Stir in yogurt and green chile. Mash until smooth. Mix in salt, pepper, garlic, parsley and radishes.
  5. Fill potato skins with mixture. Place on cookie sheet and bake at 350º for 25 minutes.
  6. Remove potatoes from oven. Sprinkle cheese (if desired) evenly over potatoes. Garnish with pepper strips. Return to oven for 5 minutes.
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Corn Quesadilla

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This simple Corn Quesadilla is perfect for a light lunch or an afternoon snack. Get the crisp crunch without the fat of a corn chip.

QuesadillasBaked1-150x150 Corn Quesadilla
Corn Quesadilla
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Rating: 5
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Servings
One 3.5 oz.
Servings
One 3.5 oz.
QuesadillasBaked1-150x150 Corn Quesadilla
Corn Quesadilla
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Servings
One 3.5 oz.
Servings
One 3.5 oz.
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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Traditional Hatch Green Chile Sauce

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This Traditional Green Chile Sauce contains pork and New Mexico grown green chile. It is the taste of home for generations of New Mexicans.

GC-Sauce-Traditional-Hatch-Rev-1-150x150 Traditional Hatch Green Chile Sauce
Traditional Hatch Green Chile Sauce
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Votes: 15
Rating: 3.73
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Servings
1.5 quarts
Servings
1.5 quarts
GC-Sauce-Traditional-Hatch-Rev-1-150x150 Traditional Hatch Green Chile Sauce
Traditional Hatch Green Chile Sauce
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Servings
1.5 quarts
Servings
1.5 quarts
Ingredients
Servings: quarts
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Instructions
  1. Heat water and frozen green chile in sauce pan over low heat. Cook for about 15 minutes.
  2. Heat oil in a separate saucepan over low heat.
  3. Add flour and stir until golden brown, making a roux.
  4. Add onion and minced garlic. Cook until transparent.
  5. Add pork and seasonings. Brown pork over medium heat.
  6. Add green chile and water. Bring to a boil.
  7. Cover and simmer over low heat 15 to 20 minutes.
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Green Chile Sauce

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This is a simple, very low calorie sauce (only 45 calories per ½ cup with less than 1 gram of fat). Serve over fish, chicken and pork tenderloin dishes.

GCSauce1-150x150 Green Chile Sauce
Green Chile Sauce
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Votes: 3
Rating: 4.33
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Servings
1 3/4 cups
Servings
1 3/4 cups
GCSauce1-150x150 Green Chile Sauce
Green Chile Sauce
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Servings
1 3/4 cups
Servings
1 3/4 cups
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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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
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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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Roasted Red Pepper Guacamole

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Roasted Red Pepper Guacamole gets its robust flavor from roasted garlic and red pepper with green chile and a splash of lime adding brightness. While it is a very heart healthy food, it is also low in cholesterol, high in vitamins and contains mostly monounsaturated oils which are the “heart healthy” fats.

quac-150x142 Roasted Red Pepper Guacamole
Roasted Red Pepper Guacamole
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Servings
Seven 2 Tbsp. servings
Servings
Seven 2 Tbsp. servings
quac-150x142 Roasted Red Pepper Guacamole
Roasted Red Pepper Guacamole
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Servings
Seven 2 Tbsp. servings
Servings
Seven 2 Tbsp. servings
Ingredients
Servings: 2 Tbsp. servings
Units:
Instructions
  1. Heat small non-stick skillet to medium high.
  2. In skillet, toast unpeeled garlic cloves about 15 minutes, turning as garlic chars slightly. Allow to cool.
  3. Remove dry skins from garlic. Mince roasted garlic.
  4. Combine mashed avocado, garlic, tomato, green chile, salt, scallions and lime juice.
  5. Roast red bell peppers, mince, arrange on top and serve.
Recipe Notes

Option: you may use jarred roasted red peppers packed in olive oil as a shortcut.

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Hatch Chile con Queso

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Who doesn’t love cheese and chile? This Hatch Chile Con Queso combines the best of both. Serve with tortilla chips for a parties and office potlucks!

GC-Con-Queso-on-Chips-1-150x150 Hatch Chile con Queso
Hatch Chile con Queso
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Servings
Six 4 oz.
Servings
Six 4 oz.
GC-Con-Queso-on-Chips-1-150x150 Hatch Chile con Queso
Hatch Chile con Queso
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Servings
Six 4 oz.
Servings
Six 4 oz.
Ingredients
Servings: 4 oz.
Units:
Instructions
  1. Combine both cheeses in a saucepan. Cook over medium heat until cheese melts, approximately 4 minutes, stirring constantly.
  2. Stir in green chile sauce and green chile. Cook until heat reaches 165°. ..
  3. Remove from heat. Serve with tortilla chips. Garnish if desired.
Recipe Notes

Option: Add 1 can of cream of mushroom soup for added flavor.

