Stokes Green Chili Copycat Food

GREEN CHILE CALABASITAS BURRITOS

Green Chile Calabasitas Burritos image

This is a mostly vegetarian burrito that I came up with using mild green chiles. I love the textures and flavors and it's light with the filling's main ingredients being zucchini and black beans. It is easy to put together and you can make it totally vegetarian or even vegan by substituting the cheese for your favorite veggie cheese and using meatless green chile sauce. Hope you enjoy!!

Provided by ChefLee

Categories Lunch/Snacks

Time 23m

Yield 8 burritos, 8-10 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons light olive oil
1 cup chopped white onion
2 garlic cloves, crushed and chopped
4 small zucchini, cubed (about 3 cups)
1/8 teaspoon salt
1/8 teaspoon pepper
1 (15 ounce) can green chili sauce (I used Stokes Green Chile Sauce with Pork)
1 (4 ounce) can green chilies, drained (I used Ortega "hot" original fire roasted green chiles)
1 (15 ounce) can black beans, drained and rinsed
8 -10 flour tortillas
8 ounces cheddar cheese, shredded

Steps:

Heat the oil on medium heat in a medium skillet and then add the garlic, onions, and zucchini. Stir well and saute for 10 minutes, stirring often, until vegetables are soft. Stir in the salt and pepper then remove zucchini to a bowl.
In the same skillet; pour in the green chile sauce, green chiles, and black beans. Stir well to blend then heat through (about 5-7 minutes) until it starts to bubble a little.
Remove from heat and serve in warmed flour tortillas with the zucchini then sprinkle with cheese and wrap up burrito-style.
Garnish with your favorite toppings like tomato, avocado, and cilantro.

Nutrition Facts : Calories 323.8, Fat 15.5, SaturatedFat 7.1, Cholesterol 29.8, Sodium 424.7, Carbohydrate 33.1, Fiber 6.5, Sugar 4.7, Protein 14.6

TRADITIONAL-STYLE NEW MEXICO GREEN CHILE SAUCE

Traditional-Style New Mexico Green Chile Sauce image

Every New Mexican cook has a green chile sauce, but it has to be very good sauce, or her reputation as a good cook suffers. They serve this sauce at any meal. At breakfast it is served over eggs or potatoes. It is used over burritos, in enchiladas, or over grilled meats and roasted potatoes for lunch or dinner. It is best when it is fresh or used within one day of being made. This recipe comes from Sandy Szwarc's "Real New Mexico Chile".

Provided by Miss Annie

Categories Sauces

Time 35m

Yield 2 cups

Number Of Ingredients 9

Ingredients

1 tablespoon canola oil
1/2 cup finely chopped onion
2 cloves garlic, minced
2 tablespoons flour or 2 tablespoons whole wheat flour
1/4 teaspoon ground cumin
salt and pepper, to taste
1 1/2 cups pork stock or 1 1/2 cups chicken stock
1 cup chopped roasted and peeled new mexico pepper ("or" frozen "or" canned)
1/4 teaspoon dried oregano

Steps:

In a medium sauce pan, saute the onion and garlic in the oil over medium-high heat, until tender (about 3 minutes).
Stir in the flour, cumin, salt and pepper and cook over medium heat, stirring, for 2 minutes.
Stir in the stock and simmer until thick and smooth.
Stir in the chiles and oregano.
At this point you may cool, and store in refrigerator, covered, for up to one day.
To serve, heat thoroughly.

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