Hatch Zia Omelette

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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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GC-Orange-Roughy-New-Mexico-Style1-150x150 Orange Roughy New Mexican Style
Orange Roughy New Mexican Style
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Servings Prep Time
Four 4 oz. servings 20 minutes
Servings Prep Time
Four 4 oz. servings 20 minutes
GC-Orange-Roughy-New-Mexico-Style1-150x150 Orange Roughy New Mexican Style
Orange Roughy New Mexican Style
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Servings Prep Time
Four 4 oz. servings 20 minutes
Servings Prep Time
Four 4 oz. servings 20 minutes
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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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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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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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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Sancho Panza Spuds

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Sancho-Panza-Spuds-150x150 Sancho Panza Spuds
Sancho Panza Spuds
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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
Sancho-Panza-Spuds-150x150 Sancho Panza Spuds
Sancho Panza Spuds
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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
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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QuesadillasBaked1-150x150 Corn Quesadilla
Corn Quesadilla
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Servings Prep Time
One 3.5 oz. 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
Servings Prep Time
One 3.5 oz. 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
QuesadillasBaked1-150x150 Corn Quesadilla
Corn Quesadilla
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Servings Prep Time
One 3.5 oz. 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
Servings Prep Time
One 3.5 oz. 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
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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Hatch Veggie Tostadas

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HatchVeggieTostadas1-150x150 Hatch Veggie Tostadas
Hatch Veggie Tostadas
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Servings Prep Time
Eight 8 oz. servings 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
Servings Prep Time
Eight 8 oz. servings 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
HatchVeggieTostadas1-150x150 Hatch Veggie Tostadas
Hatch Veggie Tostadas
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Servings Prep Time
Eight 8 oz. servings 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
Servings Prep Time
Eight 8 oz. servings 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
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 Chile con Queso

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GC-Con-Queso-on-Chips-1-150x150 Hatch Chile con Queso
Hatch Chile con Queso
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Servings Prep Time
Six 4 oz. 5-10 minutes
Cook Time Passive Time
15-20 minutes 10 minutes
Servings Prep Time
Six 4 oz. 5-10 minutes
Cook Time Passive Time
15-20 minutes 10 minutes
GC-Con-Queso-on-Chips-1-150x150 Hatch Chile con Queso
Hatch Chile con Queso
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Servings Prep Time
Six 4 oz. 5-10 minutes
Cook Time Passive Time
15-20 minutes 10 minutes
Servings Prep Time
Six 4 oz. 5-10 minutes
Cook Time Passive Time
15-20 minutes 10 minutes
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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Traditional Hatch Green Chile Sauce

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GC-Sauce-Traditional-Hatch-Rev-1-150x150 Traditional Hatch Green Chile Sauce
Traditional Hatch Green Chile Sauce
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Servings Prep Time
1.5 quarts 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
Servings Prep Time
1.5 quarts 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
GC-Sauce-Traditional-Hatch-Rev-1-150x150 Traditional Hatch Green Chile Sauce
Traditional Hatch Green Chile Sauce
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Servings Prep Time
1.5 quarts 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
Servings Prep Time
1.5 quarts 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
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 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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GCSauce1-150x150 Green Chile Sauce
Green Chile Sauce
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Servings Prep Time
1 3/4 cups 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
Servings Prep Time
1 3/4 cups 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
GCSauce1-150x150 Green Chile Sauce
Green Chile Sauce
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Servings Prep Time
1 3/4 cups 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
Servings Prep Time
1 3/4 cups 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
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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GreenChileSalsa1-1-150x150 Green Chile Salsa
Green Chile Salsa
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Servings Prep Time
3 cups 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
Servings Prep Time
3 cups 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
GreenChileSalsa1-1-150x150 Green Chile Salsa
Green Chile Salsa
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Servings Prep Time
3 cups 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
Servings Prep Time
3 cups 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
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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Roasted Red Pepper Guacamole

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quac-150x142 Roasted Red Pepper Guacamole
Roasted Red Pepper Guacamole
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Servings Prep Time
Seven 2 Tbsp. servings 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
Servings Prep Time
Seven 2 Tbsp. servings 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
quac-150x142 Roasted Red Pepper Guacamole
Roasted Red Pepper Guacamole
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Servings Prep Time
Seven 2 Tbsp. servings 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
Servings Prep Time
Seven 2 Tbsp. servings 15 minutes
Cook Time Passive Time
20 minutes 10 minutes
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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Green Chile Chicken Enchiladas

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Enchiladas-GC-Chicken-Rev-1-150x150 Green Chile Chicken Enchiladas
Green Chile Chicken Enchiladas
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Servings Prep Time
Ten 8 oz. servings 5-10 minutes
Cook Time Passive Time
15-20 minutes 10 minutes
Servings Prep Time
Ten 8 oz. servings 5-10 minutes
Cook Time Passive Time
15-20 minutes 10 minutes
Enchiladas-GC-Chicken-Rev-1-150x150 Green Chile Chicken Enchiladas
Green Chile Chicken Enchiladas
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Servings Prep Time
Ten 8 oz. servings 5-10 minutes
Cook Time Passive Time
15-20 minutes 10 minutes
Servings Prep Time
Ten 8 oz. servings 5-10 minutes
Cook Time Passive Time
15-20 minutes 10 minutes
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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GrilledSnapperTacos1-150x150 Grilled Snapper Tacos
Grilled Snapper Tacos
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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
GrilledSnapperTacos1-150x150 Grilled Snapper Tacos
Grilled Snapper Tacos
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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. 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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Stuffed Sopaipillas

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StuffedSopaipillas1-150x150 Stuffed Sopaipillas
Stuffed Sopaipillas
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Servings Prep Time
Eight 12 oz. 5-10 minutes
Cook Time Passive Time
15-20 minutes 10 minutes
Servings Prep Time
Eight 12 oz. 5-10 minutes
Cook Time Passive Time
15-20 minutes 10 minutes
StuffedSopaipillas1-150x150 Stuffed Sopaipillas
Stuffed Sopaipillas
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Servings Prep Time
Eight 12 oz. 5-10 minutes
Cook Time Passive Time
15-20 minutes 10 minutes
Servings Prep Time
Eight 12 oz. 5-10 minutes
Cook Time Passive Time
15-20 minutes 10 minutes
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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NewMexicanSpanishRice1-150x150 New Mexican Spanish Rice
New Mexican Spanish Rice
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Servings Prep Time
8 4 oz. servings 5-10 minutes
Cook Time Passive Time
15-20 minutes 10 minutes
Servings Prep Time
8 4 oz. servings 5-10 minutes
Cook Time Passive Time
15-20 minutes 10 minutes
NewMexicanSpanishRice1-150x150 New Mexican Spanish Rice
New Mexican Spanish Rice
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Servings Prep Time
8 4 oz. servings 5-10 minutes
Cook Time Passive Time
15-20 minutes 10 minutes
Servings Prep Time
8 4 oz. servings 5-10 minutes
Cook Time Passive Time
15-20 minutes 10 minutes
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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Fajitas in a Flash!

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fajitas Fajitas in a Flash!
Fajitas in a Flash!
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Servings Prep Time
Six 7 oz. 5-10 minutes
Cook Time Passive Time
15-20 minutes 10 minutes
Servings Prep Time
Six 7 oz. 5-10 minutes
Cook Time Passive Time
15-20 minutes 10 minutes
fajitas Fajitas in a Flash!
Fajitas in a Flash!
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Servings Prep Time
Six 7 oz. 5-10 minutes
Cook Time Passive Time
15-20 minutes 10 minutes
Servings Prep Time