What to do with roasted Hatch chilis?
So every year my specialty grocery sells roasted Hatch chilis, and every year I'm not sure what to do with them. They also sell them in pretty large containers--all over 2 lbs.
So far I made a fresh corn/chili/crab salad and I still have a whole bunch of chilis left :)
Send 'em to me!!!!
But failing that, they are extensively used in New Mexican cooking, for stews, enchiladas, chile rellenos, etc. Any "green chile" recipe will be awesome using your chiles.
They also freeze very well. My dad always roasts, peels, and freezes a 5-gallon bucket of chiles each summer for having year-round green chile.
Ah, my favorite part of the end of summer...HATCH PEPPERS!
First and most obvious, chiles rellenos. I try to do this recipe at least twice while I can get them freshly roasted. Once you freeze them, they don't hold up as well and get holes.
Next is chicken sopa (basically a chicken/chile lasagna made with layered corn tortillas.
Then comes chicken tortilla soup, hatch chile dip, sauce, and homemade queso made simply from a layer of pureed green chile, carmelized onions and melted white cheddar.
Simply grilled and aside a nice steak is nice.
Later in the year when it's not so blistering hot outside, it's time for beef fajitas with plenty of them thawed, and sal picon the same way.
Grilled shrimp wrapped in chiles and prosciutto...
ah, let me count the ways....
I do a version of this I call Skillet Chilaquiles. This is a twice or three times a week staple at my house.
Chop up some white onion and a healthy amount of the roasted chilies, about a handful of each. Sauté them in olive oil or butter in a large skillet until soft, seasoning with salt and cumin. While they are cooking, beat 4-6 eggs in a bowl.
When the onions and chilies have softened, add a couple of handfuls of tortilla chips to the skillet and stir until the chips are well coated with the oil. Pour in the eggs and stir, scrambling the eggs, which will begin to coat the chips.
When the eggs are just about done, add a handful of grated cheese (cheddar and Monterey jack, or other Mexican cheeses, whatever you have on hand.) Stir well, letting the cheese melt.
Serve with Pico de Gallo and sliced avocado.
The cumin and roasted chilies both make this dish. You can also start with soft corn tortillas if you don’t mind the extra time. Slice them and cook them in oil until crisp.
I probably should have mentioned ... I'm in Texas and it's hotter than it's been all year. I'm looking for summery/cool recipes--it's more the outcome than the process that I'm concerned about. I can't bear the thought of eating anything heavy right now ...
Unfortunately I'm not set up to freeze them. A deep freeze is on my list ...
Here's an easy recipe my mom came up with:
In a glass dish, layer:
Deli turkey slices, green chili, grated cheese, turkey, chili, cheese, ending with cheese after you make several layers.
Microwave at about 60% power until heated and bubbly throughout. Serve in a flour tortilla, rolled like a burrito. A great quick dinner and not too hot.
Also, mix chopped chili with cream cheese...spread on a tortilla pretty thick. Roll tortilla and put in refrigerator to "set" a little bit. Slice so that you have pinwheels - a quick appetizer that everyone loves.
One of the best things ever is to take a hot, freshly roasted chile and wrap it in a flour tortilla. Chow down, take a breath, and repeat.
No sauce. No extras. It's pure heaven.
Heaven. If you're not into the traditional New Mexico creations (though you're really missing out) try these: chop and mix them into a the eggs for a potato and sausage frittata, top with goat cheese, chill in fridge and have for lunch/dinner with a glass of white wine. Mix them into a fresh corn soup/chowder for a nice roasted heat, layer them into quesadillas with leftover steak or chicken. They're a great topper for cheeseburgers and pizza. But, really, what would be best is a bowl of posole, some great chili beans, or a big casserole of chicken or turkey enchiladas. Rellenos won't work with these guys, unfortunately. But experiment - I find they enhance a lot of dishes. Salsa, stuffings, calabacitas...
OK, I'll bite. Why won't Hatch chiles work for rellenos? Until the local Latino explosion happened we mainly had NM/Anaheims to work with. OTOH I now prefer poblanos rather than the thin skinned generic New Mexicos.
To the OP, if your chiles are running out of time so to speak, consider storing the remainder in diluted vinegar.
