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Green Chile, New Mexico chile, Hatch, New Mexican food, Bueno Foods

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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.

Spanish Rice
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Votes: 3
Rating: 4
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Servings
8 4 oz. servings
Servings
8 4 oz. servings
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 frozen 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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Calabacitas con Chile Verde

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This perennial post-harvest favorite has been a staple in the diets of natives for hundreds, even thousands of years. The combination of native ingredients—squash, corn and chile combine perfectly to delight your taste buds year round.

Calabacitas con Chile Verde
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Servings
5 4 oz. servings
Servings
5 4 oz. servings
Calabacitas con Chile Verde
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Servings
5 4 oz. servings
Servings
5 4 oz. servings
Ingredients
Servings: 4 oz. servings
Units:
Instructions
  1. Heat oil over low heat in a non-stick skillet. Sauté onion in oil.
  2. Add frozen green chile. Cook on low heat (minimum 165ºF) for 15-20 minutes.
  3. Add zucchini and cook over medium heat for 5 minutes, stirring occasionally.
  4. Add corn, garlic, salt and pepper.
  5. Cook uncovered over low heat for 8 minutes or until squash is tender.
Recipe Notes

Watch how to make this on The BUENO® Kitchen.

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Tostadas de Verduras

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Tasty and filling. A favorite with vegetarian friends.

Tostadas de Verduras
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Votes: 1
Rating: 5
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Servings
8 8 oz. servings
Servings
8 8 oz. servings
Tostadas de Verduras
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Rating: 5
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Servings
8 8 oz. servings
Servings
8 8 oz. servings
Ingredients
Servings: 8 oz. servings
Units:
Instructions
  1. Preheat oven to 350º. Place corn tortilla 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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Spinach Quesadilla

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A fresh take on a traditional favorite.

Spinach Quesadilla
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Servings
1 serving
Servings
1 serving
Spinach Quesadilla
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Servings
1 serving
Servings
1 serving
Ingredients
Servings: 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.
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Sancho Panza Spuds

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A delicious and spicy alternative to the baked potato.

Sancho Panza Spuds
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Servings
6 6 to 7 oz. servings
Servings
6 6 to 7 oz. servings
Sancho Panza Spuds
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Servings
6 6 to 7 oz. servings
Servings
6 6 to 7 oz. servings
Ingredients
Servings: 6 to 7 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 evenly over potatoes. Garnish with pepper strips. Return to oven for 5 minutes.
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Quesadilla (Corn Crisp)

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A Baca family favorite on Saturdays.

Quesadilla (Corn Crisp)
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Votes: 1
Rating: 5
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Servings
1 person
Servings
1 person
Quesadilla (Corn Crisp)
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Votes: 1
Rating: 5
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Servings
1 person
Servings
1 person
Ingredients
Servings: person
Units:
Instructions
  1. Top corn tortilla with cheese.
  2. Cook green chile in saucepan to at least 165ºF.
  3. Sprinkle onion and green chile over cheese.
  4. Place on a cookie sheet and broil from 3-5 minutes. Makes one 4 oz. serving.
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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.

Stuffed Sopaipillas
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Votes: 2
Rating: 4
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Servings
8 12 oz. servings
Servings
8 12 oz. servings
Stuffed Sopaipillas
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Votes: 2
Rating: 4
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Servings
8 12 oz. servings
Servings
8 12 oz. servings
Ingredients
Servings: 12 oz. servings
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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Green or Red Chile Stew

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A hearty New Mexican delight on a cold winter night.

Green or Red Chile Stew
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Votes: 7
Rating: 4.14
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Servings
4 8 oz. servings
Servings
4 8 oz. servings
Green or Red Chile Stew
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Votes: 7
Rating: 4.14
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Servings
4 8 oz. servings
Servings
4 8 oz. servings
Ingredients
Servings: 8 oz. servings
Units:
Instructions
  1. Heat oil in 3 or 4 quart pot.
  2. Add meat and brown over low heat for approximately 4 minutes.
  3. Add potatoes and onion. Brown for approximately 4 more minutes, stirring occasionally.
  4. Add frozen green chile. Cook for 15 minutes (to at least 165ºF).
  5. Stir in tomato, garlic, water and salt. Bring to a boil.
  6. Lower heat, cover and simmer for 20 minutes.
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Green Chile Chicken Enchiladas

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A new version of a family favorite.

