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El Pinto Recipes

Chile Sauce Recipes

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El Pinto Green Chile Chicken Stew Recipe

 

Description

Think of El Pinto Green Chile Chicken stew as the ultimate Southwestern comfort food. Make a batch and see if it doesn't bring a twinkle to your eyes and put a spring in your step.
 
Serves 8
 
Recipe Ingredients:
  • 1 POUND CHICKEN TENDER OR CHICKEN BREAST MEAT CUT INTO 1/4 PIECES
  • 1 QUART CHICKEN BROTH
  • 3 CUPS MEDIUM SIZE RED POTATOES CUT INTO 1/2 CUBES
  • 1 16 OZ JAR EL PINTO GREEN CHILE SAUCE
  • 1 TBSP VEGETABLE OIL
  • 1 1/2 CUP WHOLE KERNAL CORN
  • 1/4 CUP ALL PURPOSE FLOUR
  • 1 TBSP GRANULATED GARLIC
  • 1/2 TSP SALT
  • 1/2 TSP PEPPER

 

Methods/steps

Pre-cook potatoes in boiling water for 10 minutes, then cool. Heat oil in 1 gallon pot or larger. Add chicken and stir until completely cooked. Add flour and stir well. Add chicken broth and stir well. Bring to a boil. Add garlic, corn, green chile sauce and potatoes. Reduce heat and simmer for 5 minutes. Salt and pepper to taste. Makes 8 servings.

 

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Breakfast Burrito Recipe

Description

There is no easier breakfast to make for the family on-the-go!


Ingredients
 
Recipe Ingredients:
  • 1/2 POUND BACON OR CUBED PORK (COOKED)
  • 5 WHOLE EGGS
  • 1 16 OZ JAR EL PINTO SALSA OR GREEN CHILE SAUCE
  • 1/2 POUND COOKED, DICED POTATOES
  • 1 CUP SHREDDED CHEDDAR CHEESE
  • 5 10 INCH FLOUR TORTILLAS
  • PINCH SALT
  • PINCH PEPPER
 

Methods/steps

Scramble eggs in a large frying pan. Add cooked meat. Place half the salsa in the egg and meat mixture. Add potatoes, bacon and cheese. Mix together and set aside. Prepare warmed tortillas on serving plate and add 1 1/2 cups of egg mixture in the center of the tortilla. Fold tortilla ends in first before rolling. Serve with side of green chile sauce. Makes 5 burritos. 

 

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 Chile Con Queso Recipe 

Ingredients
Steps
Microwave cheese chunks and milk for 2 to 3 minutes, stirring to acheive a creamy consistency. Strain excess liquid from Green Chile Sauce. Add green chile sauce and microwave until desired temperature (approx. 40 seconds). Yields about 2 cups and is excellent as both a party dip and as a delicious topping for eggs, hamburgers and chicken. Makes 4 servings.
 
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Fiesta Tacos Recipe 
 
Ingredients
  • 2 LBS GROUND BEEF OR CHICKEN
  • 1 16 OZ JAR EL PINTO GREEN CHILE SAUCE
  • 6 FLOUR, CORN OR HARD SHELL TORTILLAS
  • 2/3 CUP GRATED CHEESE
  • 2/3 CUP SHREDDED LETTUCE
  • 2/3 CUP CHOPPED TOMATOES
  • 2/3 CUP CHOPPED ONIONS
  • 1/2 CUP SOUR CREAM
Steps
Cook ground beef or chicken and strain. Add green chile sauce and simmer on medium heat. Salt and pepper to taste. Add meat to soft flour, corn or hard shell tortillas. Top with grated cheese, lettuce, diced tomatoes, onions and sour cream. Makes 6 servings.
 
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 Green Chile Enchiladas Recipe 
 
Ingredients
  • 1/2 LBS MEAT (CHICKEN, PORK OR BEEF) CHOPPED, SHREDDED OR GROUND
  • 1 16 OZ JAR EL PINTO GREEN CHILE SAUCE
  • 1 DOZEN 6 INCH CORN TORTILLAS
  • 2 CUPS SHREDDED CHEDDAR CHEESE
  • 1/2 CUP SOUR CREAM (OPTIONAL)
Steps
Preheat oven to 350 degrees F. Lightly fry corn tortillas in hot oil (steam for low-fat option). Put tortillas on paper towel to drain excess oil. Place tortilla on dinner plate, add preheated green chile, cooked meat and cheddar cheese (lightly sprinkled). Add another tortilla and build two more layers. Top with green chile, sprinkle more cheese on top. Place in preheated oven broiler until cheese is melted (approximately 5 minutes). Garnish with sour cream and serve. Makes 4 servings.
 