Every year or two I visit family in NM and bring home 20-40 pounds of roasted chilies for the freezer. Frozen in ziplocs with the skin on, they are easy to separate as I need them. I have great luck with rellenos - but sometimes it does take picking through to find the thicker ones. Also, I prepare my relleno, quick freeze, batter and fry. I think the quick freeze helps them stay together a bit more. Oh man...it's 11pm and now I am hungry for chilies. ;o)
Here's a link to what they have on their website right now ... 2 recipes calling for a total of 3 peppers ... http://www.centralmarket.com/cm/cmFoo... They're having a recipe contest & will print a cookbook next year.
As far as rellenos, I'm assuming neobite's thinking how skinny they are? You could stuff them I guess, but not with much ... and the stuffing would be likely to get mixed up with the seeds. They're a better candidate for layering ...
Thanks for all the ideas :) And for the link, I love the name. Couple ideas I've had ... quiche, and adding them to the purple-hulled pea salad I make ... Maybe a cold Mexican salad with pintos and steak ...
Yesterday, I was at Whole Foods, and they had prepared a Ciabatta bread with the Hatch peppers on top...It was quite good, and spicy, of course...Made me think about how they could be used instead of jalapenos, in a jalapeno cornbread recipe...or instead of jalapenos, in a jalapeno corn pudding or casserole...
Mmmm, good idea, thanks! :)
Btw, here's my recipe for the corn salad in case anyone's interested ... adapted from a recipe in the current Martha Stewart Living.
6 ears fresh sweet corn
1 lb crab claw meat
1 med red onion
12+ roasted Hatch chilis
fleur de sel
freshly-cracked white pepper
Remove corn from cobs and saute lightly in a little olive oil (just to take the raw edge off). Add to salad bowl. Dice red onion, add. Seed roasted chilis and slice. Dress salad with olive oil (just a little), juice of one lemon, fine herbes, and freshly-cracked white pepper. Chill. Top each serving with crab claw meat and sea salt (or put a bowl of sea salt on the table) or grated parmesan. Serve with lemon wedges.
I love Hatch chile's!!! Since I have recently moved to New England I can't get them here. My mom lives down the street from the main Central Market in San Antonio - that place is so great!
These are some great chile ideas. I'm all for the chicken sopa, shrimp and chili Quesadillas and especially Posole!
I also make a tart with Carmelized onions, goat cheese and chile's. Yum!
IMO don't sweat the cut of pork. I'll just use the cheapest cut that can be easily cubed and browned. Pork, hominy, chile, stock; other ingredients that the cook likes. Simmer. Eat. Easy! One of the world's great comfort foods. OK, now I'm gonna get a lecture from Eat_Nopal :-).
Here's a representative recipe: http://www.azcentral.com/home/food/me...
If you can get a 2# bag of 'wet' nixtamal, substitute for hominy.
Our local Whole Foods serves a Roasted Hatch Green Chile and Salmon burger. The chiles are chopped and mixed into the salmon patty. Not to hard to replicate at home and great served on ciabatta.
Stew (pork roast as the meat is best)
Green chile sauce (goes on almost everything)
Pizza and sandwich topping - burgers and hot dogs too
Goes good in cheese dip (goes good with cheese in general)
Just about anything Mexican (tacos, enchiladas, etc)
Those are just what I can think of off the top of my head... There's probably plenty more you can do with them. Excellent, excellent foodstuffs... I've even had it in sushi in Albuquerque. Wish I could get them fresh instead of frozen, chopped and shipped...
I love to use roasted Hatches in Posole Verde. Pork, nixtamal, oregano, white onions, garlic. That's pretty much all it takes, A really good pork stock helps, which I achieve by simply boiling my bone-in pork with a few onions and garlic cloves prior to making the stew. If you do this, you'd want to reduce cooking times accordingly.
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Here's what I've done with the rest:
* Kind of a grownup Sloppy Joe thing with ground bison, onion, Hatch chilis, garlic, molasses, brown sugar, paprika, etc. I usually use jalapeno oil for heat--subbed the chilis.
* Gave a few to my dogs (I cook for them--no kibble)
* Tonight if the chilis are still up to it I will doctor bottled spaghetti sauce with them