Note: Dip thickens as it cools so keep it heated.

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Fajitas in a Flash!

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These Fajitas In A Flash with beef or chicken and pepper and onions are perfect for a weekday supper when you are short on time.

fajitas Fajitas in a Flash!
Fajitas in a Flash!
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Servings
Six 7 oz.
Servings
Six 7 oz.
fajitas Fajitas in a Flash!
Fajitas in a Flash!
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Servings
Six 7 oz.
Servings
Six 7 oz.
Ingredients
Servings: 7 oz.
Units:
Instructions
  1. Heat oil in skillet over medium heat. Brown meat or poultry.
  2. When halfway done, add strips of bell pepper and onion.
  3. Add sauce. Simmer uncovered until tender, about 10-12 minutes.
  4. Warm tortillas. Scoop mixture onto each tortilla, dividing the fill and garnishes equally among the 12 tortillas.
  5. One serving is about 4 oz. fill, two tortillas, ½ cup lettuce, 2 tsp. each of cheese, tomatoes and salsa and two slivers avocado.
Recipe Notes

Per serving (chicken): Calories: 230, Protein 20g, Fat 6g, Cholesterol 40mg, Sodium 380mg, Carbohydrate 24g, Vitamin A 6%, Vitamin C 25%, Calcium 15%, Iron 15%.
Per serving (beef): Calories: 240, Protein: 19g, Fat 8g, Cholesterol 40mg, Sodium 380mg, Carbohydrate 24g, , Vitamin A 6%, Vitamin C 25%, Calcium 15%, Iron 20%.
Option: You may substitute wheat tortillas instead of corn, if you prefer.

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Stuffed Sopaipillas

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The puffed pillow of fried bread called the sopaipilla was thought to be “invented” in Albuquerque over 200 years ago. A good thing made even better when stuffed with a wonderful bean and green chile sauce mixture.

StuffedSopaipillas1-150x150 Stuffed Sopaipillas
Stuffed Sopaipillas
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Votes: 2
Rating: 4
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Servings
Eight 12 oz.
Servings
Eight 12 oz.
StuffedSopaipillas1-150x150 Stuffed Sopaipillas
Stuffed Sopaipillas
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Rating: 4
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Servings
Eight 12 oz.
Servings
Eight 12 oz.
Ingredients
Servings: 12 oz.
Units:
Instructions
  1. Mix sopaipilla mix, oil and water together to make a smooth dough. Let stand for 20 minutes.
  2. Meanwhile, in a non-stick skillet, warm the beans and 1 ½ cups of Green Chile Sauce over medium heat for approximately 20 minutes or until excess moisture evaporates.
  3. Stir in salt and garlic. Continue cooking for 5 minutes, mashing beans.
  4. Roll out sopaipilla dough. Cut into 8 squares.
  5. Heat shortening over medium heat. Place a square of dough one at a time in hot oil. Fry until golden brown on each side.
  6. Split two seams of each sopaipilla with a paring knife. Stuff with bean mixture. Garnish with remainder of heated green chile sauce, tomato and cheese.
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New Mexican Spanish Rice

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There’s a controversy whether the best Spanish Rice is moist or dry. This version is a favorite from the Baca family, wonderfully moist and delicious. This was Joseph Baca’s (founder of Bueno Foods) favorite dish.

NewMexicanSpanishRice1-150x150 New Mexican Spanish Rice
New Mexican Spanish Rice
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Votes: 3
Rating: 4
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Servings
8 4 oz. servings
Servings
8 4 oz. servings
NewMexicanSpanishRice1-150x150 New Mexican Spanish Rice
New Mexican Spanish Rice
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Rating: 4
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Servings
8 4 oz. servings
Servings
8 4 oz. servings
Ingredients
Servings: 4 oz. servings
Units:
Instructions
  1. Heat 1 Tbsp. oil in a non-stick skillet over low to medium heat. Add rice and brown approximately 8 minutes or until rice turns a deeper brown.
  2. In a separate saucepan, heat 2 tsp. oil over low heat. Sauté onion. Add green chile. Cook 10 minutes (to at least 165ºF).
  3. Blend in rice, tomato sauce and remaining ingredients. Bring to a boil.
  4. Cover and simmer over warm to low heat for 1 hour, stirring occasionally.
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Green Chile Chicken Enchiladas

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These simple Green Chile Chicken Enchiladas are sure to be a new family favorite. They are perfect for a weeknight dinner or an office potluck!

