Sancho Blanco Foods

Get Yourself Sauced!

Sancho Blanco Chicken enchilada
(This recipe won First Place at America's Best Food Event 2007.)

2 jars Sancho Blanco Chili Verde Sauce
Two Boneless/skinless chicken breasts (about 1lb poached and shredded)
Two pounds shredded cheese (Kraft Mexican blend)
One can black olives (drained and rough chopped)
One medium onion (yellow or white) chopped
Sancho Blanco napalas tortillas (cut in strips about 1 inch wide)
1-pint sour cream
In mixing bowl add cooked and shredded chicken breast, œ cup of shredded cheese (reserve 1 cup of cheese for toping ), olives (reserve Œ cup) and onion with, one jar of Sancho Blanco Chili Verde Sauce. Mix well, (try not to over mix or the chicken will break down into small bits).Spray cooking spray on baking dish. Dip tortillas strips in water. Lay sliced tortillas in bottom of dish, cover with layer of chicken mixture, top with layer of shredded cheese. Continue layering tortillas, chicken and cheese mixture ending with layer of tortillas on top. Pour remaining jar of Sancho Blanco Chili Verde Sauce on top and sprinkle with reserved cheese and olives. Cover and bake at 300º for 45 minutes, uncover and continue baking for 15 minutes or until cheese is melted and slightly browned. Serve with dollop of sour cream.

Sancho Blanco Chili Verde Wet Burrito
2 lbs pork sirloin roast cut into bite size (approximately one inch) cubes.
One Jar Sancho Blanco Chili Verde Sauce
One Package of Flour tortillas
Two cups shredded cheese (Kraft Mexican blend)
1 Pint Sour Cream (optional)
1-pint guacamole (optional)

In large pan, lightly brown 2 pounds pork. Add entire jar of Sancho Blanco Chili Verde Sauce. Cook 45 min to 1 hour or until meat is done and tender. Place warm tortilla on plate, add chili verde mix (1 cup), 1 cup shredded cheese, 1 tablespoon sour cream. Fold into burrito, top with another spoon of chili verde sauce, sour cream and guacamole. If desired garnish with fresh chopped cilantro and fresh diced tomatoes.

Although the sour cream and guacamole are optional, you will find they are a perfect complement to this dish. Enjoy.

E-Z Posole
4 pounds pork cut in bite size pieces
2 jars Sancho Blanco Chili Verde Sauce
Two jars water (32 oz)
1 can chicken broth (14.5 oz)
2-Tablespoon chili powder (Gerhard)v Lightly brown pork and place in stockpot. Add remaining ingredients, stir and bring to a boil. Reduce heat to simmer and cook until pork is done and tender. Serve in soup bowl, top with finely shredded cabbage, tortilla chips, sliced limes and sliced radishes.

Darryl's Chicken Special
This recipe comes from Darryl Hooker.

One Cooked chicken breast (shredded)
One lb shredded cheese
One cans Campbell's Cream of Chicken Soup
1 can chopped olives
1 jar Sancho Blanco Chili Verde Sauce
1-package flour tortillas

Mix together shredded chicken breast, olives, can of cream of chicken soup and Sancho Blanco Chili Verde Sauce in a bowl. Slice flour tortillas into strips and dip strips in bowl of water. Spray cooking spray on baking dish. Lay sliced tortillas on bottom of dish, cover with layer of chicken mixture, top with layer of cheese, and add another layer of tortillas, chicken mixture and cheese, ending with layer of tortillas on top. Bake at 300 degrees for one hour.

Fresh Fish
This recipe is also from Bill Richardson

Use thick fresh firm fillets - such as Mahi Mahi, Yellowtail, Tuna or Shark. Also works with Salmon.
Sancho Blanco Chili Verde Sauce
Place fish on aluminum foil in the broiler or open grill. If using a grill, spray with oil first. Spread Sancho Blanco Chili Verde Sauce evenly on top and cook for 12 to 15 minutes.

Using a Whole Fish

Prepare fish (head on or off your preference) and place on sheet of aluminum foil. Spread Sancho Blanco Chili Verde Sauce inside the fish cavity and over top. Fold sides of foil up making an envelope with the fish inside. Bake at 400 degrees for 25 to 40 minutes (depending on thickness of fish).
CAUTION: Before opening aluminum foil, poke holes with fork to allow steam to escape.

