The creamy, cheesy mixture with the fire from the chiles is something new and exciting for a large group or keep it small and have a lot to yourself.

Squash casserole is often a side dish, but this one is so good that you can easily serve it as a main dish.

So shop our Frozen Chile now to get your key ingredient and give it a try. During July 2018, we are clearing out our Freezer, so use coupon code “MYCHILE” to get 15% OFF!

This recipe was modified from HomeSick Texan

Ingredients

• 4 New Mexican Connection Frozen Hatch Chiles
• 2 tablespoons unsalted butter
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 2 pounds summer squash, sliced into 1/4” rounds
• 1/2 cup chopped cilantro
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground cumin
• 3 tablespoons all-purpose flour
• 2 teaspoons baking powder
• 1 pound (4 cups) shredded Monterey Jack cheese
• 4 large eggs
• 1/2 cup whole milk
• 1/2 cup finely crushed saltines

Instructions

1. Thaw and Peel the skin off the frozen chile
2. Remove the Seeds and Stem
3. Dice up the chile
4. In a large skillet, melt the butter on medium-low heat.
5. Add the diced onion and cook for about 5 minutes.
6. Add the minced garlic and cook about 30 seconds longer.
7. Add the squash, and occasionally stir until the squash is softened or about 5-7 minutes.
8. Stir in the cilantro, salt, black pepper, and cumin.
9. Turn off the heat. Taste and adjust seasonings.
10. Preheat the oven to 350°F and grease a 3-quart baking dish
11. For easier mixing, transfer the squash to a large mixing bowl.
12. Add the diced chiles, flour, and baking powder. Stir until well distributed.
13. Add the cheese and stir until well combined.
14. Whisk together the eggs with milk
15. Pour over the squash and stir until well combined.
16. Lightly sprinkle half the crushed saltines along the bottom of the baking dish.
17. Pour in the squash mixture into the dish and then sprinkle the rest of the saltines on top.
18. Bake uncovered for 30-35 minutes or until the casserole is set and the top is lightly browned in places.
19. Serve warm.

Shop Today and SAVE!! Use Coupon Code “MYCHILE” at checkout to SAVE 15% July 2018 Only! And if you want to download the PDF version of the recipe, Click Here for the download. 

The post Squash and Green Chile Casserole appeared first on New Mexican Connection.

Mix it up with this peach and hatch chile salsa this summer.

Have it on your favorite chips, or try it on grilled fish or meat or a sandwich – or you might like it so much that you’ll eat it all alone.

This recipe is modified from Set The Table

Ingredients

• 4 large peaches, chopped
• 3 cloves of garlic, roughly chopped
• 1/2 an onion (about 1/2 cup total) chopped
• 1/3 cup cilantro leaves
• 1 tablespoon grated fresh ginger
• 1/4 cup fresh lime juice
• 2 – 3 roasted Hatch Chiles
• Salt and Pepper

Instructions

1. Remove the seeds and chop up the chile
2. Chop up all the other ingredients
3. Place all the ingredients in the bowl of a food processor.
4. Pulse 4 or 5 times to just combine everything.
1. Don’t over mix or the salsa will be more like soup.
5. Season as needed with salt and pepper and extra lime juice.
6. Pour it into jars and store in the refrigerator.

 Click Here to download and Print the PDF version of this recipe. 

The post Peach and Hatch Green Chile Salsa appeared first on New Mexican Connection.

And it only gets better when you add some authentic New Mexican Chiles.

Whether you have it for breakfast, or a side dish at dinner time, or a random snack in the middle of the day – it’s always better with Green Chile.

This recipe is modified from Spoon Fork Bacon!

