Ingredients
4 Chicken breast, cubed
1 Small onion chopped
2 Cloves garlic
4 tsp olive oil
1 serrano pepper chop
6 tablespoons chopped green chile
1 packaged fajita mix
chopped cilantro to taste

Directions
1. Sauté onion peppers and garlic
2. Add the chicken and brown well
3. Add the green chile, packageed fajita mix to pot and stir well
4. Add chipotle pepper and Adobo sauce
5. Stir well and cook slow until chicken is done. You may need to add a little water to make a sauce.

"It's delicious! Spicy, too. You can always use less peppers. Serve with flour tortillas, tomatoes or whatever topping you like ... yummy."

Ingredients
1 lb hot sausage
1 medium onion diced or chopped
1 tsp red pepper flakes
¼ to ½ cup chopped hatch green chilies
1 can of cream of mushroom soup
3 lbs Velveeta cheese
Filled soup can with hot salsa

Directions
1. Combine sausage, onion, red pepper flakes
2. Brown the meat
3. Combine green chilies, soup, cheese and salsa
4. Cook on medium temp until cheese is all melted

Tastes great on omelets.

Ingredients
2 Cups Bueno Green Chile
16 ounces roasted fresh or frozen corn
16 ounces cream cheese
1 bunch green onions
1/2 teaspoon garlic powder
16 slices of bacon

Directions
1. Use 8 "Bueno Grandma's original flour Tortillas" and spread mixture on one side of each tortilla.
2. Top with grated cheddar cheese and fully cooked chopped bacon and fold closed.
3. Brown in skillet until golden brown. Serve with guacamole and pico de gallo.

Ingredients
25-30 roasted garlic cloves (about three whole heads)
½ cup extra virgin olive oil (for roasting garlic) + 3 tablespoons for the shrimp paint + additional olive oil for the chilies
4-6 freshly roasted NM green chilies
1 roasted jalapeno chili
3 tablespoons of a prepared green enchilada sauce
2 tablespoons of Chipotle Adobo + 1 Chipotle chili smashed
¼ cup + 3 tablespoons of freshly squeezed lime juice
16 colossal shrimp
1/3 cup freshly chopped cilantro for garnish
lime slices for garnish

Directions
1. Coat the garlic with olive oil, salt and freshly cracked pepper. Seal them with heavy duty foil and bake at 350 degrees for one hour. Once completed let it set for thirty minutes to allow it to soften.

2. Place all the fresh chilies on a large cookie sheet and cover them with olive oil. Place in a 350 degree oven and roast for 30 minutes. Remove from the oven and place the chilies in a paper bag, seal and let stand for at least 30 minutes.

3. While the chilies are sweating, remove the shells from the shrimp; leaving the tails intact. Run two skewers through the shrimp, lightly salt them and place them in the refrigerator.

4. In a small bowl, combine the smashed chipotle chili with the adobo, 3 tablespoons of olive oil and 3 tablespoons of lime juice and set aside.

5. Take your chilies from the paper bag. Remove the skins, seeds, and stems. Place the cleaned chilies in a blender and chop. Add the lime juice and green enchilada sauce and pulse the blender to liquefy the mixture. Test for salt and pepper and add to taste. If the acidity is too high, add just a little honey and test again. The sauce should be spicy, but not too hot.

6. Place the garlic in a bowl along with olive oil in which they were roasted. With a fork, smash the garlic cloves into the olive oil. The mixture will appear a little separated but will come together when added to the green chili sauce to create the mojo.

7. Heat a large skillet over medium heat and add the smashed garlic cloves and olive oil. Let the mixture cook for about two minutes, add the green chili mixture and turn the heat down to low. The mixture should cook for six minutes.

8. While the mojo is cooking, paint the shrimp with the chipotle mixture and place them on the prepared grill; about two minutes per side. When the shrimp are cooked and firm to the touch, remove and finish the mojo stirring until fully combined.

9. To plate the dish, add eight shrimp to each plate and fill a small ramekin with the green chili mojo. Garnish with cilantro and place lime slices on each plate for topping the shrimp. I also recommend having a nice warm crusty bread to further enjoy the great green chili mojo.