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• 2 chicken breasts (large, finely sliced)
• 1 red pepper (sliced)
• 1 red onion (sliced)
• 6 medium tortillas
• 1 red chili (sliced, optional)
• 8 oz. Garlicky Greengo Salsa
• Bag of mixed salad
• 1 tbsp. ground cilantro
• 2 garlic cloves (medium-sized, crushed)
• 1 heaped tbsp. smoked paprika
• A pinch of ground cumin
• 4-5 ounces Garlicky Greengo sauce
• 4 tbsps. olive oil
• 1 lime (juiced)
1. Preheat the oven to 350 degrees F.
Wrap the tortillas in a foil and set aside
2. In a mixing bowl, add ground cilantro,
smoked paprika, ground cumin, olive
oil, crushed garlic, Garlicky Greengo
salsa, lime juice, salt, and pepper. Mix
all the ingredients in the bowl.
3. Now stir in red onion and red chili to
the marinade. Add the chicken
breasts in the marinade and cover it
nicely with the prepared mixture
4. On high flame, heat a griddle pan.
Add chicken breast pieces in the pan
along with the marinade
5. Keep stirring over high flame for 4 to 5
minutes until charred
6. Heat the tortillas in the oven
7. To serve, add mixed vegetables and
salsa with cooked chicken
Pizza Dough
• 1 tsp. salt
• 1 tsp. sugar
• 1 cup water
• 2 ½ cups flour
• 1 tbsp. oil
• 1 tbsp. fast rise yeast
• ½ cup tomato sauce
• 1 tsp. Italian seasoning
• ½ tsp. garlic powder
• ½ tsp. salt
• 1/8 tsp. pepper
• 1 ½ cups pepperoni slices
• 1 cup shredded mozzarella cheese
• 3 tbsps. grated parmesan cheese
• ½ cup Evil Ooze sauce
• 1 cup shredded Monterey jack cheese
Pizza Dough
1. In a large mixing bowl, add flour, yeast, salt, and
sugar. Mix oil and water in the mixture
2. One a floured surface knead for about 2 minutes
3. Place the dough in a greased top. Cover and
let the dough rise
4. Flatten the dough and place it in the greased
pizza pan
Topping
1. Mix tomato sauce, Evil Ooze sauce, Italian
seasoning, garlic powder, salt, and pepper
together. Spread over the crust
2. Place the pepperoni slices on top
3. Sprinkle all the cheeses as well on top
4. Then add more pepperoni on top
5. Repeat with the cheese layer
6. Bake the pizza for about 20 minutes at 400
degrees F
• 4 chicken breast halves (skinless, boneless)
• 1 cup shredded Cheddar cheese
• 1 tbsp. Hatchanero
• 2 tablespoons sour cream (optional)
• 8 oz. cup salsa
• 4 tsps. taco seasoning mix
1.Preheat the oven to 350 degrees F
2. Grease a baking dish and place chicken
breasts on it. Sprinkle taco seasoning on
both sides of the chicken. Now add salsa
and Hatchanero sauce on top
3. Bake the chicken for about 30 to 35
minutes or until the juices run clear and
meat is tender
4. When the chicken is almost done, sprinkle
cheese on top. Place it back in the oven
for about 3 to 5 minutes or until cheese
melts
5. Top with sour cream or more Hatchanero
sauce and serve
• 1 bottle Hatchanero
• 1 block of Velveeta
• 1 can of roasted, diced Hatch chiles
Simply combine the Velveeta, hatch chiles and Sauce. Microwave until melted. Enjoy over tortilla chips topped with diced onions, tomatoes, and cilantro