Ingredients:

• 2 cups of flour
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, frozen and grated
• ¼ bag of New Mexican Connection Frozen Green Chiles
• 4 ounces shredded cheddar cheese
• 2/3 cup buttermilk
• 1/4 cup (1/2 stick) salted butter, melted and cooled

Directions:

1. Preheat oven to 400˚F
2. Mix flour, baking powder and salt in a large mixing bowl
3. Fold in the cold, grated butter until the mixture is crumbly
4. Peel and dice the Green Chile
5. Fold in the Green Chiles and cheese
6. Refrigerate mixture for 30 minutes.
7. Remove the mixture from the refrigerator and stir in buttermilk.
8. Place the dough onto a clean and lightly floured surface
9. Gently knead the dough until it just comes together and no dry spots remain.
10. Using a rolling pin, roll the dough until 1/2 inch thick and trifold.
11. Roll the dough again until 1/2 inch thick and trifold the other direction.
12. Repeat rolling and tri-folding four more times and on the last roll out allow dough to be 3/4 to 1 inch thick .
13. Using a circle cutter, cut biscuits from the dough, making sure not to twist as you cut into the dough with the cutter
14. Gently push the scraps together and roll out and trifold twice, before cutting out more biscuits.
15. Place biscuits on to a baking sheet, lined with parchment, about 3/4 inch apart
16. Refrigerate for 30 minutes.
17. Remove biscuits from refrigerator and bake for 12 minutes. Remove biscuits from the oven and brush the tops with melted butter. Place biscuits back into the oven and continue to bake for another 5 to 8 minutes or until golden brown.
18. Remove biscuits from oven and transfer to a cooling rack. Allow biscuits to cool for about 10 minutes before serving warm. Biscuits go great with butter and honey.

 Click Here to download the PDF version. 

The post Green Chile Cheddar Biscuits appeared first on New Mexican Connection.

This 7 layer dip will leave you asking for more. With fresh ingredients, authentic New Mexico Grown Chile, and great seasonings – this fresher version of a traditional Seven Layer Dip will be a hit.

Give it a try, and then Shop Our Online Store for the key ingredients you’ll need.

This recipe is modified from The Brewer and The Baker. Photo credit to them too.

Ingredients

• 10.5 oz jar of your favorite Bean Dip
• 1 large avocado
• Juice of 1/2 lime
• Salt
• ~1/2 jar of your favorite Salsa Verde
• Shredded Monterrey Jack Cheese
• Sour cream or plain yogurt
• ½ a bag of roasted and frozen New Mexican Connection Chiles
• 3 roma tomatoes
• 1/3 cup chopped red onion
• Small handful cilantro

Instructions

1. In a wide dish of some sort, evenly spread your favorite bean dip.
2. Smash the avocado with some lime juice and a generous pinch of salt and spread over the beans.
3. Spoon your salsa verde over top
4. Sprinkle with a layer of cheese.
5. Spread sour cream over the cheese
6. De-seed, peel, and chop your Chiles
7. Sprinkle the New Mexican Connection chiles over top
8. Dice the tomatoes
9. In a small bowl, stir the tomato chunks, red onion, and cilantro together with a pinch of salt.
10. Spread this new mix evenly over the top of the dip.
11. Serve cold with tortilla chips.

 We’ve found that some people love downloading or printing the PDF version of the recipe – so Click Here to do get the PDF. 

The post 7 Layer Hatch Chile Dip appeared first on New Mexican Connection.

This is the recipe for Grilled Cheese lovers, because this will explode their taste buds with joy and satisfaction. Or, it might just be the trick for the Grilled Cheese haters, because when you add some of our chile – it makes all the difference.

Give it a try and when the wonderful melty cheese mixture with authentic New Mexican chiles ooze out of the sandwich, you will know you’ve made a good choice.

This recipe was modified from The Brewer and The Baker. 

Ingredients

• 4 oz Monterey Jack Shredded Cheese
• 4 oz white cheddar Shredded Cheese
• Dash of Worcestershire
• 1 clove garlic
• Salt
• Pepper
• 3 New Mexican Connection Frozen Chiles
• ⅛ cup light mayo
• ⅛ cup fat-free Greek Yogurt
• Butter
• Your favorite sliced bread

Directions

1. Prepare your chiles by peeling and chopping
2. Grate the cheese
3. Mince the garlic
4. Stir the minced garlic, Worcestershire, mayo, and yogurt together with a pinch of salt and pepper.
5. Add the diced chile to the mixture above
6. Add the cheese to the same mixture
7. Stir until thoroughly combined
8. Mash the cheese mixture until you reach desired consistency.
9. For the sandwiches, heat a skillet or grill pan over medium-high.
10. Assemble the sandwiches and butter the outsides of the bread.
11. Cook 2-3 minutes on each side or until golden brown and the cheese is melted

Pro-Tip: When refrigerated, the cheese mixture can keep for a few days to enjoy the warm sensation of a fresh grilled cheese more than once.

