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What to do with roasted Hatch chilis?

foiegras Aug 13, 2007 12:48 PM

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 :)



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  1. l
    lora RE: foiegras Aug 13, 2007 01:33 PM

    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.

    1. amysuehere RE: foiegras Aug 13, 2007 02:22 PM

      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....

      1. malenky RE: foiegras Aug 13, 2007 02:27 PM

        Also very good with eggs. I do an egg, green chile, chorizo, potato sort of hash that is great served with corn tortillas.

        1 Reply
        1. re: malenky
          Tom P RE: malenky Aug 16, 2007 08:54 AM

          I do a version of this I call Skillet Chilaquiles. This is a twice or three times a week staple at my house.

          White onion
          Roasted chilies
          Tortilla chips
          Grated Cheese

          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.

        2. f
          foiegras RE: foiegras Aug 13, 2007 02:51 PM

          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 ...

          2 Replies
          1. re: foiegras
            malenky RE: foiegras Aug 13, 2007 02:54 PM

            you could try a nice quinoa salad with black beans and corn with the chiles, and a lime cilantro vingerette. Maybe add some rottiserrie (sp?) chicken in it too..

            1. re: foiegras
              cherylo RE: foiegras Aug 20, 2007 11:12 PM

              Here's an easy recipe my mom came up with:
              "Naked rellenos"
              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.

            2. e
              easily amused RE: foiegras Aug 13, 2007 03:05 PM

              Check out the following website for tons of recipes/ideas for all kinds of chili peppers


              1. Veggo RE: foiegras Aug 13, 2007 03:33 PM

                Quesadillas with Hatch chilis and shrimp are wonderful.

                1. mamamia RE: foiegras Aug 13, 2007 03:35 PM

                  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.

                  1. n
                    neobite RE: foiegras Aug 13, 2007 03:41 PM

                    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...

                    3 Replies
                    1. re: neobite
                      DiveFan RE: neobite Aug 13, 2007 05:41 PM

                      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.

                      1. re: DiveFan
                        amysuehere RE: DiveFan Aug 17, 2007 11:41 AM

                        Like I said above, I guess the roasting and the leaving in a bag for a while just thins them out too much, especially if you freeze them. They just get blowouts all over them.

                        1. re: amysuehere
                          cherylo RE: amysuehere Aug 20, 2007 11:04 PM

                          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)

                    2. jinet12 RE: foiegras Aug 14, 2007 07:32 AM

                      I assume that you are getting these from Central Market...Look at their website and check out the demonstrations at the store...They usually have several ideas/recipes for the Hatch chiles....

                      3 Replies
                      1. re: jinet12
                        foiegras RE: jinet12 Aug 14, 2007 09:52 AM

                        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 ...

                        1. re: foiegras
                          jinet12 RE: foiegras Aug 15, 2007 07:03 AM

                          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...

                          1. re: jinet12
                            foiegras RE: jinet12 Aug 15, 2007 09:46 AM

                            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
                            fine herbes
                            fleur de sel
                            freshly-cracked white pepper
                            olive oil

                            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.

                      2. cheftori RE: foiegras Aug 15, 2007 10:46 AM

                        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!

                        3 Replies
                        1. re: cheftori
                          emilief RE: cheftori Aug 16, 2007 09:43 AM

                          Eo you have a recipe for posole using roasted green chilis? I have one in the Coyote Cafe cookbook but it calls for 6 lbs of pigs feet-I would prefer a recipe with ingredients that are not quite that exotic. Would appreciate any such recipe.

                          1. re: emilief
                            DiveFan RE: emilief Aug 16, 2007 01:13 PM

                            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.

                          2. re: cheftori
                            foiegras RE: cheftori Aug 16, 2007 10:03 AM

                            Tart sounds yummy ... would you mind sharing a recipe for the filling?

                          3. Honey Bee RE: foiegras Aug 16, 2007 11:22 AM

                            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.

                            1. AbdulSheikhMohammed RE: foiegras Aug 16, 2007 01:06 PM

                              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)
                              Chile rellenos
                              Huevos rancheros
                              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...

                              1. m
                                mielemaiale RE: foiegras Aug 17, 2007 11:53 AM

                                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.

                                check out my blog at:

                                1. l
                                  Lixer RE: foiegras Aug 18, 2007 11:00 AM

                                  Whatever you do, don't make hatch brownies!!! My friend got one at central market thinking it would be like a brownie with ancho chili powder and was severely disappointed. It got passed around the table and deemed inedible!

                                  1 Reply
                                  1. re: Lixer
                                    foiegras RE: Lixer Aug 20, 2007 03:07 PM

                                    That doesn't surprise me ... walking by I thought, WTF! And I love chocolate pepper cookies.

                                  2. f
                                    foiegras RE: foiegras Aug 23, 2007 04:11 PM

                                    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

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