Recipes — Jimmy's Hatch Pepper Salsa

Jimmy’s Hatch Pepper Chicken Frito Pie

Cooking Instructions:

Preheat oven to 350 and grease a 9x13 baking dish. In a large skillet add butter, uncooked chicken, and diced onion and cook over medium-high heat until onions are translucent and chicken is no longer pink. Stir in black beans, drained corn, Jimmy's Hatch Pepper Salsa Verde and Cream cheese.

Add Cream of Chicken soup. Cook over medium-low heat until cream cheese is meltedmixture is smooth.

Place 1/3 of the Fritos Corn Chips on the bottom of the prepared baking dish and top with 1/2 of the chicken mixture and 1/3 of the shredded cheese. Repeat layering ending with chips and cheese on top.

Bake Frito casserole for 30 minutes and Serve with chopped fresh Cilantro

Optional Toppings: guacamole, sour cream, hot sauce, chopped green onion, black olives, and Jimmy's Hatch Pepper Salsa

Jimmy’s Hatch Pepper Stuffed Acorn Squash

Cooking Instructions:

Brush acorn squash with olive oil & season with salt and pepper. Place squash cut side up in a large microwave safe bowl. Cover bowl with wrap and microwave for about 15 minutes or until squash becomes very soft.

While squash cooks, add butter to a pan set over medium high heat. Once melted, add sausage, onion and Jimmy's Salsa Verde to them pan. Cook, breaking the sausage apart, for about 15 minutes or until sausage becomes brown and onion is translucent.

Stir in apple, sage, and oregano and cook for another 3 minutes. Stir in broth and cranberries, simmer 5 minutes until broth is reduced by 1/3. Remove from heat and stir in panko bread crumbs

Turn on broiler and adjust oven rack to about 8 inches below. Place coked squash on lined baking pan. Stuff squash with sausage mixture, mounding in the middle. Boil until lightly browned, approx 3-4 minutes.

Sprinkle with Parmesan cheese and serve.

Jimmy’s Hatch Pepper Green Chili Carnitas

Cooking Instructions:

Heat olive oil in a large skillet over high heat. Season the pork with salt, pepper, then add to the skillet. Sear on all sides until golden brown, around 2-3 minutes per side.

Add pork to slow cooker, add Jimmy's Hatch Pepper Salsa Verde, jalapeño, yellow onion, garlic, ground cumin, dried oregano, cilantro, and broth

Turn heat to low and cook for 6-7 hours, or until pork is tender enough to shred with a fork.

Serve with heated corn tortillas, sour cream, chopped cilantro, chopped Green onions, lime, and more Jimmy's Hatch Pepper Salsa verde sauce...enjoy!!!

Jimmy’s Hatch pepper Enchilada Caserole

Cooling Instructions:

Preheat oven to 250 degrees. In a medium sauce pan, combine Cream of Chicken soup, chopped chiles, and Salsa verde, salt, pepper, and shredded chicken.

In a medium baking dish, lay a thin layer of sauce on the bottom. Then add a single layer of the corn tortillas. Add some sauce on top with shredded cheese. Repeat layering until baking dish is full and top with cheese.

Place baking in oven for approximately 30 minutes. Cook until cheese is melted and the enchilada sauce is bubbling.

Let dish cool for a few minutes before serving. Serve with Sour cream & chopped green onions.

Jimmy’s Hatch Pepper Sakshuka

Cooking Instructions:

Preheat Oven to 350 degrees. Spread salsa into a large cast Iron pan or other heavy skillet. Place in oven and heat until bubbly approximately 13-15 minutes, stirring occasionally. Add water to desired consistency.

With the back of a spoon, make 4-6 wells in the salsa, ad break an egg into each well. Sprinkle with salt and pepper.

Place pan back in oven for 6-8 minutes. Cook until egg white are completely set and yolk has thickened but are not hard (approx 5-7 mins).

Garnish and serve with warm tortillas or pita bread.

Jimmy’s Hatch Pepper Salsa Chicken

Cooking Instructions:

Preheat oven to 375˚F and Heat olive oil in a large skillet. Pound chicken breasts to an even thickness and season with spices. Transfer to skillet and cook for 2 minutes per side, or until just browned

Spread about 1/2 cup salsa on the bottom of a baking dish and arrange browned chicken breasts on top of salsa and pour remaining salsa over the chicken

Bake uncovered for 30 minutes, or until chicken reaches internal temperature of 165˚F.

Sprinkle with cheese and bake for 3 to 4 more minutes, or until cheese is melted and bubbly.

Serve with Sour Cream, Chopped Green Onions and Jalapeños