"I like to use tons of fresh veggies (including plenty of HOT jalapenos) with a tub of Vegetarian Green Chile for an awesome all-veggie cure for the munchies."
                                                      -Debora H. / Boulder, Colorado

Stinkin Good Nachos

1 Cup "Stinkin" Good Green Chile

1 Bag or tortilla chips

2 Cups of grated cheese

2 Tablespoons of sour cream (optional)

2 Tablespoons Guacamole (optional)

1/4 diced tomatoes (optional)

1/2 Cup of shredded lettuce

Put tortilla chips on large plate, top with cheese and green chile and microwave until cheese is melted and green chile is hot. Top with lettuce, tomato, sour cream and guacamole and its games time!

Serves 3-4.

Stinkin' Good Queso

1 Container of "Stinkin" Good Green Chile

8 oz. of grated Pepper Jack Cheese or 8 oz. of Velveeta cheese

1 bag of tortilla chips

Heat Green Chile and cheese in microwave or sauce pan, Mix cheese and green chile together in  bowl.

Serves 3-4.

Fan Fav's:

"For a real delight, try using HOT green chile in your mix with a little fresh cilantro mixed in. BIG TIME YUMMY."

                                                      -Tim M. / Tuscon, Arizona

Fan Fav's:

"It really doesn't get any easier than chips and chile...but hey it doesn't get much better than WITH this green chile"
                                                        -Matt L. / Littleton, Colorado

Green Chile & Chips

1 Container of "Stinkin" Good Green Chile

1 bag of tortilla chips

Heat Green Chile, pour into bowl and dip tortilla chips into green chile! Duh, Easy-Smeasy!

Green Chile Chipotle Chicken Wings

3 lbs. chicken wings

1 can Mango Nectar “Jumex”

3 canned chipotle chiles, chopped

1 bulb garlic, peeled and coarsely chopped

1 T salt

2 tsp garlic powder

1 T Olive Oil

1 cup honey

1 cup hot wing sauce Cut off wing tips, and discard; cut wings in half at joint, if desired.

In a food processor, blend the Mango nectar and next 7 ingredients. Pulse until blended, 7-10 pulses.

Place wings in a large shallow dish or large zip-lock bag. Pour half of hot sauce mixture over wings. Cover or seal; chill for 3 hours, or overnight, turning occasionally. Cover and chill remaining hot sauce mixture.

Remove wings from marinade, discarding marinade.

Grill chicken, covered with grill lid, over medium-high heat 15 minutes on each side or until done, basting occasionally with reserved hot sauce mixture. -OR- Arrange wings on a rimmed baking pan and roast at 425°, turning over once and basting twice on each side, until cooked through, about 20-30 minutes. Transfer wings to a large serving bowl and serve with cheese sauce (recipe below).

Makes 10-12 appetizer servings

“Stinkin" Good Green Chile Mayo with Beef Sliders

3/4 cup (6 oz.) “Stinkin" Good Green Chile
1 cup mayo

1 cup Mexican cheese, shredded

1 bunch scallions (6 -8), finely minced


½ tsp salt

¼ tsp pepper

1 T Olive oil

1 onion, finely chopped

2 garlic cloves, minced

3 lbs lean ground chuck

2 T Worcestershire sauce

2 T diced green chile peppers

1 tsp salt

½ tsp pepper

Red leaf lettuce

Avocado, sliced

Combine “Stinkin" Good Green Chile, mayo and next 5 ingredients in food processor. Pulse 5-7 times, just until blended. Transfer to a bowl, cover and chill.

Heat oil in a skillet, over medium-high heat. Add onion, cook until translucent, about 3 minutes, then add garlic and cook 30 seconds longer. Remove mixture from heat and let cool.

In a large bowl combine beef, onion mixture, Worcestershire sauce, chiles and salt and pepper, and mix just until combined. (Note: Don’t over mix, it will make the burgers tough.) Form into 24 small patties and chill.

Preheat grill to medium. Cook burgers for about 7 minutes for medium rare, turning once halfway through.


Lightly butter and grill buns. Spread 2 T “Stinkin" Good Green Chile mayo onto the bottom of each bun, top with burger and finish with lettuce and a slice of avocado.

Yield: 24 Servings

NOTE: Medium "Stinkin" Good Green Chile was used for this recipe. You can substitute it with Mild or Hot.

Recipe created by Brenda Tenenbaum, “The Seasoned Gourmet”,

"Stinkin" Good Green Chile Refried Bean Dip

1 container (15 oz.) "Stinkin" Good Green Chile
1 (14 oz.) can refried beans

1 cup (8 oz.) Mexican cheese, shredded

1 (14 oz.) can tomatoes with jalapeno peppers, drained

1 jalapeno, finely diced

1 tsp green jalapeno sauce “Tabasco”

Juice of a ½ lime

Salt/pepper to taste

Combine "Stinkin" Good Green Chile and rest of ingredients in a medium saucepan over medium heat, for 10 minutes. Stir occasionally.

Yield: 4 cups

Serving suggestions:

Spoon dip into “Scoop” tortilla chips with a dollop of sour cream and sprinkle with chopped cilantro and finely diced tomatoes.


Serve in a bread bowl with pita chips

NOTE: Medium "Stinkin" Good Green Chile was used for this recipe. You can substitute it with Mild or Hot.

Recipe created by Brenda Tenenbaum, “The Seasoned Gourmet”,

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