Green Chile Chicken Enchiladas
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Votes: 38
Rating: 3.45
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Servings
10 8 oz. servings
Servings
10 8 oz. servings
Green Chile Chicken Enchiladas
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Votes: 38
Rating: 3.45
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Servings
10 8 oz. servings
Servings
10 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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Traditional Green Chile Sauce

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Traditional Green Chile Sauce
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Votes: 15
Rating: 3.73
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This is a traditional sauce made in homes throughout New Mexico for generations.
Servings
1.5 quarts
Servings
1.5 quarts
Traditional Green Chile Sauce
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Votes: 15
Rating: 3.73
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This is a traditional sauce made in homes throughout New Mexico for generations.
Servings
1.5 quarts
Servings
1.5 quarts
Ingredients
Servings: quarts
Units:
Instructions
  1. Heat water and frozen green chile in sauce pan over low heat. Cook for about 15 minutes.
  2. Heat oil in 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.

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
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
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.
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Green Chile Salsa

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Serve over fish or chicken or as a dip for vegetables or corn chips.

Green Chile Salsa
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Votes: 8
Rating: 2.75
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Serve over fish or chicken or as a dip for vegetables or corn chips.
Servings
3 cups
Servings
3 cups
Green Chile Salsa
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Votes: 8
Rating: 2.75
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Serve over fish or chicken or as a dip for vegetables or corn chips.
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.
Recipe Notes

Option: Substitute fresh tomatoes from the garden instead of the stewed tomatoes.

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Mini Chiles Rellenos

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Spice up your party with this New Mexican hors d’oeuvre.

Mini Chiles Rellenos
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Votes: 3
Rating: 3.33
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Servings
15 Rellenos
Servings
15 Rellenos
Mini Chiles Rellenos
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Votes: 3
Rating: 3.33
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Servings
15 Rellenos
Servings
15 Rellenos
Ingredients
Filling
Batter
Servings: Rellenos
Units:
Instructions
  1. Finely grind boiled roast.
  2. Heat frozen green chile in sauce pan over low heat about 15 minutes (to at least 165ºF).
  3. Heat oil in large pan over high heat. Sauté onion in oil.
  4. Add garlic. Add meat, raisins and seasonings, stirring thoroughly after each addition. Stir in green chile and broth.
  5. Lower heat. Cook over low heat 15-20 minutes.
  6. Chill mixture in refrigerator at least 1 hour.
  7. Meanwhile, mix wet batter ingredients together.
  8. Sift dry batter ingredients together. Mix dry batter ingredients with wet batter ingredients.
  9. Form chilled meat mixture into approximately 2 inch ovals. Coat ovals in batter. Deep fry in smoking hot oil until golden brown. Drain on paper towels.
Recipe Notes

Makes approximately fifteen 1.5 oz. rellenos.

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Roasted Garlic and Red Pepper Guacamole

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One of our very favorites! The key is roasted garlic which adds a mellow quality we enjoy.  The green chile and lime provide a brightness and the roasted red peppers offer a slightly sweet complement to the other ingredients. A very heart healthy food, this dish is low in cholesterol, high in vitamins and contains mostly monounsaturated oils which are the “heart healthy” fats.

Roasted Garlic and Red Pepper Guacamole
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Servings
7 2 Tbsp. servings
Servings
7 2 Tbsp. servings
Roasted Garlic and Red Pepper Guacamole
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Servings
7 2 Tbsp. servings
Servings
7 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

(you may use jarred roasted red peppers packed in olive oil as a shortcut)

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Green Chile Pinwheels

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Delight your guests with this Southwestern party favorite.

