New Mexico Specialty Foods
 

Mangum Enterprises  ●  info@NewMexicoSpecialtyFoods.com   ●  Jemez Springs, NM
 

Recipes

 

We feature recipes using products which are on our

 New Mexico Specialty Foods Webstore. 

We will add to the list each month

and will leave the recipes on the site for one year.

Please feel free to copy the recipes and add them to your favorites.

 
Back to the Home Page for more selections

 

                     LAOS RICE NOODLES and CHICKEN with Kinna's Laos Chile Paste

 

  

½ pound rice noodles

¼ pound boneless chicken breast, sliced

¼ cup vegetable oil

2 cloves garlic, finely chopped

1 teaspoon Kinna’s Laos Chile Paste

1 teaspoon sugar

1 egg, lightly beaten

1 Tablespoon soy sauce

1 ounce chives, cut into 2 inch lengths

½ pound bean sprouts

                               Makes 4 servings

 

Kinna’s Laos Chile Paste available in a 2 oz and 6 oz jar.  

Ingredients: Red chile pepper, water, fish sauce, sugar, rice vinegar, red onions, garlic, vegetable oil and ginger root. 

Soak noodles in warm water for 30 minutes, drain.

Heat oil in a wok on high heat and cook garlic until

light brown. Add chicken and egg, stir-fry for 3 to 4 

minutes.  Add rice noodles and half of the bean 

sprouts.  Mix well.  Stir in: Kinna’s Laos Chile Paste,

soy sauce and sugar,  Cook for 3 minutes. Add

chives and the remaining bean sprouts, mix well.  

Serve hot. Garnish with chives and lime quarters

 

Kinna'sLaos Chile Paste may be purchased from

www.NewMexicoSpecialtyFoods.com

Listed under Misc. Sauces and Chile Paste

 

Kinna’s recipes have been used in her family for years. In 2004 she and her husband, Manuel decided it was time to produce the chile paste commercially for the rest of us to be able to enjoy. 

 

Can be added to soups, salads, steamed rice, steamed vegetables and as a marinade for meats and fish. marinade for meats and fish.

 

 

GREEN CHILE CHICKEN SALSA SOUP
 

1 pound boneless chicken breast cut into ½ cubes

2 cans  14.5 chicken broth

½ cup uncooked long-grain white rice

1 teaspoon ground cumin

1 can Mexican style corn

1 cup JillPepper Green Chile Salsa

2 tablespoons lime juice

Crisp tortilla strips (made from flour tortilla)

1 tablespoon chopped fresh cilantro

 

Spray pan with cooking spray, add chicken and cook until done, stirring often.  Add broth, rice and cumin.  Heat to a boil.  Cover and cook over low heat 20 minutes.  Stir in corn, JilliPepper Green Chile Salsa, lime juice and cilantro (if desired).  Heat 10 minutes.  Top with crisp tortilla strips.

 

To make crisp tortilla strips: cut flour tortillas into ½ inch strips.  Spray cookie sheet with cooking spray, spread strips out in pan, spray strips with cooking spray. Bake in 350* oven until golden brown.

 

PIZZA PINWHEELS
   

16 oz Chili Crop Italian Style Green Chili Cooking Sauce

 (listed under Miscellaneous Sauces)

8 oz pkg. Cream Cheese

16 oz Pepperoni

1 dozen flour tortillas

 

Mix 16 oz Cooking Sauce with 8 oz cream cheese.  Spread approximately 1/4 cup on a slightly warmed flour tortilla, repeating this with as many tortillas as desired.  Sprinkle 2 to 3 tablespoons chopped pepperoni over cream cheese mixture on tortillas.  Roll up like a cinnamon roll and slice in ¾ inch pieces.  These may be kept covered in the refrigerator for a week.

 

Take these ”Pizza Pinwheels” as a treat to any “pot luck” to spice things up. 

 

If desired finely chopped and sautéed mushrooms, onions or other vegetables of your choice may be added before rolling tortillas.

 

CARAMEL CRISPY TREATS
   

8 oz jar Sheila’s Sweets Caramel Sauce (listed under Honey and Caramel Sauce)

5 oz marshmallows

½  9 oz box crisped rice cereal

1/3 cup butter or margarine

 

Melt butter in large pan over medium heat.  Remove lid from jar of caramel sauce and microwave on high for 45 to 50 seconds (watch so it doesn’t boil over).  Add marshmallows to butter (keep over medium heat).  Add heated caramel sauce, continue heating until marshmallows are heated (stir to mix well).  Turn off heat and add cereal, mix thoroughly and swiftly until well mixed.  Pour into a buttered 9” X 13” pan and spread out evenly.  Let cool, cut into squares and serve.

 

FUNNEL CAKE

 

  

Makes 6 funnel cakes

1 cup Fiesta Foods Sopaipilla Mix (listed under breads)

1 egg mixed with ¾ cup milk

1 1/2 cups powdered sugar mixed with

2 teaspoons cinnamon

 

Put oil in skillet to a depth of 2 inches. 

When batter is ready have oil heated to 360*

Mix egg, milk and sopaipilla mix, stirring well until smooth.

 

Hold finger under opening in a funnel, pour about ¼ cup batter into funnel.  Allow batter to pour from funnel into hot oil, moving funnel in round and back and forth motion to form crossed spiral shape.  Fry 1 minute, turn cake, continue frying until golden brown. 

 

Remove to paper towels to drain.

 

Using sifter, sprinkle each funnel cake with mixture of powdered sugar and cinnamon. 

 

If desired: add your favorite fruit (fresh, frozen or canned) and ENJOY!

 

SPANISH RICE
 

 

Makes 6  ½ cup servings

 2 cups white rice

1 onion chopped

1 cup CHILI CROP SALSA -your choice of heat level

 (listed under SALSAS)

2 teaspoons minced garlic

1 teaspoon red chili powder

Salt to suite your taste

 

Sauté rice in 1 tablespoon oil on medium heat to a light brown.  Add 4 cups water, cook covered for 20 minutes.

 

In separate pan sauté onion and garlic in 1 teaspoon oil.  Add salsa, chili powder and salt to suite your taste.  Add to rice, stir well, cover and keep warm until serving time.

 

Serve with your favorite meat or chicken dish or any New Mexico cuisine.

 

This recipe was created using CHILI CROP salsa but any brand of salsa maybe used.