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Green Chile Meatloaf Recipe 
 
Ingredients
Steps
Preheat oven to 375 degrees F. In large mixing bowl add ground beef and all ingredients except 1/4 of the green chile sauce. Mix together. Place in a baking pan and press gently to relieve any air pockets. Pour remaining green chile on top of ground beef mixture. Cover baking pan with foil and place in oven for 1 1/2 hours or until it reaches an internal temperature of 170 degrees. Remove and drain grease, let stand for 10 minutes. Slice and serve. Makes 6 servings.
 
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Seven Layer Dip Recipe 
 
Ingredients
  • 16 OZ COOKED, REFRIED OR MASHED BEANS
  • 1/2 LB COOKED, SHREDDED OR GROUND BEEF
  • 1 CUP SHREDDED CHEDDAR CHEESE
  • 1 16 OZ JAR EL PINTO GREEN CHILE SAUCE
  • 1 CUP GUACAMOLE (PREPARED)
  • 3/4 CUP SOUR CREAM
  • 1 CUP CHOPPED TOMATOES
  • 16 OZ TOSTADA CORN CHIPS
Steps
Spread layer of beans on serving plate, continue to add each ingredient as a layer until complete. Chill in refrigerator for at least 30 minutes. serve with chips. Makes 12 servings.
 
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Salsa Recipes
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Guacamole Recipe 
 
Ingredients
  • 4 LARGE AVOCADOS
  • 1 TSP DICED ONION
  • 1 TBSP DICED TOMATOES
  • 8 TBSP EL PINTO SALSA
  • 1/2 TSP SALT
Steps
Remove avocado pulp from skins and pits. Add 1 tsp. diced onions and 2 Tbsp. of El Pinto Salsa for each avocado, salt lightly and chop ingredients together. Add 2 Tbsp. diced tomatoes, salt lightly again, and fold all ingredients together.
 
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Salmon Vera Cruz Recipe 
Ingredients
  • 4 6 OZ SALMON FILETS
  • 1 16 OZ JAR EL PINTO SALSA
  • 1 TBSP CAPERS
  • 1/4 CUP SLICED GREEN OLIVES WITH PIMENTO
  • 1 TSP MEXICAN OREGANO LEAVES, CHOPPED
  • 1/2 TSP SALT
  • 1/2 TSP PEPPER
  • 1 TSP COOKING OIL
Steps
Preheat oven to 325 degrees F. Place salmon filets on greased baking pan and lightly salt and pepper each filet. Set aside. In a small mixing bowl combine salsa, and olives. Add capers, and oregano (optional). Ladle 1/3 cup of mixture on top of each salmon filet and place in oven for approximately 10-12 minutes. Remove from oven and ladle remaining sauce on top of each filet and serve. Makes 4 servings.
 
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Southwest Ranch Dip Dressing Recipe 
 
Ingredients
Steps
Combine ingredients and stir. Makes 2 servings.
 
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New Mexican Favorites
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Chicken Fried Chicken Adovada 
 
Ingredients
  • 2 16 OZ EL PINTO RED CHILE SAUCE
  • 6 5 OZ RAW CHICKEN BREASTS
  • 3 WHOLE EGGS
  • 1 CUP MILK
  • 1 CUP FLOUR # 1
  • 1 CUP FLOUR # 2
  • 1/2 TSP SALT
  • 1/2 TSP PEPPER
  • 1 TSP GRANULATED GARLIC
  • 1 CUP COOKING OIL (HIGH HEAT)
  • 5 SLICED JACK CHEESE OR ANY WHITE CHEESE
  • 12 AVOCADO SLICES
Steps

Take on 16oz jar of El Pinto Mild Red Chile Sauce and pour into medium mixing bowl

Take raw chicken breasts and place in the bowl with the Red Chile Sauce

Mix up the chicken with the Red Chile, cover with plastic wrap and refrigerate over night.

Next day remove chicken breasts from Red Chile, shake off excess chile, set aside

Next setup battering process:

In a clear plastic bag add 1 cup of flour, set aside

In a mixing bowl add cracked eggs, and milk, Wisk well and set aside

In a small pan or mixing bowl add 2 cups of flour, Salt, Pepper and Granulated Garlic, mix well

Take one chicken breast at a time and put in the bag with the flour, close the bag and shake the bag to coat the chicken breast, remove the breast and set aside on a plate, coat the rest of the chicken the same way.