Green Chile Pinwheels
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Servings
110 pinwheels
Servings
110 pinwheels
Green Chile Pinwheels
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Servings
110 pinwheels
Servings
110 pinwheels
Ingredients
Servings: 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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Chile con Queso

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Chile con Queso
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A spicy treat for chile and cheese lovers alike. Serve with tortilla chips.
Servings
30 oz.
Servings
30 oz.
Chile con Queso
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A spicy treat for chile and cheese lovers alike. Serve with tortilla chips.
Servings
30 oz.
Servings
30 oz.
Ingredients
Servings: oz.
Units:
Instructions
  1. Heat green chile sauce in a saucepan over medium heat until warm, stirring occasionally.
  2. Stir in cheese. Cook until cheese melts approximately 1 minute, stirring constantly
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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Spicy Burgers

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Nothin’ like a burger with green chile!

Spicy Burgers
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Servings
8 4 oz. servings.
Servings
8 4 oz. servings.
Spicy Burgers
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Servings
8 4 oz. servings.
Servings
8 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® Green Chile and slices of onion.
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Fajitas in a Flash!

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This version of fajitas is perfect for a weekday supper when you are short on time.

Fajitas in a Flash!
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Servings
6 7 oz. servings
Servings
6 7 oz. servings
Fajitas in a Flash!
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Servings
6 7 oz. servings
Servings
6 7 oz. servings
Ingredients
Servings: 7 oz. servings
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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Turkey and Green Chile Stew

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A delicious and flavorful take on turkey.

Per Serving: 203 calories; 21g protein; 10g fat; 7g carbohydrates; 695mg sodium; 65mg cholesterol.

Turkey and Green Chile Stew
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Votes: 4
Rating: 2
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Servings
6 8 oz. servings.
Servings
6 8 oz. servings.
Turkey and Green Chile Stew
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Votes: 4
Rating: 2
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Servings
6 8 oz. servings.
Servings
6 8 oz. servings.
Ingredients
Servings: 8 oz. servings.
Units:
Instructions
  1. Brown turkey in a saucepan over medium heat for approximately 10 minutes.
  2. Add frozen green chile. Cook for 15 minutes (to at least 165ºF).
  3. Blend in onion, garlic, and tomato.
  4. Cook uncovered for 5 minutes over medium heat.
  5. Add chicken broth and water. Cook covered over low heat for 20 minutes.
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Quesadilla (Corn Crisp)

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A Baca family favorite on Saturdays.

Per Serving: 145 calories; 17g carbohydrates; 5g fat (30%); 12mg cholesterol; 8g protein; 457mg sodium.

Quesadilla (Corn Crisp)
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Servings
1 4 oz. serving
Servings
1 4 oz. serving
Quesadilla (Corn Crisp)
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Servings
1 4 oz. serving
Servings
1 4 oz. serving
Ingredients
Servings: 4 oz. serving
Units:
Instructions
  1. Top corn tortilla with cheese.
  2. Cook green chile in saucepan to at least 165ºF.
  3. Sprinkle onion and green chile over cheese.
  4. Place on a cookie sheet and broil from 3-5 minutes.
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Orange Roughy Garden Style

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So easy and healthy!

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

Orange Roughy Garden Style
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Servings
4 4 oz. servings
Servings
4 4 oz. servings
Orange Roughy Garden Style
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Servings
4 4 oz. servings
Servings
4 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.
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Grilled Snapper Tacos

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

Grilled Snapper Tacos
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Servings
4 6 oz. servings
Servings
4 6 oz. servings
Grilled Snapper Tacos
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Servings
4 6 oz. servings
Servings
4 6 oz. servings
Ingredients
Servings: 6 oz. servings
Units:
Instructions
  1. Marinate snapper in ½ jar of green chile sauce for 1 hour.
  2. Grill.
  3. Serve with remaining sauce, cheese and avocado in BUENO® corn tortillas.
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Green Chile Chicken Stew

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Warms the soul on a cold evening.

Per serving: 130 calories; 20g protein; 2g fat; 11g carbohydrates; 95mg sodium; 45mg cholesterol.

Green Chile Chicken Stew
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Votes: 14
Rating: 3.21
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Servings
7 8 oz. servings
Servings
7 8 oz. servings
Green Chile Chicken Stew
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Votes: 14
Rating: 3.21
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Servings
7 8 oz. servings
Servings
7 8 oz. servings