 Click Here to download or print a PDF version of the recipe. 

The post Hatch Green Chile Grilled Cheese Sandwich appeared first on New Mexican Connection.

Looking for a new summer favorite with Green Chile? 

Well, do we have a recipe for you to try in your own home! Maybe check off a bucket list item while you’re at it!

You may be thinking; “Why would I put two AMAZING yet opposite ingredients together, to end up possibly destroying it?”

Well you’ve got to admit…you are at least curious!

Give it a try. Get Brave, Get Bold, and Get these Green Chiles to add to your sweet treat!

This Recipe was modified from Farmers Market of Grapevine

Ingredients

• 2 Cups Whole Milk
• 1 Cup Heavy Cream
• 3/4 Cup Granulated Sugar – divided use
• 2 Vanilla Beans – split lengthwise
• 1 bag New Mexican Connection Green Chiles
• 4 Egg Yolks
• 1/2 teaspoon Pure Vanilla Extract

Makes about 4 cups of ice cream

Directions

1. Prepare the green chile by peeling it, de-seeding it, and dicing it very fine
2. In a saucepan, scald the milk, cream, 1/2 cup of sugar, vanilla bean (pod and seeds) and half the New Mexican Connection Green Chiles, stirring constantly.
3. In a small bowl, whip the egg yolks with the remaining sugar until it is smooth.
4. Pour about a third of the scalded liquid into the egg mixture and mix well.
5. Add that back to the saucepan.
6. Cook over low heat until it is thick.
7. Strain mixture into a bowl
8. Add the vanilla extract.
9. Place the mixture in the refrigerator and chill completely.   
10. Place in an ice cream maker and freeze according to the directions listed in your Ice Cream Maker Guide.
11. When it’s about half frozen, about 10 minutes into the process, add in the remaining Green Chiles, diced very fine.  

If you are the slightest bit curious, give it a try and find a new way to use your favorite green chile. 

And if you need a PDF version – just Click Here to download. 

The post Green Chile Ice Cream appeared first on New Mexican Connection.

This Green Chile Mac makes a great meal for the whole family no matter the spice level you can handle, or if you decide to add some chicken for that extra substance.

Using authentic green chile from New Mexican Connection takes this to the next level. 

No matter how you decide to serve it up – the creamy and delicious green chile mac and cheese is certain to bring back memories, and will have the whole family reaching for more.

This recipe was modified from Recipe Runner

New Mexico Green Chile Mac and Cheese

Ingredients

• 1/2 pound whole wheat macaroni
• 2 Tbsp. butter
• 1/4 cup yellow onion, diced
• 2 Tbsp. flour
• 1 1/2 cups milk
• 1/2 tsp. kosher salt
• 1/2 cup roasted New Mexican Connection green chiles, diced
• 1 1/2 cups of your favorite cheese shredded
• Optional: chopped chicken

Directions

1. In a large pot bring the water to a boil, add in some salt, and cook the macaroni according to the box instructions.
2. When the pasta is cooked, drain the water out
3. In the same pot over medium high heat, melt the butter and add in the diced onion.
4. Saute the onion in the butter for 2 minutes and
5. Add and whisk the flour into the butter mixture and let it cook for about a minute.
6. Slowly whisk in the milk and salt, make sure to get the sauce smooth.
7. Continue whisking for about 3-5 minutes until the sauce has thickened
8. Turn the oven on to broil.
9. Add in the New Mexican Connection Green Chiles and 1 1/4 cups of the cheese.
10. Stir until all of the cheese has melted.
11. Add the pasta back into the pot and toss until it is completely covered in the sauce.
12. Optional: Mix in your chicken
13. Spray a cast iron skillet or baking dish with cooking spray
14. Transfer the mac and cheese to that dish
15. Top with the remainder of the cheese and place under the broiler until the cheese is slightly brown and melted.
16. Serve immediately.

