Serves 4-6          

Ingredients:

• 1 lb lean ground beef
• 1 Tbsp ground cumin (or less depending on your taste)
• ½ Tbsp seasoned salt
• 27 oz can of pinto beans
• 1 jar Ol’ Gringo Gourmet Red Chile Sauce

Directions:

1. In a large pot begin cooking the ground beef on medium heat. Once it starts to brown, mix in the cumin and seasoned salt. Cook until the meat is no longer pink.
2. Once the meat is cooked, stir in the pinto beans. Do not drain the can of beans. Mix well.
3. Add the Ol’ Gringo Red Sauce. Simmer for about ten to fifteen minutes before serving.

Optional: Add a dollop of sour cream, diced onions, or shredded cheddar cheese on top.

Ingredients:

• 3 Egg Yolks or 2 Whole Eggs for the Sauce (The sauce can be rich)
• 2 Whole eggs for Poaching
• 1 NY Strip Steak
• 1/3 cup Ol’ Gringo Gourmet Red Chile Cooking Sauce
• 1 stick & 2 extra knobs of good butter.
• 1 English Muffin
• Asparagus
• White Vinegar
• Lime Juice
• Olive Oil
• Salt and pepper to taste

Directions Below This Video

Directions:

1. Season your steak and leave out with 3 eggs for about 30 mins to come closer to room temp.
2. Bring water to a boil in a pot big enough to poach 2 eggs.
   1. Add a splash of white vinegar.  Turn it down to a gentle simmer.
3. Bring a Stainless Steel or Cast Iron frying pan up to temp on Medium-High.
4. Add a splash of olive oil and your nob of butter to the pan.
5. Once smoking add your steak. let it sear for 4-5 minutes for a medium-rare cook.
6. Add 1 stick and your last knob of butter to a saucepan set it to medium.
7. Flip your steak, sear for another 4-5 mins.
8. Slice your muffin and baste with butter from the saucepan.
9. Take the steak off and let rest for 10 minutes on a clean cutting board.
10. Cut and cook your asparagus in the Frypan.
11. For the sauce, you can use a blender, food processor, or immersion blender. I prefer the latter.
    1. Add 3 egg yolks to your mixing container
    2. Add 2 splashes of lime juice
    3. Add 1/3 cup – Ol’ Gringo Gourmet Red Chile Cooking Sauce
    4. Mix, if you are doing it with a whisk, whisk your heart away.
12. Drop two eggs in the water for poaching
13. Place the toasted English muffins on a plate
14. Slowly add the remaining hot butter to your sauce
    1. MIX FAST AND WELL
15. Place your poached eggs on the muffins
16. Slice and plate cuts of the steak over the eggs.
17. Seasons and adjust the sauce to taste, drizzle over steak and eggs.

Ingredients:

• 32 ounce package frozen tater tots
• 1 lb. lean ground beef
• ½ white onion, diced
• 1 jar Ol’ Gringo Gourmet Sauce (Red or Green)
• 2 cups shredded cheddar cheese, divided
• 1 15 ounce can corn, drained
• 1 15 ounce can black beans, drained
• Salt and pepper to taste

Directions:

• Preheat oven to 350° F. Grease a 9×13 baking dish with non-sticking cooking spray and set aside.
• In a large skillet, brown the ground beef along with the onion, salt and pepper until the beef is no longer pink. Drain if necessary.
• In a large bowl, mix together the cooked beef, corn, black beans tater tots and one cup of cheese.
• Spread half of the mixture in to the prepared pan and drizzle the top with half of the Cooking Sauce. Repeat with a second layer. Top with the remaining cheese.
• Bake for 45-50 minutes.

Makes approximately 24.

Ingredients:

• 1 8-oz package of cream cheese (room temperature)
• ½ cup Ol’ Gringo Gourmet Red Chile Sauce
• 1 package of wonton wraps
• 4 cups canola or olive oil

Directions:

1. Place the softened cream cheese in a medium sized bowl and add ½ cup of Ol’ Gringo Gourmet Red Chile Sauce. Mix until well incorporated.
2. Lay out the wonton wraps on the counter or tray, and add a ½ TBS of the cream cheese mixture in the center each wrap. Use water or egg wash to seal the edges.
3. In a frying pan or pot, heat oil to 375 degrees. Fry each side of the wonton until golden brown – about 30 seconds. Pat excess oil.
4. Serve with your favorite dipping sauce.

Dipping Sauce Suggestion: Mix Ol’ Gringo Gourmet Red Chile Sauce with Buttermilk Ranch Dressing. We use a 1:2 ratio, but you can blend to your personal tastes.