Sancho Blanco Mexican Pizza
One prepared pizza crust (Trader Joe's fresh pizza dough works great)
1-pound lean ground beef
1 jar Sancho Blanco Chili Verde Sauce
Shredded lettuce (1 head or 1 bag already shredded)
Shredded Jack cheese
Shredded Mozzarella cheese shredded
1 can olives - sliced
Chopped tomatoes
Sour Cream

Brown ground beef with one cup Sancho Blanco Chili Verde Sauce. Drain well. While ground beef is cooking, prepare pizza crust on pizza pan. Add thin layer of mozzarella cheese, remaining Sancho Blanco Chili Verde Sauce and drained ground beef. Top with olives and shredded cheese Place in hot oven (according to directions on pizza dough) 400 -425 until crust is brown and cheese is melted. Let set for 10 minutes and top with shredded lettuce, jack cheese, and chopped tomatoes. Add a spoon of sour cream on top. NOTE: It is easier to cut pizza before topping with lettuce, cheese and tomatoes.

Sancho Blanco Jambalaya
(This recipe won First Place at America's Best Food Event 2006.)

I jar Sancho Blanco Chili Verde Sauce
1 Can Swanson Chicken Stock
1-pound pork andouille sausage cut in bite size pieces
1 pound fresh shrimp (uncooked, shelled & divined)
3 œ cups Kraft Minute Rice

In large pot, add 1 jar Sancho Blanco Chili Verde Sauce. Depending on the level of heat you prefer use (Macho - Hot, Regular - medium or Sissy - Mild and one can Swanson chicken stock (for spicier results use 2 jars Sancho Blanco Chili Verde Sauce in place of chicken stock), pork andouille sausage, shrimp together, and bring to a boil. Add Minute Rice and return to boil cover, remove from heat and let stand 15 minutes, fluff with fork and serve.

Serve with a side salad and garlic toast as a quick and easy meal any time. Enjoy.

Sancho Blanco Egg Bake

1 Jar Sancho Blanco Chili Verde Sauce
6 large eggs
1-pound chorizo sausage browned & drained.
2 cups shredded cheese
1-package flour tortillas
œ cup cream or half- &-half

In a large skillet, cook the sausage over medium-high heat, stirring to break up the meat, until browned, drain thoroughly. In large bowl whisk, the eggs add jar of Sancho Blanco Chili Verde Sauce and heavy cream or half- &-half. Line bottom of baking dish with flour tortillas, add layer of chorizo sausage, layer of cheese and top with egg mixture, let sit for at least œ hour or overnight. Preheat oven to 350 degrees F. Bake for 45 minutes and top with layer of cheese, continue baking until bubbly and brown, and a knife inserted into custard comes out clean, about 15 - 20 minutes more. Remove from oven and let rest at least 10 minutes before serving. Serve with Sancho Blanco Chili Verde Sauce and sour cream (optional).

Sancho's Veg Recipes!

Sancho Blanco Guacamole

4- Ripe Avocados
1- Jar Sancho Blanco Chili Verde Sauce
1- Lime
1- Pt Sour Cream (optional)
Cilantro (optional)
Salt (optional)

Peel and mash avocados, add juice of lime (to prevent browning of avocados), mix in jar of Sancho Blanco Chili Verde Sauce. Add salt if desired. Add œ-cup sour cream (optional) and diced cilantro (optional). Cover and chill before serving

Sancho Blanco Chili Cheese Dip

1- Box Velveeta Cheese
1- Jar Sancho Blanco Chili Verde Sauce

Dice Velveeta cheese and place in microwave safe bowl. Add entire jar of Sancho Blanco Chili Verde Sauce Mix. Microwave on high to melt cheese Stir often during this process. Remove from microwave and stir mix cheese and Sancho Blanco to a smooth consistency. Place in crock-pot or other warming dish and serve immediately.

Sancho Blanco Spinach and Artichoke dip

1- Can Artichoke Hearts drained and roughly chopped
1- Jar Sancho Blanco Chili Verde Sauce
1 lb Fresh Baby Spinach roughly chopped
1-pkg cream cheese
œ cup grated Parmesan cheese
1 tsp olive oil

Drain Sancho Blanco Chili Verde Sauce in fine strainer to remove excess juice, reserve drained juice. Sauté spinach in olive oil until wilted, artichoke hearts, and drained Sancho Blanco. When hot, add both cream cheese and parmesan cheese. Mix well. Place in casserole dish bake at 350 degrees 20 minutes or until cheese is bubbly and browned. Remove from oven and serve immediately. (If dip is too thick, thin with reserved Sancho Blanco)

