Embasa
Embasa Diced Green Chile Peppers, 27 Ounces, 12 Per Case
- 12 per case
- 27 ounces
- Fruits & Vegetables
Embasa Mild Diced Green Chile Peppers come in a generous 27-ounce can, packed with peppers picked at peak freshness for a clean, mild flavor and firm texture. Each can is ready to open and use, saving prep time in stews, sauces, casseroles, and salsa. The 12-can case makes bulk cooking easy, and the product is OU Kosher certified with no added artificial colors, 0 g trans fat, and 0 mg cholesterol.
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- Applications reviewed in 24–48 hours
- $1,000 order minimum
- Freight or Hudson, FL pickup
| Case pack | 12 per case | |
|---|---|---|
| UPC | 075386051144 | |
| GTIN | 10075386051141 | |
| SKU | 434591 | |
| Category | Fruits & Vegetables |
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
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
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:
- Preheat oven to 375 degrees F and lightly grease a baking dish.
- In a large bowl, combine the chicken, rice, drained green chiles, sour cream, salsa, cumin, salt, and pepper. Mix well.
- Spread the mixture evenly into the prepared baking dish and top with shredded cheddar cheese.
- Bake for 25 to 30 minutes until bubbly and the cheese is melted and lightly golden.
- 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:
- 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.
- Stir in the chopped green chiles and cook for another 2 minutes, just until heated through.
- Transfer to a serving bowl and serve immediately with tortilla chips.
Time: Prep 5 minutes, cook 7 minutes.
