Document 6454344

Nutrition Facts
Serving Sile·2Tbsp (About30g1
ServinQS~r ConlainerAbouI25
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calon •• 10
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ToblCaltrohydral! 20
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WHITE BEAN CHILI
RINSE LIQUID. RINSE PEPPERS WITH TAP WATER.
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Vitamin A 0%
Calc i urn 0%
NEW MEXICO'S WORLD FAMOUS HATCH GREEN CHILE,
FLAME ROASTED THE OLD-FASHION WAY, FOR GENUINE ROBUST FLAVOR,
0%
0%
0%
0%
3%
1%
3%
Vitamin C 15%
Iron 0%
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Ingredients:
1
27 oz. can HATCH Mild Chopped Green Chiles
8
Chicken Breasts (boneless, skinlessl, about 3
Ibscubed
Tbs. Olive Oil (dividedl
Celery ribs, chopped
Onions chopped
lbs. roasted garlic, chopped
14 oz. cans Chicken Broth
150z. cans While Beans, Of Great Northem
Teaspooo Oregano
2
1
1
1
1
114
2
Tbs. Cumin, or to taste
Tbs. Dry Chili Powder
Ibs, Cayenne Pepper
Tbs. Lemon Pepper, Salt Free
1-1/2 oz. pouch Counlry Gravy Mix
Cup Water
CUps Shredded Cheese (Cheddar, Monlerey
Jack or combinationl
16 oz. container Ught Sour Cream
4 oz. cans HATCH Sliced Jalapeno Peppers
Directions:
Heal 2 T 06ve oil in large stockpot. Add 112 (j Ihe cubed chicken and U!/ll~ brown on all sides. Remove cooked ch~ken
and repeat WiUl remaining dlicken. Remove chicken from pan. Add 2 T dive oil and ctd< the celery, onioo and garlic
unbllightly brCWlfled. return ch~ken 10 ~e stock pol and add ch~en troth. Add 2 cans of the beans with ~quid. Pour 2
cans with I~uid into small bowl and masll-Ihen add 10 stockpot. Add the HATCH Green Chiles, oregano, cumin, chile
powder and lemon pepper. Slir 10 mb Il>:Jroughlyand br~g 10 a boil.
Combine 1/4 OJp water and gravy mix, stirring to make smooth paste.
Add slowly 10 the stockpol rnmure, S1i"~g to oombine.
Reduce the heat and simmer for 1-1/2 to 2 hours, stirring
occasionally to prevent sUcking. Serve in large bowl topped w~h
cheese, sour cream and jalapenos as desired.
Serves lair! 12.
., HATCH.
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Quality and Value
Since 1987
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CO
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CHOPPED
GREEN CHILES
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Pareve
NEW MEXICO'S WORLD FAMOUS HATCH GREEN CHILE, FLAME
ROASTED THE OLD-FASHION WAY, FOR GENUINE ROBUST
FLAVOR.
Nutrition Facts
ServingSi,,-1 Cilile(About35g)
Servinas PerGontainerAOOu116
weW:
CgloriesfmrnFalo
%DaIyVaDe'
Total Fat Og
SaiuraledFallli
TransFalOq
CholesterolOmg
Sodium 6Co1o
TotlICartJo¥rale2g
DietaJyRberOq
Suoamless!1anlg
Protein Os
0%
0%
0%
0%
J%
1%
0%
.
Vitamin A 0%
Calcium
0%
Vitamin C 20%
Iron 0%
'f'l1centDaiIyValts(OV)a'ebasedooa2,iJOOtalll"ledle1.
INGREDIENTS: GREEN CHILE PEPPERS, WATER, SALT,
CllRICAQO,
AND TRACE OF CALCIUM CHLORlDE.
Distributed by:
Hatch Chile Co., LlC 708 Marquette.
Alburquerque, NM 87102
For recipes visit:
WW/J
lIS
===
HaichMc)(icanFood.com
III
0'11'28189
N,M
10011
KATHLEEN'S GREENCHILE & CHICKENCASSEROLE
Ingredients:
1 27 oz can HATCHWhole GreenChiles
2 15 oz cans HATCHGreen Chile Enchilada Sauce
1 15 oz can diced tomatoes
3 cups Cooked, Diced Chicken
2 cups shredded Monterey Jack Cheese
8 Corn or flour tortillas
1 chopped onion
_
2 cups water
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Directions:
~'''.:~
Combine the HATCH green chile_ "'\ ..•••
enchilada sauce, water, chicken,
tomatoes and onion in a large (4 quart)
saucepan, Stir, and heat at medium temperature until bubbly. Allow
to simmer 15 minutes.
Spoon 1/3 of mixture into a 9 x 13 inch casserole dish. Lay 4
tortillas flat on top of the mixture in the casserole dish (may
overlap). Spoon 1/3 of mixture over tortillas, and spread evenly.
Place a layer of HATCHwhole green chiles over the mixture. Next
sprinkle with 1 cup of the shredded cheese. Cover this layer with
the remaining tortillas. Spoon remaining mixture over tortillas.
Place a layer of HATCH whole green chiles on top and bake in
preheated 400 degree oven until bubbly (15 to 20 minutes)
Cut into serving size pieces. Can be topped with black olives, or
sour cream. Goes great with rice, beans, or corn.
••
HATCH.
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Quality and Value
Since 1987
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WHOLE
GREEN CHILES
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Pareve