Sancho Risotto

1- Cup Arborio white rice
1- Tsp Olive Oil
1- Jar Sancho Blanco Chili Verde Sauce
ΠCup grated parmesan
4- Cups hot vegetable stock (or water)

Heat olive oil in heavy, not stick 2 qt pot. Add rice and stir rice until grains are coated with oil. Add entire jar of Sancho Blanco Chili Verde Sauce and stir constantly on medium heat until all liquid is absorbed. Add 1-cup stock or water, stirring constantly until liquid is absorbed. Continue cooking for about 20 minutes. Adding the remaining liquid, one cup at a time. Add additional liquid if more sauce is desired. Remove from heat and serve immediately.

Sancho White Beans

1- Package white beans
1- Jar Sancho Blanco Chili Verde Sauce
1- Tsp Salt
Water (for 2 cups of beans - 6 to 8 cups of water is needed)

Soak beans in enough water to cover overnight. Drain beans and rinse with clean water. Add beans to cooking pot and 1 jar Sancho Blanco Chili Verde Sauce. Add salt (optional). Add water to cover beans and bring to a boil. Lower and simmer beans until tender.

Sancho Couscous

1- Jar Sancho Blanco Chili Verde Sauce
Ÿ - Cup Vegetable Broth
1- Box Regular Couscous (7.6 oz)

Mix jar of Sancho Blanco Chili Verde Sauce and vegetable broth in 2 qt saucepan. Bring mixture to a boil and add entire box of couscous. Stir and cover. Remove from heat. Let stand for 5 minutes. Fluff couscous lightly with fork before serving.

Sancho Bean Patties

3 - Cups cooked Sancho Blanco White beans
All-purpose flour, enough to bind patties
1- Tsp butter
1- Tsp vegetable oil

In a medium bow, coarsely mash beans with fork. Add just enough flour mixture to help bind. Shape mixture into patties. The size of the patties will determine how many this recipe will make. Melt butter and oil together in large skilled over medium heat. Add patties and brown on both sides until crispy.

Sancho Blanco Egg Bake

1 Jar Sancho Blanco Chili Verde Sauce
8 large eggs
1-pound soyrizo sausage
2 cups shredded cheese
1-package flour tortillas
œ cup cream or half- &-half

In a large skillet, cook the sausage over medium-high heat, stirring to break up the meat, until browned. In large bowl whisk, the eggs add jar of Sancho Blanco Chili Verde Sauce and heavy cream or half- &-half. Line bottom of baking dish with flour tortillas, add layer of sausage, layer of cheese and top with egg mixture, let sit for at least œ hour or overnight. Preheat oven to 350 degrees F. Bake for 45 minutes and top with layer of cheese, continue baking until

Sancho Blanco Chili Verde Burritos

1- Package Smart Ground (meatless veggie protein crumbles)
2 jars Sancho Blanco Chili Verde Sauce
Flour tortillas
Sour cream (optional)
Shredded cheese

In saucepan crumble Smart Ground and add both jars of Sancho Blanco Chili Verde Sauce. Heat on low until warm. Warm tortillas and add œ-cup chili verde mixture, cheese and sour cream. Fold into burrito.

Sancho Blanco cheese enchilada
(A version of this recipe won First Place at America's Best Food Event 2007.)

2 jars Sancho Blanco Chili Verde Sauce
2- Pounds shredded cheese (Kraft Mexican blend)
1- Can black olives (drained and rough chopped)
1- Medium onion (yellow or white) chopped
Sancho Blanco napalas tortillas (cut in strips about 1 inch wide)
1-pint sour cream

In mixing bowl add, 1 cup of shredded cheese (reserve 1 cup of cheese for toping), olives (reserve Œ cups) and onion with one jar of Sancho Blanco Chili Verde Sauce. Mix well, Spray cooking spray on baking dish. Dip tortillas strips in water. Lay sliced tortillas in bottom of dish, cover with layer of cheese mixture, top with layer of shredded cheese. Continue layering tortillas, and cheese mixture ending with layer of tortillas on top. Pour remaining jar of Sancho Blanco Chili Verde Sauce on top and sprinkle with reserved cheese and olives. Cover and bake at 300º for 45 minutes, uncover and continue baking for 15 minutes or until cheese is melted and slightly browned and a knife inserted into custard comes out clean, about 15 - 20 minutes more. Remove from oven and let rest at least 10 minutes before serving, Serve with Sancho Blanco Chili Verde Sauce.