Enchiladas-GC-Chicken-Rev-1-150x150 Green Chile Chicken Enchiladas
Green Chile Chicken Enchiladas
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Votes: 38
Rating: 3.45
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Servings
Ten 8 oz. servings
Servings
Ten 8 oz. servings
Enchiladas-GC-Chicken-Rev-1-150x150 Green Chile Chicken Enchiladas
Green Chile Chicken Enchiladas
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Votes: 38
Rating: 3.45
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Servings
Ten 8 oz. servings
Servings
Ten 8 oz. servings
Ingredients
Servings: 8 oz. servings
Units:
Instructions
  1. Boil chicken, cool and shred (save broth).
  2. Preheat oven to 325º F.
  3. Saute onion in margarine until slightly soft. Combine onion with soups, chile, broth and stir.
  4. Tear 6 tortillas into small pieces and cover the bottom of a 9" x 13" pan. Spread ½ the chicken over the tortilla pieces, then ½ the sauce, and ½ the cheese. Repeat layers.
  5. Bake 30-40 minutes, until very hot, bubbly and slightly browned.
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Grilled Snapper Tacos

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These Grilled Snapper Tacos are marinated in Hatch Green Chile Sauce and served on stone ground corn tortillas. The combination makes a heavenly summer meal.

GrilledSnapperTacos1-150x150 Grilled Snapper Tacos
Grilled Snapper Tacos
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Servings
Six 6 oz. servings
Servings
Six 6 oz. servings
GrilledSnapperTacos1-150x150 Grilled Snapper Tacos
Grilled Snapper Tacos
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Servings
Six 6 oz. servings
Servings
Six 6 oz. servings
Ingredients
Servings: 6 oz. servings
Units:
Instructions
  1. Marinate snapper in ½ jar of green chile sauce for 1 hour. Toss the marinating sauce.
  2. Grill. Set aside.
  3. Add 2 Tbsp. olive oil to grill. Lightly fry corn tortillas. Set on paper towels.
  4. Divide the grilled snapper, sauce, cheese and avocado among warmed corn tortillas.
Recipe Notes

Per serving: 160 calories; 13g protein; 5g fat; 14g carbohydrates; 370mg sodium; 20mg cholesterol.

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Hatch Green Chile Cheese Burgers

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Start the grilling season right with Hatch Green Chile Cheese Burgers! There’s nothing like a homemade burger with Hatch Green Chile and cheese!

07_Green-Chile-Cheese-Burger_9144-150x150 Hatch Green Chile Cheese Burgers
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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Ingredients
Servings:
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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 Burgers

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These Hatch Chile Burgers are perfect for summer grilling! Hatch Green Chile makes ordinary burgers extraordinary! Quick and easy too!

HatchChileBurgers1-e1567887423426-150x150 Hatch Chile Burgers
Hatch Chile Burgers
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Servings
Eight 4 oz. servings.
Servings
Eight 4 oz. servings.
HatchChileBurgers1-e1567887423426-150x150 Hatch Chile Burgers
Hatch Chile Burgers
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Servings
Eight 4 oz. servings.
Servings
Eight 4 oz. servings.
Ingredients
Servings: 4 oz. servings.
Units:
Instructions
  1. Mix all ingredients together.
  2. Form into 8 patties.
  3. Grill until well done.
  4. Serve on hamburger buns with lettuce, tomato, BUENO® Seasoned Green Chile and slices of grilled onion.
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Hatch Chile Chicken Veggie Stew

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Come home after a hard day’s work to the wonderful aroma of a Hatch Chile Chicken Veggie Stew slow cooked in a crockpot. So easy and delicious.

GC-Hatch-Green-Chile-ChickenPrimavera1-150x150 Hatch Chile Chicken Veggie Stew
Hatch Chile Chicken Veggie Stew
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Servings
Six 6 oz. servings
Servings
Six 6 oz. servings
GC-Hatch-Green-Chile-ChickenPrimavera1-150x150 Hatch Chile Chicken Veggie Stew
Hatch Chile Chicken Veggie Stew
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Servings
Six 6 oz. servings
Servings
Six 6 oz. servings
Ingredients
Servings: 6 oz. servings
Units:
Instructions
  1. Place chicken and vegetables in crockpot.
  2. Pour sauce over.
  3. Cook on high 4-6 hours.
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Hatch Green Chile & Sausage Bake

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Hatch Green Chile & Sausage Bake is a flavorful breakfast or brunch casserole. Sausage, eggs, cheese and Hatch Green Chile make a perfect combination.

GC-Sausage-Bake-1-150x150 Hatch Green Chile & Sausage Bake
Hatch Green Chile & Sausage Bake
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Servings
Six 4 oz servings
Servings
Six 4 oz servings
GC-Sausage-Bake-1-150x150 Hatch Green Chile & Sausage Bake
Hatch Green Chile & Sausage Bake
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Rating: 5
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Servings
Six 4 oz servings