Now dip the floured chicken breasts into egg & milk batter one at a time

Dip the battered breasts one at a time into the seasoned flour mixture coat well and set aside on a plate or sheet pan

Take a cast iron skillet or suitable frying pan, add cooking oil, heat oil to 350 degrees, place battered chicken breasts in the oil 1 or 2 at a time and allow to cook for 1 or 2 minutes on  one side and then turn over in the pan and brown the other side. Check chicken for donenesss.

Temp to 165 degrees or higher, if needed pull chicken breasts and place in a baking dish and finish in 325 degree oven

To finish the dish, heat up the second jar or El Pinto Red Chile Sauce

Take individual breasts, pour 3 oz's of sauce over chicken breasts, top with cheese and 2 slices of Avocado, place in the oven for one minute to melt the cheese, remove and serve

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El Pinto Breakfast Casserole
 
 
 
Ingredients
  • 1/2 CUP HEAVY CREAM
  • 4 WHOLE EGGS
  • 3 OZ'S GRATED CHEDDAR CHEESE
  • 3 OZ'S GRATED JACK CHEESE
  • 4 OZ'S COOKED SHREDDED BEEF, CHICKEN OR PORK
  • 4 OZ'S 1/4" COOKED DICED HAM
  • 3 1.5 OZ SAUSAGE PATTIE
  • 4 OZ'S COOKED 18/20 COUNT BACON STRIPS
  • 1 JAR EL PINTO RED CHILE
  • 2 JARS SAUCE OR EL PINTO ROASTED GREEN CHILE
  • 1/2 TSP SALT & PEPPER COMBINED
Steps

Preheat oven to 325 degrees and grease a 4 X 8 baking dish or similar size dish

If using El Pinto Roasted Green Chile then open 2 jars and drain out any extra juice

In a small mixing bowl add eggs, cream and salt & pepper, Wisk this together

It's time to put together the casserole, decide which meat or meats will be used and if Red Chile Sauce or Roasted Green Chiles will be used in the casserole.

In the baking dish layer eaither red or Green in the bottom of the dish. (note if using red use 1 jar total for the casserole, if using green use 2 jars of Chile.)

Add a layer of cheese then layer of meat. Repeat this step

Take egg mixture and pour evenly over the top of the Chile, meat and cheeses. Sprinkle a little cheese on top

Place in oven uncovered and bake for 35-40 minutes at 325 degrees

Pull from oven and allow to rest for 5 minutes to set up before cutting and serving

If additional Chile is desired heat up another jar and serve with the casserole

Depending on the size of the portion 4-8 servings per recipe

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 Main Dishes

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Green Chile Biscuit Gravy
Ingredients
Steps

Use your own personal white gravy recipe or

Make gravy to instructions on package:

Set aside while heating up Green Chile sauce

Add one jar of El Pinto Green Chile Sauce to 16 oz's of white gravy

Mix well and allow this mixture to simmer on low heat for 5 minutes

Serve this gravy over the El Pinto Recipe for chicken Adovada or the Green Chile Biscuit recipe - 4 to 5 oz's per serving

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Green Chile Chicken Pasta

Ingredients
  • 1/2 CUP 1/4" DICED RED ONIONS
  • 1 CUP CHARDONNAY WHITE WINE
  • 1 LTS HEAVY WHIPPING CREAM
  • 1/2 CUP PARMESAN CHEESE
  • 1/4 CUP GARLIC (FRESH CLOVES)
  • 1 16 OZ JAR EL PINTO ROASTED GREEN CHILE
  • 1 TBSP CHICKEN BASE
  • 1/4 CUP CORN STARCH
  • 1/8 TSP WHITE PEPPER
  • 1/8 TSP NUTMEG
  • 1 TSP (SEA) SALT
  • COOKING OIL
  • 1/2 CUP WATER
Steps

1/4 dice a 1/2 a cup of red onions

Add cooking oil to 2 quart stock and add diced red onions, garlic

Sautee onions and garlic at low heat for 2 minutes

Add chicken base and Wisk it in to the oil and garlic

Add Charennay wine to the pot and let the wine mixture reduce down to 1/2 is volume