 If you want to print this or download it, Click Here for a PDF Version of the recipe. 

The post New Mexico Green Chile Mac and Cheese appeared first on New Mexican Connection.

This is how you do it…cheesy bread with authentically grown New Mexico Green Chile – doesn’t get too much better than that!

Serve it warm – or keep it for snacking for days to come (if it lasts that long)

This recipe is modified from My Turn for Us.

Green Chile Cheesy Bread

The post Green Chile Cheesy Bread appeared first on New Mexican Connection.

And for the Green Chile Addict…add to it the wonderful smell of Green Chile sizzling in all of it’s flavor packed glory – can’t beat it. 

WE LOVE SUMMER!!!

So, today – we’ve found what is called the “Best Green Chile Cheeseburger.”

In our book, if you add Green Chile from New Mexican Connection to your burger – it’s a good one.

This recipe is modified from Good Housekeeping!

GREEN CHILE CHEESEBURGER

Ingredients

• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• 1 lb. ground beef sirloin (90% lean)
• 3/4 lb. ground beef chuck (80% lean)
• 6 slices American or Cheddar cheese
• 3/4 c. New Mexican Connection Green Chile diced
• 6 of your favorite hamburger buns, split and toasted

Directions

1. Heat grill on medium-high.
2. In small bowl, combine garlic powder, onion powder, 1/2 teaspoon salt and 1/4 teaspoon pepper.
3. In large bowl, gently combine sirloin and chuck and form into 6 (4-inch-wide) patties. Sprinkle both sides with salt mixture.
4. Grill burgers 3 minutes; turn over. Top each with slice of cheese. Cover and cook 3 minutes or until desired and cheese has melted.
5. Top each with 2 tablespoons green chiles – (or more for the chile addict)
6. Serve on buns.

Enjoy this easy to make green chile cheeseburger recipe! And if you want to download a PDF version of this recipe – Click Here! 

The post BEST Green Chile Cheeseburger appeared first on New Mexican Connection.

I thought so…so do we! 

The problem is, if you don’t live in New Mexico anymore – getting high quality New Mexico Green chile can be rather difficult. You find the perfect recipe…you follow the directions precisely, pull it out of the oven and…”Where’s the Green Chile?” 

You used the canned chile from the local market, and it just doesn’t do the trick. Everything is better with Freshly Roasted Frozen New Mexican Connection Green Chile! 

Here’s a new one for you to try – adapted from Rachael Ray

Cheese New Mexico Green Chile Enchiladas

Ingredients

• 3/4 pound monterey jack cheese, shredded (3 1/2 cups)
• 8 OZ Authentic New Mexican Connection Green Chile diced (pick your spice level)
• 1 cup sour cream
• 1 small yellow onion, grated
• 2 cloves garlic, grated or finely chopped
• A small handful of cilantro leaves, chopped
• 1 tsp ground cumin
• Vegetable oil (optional, for warming tortillas)
• 12 corn tortillas

Preparation

1. Preheat oven to 425 degrees
2. Dice your New Mexican Connection Green Chiles
3. In a bowl, combine cheese, chiles, sour cream, yellow onion, garlic, chopped cilantro, and cumin
4. Optional: Heat 1/4 inch oil in a skillet. Using tongs, add 1 tortilla at a time, turning in the oil to soften the tortilla for a few seconds – drain on paper towels
5. Scoop a few tablespoons of the mixture into each tortilla and roll it up. Place each enchilada in a single layer in a casserole dish. (use 2/3 of your filling on this step)
6. Cover with the remaining cheese mixture and bake until golden – about 15 minutes

 Try it out and let us know what you think! And if you want to download the PDF version – Click Here! 

The post Cheesy New Mexico Green Chile Enchiladas appeared first on New Mexican Connection.