Embasa Diced Green Chile Peppers, 27 Ounces, 12 Per Case

Stew builder: Stir a generous scoop into hearty stews for slow-simmering chili warmth.
Sauce enhancer: Blend into red or green sauces to add a mild, fresh pepper kick.
Casserole layer: Fold into rice or cheese casseroles for a quick layer of savory heat.
Salsa mix-in: Toss into fresh salsa with tomatoes and cilantro for instant zesty flavor.
Taco topping: Spoon over tacos or burritos for a crunchy, mildly spicy finish.

Who Would Benefit

• Home cooks looking for a quick, ready-to-use green chile option for everyday meals
• Restaurant kitchens needing consistent, bulk green chile for stews, sauces, and casseroles
• Anyone who wants mild chili flavor without the prep work of chopping fresh peppers
• Caterers and institutional kitchens preparing large batches of Mexican or Southwestern dishes

Product Highlights

• Picked at peak freshness for great taste and texture
• Ready-to-use diced peppers save time and prep effort
• 0 g trans fat and 0 mg cholesterol
• No added artificial colors
• OU Kosher certified
• Each can holds 27 oz (765.44 g)
• 12 cans per case for bulk convenience

Yummy Recipes

Green Chile Chicken Casserole

Ingredients:

• 1 can (27 oz) Embasa Diced Green Chile Peppers, drained
• 2 cups shredded cooked chicken
• 1 cup cooked rice
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1 cup salsa
• 1/2 teaspoon cumin
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375 degrees F and lightly grease a baking dish.
2. In a large bowl, combine the chicken, rice, drained green chiles, sour cream, salsa, cumin, salt, and pepper. Mix well.
3. Spread the mixture evenly into the prepared baking dish and top with shredded cheddar cheese.
4. Bake for 25 to 30 minutes until bubbly and the cheese is melted and lightly golden.
5. Let rest for 5 minutes before serving. Safe internal temperature for chicken is 165 degrees F.

Time: Prep 10 minutes, cook 25 to 30 minutes, rest 5 minutes.

Quick Green Chile Queso Dip

Ingredients:

• 1 can (27 oz) Embasa Diced Green Chile Peppers, drained and roughly chopped
• 2 cups shredded Monterey Jack cheese
• 1 cup Velveeta cheese, cubed
• 1/4 cup milk
• 1/2 teaspoon chili powder
• 1/4 teaspoon garlic powder
• Tortilla chips for serving

Instructions:

1. In a medium saucepan over medium-low heat, combine the Velveeta, Monterey Jack, milk, chili powder, and garlic powder. Stir constantly until melted and smooth, about 5 minutes.
2. Stir in the chopped green chiles and cook for another 2 minutes, just until heated through.
3. Transfer to a serving bowl and serve immediately with tortilla chips.

Time: Prep 5 minutes, cook 7 minutes.