Add water and heavy whipping cream spices

Add jar of medium El Pinto Roasted Green Chile

Mix corn starch and water together

Add this mixture to the wine and cream when it starts to simmer, but before it starts to boil

The mixture will start to thicken, Wisk well lower heat and add parmesan cheese

Sauce is now ready

Bake, grill or sauté 1 to 2 (8)oz chicken breasts slice thin

Have your favorite pasta cooked off and add 6 oz's of pasta to a serving plate

Add 6 oz's of the Green Chile Cream Sauce over the pasta, place 4 oz's of sliced chicken breast

Garnish with parmesan and serve

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Appetizers and Snacks

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Mushroom Stuffing 

Ingredients
  • 50 2 LBS LARGE MUSHROOM CAPS
  • 1/4 LB BUTTER
  • 1 RED BELL PEPPERS (LARGE)
  • 1 GREEN BELL PEPPERS (LARGE)
  • 1 RED ONION (MEDIUM SIZE)
  • 1/4 LB SHRIMP TAIL OFF 31/40 (CK)
  • 1 TSP THYME LEAM
  • 1 TSP BASIL LEAF
  • 1/2 TSP OREGANO LEAF
  • 1 TSP SALT
  • 1 TSP BLACK PEPPER
  • 1/8 TSP RED CHILE POWDER (HOT)
  • 1 TBSP GRANULATED GARLIC
  • 1 (16) OZ JAR GREEN CHILE SAUCE
  • 1/4 CUP COOKING SHERRY
  • 1/4 CUP SHREDDED CHEDDAR
  • 1/4 CUP SHREDDED JACK
  • 1/4 CUP GRADED PARMESAN
  • 1 CUP BREAD CRUMBS
Steps

Wash and destem mushrooms, (save stems for stuffing)

Bring 1 gallon of water to boil, place mushrooms in metal mixing bowl - Be careful and pour hot water over mushrooms, hold bowl and stir mushrooms in the bowl, quickly pour mushrooms in to colander

Rinse with cold water and drain, set aside in the refrigerator till later to stuff.

Wash and 1/4" dice Red & Green Peppers along with Red Onions.

In a 1 gallon stock pot place 1/4 lb of butter along with peppers and onions

Chop up mushroom pieces and stems in Food Processor into small pieces but not mushy.

Chop up the shrimp the same way.

Add mushrooms and shrimp to stock pot, add all spices

Place stock pot on stove top and heat ingredients on medium heat till mushrooms lose their water.

Stir constantly during the cooking process so mushrooms don't stick.

Add cooking sherry to mixture, continue to cook and stir. Mixture should come to a small simmer.

Turn off heat and add bread crumbs to mixture, stir in well

Remove from stove top and pan up mixture into a pan to cool down. Place in refrigerator.

To stuff mushrooms, 1st lightly salt and pepper steamed mushrooms while they are still up side down. Turn over and stuff the mushrooms with the cooled stuffing using a small spoon.

Place stuffing in center of mushroom and use spoon to round the mushroom cap by smoothing the stuffing as you work the spoon around the top of the stuffing pressing down slightly on the stuffing.

Place stuffed mushroom caps in baking pan and bake in 325 degree oven for 25-35 minutes till internal temp. reaches 165 degrees or higher. Top with graded Parmesan cheese.

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White Chile 

Ingredients
  • 12 CUPS CHICKEN BROTH
  • 4 CLOVES GARLIC CHOPPED
  • 4 MEDIUMS ONIONS CHOPPED
  • 1/4 CUP EVOO
  • 2 16 OZ JAR EL PINTO CHOPPED GREEN CHILE
  • 1 TABLESPOON + 1 TEASPOON CUMIN
  • 1 TEASPOON DRIED OREGANO
  • 1/2 TEASPOON CAYENNE PEPPER
  • 8 CUPS GRILLED CHICKEN DICED
  • 2 JALAPEÑO PEPPER DICED
  • 1 CUP DICED TOMATOES
  • 1/4 CUP + 2 TABLESPOONS FLOUR
  • 2 QUARTS GREAT NORTHERN BEANS
Steps

In stock pot add oil to med-hi heat add onion, garlic and jalapeño, saute for 2 mins.

When onions are translucent, add flour and spices cook for 2 more mins.

Add chicken broth to pot stir well. Bring to boil add chicken and beans to pot.

Reduce heat simmer for 10mins then add diced tomatoes when thickened.

Serve

Garnish with a dollop of sour cream and chives.

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