Anna’s 3 ingredient Pizza Recipe
1 ball of pizza dough or (I use Stonefire Artisan Thin Pizza Crust available at most grocery stores)
1/4 Cup Santa Fe Seasons Ancho Pepper Pasta Sauce
1 cup mozzarella cheese shredded
1 cup sliced pepperoni
2 tablespoons Santa Fe Seasons Roasted Green Chile 2 tablespoons (or to taste)
(just a sprinkle) Santa Fe Seasons Six Seasonings
Preheat oven according to instructions on pizza crust package. Spread enough pizza sauce over the dough to cover it, but keep it thin. Sprinkle Six Seasonings over sauce. Distribute mozzarella on the pizza, then repeat for the pepperoni. Sprinkle the diced green chiles over everything. Transfer the pizza to oven and bake for 8-10 minutes or until the pizza is done to your liking. Remove the pizza from the oven or grill and serve.
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Click here to see the Hatch Valley Roasted Green Chile
Click here to see the Six Seasonings
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•2 pounds lean ground beef (90% lean)
•1 16 oz. jar Santa Fe Seasons Red Chile Sauce
•2 tablespoons all-purpose flour
•1 can (15 ounces) pinto beans, rinsed and drained, optional
•4-1/2 cups Fritos corn chips
•2 cups shredded lettuce
•1-1/2 cups shredded cheddar cheese
•3/4 cup chopped tomatoes
•6 tablespoons finely chopped onion
•Sour cream and minced fresh cilantro, optional
In a 6-qt. stockpot, cook beef over medium heat until no longer pink, breaking into crumbles; drain. Stir in Red Chile Sauce, flour, salt and garlic powder until blended. Gradually stir in, beans.
Bring to a boil. Reduce heat; simmer, uncovered, 12-15 minutes or until thickened, stirring occasionally.
To serve, divide chips among six serving bowls. Top with beef mixture, lettuce, cheese, tomatoes and onion. If desired, top with sour cream. Yield: 6 servings.
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Chicken Enchilada Casserole
This chicken enchilada casserole is an easy 5-ingredient meal; chicken, beans, sauce, tortillas, cheese, and that’s it.
A 5-ingredient stacked enchilada casserole layered with tortillas, beans, and chicken and covered with cheese and enchilada sauce.
1 lb Chicken breasts, boneless skinless
1 can Refried beans
6-8 Flour tortillas
2 cups Cheese
19 oz (roughly 2 ½ cups) Enchilada sauce
Cook the chicken by boiling a large pot of water cooking the chicken breasts in the water for about 30 minutes until cooked through, then shred the chicken with a couple of forks. Do this ahead of time.
Preheat the oven to 375 degrees. Place a few spoonfuls of enchilada sauce in the bottom of a glass square baking dish to prevent sticking. Place 2 tortillas in the bottom of the dish, overlapping to cover the entire surface. Layer the beans, chicken, cheese, sauce, and tortillas; repeat once to make a total of 2 layers. So roughly 1 cup refried beans, 1 cup of the chicken, ½ cup cheese, and about ¾ cup enchilada sauce for each layer.
Cover the top with the remaining enchilada sauce and 1 cup cheese. Cover the baking dish with well-oiled aluminum foil and bake for about 30 minutes. Remove foil and bake uncovered for an additional 5 minutes or until cheese is starting to brown and sauce is bubbling. Allow to rest for at least 15 minutes before cutting and serving. Top with sliced green onions or cilantro, sour cream.
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Trout with Fresh Herbs Wrapped in Corn Husks and Baked in Clay
This is a series of 4 recipes from the lunch I had last month at the Santa Fe School of Cooking. The menu was done by Lois Ellen Frank and Walter Whitewater. The food was just incredible! These recipes are published with Lois’s permission. Please scroll down the pages on our Blog to see all 4 recipes: Please enjoy!
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Guajillo Chile Sauce
© By Lois Ellen Frank, Ph.D.
12 Guajillo Chiles, toasted, seeds and stem removed and broken into pieces.
1 cup toasted pumpkin seeds, (pepitas)
1 ½ cups water
Salt to taste Continue reading “Guajillo Chile Sauce”