Breakfast Sausage Chilaquiles
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Breakfast Sausage Chilaquiles

Prep: 5 minutes
Cook: 15 minutes • Serves: 4
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Breakfast Pizza
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Breakfast Pizza

Prep: 25 minutes
Bake: 30 minutes • Serves: 6
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Green Beans with Bacon & Beets
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Green Beans with Bacon & Beets

Prep: 5 minutes
Cook: 15 minutes • Serves: 4
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Breakfast Sausage Stuffed Peppers
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Breakfast Sausage Stuffed Peppers

Prep: 10 minutes
Cook: 35 minutes • Serves: 3-5
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Elotes topped with Bacon
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Elotes topped with Bacon

Prep: 15 minutes
Cook: 8 minutes • Serves: 4
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Sheet Pan Ham and Pineapple
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Sheet Pan Ham and Pineapple

Prep: 5 minutes
Cook: 25 minutes • Serves: 4
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Jalapeño-Mustard Glazed Ham
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Jalapeño-Mustard Glazed Ham

Prep: 10 minutes plus standing
Cook/Bake: 1 hour 45 minutes • Serves: 12
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Berry Swirl Butter Cake
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Berry Swirl Butter Cake

Prep: 15 minutes
Cook: 30 minutes • Serves: 8
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Chocolate Chunk Walnut Cookies
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Chocolate Chunk Walnut Cookies

Prep: 15 minutes
Cook: 12 minutes
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Garlic Mashed Cauliflower And Potatoes
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Garlic Mashed Cauliflower and Potatoes

Prep: 10 minutes
Cook: 20 minutes • Serves: 4
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Roasted Brussels Sprouts With Maple Balsamic Glaze
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Roasted Brussels Sprouts With Maple Balsamic Glaze

Prep: 10 minutes
Cook: 20 minutes • Serves: 6
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Quick and Easy Enchilada
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Quick and Easy Enchilada

Guests will think you spent hours on these delicious, quick and easy enchiladas! The recipe only includes five ingredients and the rotisserie chicken is ready made in your deli!

Serves: 6 (more…)

Chicken Tortilla Soup
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Chicken Tortilla Soup

This easy to assemble tortilla soup recipe starring rotisserie chicken, tomatoes, chilis and spices will keep you warm and full.

Serves: 8 (more…)

Chicken Nachos
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Chicken Nachos

With never ending topping options, this quick and tasty dinner is sure to please anyone in your crowd.

Serves: 6 (more…)

TRISCUIT-Sweet Potato Pull-Apart Jack-o’-Lantern
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TRISCUIT-Sweet Potato Pull-Apart Jack-o’-Lantern

Prep: 15 minutes
Broil: 1min • Serves: 9
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OREO Brownie Bats
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OREO Brownie Bats

Prep: 15 minutes plus cooling
Bake: 25 minutes • Serves: 24
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NUTTER BUTTER Funny Face Candy Corn Cookies
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NUTTER BUTTER Funny Face Candy Corn Cookies

Prep: 15 minutes plus cooling • Makes: 20 cookies (more…)

Fruity Skeleton Dip
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Fruity Skeleton Dip

Prep: 20 minutes
Makes: 3 cups • Serves:24 (2Tbsp dip and 16 wheat thins)
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CHIPS AHOY! Critters
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CHIPS AHOY! Critters

Prep: 20 minutes plus chilling • Makes: 20 cookie sandwiches (more…)

Caramel Apple on a RITZ
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Caramel Apple on a RITZ

Prep: 5 minutes • Makes: 8 servings, 3 topped crackers each (more…)

Hatch Chile Grilled Cheese
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Chorizo Stuffed Chiles

WHAT YOU NEED
For the Tempura Batter:

1 cup rice flour
1 cup all-purpose flour
1 teaspoon baking powder
2 cups soda water (ice cold)
1 large egg

For the Chorizo Stuffed Chiles with Cilantro Lime Sour Cream:

8 Hatch chiles
2 teaspoons vegetable oil
1 pound Cacique® Pork Chorizo 
1/2 white onion, diced
2 garlic cloves, minced
8 ounces shredded Cacique® Queso Quesadilla
1 cup rice flour
Tempura batter (recipe above)
2-3quarts vegetable oil
2 cups Cacique® Cilantro Lime Sour Cream

1.For the Tempura Batter: Sift all of the dry ingredients into a mixing bowl. Beat the egg in a separate bowl and add the cold soda water. Gently whisk the wet mix into the dry mixture until fully incorporated and not lumpy. Be careful not to over mix. Keep cold until ready to use. 

2.For the Chorizo Stuffed Chiles with Cilantro Lime Sour Cream: In a large skillet, sauté the onion and garlic in oil over medium heat, stirring occasionally until onion is softened, about 3-5 minutes. Add the Cacique® Pork Chorizo and turn the heat up to medium-high. Cook the chorizo for about 5 minutes or until fully cooked, breaking it up with a wooden spoon so it cooks evenly and isn’t too chunky. Strain off the excess rendered chorizo fat and discard. Let the chorizo, onion and garlic mixture cool completely.

