New Mexico Family Recipes

Ol' Gringo Green Chile, Pasta & Chicken 1/3 cup olive oil 2 tsp. Basil 1 lg. onion diced 2 tsp. minced garlic 2 chicken breasts diced 6 sliced mushrooms 1/2 jar Ol'Gringo Green Chile 1 10 oz. pkg. pasta, cooked Garlic Salt & Pepper Optional: Adding strips of red bell peppers, snow peas or zucchini gives your pasta a real zip! In frying pan, saute chicken in olive oil until white. Add garlic onions, basil, mushrooms and green chile sauce, simmer 5 minutes. Serve on pasta sprinkled with Monterey Jack or Mozzarella cheese. New Mexico Stuffed Sopaipillas with Red Chile Follow directions on Sopaipilla mix and roll out very thin (about 1/16" thick). Cut in a round pattern, about the size of a plate. Fry as directed.If you prefer a stuffed Sopaipilla, roll dough 1/8" thick and fry. The followed ingredients will be layered on top or stuffed into the cavity of the Sopaipilla. 1 lb. ground beef (browned, salt and pepper as desired) 1 jar Ol'Gringo Red Chile Sauce (Heated - add dash of garlic salt) 1 15 oz. can refried beans (heated) 1/2 lb. grated longhorn or colby cheese 1 sm. red onion (diced) - optional 1 med tomato (diced) 1/2 head lettuce (chopped) Salsa - optional Mix together browned ground beef and Ol'Gringo Red Chile. Place a thin layer of hot refried beans onto the Sopaipillas , next a layer of the beef/chile mixture. Sprinkle with cheese, onions tomatoes and lettuce. New Mexico Style Red Enchiladas 1 Jar Ol'Gringo Red Chile Sauce 1 doz. corn tortillas dipped in very hot oil, drained, should be soft 1/2 med. onion (diced) 2 cup colby or Longhorn cheese (grated) 1 lb. browned ground beef seasoned with garlic salt and pepper You will prepare the enchiladas individually on each person's dinner plate. Make sure the plates are 200 degree oven proof, as you will be putting the plates in the warm oven as you make them. The enchiladas will be STACKED OR PANCAKE STYLE.--very easy--very fast directions. Heat red chile sauce. Ladle a spoonful of sauce onto a plate and spread, layer one hot tortilla onto the plate and ladle another spoonful or two of sauce and spread. Next, sprinkle the onion, cheese and meat and continue to stack accordingly. (Usually 2 - 4 tortillas per person is enough). Place each plate in 200 degree oven as you make them until you have completed all of the dinners. Fry each an egg and place on top of the enchilada stack. (Eggs are optional, but they are a traditional topping in New Mexico) Serve with fresh salad and hot pinto beans. Green Chile, Rice and Chicken 1/4 cup oil 2 - 3 chicken breasts, diced 1 lg. onion, diced 1/2 tsp. minced garlic 1/4 tsp. oregano leaves 1 jar Ol'Gringo Green Chile Sauce 1/4 tsp. cumin Cooked Rice Pour oil in skillet, add chicken, cook until white. Add onions, garlic and spices. Saute 2 Min. and add Ol'Gringo Sauce. Simmer. Can be served over rice, pasta, burritoes or can be used as an enchilada sauce. Casserole Style Enchiladas Green Chile Recipe Red Chile Recipe 9 corn tortillas 9 corn tortillas 2 chicken breasts 1 lb. browned ground beef cooked and diced 1 sm. onion diced 1 sm. onion diced 2 cup grated Colby cheese 2 cup Monterey Jack cheese, grated 1 jar Ol'Gringo Red 1/2 pint sour cream 1 jar Ol'Gringo Green Sauce 2-3 oz. water added to sauce Dip tortillas one at a time in very hot oil and drain on paper towels. (They should be soft) Spread a little of the sauce over the bottom of a med. size casserole dish. Next layer tortillas, sauce and ingredients in the red or green list. Repeat sequence. Top with remaining cheese and back at 350 degrees for 25 minutes. Easy Great Tostadas 12 corn tortillas fried until crisp or buy ready made tostadas 2 15oz. cans refried beans 2 cups browned ground beef or diced chicken 1 jar Ol'Gringo Green or Red Chile Sauce (add no water) 1 med. onion, diced 2 cup grated cheese Diced tomatoes and lettuce Make layers of beans, sauce, onions, meat and cheese on each tortilla. Place six at a time on a cookie sheet and bake until bubbly. Garnish with lettuce, tomato and salsa. Red Chile Chip Pie 1 1/2 lb. browned ground beef 1 med. onion, diced add garlic salt to taste 2 cup grated Cheddar cheese 10.5 oz. bag of corn chips In a bowl mix 1/2 tsp. minced garlic 1/4 tsp. cumin 1 jar Ol'Gringo Red Chile Sauce Layer corn chips to cover bottom of med. size casserole dish. Next, layer sauce, meat, onion and cheese and bake at 350 degrees for 25 minutes. 8 Layer Dip Spray medium sized serving dish with vegetable oil and layer the following ingredients. 2 15 oz. cans refried beans 1/2 jar Ol'Gringo Green Chile Diced avocado (2 or 3) 1/2 pint sour cream Diced fresh tomatoes (2 - 3) 2 cup grated cheese 1 can chopped black olives 1 bunch chopped green onions Top with the other half of the jar of Ol'Gringo Sauce and sprinkle with cheese. Refrigerate. Serve with tortilla chips. Zuccini and Green Chile Casserole 3 - 4 medium size zuccini, chopped 2 slices of toast, torn 1 med. onion 1 can diced tomatoes 2 cup grated Monterey Jack cheese 1/2 - 1 jar Ol'Gringo Green Chile Sauce Garlic Salt and Pepper Boil zuccini and onion until soft, drain. Combine with remaining ingredients in casserole dish reserving 1/2 cheese for topping. Stir and top with cheese. Bake at 350 or microwave until bubbly. Ol'Gringo CHILE CHEESE DIP 3 oz. Cream Cheese (Melted) 1 Onion (diced) 2 T. Ranch Dressing 1/2 Can Diced Tomatoes 1 jar Ol'Gringo Green Chile Sauce sm. can Black Olives (diced) Garlic Salt and Pepper to taste Mix all ingredients and serve. Makes a bowl of scrumptious dip that can be served with tostada chips or veggies. (When making for party, change ONLY to 8 OZ of Cream Cheese and 2-4 jars of Ol'Gringo Chile Sauce.) We welcome dealer/distributor inquiries WE CO-PACK -FOOD SERVICE- Write to us at : Ol' Gringo Chile Products, Inc 407-A Archuleta Road Las Cruces, New Mexico 88005 Telephone / Fax: 1(505)525-1542 or E-Mail us at olgringo@lascruces.com