Flavors of New Mexico Delivered to Your Door

Ingredients1 package Hawaiian Sweet Rolls (12 count)2 cups diced turkey1 cup Taste New Mexico Red Chile Cranberry Sauce6 slices Swiss (or your favorite cheese)6 tbsp butter, melted1 tbsp yellow mustard1 tbsp Worcestershire sauce½ tbsp dried minced onionSalt & pepper to taste(Optional) Parmesan + dried parsley Instructions: Prep the RollsPreheat oven to 350°F.Line a 9x13 pan with foil + spray with cooking spray.Remove rolls in one slab; slice horizontally so you have “tops” and “bottoms.” Build the SlidersPlace the bottom half in the pan.Spread a layer of Taste New Mexico Red Chile Cranberry Sauce over the rolls.Add turkey, then cheese.Place the top half of the rolls back on. Make the Butter ToppingWhisk together: melted butter, mustard, Worcestershire, dried onion, salt & pepper.Pour evenly over the top of the rolls. BakeCover with foil and let sit 5–10 minutes.Bake 20 minutes covered.Uncover and bake 5 more minutes.Optional: sprinkle with Parmesan + parsley. ServeSlice into individual sliders and serve warm. Enjoy!Shop – Condiments & Sauces

Ingredients: 1 cup of beans3-4 cups of water2 tbsp red or green chile soup base Instructions: Soak beans for two hours then drain. Combine water, beans and soup base in an Instant Pot. Cook on manual for 80 minutes and enjoy! Shop – Santa Fe Seasons Soup Starters

Prep time: 10 minsCook time: 35 minsTotal time: 45 minsServings: 12 servingsIngredients 1 1/4 cups (190g) fine cornmeal 1 1/4 cups (175g) all-purpose flour 1 1/2 teaspoons salt 1 teaspoon baking soda 1 tablespoon baking powder 1/4 cup (50g) sugar 1/2 cup (1 stick) unsalted butter, softened 1/2 cup (115g) sour cream 2 large eggs 1 1/4 cups milk 2 cups SANTA FE SEASONS Flame Roasted Green Chile 1 cup (130g) corn kernels (if frozen, defrost) 1 cup shredded cheddar cheese (4 ounces, 113g) Preheat oven and prep baking dish:Preheat oven to 400°F. Grease a 3-quart baking dish.Make the batter:In a large bowl whisk together the cornmeal, flour, salt, baking powder, and baking soda.In a separate bowl, beat the softened butter and sugar. Beat the sour cream and eggs into the butter-sugar mixture.Add the milk and the dry ingredients, a third at a time, and alternating wet/dry.Mix in the green chiles, corn, and shredded cheese. Pour mixture into prepared baking dish.Bake:Bake at 400°F for 35 minutes, or until top is browned, the center springs back when pressed down, and a skewer inserted into the center comes out clean.Let cool almost completely before serving. Shop – Santa Fe Seasons Roasted Green Chile

2 tablespoons peanut oil 2 chicken breasts, skin and bone removed 1 can (8 oz.) water chestnuts, sliced 1 can (8 oz.) bamboo shoots, diced 1/4 pound snow peas 1 small red bell pepper, sliced 2 tablespoon (or more to taste) Santa Fe Seasons Red Chile Jelly Heat one tablespoon of oil in work until very hot. Dice chicken and stir fry until done. Remove from pan and set aside.Stir fry vegetables in remaining tablespoon of peanut oil.Return chicken to work with vegetables. Add Red Chile Jelly and cook until melted and all ingredients are well coated. If mixture seems too thick, add a small amount water.Serve over cooked rice.Serves 2 Shop – Santa Fe Seasons Red Chile Jelly