3.Char the flesh of the chiles under a broiler or on a grill, turning frequently, until the skins are blistered all over. Be careful not to overcook and burn through the chile. Put peppers in a bowl, cover with plastic wrap and let sweat for about 10 minutes to loosen the skins. Rub off as much skin as possible and cut a slit along the sides of each chile, keeping the stems and tip intact. Carefully remove seeds and inner membranes, but do not rinse with water.

4.Once the chorizo mixture has cooled, add the Cacique® Shredded Queso Quesadilla and thoroughly mix together in a large bowl. Stuff each chile with about 2 ounces of the cheese and chorizo stuffing, depending on the size of the individual chile. You want to generously fill them but be sure to leave enough room to close the chile back up. Overlap the seam slightly and gently squeeze closed. Secure with wooden toothpicks if desired. This can be done up to 1 day ahead of time and kept in the refrigerator.

5.Preheat the fryer oil to 350 degrees. Stir the tempura batter. Dredge each chile with the rice flour, gently shaking off any excess flour, and then completely submerge in the tempura batter. The chile should be completely coated in a thin layer of the batter.

6.Carefully place the chiles one at a time into the hot oil and fry until golden brown and crispy, about 4 minutes each. Turn them over if necessary to make sure all sides are evenly cooked. Remove the fried chiles from the hot oil with a slotted spoon or gently with a pair of tongs and rest on a paper towel lined plate to absorb any excess oil. Season immediately with salt.

7.Serve the crispy stuffed chiles alongside a small bowl of the Cacique® Cilantro Lime Sour Cream for dipping.

Recipe courtesy of Cacique®

Hatch Chile Grilled Cheese
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Hatch Chile Grilled Cheese

WHAT YOU NEED

2 slices of good artisan bread
1 tablespoon butter
1/4cup finely chopped scallions
1-2tablespoons Cacique® Crema Mexicana Agria
1/2cup Cacique® Dos Quesos
1-2freshly roasted Hatch chiles with skin and seeds removed
1 ounce Cacique® Chorizo (Beef, Pork or Soy)
Pickled onions (optional)
2 tablespoons Cacique® Cotija

1. In a skillet large enough to hold a sandwich, melt butter over medium heat. 

2.Add chopped scallions and let cook on low while preparing sandwich.

3.Spread 1 tablespoon of Crema Agria on inside of both slices of bread. Place some shredded cheese on top of the bread. Top with several good slices of Hatch chile. Top with chorizo, if using. Add a few pickled onions if using. Top with shredded cheese. Place on top slice of bread. Spread with Crema Agria or melted butter.

4.Sprinkle on 1 tablespoon of Cotija. Place that side in scallion butter and cook on medium low heat for about 6-8 minutes. Cover skillet with a piece of foil to help keep the heat in. Don’t cover it tightly because you don’t want your sandwich to steam.

5.Now spread the side facing you with more Crema Agria or butter and top with the other tablespoon of Cotija. Cook until it smells good. Then it should be about ready to flip. Flip and cook other side for about 6-8 minutes. I always press each side firmly while cooking and cover again with foil. This should be ready to eat and have a crispy cheesy crust and that awesome taste of Hatch chiles.

Recipe courtesy of Cacique®

Chicken and Hatch Chile Skillet Dinner
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Chicken and Hatch Chile Skillet Dinner

Ingredients

1 tablespoon Full Circle Organic Olive Oil
1 onion, chopped
1/2cup seeded and chopped fresh Hatch Green Chiles
1 teaspoon minced garlic
2 teaspoons ground cumin
2 cups cooked Stater Bros. Cleo & Leo rotisserie chicken, diced into bite-size pieces
2 cups cooked brown rice
1 (16 oz) can Full Circle Organic Black Beans, drained
3/4cup fresh tomatoes, seeded and chopped
Cilantro for garnish

1.Add olive oil to a large skillet over medium-high heat.

2.When the oil is hot, add onions and Hatch Chiles cook until the onions are just translucent, 2-3 minutes.

3.Add minced garlic and cook until fragrant, 30 seconds longer. Season with ground cumin.

4.Stir in Rotisserie Chicken, brown rice, and black beans.

5.Cook until the mixture is heated through.

6.Stir in fresh tomato and garnish with cilantro.

Chef Tip:
> Serve Immediately with your favorite hot sauce and sour cream.

Grilled Corn and Hatch Chile Salad
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Grilled Corn and Hatch Chile Salad

Ingredients

1/2 cup Full Circle Organic Olive Oil, divided
6 ears yellow corn, shucked
4 roasted Hatch Chile peppers, peeled, stemmed, seeded and chopped.
1/2cup tomatoes, seeded and chopped
2 tablespoons cilantro, chopped
2 tablespoons lime juice
1/4cup Cotija cheese, crumbled
salt and pepper to taste

1.Lightly brush the corn with remaining oil (you may not use all of it) and place them on the prepared grill. Cook, turning often, until they are bright yellow and slightly charred. If you like your salad smokier, grill corn a little longer to develop a darker char.

