Mother Road Salsa HOT

These easy turkey cranberry sliders combine savory turkey, melted Swiss cheese and sweet-tart red chile cranberry sauce on soft Hawaiian rolls. They are an easy way to use leftover turkey, but they also work well as a warm party appetizer, game-day snack or simple weeknight meal. A buttery Worcestershire topping gives the rolls a golden finish, while the New Mexico red chile adds a gentle layer of warmth. Prep Time: 15 minutesCook Time: 25 minutesTotal Time: 40 minutesYield: 12 slidersCooking Method: Baking Ingredients 1 package Hawaiian sweet rolls, 12 count 2 cups diced cooked turkey 1 cup Taste New Mexico Red Chile Cranberry Sauce 6 slices Swiss cheese or your preferred cheese 6 tablespoons butter, melted 1 tablespoon yellow mustard 1 tablespoon Worcestershire sauce 1/2 tablespoon dried minced onion Salt and black pepper to taste Grated Parmesan and dried parsley, optional Instructions 1. Prepare the Rolls Preheat the oven to 350°F. Line a 9-by-13-inch baking pan with foil and lightly coat it with cooking spray. Keep the rolls connected and slice the entire slab horizontally to separate the tops from the bottoms. 2. Build the Sliders Place the bottom half of the rolls in the prepared pan. Spread the Taste New Mexico Red Chile Cranberry Sauce evenly over the rolls. Add the diced turkey and arrange the cheese over the turkey. Replace the top half of the rolls. 3. Make the Butter Topping Whisk together the melted butter, yellow mustard, Worcestershire sauce, dried onion, salt and black pepper. Pour the butter mixture evenly over the tops of the sliders. 4. Bake the Sliders Cover the pan with foil and let the sliders rest for 5 to 10 minutes. Bake the sliders covered for 20 minutes. Remove the foil and bake for approximately 5 additional minutes, or until the cheese is melted and the tops are golden. 5. Cut and Serve Sprinkle the sliders with grated Parmesan and dried parsley if desired. Cut the connected rolls into 12 individual turkey cranberry sliders and serve them warm. Tips for Making Turkey Cranberry Sliders Dice or shred the cooked turkey into small pieces so the sliders separate cleanly. Begin with one cup of red chile cranberry sauce and serve additional sauce on the side for a sweeter and spicier flavor. Swiss cheese works especially well, but provolone, cheddar, Monterey Jack or mozzarella can also be used. Assemble the sliders a few hours ahead and refrigerate them covered. Add the butter topping shortly before baking. These sliders are an excellent way to use leftover Thanksgiving or holiday turkey. How to Store and Reheat the Sliders Store leftover turkey cranberry sliders in an airtight container in the refrigerator for up to three days. Reheat the sliders in the oven or air fryer to help restore the texture of the Hawaiian rolls. Although they can be reheated in the microwave, the bread will be softer. Complete the Recipe The sweet, tart and slightly spicy flavor in these sliders comes from Taste New Mexico Red Chile Cranberry Sauce. Pair these sliders with other recipes featuring New Mexico red chile, including Red Chile Cranapple Pie and Red Chile Cranberry Tartlets. Shop – Condiments & Sauces

Make flavorful New Mexico green chile beans in an Instant Pot with your choice of red or green chile soup base. This simple recipe makes an easy Southwestern side dish.

This green chile cornbread is moist, savory and filled with roasted New Mexico green chile, sweet corn and cheddar cheese. Sour cream helps create a tender texture, while the roasted chile adds distinctive Southwestern flavor without overpowering the cornbread. Serve it alongside green chile stew, beans, barbecue, grilled meats or a warm bowl of soup. It also makes a flavorful alternative to traditional cornbread for family dinners, cookouts and holiday meals. Prep Time: 10 minutesCook Time: 35 minutesTotal Time: 45 minutesYield: 12 servingsCooking Method: Baking Ingredients 1 1/4 cups (190 grams) fine cornmeal 1 1/4 cups (175 grams) all-purpose flour 1 1/2 teaspoons salt 1 teaspoon baking soda 1 tablespoon baking powder 1/4 cup (50 grams) sugar 1/2 cup unsalted butter, softened 1/2 cup (115 grams) sour cream 2 large eggs 1 1/4 cups milk 2 cups Santa Fe Seasons Flame Roasted Green Chile 1 cup (130 grams) corn kernels, thawed if frozen 1 cup (113 grams) shredded cheddar cheese Instructions 1. Prepare the Oven and Baking Dish Preheat the oven to 400°F. Grease a 3-quart baking dish and set it aside. 2. Combine the Dry Ingredients In a large mixing bowl, whisk together the cornmeal, all-purpose flour, salt, baking soda and baking powder. Mix until the dry ingredients are evenly combined. 3. Mix the Butter and Sugar In a separate bowl, beat the softened butter and sugar together. Add the sour cream and eggs and continue mixing until combined. 4. Finish the Cornbread Batter Add the milk and dry ingredients to the butter mixture in alternating additions, using approximately one-third of each mixture at a time. Mix only until the ingredients are combined. Avoid overmixing because it can make the finished cornbread dense. 5. Add the Green Chile, Corn and Cheese Fold the roasted green chile, corn kernels and shredded cheddar cheese into the batter. Spread the finished batter evenly in the prepared baking dish. 6. Bake the Green Chile Cornbread Bake at 400°F for approximately 35 minutes. The cornbread is ready when the top is golden brown, the center springs back when lightly pressed and a skewer or toothpick inserted near the center comes out clean. 7. Cool and Serve Allow the green chile cornbread to cool almost completely before slicing. This cooling period helps the cornbread hold its shape and makes it easier to serve. Enjoy it warm on its own or serve it with beans, stew, soup, barbecue or your favorite New Mexican meal. Tips for Making the Best Green Chile Cornbread Drain excess liquid from the roasted green chile so the cornbread stays moist without becoming soggy. Avoid overmixing the batter after adding the flour. Mix only until the ingredients are combined. Use freshly shredded cheddar when possible because it generally melts more smoothly than pre-shredded cheese. For additional heat, use a hotter roasted green chile or add a small amount of New Mexico green chile powder. Allow the cornbread to cool before slicing so it does not crumble or fall apart. For crispier edges, bake the cornbread in a properly prepared cast-iron skillet instead of a standard baking dish. What to Serve with Green Chile Cornbread Green chile cornbread is a versatile side dish that pairs well with: Green chile stew Pinto beans Posole Barbecue chicken or pork Grilled meats Chili and hearty soups Eggs and breakfast dishes Try serving it with Greg’s Instant Pot Green Chile Beans or Santa Fe Seasons Quick Green Chile Stew for a comforting New Mexico-inspired meal. Storing and Reheating Green Chile Cornbread Store leftover cornbread in an airtight container at room temperature for up to one day. For longer storage, refrigerate it for up to four days. Reheat individual portions briefly in the microwave or warm them in the oven. Adding a small amount of butter before reheating can help restore moisture and flavor. Bring Authentic New Mexico Flavor to Your Cornbread The roasted green chile is the defining ingredient in this recipe. Santa Fe Seasons Roasted Green Chile adds rich chile flavor and makes it easy to prepare New Mexico-inspired cornbread at home. Explore more Taste New Mexico recipes for additional ways to use roasted green chile, red chile, spices and other products from the Land of Enchantment.