Chile Rojo Sauce - Quick Mix

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Chile Rojo Sauce - Quick Mix

Quantity:

$5.00 $3.49

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Rada's Chile Rojo Sauce Quick Mix

A robust flavor of chilies and spices makes the sauce perfect with chicken, pork, seafood or steaks. Or add to 1 lb ground beef or cooked chicken for tacos, burritos, enchiladas, nachos or taco salad.

Mix with water. Makes 4 servings.

Chile Rojo Sauce Nutrition and Ingredients PDF file


FREE CHRISTMAS PARTY RECIPES

CHILE ROJO CHICKEN

  • 1 - pkg. Chile Rojo Sauce Quick Mix
  • 1 cup water
  • 4 boneless skinless chicken breasts (cut in half crosswise with Stubby Butcher Knife)
  • 1 Tbsp. vegetable oil
  • 1 - 4 oz. can whole peeled green chilies (drained and chopped with Cook's Utility Knife)
  • 1 - 15 oz. can black beans (drained and rinsed)
  • 1 - 14.5 oz. can diced tomatoes (drained)


Place chicken breasts between plastic wrap and pound ½ inch thick. Heat oil in a large skillet over medium high heat. Carefully add chicken fillets and brown on each side for 2 minutes. Turn with Carving Fork.  Lower heat to medium low setting and add water. Stir in Chile Rojo Sauce Quick Mix and add remaining ingredients. Simmer covered for 10 minutes. Serve over Spanish or seasoned rice. (serves 4)

BARBECUED SHRIMP ENCHILADAS

  • 1 pkg. Chile Rojo Sauce Quick Mix
  • 1 cup water
  • 2-3 Tbsp. of your favorite barbecue sauce
  • 1 1/2 lbs. shrimp (peeled and deveined, large dice)
  • 4 flour tortillas (soft taco size heated in microwave for a few seconds to soften)
  • 1 1/2 cups shredded cheddar cheese (divided)
  • 1 tsp. vegetable oil
  • 4 toothpicks
Garnish
  • 1/2 cup sour cream
  • 1 Tbsp. milk


Preheat oven to 350º F. In a saucepan over medium-high heat, stir Chile Rojo Sauce Quick Mix into water and add barbecue sauce. Bring to a boil, stirring often. Reduce heat and simmer 3-5 minutes, stirring often with Handi-Stir; set aside. Heat oil in a medium-sized skillet over medium-high heat. Add shrimp and cook until opaque. Remove from heat (drain if necessary) and stir in half of the sauce. On a large baking sheet, spoon shrimp filling evenly into the tortillas. Top with half of the cheddar cheese. Fold each tortilla over leaving one end open making a triangle. Hold closed with a toothpick. Pour remaining sauce over each filled tortilla. Sprinkle remaining cheese over tortillas to help seal the enchiladas. Place in preheated oven and bake for 10 minutes or until cheese has melted.

Garnish: Whisk milk into sour cream to thin. Spoon sour cream into a zip lock bag and seal. Cut a small hole in the corner of the bag and drizzle sour cream over enchiladas.

CHILE ROJO RIBEYE STEAKS

  • 1 pkg. Chile Rojo Sauce Quick Mix
  • 1 cup water
  • 4 ribeye steaks (or other quality cut)
  • 1 large yellow onion (sliced thin with Cook's Utility Knife)
  • 1 can (4 oz. diced green chilies)
  • 1 Tbsp. butter or vegetable oil
  • 2 cups shredded Monterey jack cheese


Preheat broiler, gas grill or light charcoal. Season steaks with salt and pepper 30 minutes before grilling, and allow steaks to reach room temperature. In a saucepan over medium heat, melt butter and add sliced onions. Cook onions until tender, stirring often. Stir in green chilies, water and Chile Rojo Sauce Quick Mix. Let mixture simmer for 15 minutes, stirring often. Grill or broil steaks to desired doneness. Spoon Chili Rojo onion mixture over steaks and top with cheese. Place under broiler until cheese has melted. Slice with Serrated Steak Knives.

CHILE ROJO NACHOS

  • 1 pkg. Chile Rojo Sauce Quick Mix
  • 1 cup water
  • 1 lb. ground chuck
  • 2 cups shredded cheddar jack cheese
  • 1 bag restaurant-style tortilla chips

Garnish

  • 1/2 cup shredded lettuce
  • 1/2 cup salsa
  • 1/2 cup sour cream
  • Sliced jalapenos
  • Guacamole, prepared or purchased
  • 1 can (4 oz.) sliced black olives (drained)


Preheat oven to 400º F. In a large skillet, brown ground chuck and drain. Return to skillet and add water. Stir in Chile Rojo Sauce Quick Mix and bring to a boil. Reduce heat and simmer 5 minutes, stirring often. Arrange tortilla chips in a single layer on an oven safe plate or platter. Spoon about ¼ of the beef mixture over the chips with the Cook's Spoon and sprinkle with cheese. Repeat to make four layers. Place in oven and bake for 7-10 minutes or until cheese has melted. Remove from oven and top with garnishes. (serves 4)


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