2.Remove corn from the grill and set aside to cool.

3.When the corn has cooled enough to handle, slice the kernels off the cob and place them in a large mixing bowl.

4.Add the roasted Hatch Chiles and chopped tomatoes to the bowl. Stir to combine. Add cilantro and lime juice. Toss to coat. Add cotija cheese. Taste and adjust seasonings, adding salt and pepper if needed.

Chef Tip:
> Salad can be served either warm or chilled. Pairs well with grilled steak, tacos or chicken.

Garlic Sausage Hatch Chile Pizza
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Garlic Sausage Hatch Chile Pizza

Ingredients

1 link sweet Italian Sausage, casing removed
2 tablespoons olive oil
1 package Boboli Mini Original Pizza Crust (2 crusts per package)
1 cup Organic Roasted Garlic Pasta Sauce
1 cup Stater Brothers finely shredded Pizza Cheese, divided
3 Mini bell peppers (combination of yellow, orange, and red) seeds removed and thinly sliced
2 Hatch Chiles, roasted, peeled, stemmed, seeded, and chopped (approx 1/4 cup)

1. In a small skillet over medium heat, brown sausage, breaking up the link as it cooks to form sausage crumbles.

2.Drain on a paper towel lined plate and set aside.

3.Heat oven to 450°

4.Set a baking rack on the center of a half-size sheet pan. Set aside.

5.Lightly brush edges of each Boboli Pizza Crust with olive oil. Spread half the pizza sauce over each crust.

6.Cover each crust with 1/2 cup Stater Bros. Pizza Cheese.

7.Arrange bell peppers, sausage and chopped Hatch Green Chiles on top of the cheese.

8.Bake on top of the baking rack for 8-10 minutes.

9.Cut into slices and serve immediately!

Hatch Chile & Smoked Salmon Avocado Toast
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Hatch Chile & Smoked Salmon Avocado Toast

Prep: 15 minutes
Broil: 9 minutes • Serves: 4
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Hatch Chile & Cheese Cornbread Waffles
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Hatch Chile & Cheese Cornbread Waffles

Prep: 15 minutes
Cook: 40 minutes • Serves: 8
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Grilled Sirloin Steaks with Hatch Chile-Tomato Escabeche
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Grilled Sirloin Steaks with Hatch Chile-Tomato Escabeche

Prep: 10 minutes plus standing
Grill: 10 minutes • Serves: 4
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Northwest Cherry Bruschettadownload PDF of recipeEmail This Post

Northwest Cherry Bruschetta

Makes: 18 (more…)

Shepherd’s Pie

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Shepherd’s Pie

Prep: 25 minutes plus standing
Bake: 20 minutes • Serves: 8
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Bacon Potato Tart
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Bacon Potato Tart

Prep: 30 minutes
Bake: 1 hour 30 minutes • Serves: 8
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Breakfast Panini
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Breakfast Panini

Prep: 10 minutes
Cook: 20 minutes • Serves: 4
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Pumpkin Shandy
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Pumpkin Shandy

Prep: 5 minutes • Serves: 1 (more…)

Perfect Pumpkin Pie
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Perfect Pumpkin Pie

Prep: 25 minutes plus cooling and chilling
Bake: 40 minutes • Serves: 8
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Frankenguac
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Frankenguac

Prep: 20 minutes • Serves: 4 (more…)

Taco Salad
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Taco Salad

Prep: 5 minutes
Cook: 10 minutes • Serves: 4
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Slow Cooker Vegetable Beef Stewdownload PDF of recipeEmail This Post

Slow Cooker Vegetable Beef Stew

Prep: 20 minutes
Slow Cook: 9 hours 15 minutes • Serves: 8
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Brown Sugar Peach Parfait with Smashed Raspberries & Salted Graham Cracker Crumble
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Brown Sugar Peach Parfait with Smashed Raspberries & Salted Graham Cracker Crumble

Prep: 15 minutes
Bake: 13 Minutes • Serves: 4
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Apple, Cheddar & Bacon Grilled Cheese
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Apple, Cheddar & Bacon Grilled Cheese

Prep: 15 minutes
Cook: 15 minutes • Serves: 4
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Pickled Peaches
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Pickled Peaches

Prep: 20 minutes plus chilling
Cook: 20 seconds • Serves: 8
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Sheet Tray Nachos
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Sheet Tray Nachos

Prep: 15 minutes
Bake: 5 minutes • Serves: 6
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Grilled Vegetables with Balsamic Glaze
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Grilled Vegetables with Balsamic Glaze

Prep: 20 minutes
Grill: 7 minutes • Serves: 8
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Chopped Grilled Steak Harvest Salad
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Chopped Grilled Steak Harvest Salad

Prep: 20 minutes
Grill: 10 minutes • Serves: 4
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