“Spice up your holiday left-overs”

Chef Matt Tezak, Hatch Chile Company

 

 

Hatch Green Chile Turkey Enchiladas

 

1 – can ofGreen Chile Enchilada Sauce

8 oz white and dark meat - left over turkey

1/2 green or red bell pepper

1/2 white onion

4 - flour or corn tortillas

1 – cup of shredded cheddar cheese

     serves 4

 

Top enchiladas before serving:

4 – tablespoons of sour cream

1 – cup shredded lettuce

1 – cup diced tomato

 

Begin by shredding turkey with a fork, place tortillas on flat surface and fill with turkey, onion and bell pepper.  Roll, and place in greased square casserole dish.  Repeat and cover withGreen Chile Enchilada Sauce, then cover with cheese.

 

Bake uncovered at 375 degrees for 20-25 minutes or until cheese is melted completely.

Serve with shredded lettuce, tomato and sour cream on top.

 

 

HATCH Green Chile and Eggs Benedict

 

1 – can ofGreen Chile Enchilada Sauce

4 – English muffins – toasted

4 – left over ham slices

4 – eggs

Parsley

     serves 4

 

Poach eggs to medium doneness in a pan, water cannot boil, just a slight heat.

 toast English muffins in toaster

And heat left over ham slices throw.  Heat theGreen Chile Enchilada Sauce cooking sauce in a small sauce pan, stirring occasionally.

Place English muffins on plate, ham, 1 egg on egg muffins and drizzleGreen Chile Enchilada Sauce.

 

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