1. Drain and rinse chickpeas. Place chickpeas in a medium pot, cover with water and let simmer for 10 minutes.
2. Transfer chickpeas to a food processor. And add garlic, pulse for 30 seconds. Add tahini, lime juice, salt, cumin, chili powder and cayenne to the food processor and blend until smooth. As the food processor is running, add olive oil until combined and smooth.
3. Stir in Casa Alvarez Chile Verde con Veggie, transfer to a serving bowl and garnish with cilantro and a dash of chili powder and cumin.

1. Preheat oven to 350 degrees F.
2. Heat olive oil in a large skillet over medium heat. Add onion, sauté until tender, about 5-8 minutes. Add garlic and jalepeño, sauté until fragrant, about one minute. Add shredded chicken, 1 cup green chile, 1/2 cup enchilada sauce, cilantro, cumin, salt, and red pepper flakes. Stir to combine. Add spinach and stir until spinach is wilted. Remove from heat.
3. In a medium saucepan, heat remaining enchilada sauce, add in 1 cup Casa Alvarez Chile Verde Con Pork and cook until thoroughly heated.
4. Set tortillas on a plate and warm in the microwave. Alternatively, warm them in the oven.
5. Spread 1/2 cup of warm enchilada sauce over the bottom of a 9- x 13- inch baking pan.
6. Place a spoonful of chicken mixture evenly down the center of each tortilla, roll up tortillas and set each tortilla in the pan, seam side down.
7. Pour remaining Casa Alvarez Chile Verde Con Pork/enchilada sauce over tortillas, top with cheese. Bake for 15 minutes or until cheese is melted.
8. Top with cilantro, green onions, avocado, and a squeeze of lime juice. Enjoy!

1. Heat oil in a medium skillet, over medium heat. Add onions and sauté until tender, 5-8 minutes. Add garlic and sauté until fragrant, 1-2 minutes. Add to pan - 1 can of black beans, soy sauce, broth, and cumin. Let simmer until liquid is absorbed, and beans are creamy and soft, 10-15 minutes.
2. Preheat broiler.
3. Add to pan - Casa Alvarez Chile Verde Con Veggie, 1/2 jalapeño, 1/4 cup cilantro, lime juice, and 1/2 log of goat cheese. Stir until combined. Transfer to a food processor or blender, and blend on low until smooth. Season with salt and pepper to taste.
4. Transfer mixture to an oven safe soufflé dish. Sprinkle second can of black beans, and remaining goat cheese over the top of the mixture. Broil for 5-8 minutes or until goat cheese is slightly brown.
5. Garnish with remaining jalapeño, scallions, and cilantro. Serve with tortilla chips and/or sliced vegetables.

1. Heat a saucepan to medium-high heat and add the olive oil. Add the potatoes, jalapeno and garlic and sauté for 2-3 minutes.

2. Next add the salt, turmeric, chili powder and paprika and sauté until fragrant. 30-45 seconds.

3. Add the green chilies, cashews and 2 cups of vegetable broth. Place a lid on the pot and simmer for 15-20 minutes or until potatoes have softened.

4. Carefully add the hot mixture to a blender along with the nutritional yeast, lime, remaining ½ cup of vegetable broth and fresh cilantro. Blend until smooth.

Poaching Egg

1. Cook eggs your favorite way because who really has the time to poach eggs at home? IF you do want poached eggs, Google can teach you.

Heat Pupusa/ Chile Verde

1. In a large skillet, heat oil on medium heat.
2. Pan fry already cooked Pupusa until golden brown on each side.

3. In separate saucepan heat desired amount of Casa Alvarez Foods Chile Verde.

Plating

1. Pupusa

2. Poached Egg

3. Casa Alvarez Chile Verde

4. Fresh Veggie

Roasting Pepper:

1. Preheat oven to 425°F. Rub whole poblanos with oil, and place on a baking sheet. Roast until charred on all sides, turning with tongs.
2. Transfer to bowl, cover, and let steam 15 minutes. Rub off skin. Please be careful as pepper is still very hot.
3. Open up roasted pepper and remove seeds and veins.

Fill:

1. While the pepper is roasting heat Casa Alvarez Chile Verde separately to desired temperature.
2. Cook Keen One Quinoa according to instructions on package.
3. Mix heated chile verde and quinoa together.
4. Fill roasted pepper with chile verde and quinoa mix.
5. Garnish with cheese
6. Enjoy!

1. In a large, skillet, heat the oil to 350 degrees F (175 degrees C).

2. While oil is heating cut tortillas into quarter size chips.

3. Carefully stir in tortilla chips. Fry until tortilla strips are crisp and golden brown. Remove from heat, and dry on paper towels.

4. Drain the skillet, leaving only a thin residue of oil. Return to stove and lower the temperature to medium heat.

5. Add Casa Alvarez Chile Verde and beans to skillet.

6. Mix in dried tortillas chips, mix so chips are covered in green chile

7. In separate skillet, cook eggs as desired

8. Once eggs are cooked, plate wet green chile chips (chilaquiles) and top with eggs. Garnish with avocado and queso fresco

1. In large pot add Casa Alvarez Chile Verde and turn stove to medium heat.
2. Mix in Corn, Crema Mexicana and cover pot until bubbling.
3. Pour dip mixture into serving bowl, top with cotija cheese, avocado, and cilantro.

1. In large pot add Casa Alvarez Chile Verde and turn stove to medium heat
2. Add thawed spinach and artichokes to pot
3. Mix into pot cream cheese, sour cream, mayonnaise and grated cheese
4. Stir mixture thoroughly
5. Cover until dip begins to bubble
6. Serve in large bowl with your favorite crunchy vegetable, chips or crackers!