Ingredients:

• 6 to 8 zucchini and/or yellow squash, diced (approximately 8 cups)
• 1/2 of a medium onion, diced
• 3/4 cups bread crumbs
• 1/2 lb, Monterey Jack cheese, shredded
• 3 slices bacon, cooked and crumbled
• 1 jar Ol’ Gringo Gourmet Green Chile Sauce
• 1 small can of diced tomatoes, drained (or fresh diced tomato)
• Garlic salt to taste

Directions:

1. Boil squash and onion in water until tender. Drain water.
2. Mix in tomatoes and Ol’ Gringo Gourmet Green Chile Sauce.
3. In an 8×8 baking dish, layer one third of the squash, bacon, cheese and bread crumbs.
4. Repeat sequence until all ingredients are used; usually 3 layers.
5. Bake at 300 degrees for 25 minutes or until bubbly.

Ingredients:

• 1 jar Ol’ Gringo Gourmet Green Chile Sauce
• 1 cup milk
• 1 10.5-ounce can cream of chicken soup
• 1 cup cheddar cheese
• 1 cup monterey jack cheese
• ½ tsp garlic salt
• ½ tsp cumin
• 14-16 corn tortillas
• 2 large chicken breasts

Directions:

1. Boil chicken breast in water. When cooked, allow to cool slightly, then finely shred. Set aside.
2. In a medium sauce pan on medium heat, combine the milk and cream of chicken soup; whisk until blended. Stir in Green Chile Sauce. Add cheese and spices then stir. Heat until cheese melts and remove from heat.
3. Roll a small handful of shredded chicken in to a corn tortilla and place in a 13″x9″ baking dish (place the seam on the bottom). Continue rolling chicken in the tortillas until the baking dish is full.  Slowly pour the sauce over the rolled enchiladas, then top with more cheese.
4. Bake at 350 degrees for 15-20 minutes or until the cheese on top is bubbling.

Ingredients:

• 6 hard-cooked eggs, peeled and cut lengthwise
• ¼ cup Mayonnaise
• ½ tsp dry mustard
• ½ tsp white vinegar
• ¼ tsp ground black pepper
• ¼ cup Ol’ Gringo Green Chile Sauce
• 2 slices bacon, cooked and crumbled
• Cilantro (optional for garnish)

Directions:

1. Place eggs in a saucepan with enough water to cover 2” above the eggs. Heat on high until water begins to boil, then cover, turn heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.
2. Crack egg shells and carefully peel under cool running water. Gently dry with paper towels.
3. Slice the eggs in half lengthwise. Remove the yolks and place in a medium bowl; place the whites on a serving platter.
4. Mash the yolks into a fine crumble using a fork. Add mayonnaise, dry mustard, vinegar, pepper, green chile sauce and bacon; mix well. Add additional mayo or green chile sauce if mixture is too dry.
5. Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Garnish with a leaf of cilantro and green chile and serve.

Ingredients:

• 1/2 cup Ol’ Gringo Red Chile Sauce
• 8 ounces cream cheese, softened
• 1 cup shredded cheddar cheese
• ½ tsp garlic powder
• 1 tbsp fresh lime juice
• 1 teaspoon soy sauce
• 6 slices bacon, cooked and crumbled
• 1/3 cup finely chopped pecans

Directions:

1. Combine cream cheese, cheddar cheese, garlic powder, lime juice and soy sauce.  Stir until smooth.
2. Add half of the bacon and red chile sauce (save the other half for the next step). Cream together until smooth.
3. Line a bowl with plastic wrap and spoon the cream cheese mixture in to the bowl. Bring the outside edges of the plastic wrap together and twist at the top to seal.  Place in the freezer for 15 minutes.
4. In a shallow dish, combine the reserved bacon and the pecans.
5. In another dish, pour the remaining red chile sauce.
6. Remove the plastic wrap and shape the cream cheese mixture in to a ball. First, roll the ball in the red chile sauce, then roll in the bacon and pecans. Use your hands to press the bacon and pecans in to the mixture.
7. Place the ball on a serving dish and serve with your favorite crackers.

NOTE: Allow the ball to sit at room temperature for 30 minutes before serving. This dish can be prepared a day in advance.

Ingredients:

• 1/2 cup Ol’ Gringo Green Chile Sauce
• 8 ounces cream cheese, softened
• 1 cup shredded cheddar cheese
• ½ tsp garlic powder
• ½ tsp salt (or to taste)
• ½ tsp black pepper (or to taste)
• 6 slices bacon, cooked and crumbled
• 1/3 cup finely chopped pecans

Directions:

1. Combine green chile sauce, cream cheese, cheddar cheese and garlic powder. Stir until smooth.
2. Line a bowl with plastic wrap and spoon the cream cheese mixture in to the bowl.
3. Bring the outside edges of the plastic wrap together and twist at the top to seal. Place in the freezer for 15 minutes.
4. In a shallow dish, combine the bacon and pecans.
5. Remove the plastic wrap and shape the cream cheese mixture in to a ball.
6. Roll the ball in the bacon and pecans. Use your hands to press the bacon and pecans in to the mixture.
7. Place the ball on a serving dish and serve with your favorite crackers.

NOTE: Allow the ball to sit at room temperature for 30 minutes before serving. This dish can be prepared a day in advance.