Not your usual Hatch New Mexican green chile recipes … Hatch vodka, pie, kugel, mashed potatoes, calabacitas, etc.
A local SF market is selling Hatch peppers, so I googled to see what could be made other than the usual stew, sauce, enchiladas, chile rellenos, quesadillas, chili etc. Not that there’s anything wrong with that. I’m planning a stew.
First of all there are four varieties of Hatch peppers:
Mild: NM 6-4
Medium; Big Jim
Extra hot; Lumbia
The mild and medium are what is usually sold commercially and most recipes are based on those. Use hot the same way, adding heat for your own taste preference.
Be careful with the hot. I had some of those and they are blazing. I can’t even imagine what the extra hot would taste like. They even smelled hot when cut into.
Another warning. Until the pepper is cut, there doesn’t seem to be a way to tell the heat level. One local market mixed the medium and hot together … Hatch roulette.
A Chowhound poster said the hotter the better because it gets more and more complex. Therefore, New Mexico Chiles are absolutely the perfect Chile to use when recipes need a BIG chile.
To be called a: “Hatch" New Mexican pepper it must be grown in the area of Hatch, New Mexico. It is not a variety.
I read that in the late 1800’s a variety of New Mexican pepper was taken to California and that was the start of Anaheim peppers. So recipes that use Anaheims can be used for the same heat-level of Hatch peppers.
Because of the thick skin, the whole peppers are often roasted and the skin removed. The most common methods:
- In the oven or broiler until skins blister … about 7 minutes at 450 degrees
- Grill outdoors until skin blisters
- On the stove, use a heavy pan and on high heat, roasting for about 10 minutes, turning occasionally until skin blisters
From a Chowhound poster:
“Quick way to peel lots of chilis.......we roast them over the gas barbeque when we are cooking other things.........cool, throw in a plastic bag, seal and freeze........to peel, run warm water over chilis...........works every time!:
Peppers last longer in the freezer with the skin protecting them and the skins will come off easily after thawing. Bacteria can grow on the peppers, so they should be frozen within a day of roasting and thawed in the fridge.
Otherwise, put peppers in a plastic or paper bag and wait till they cool then skin and remove seeds.
Affinities: cumin, sour cream, cheese, pork, eggs, chorizo, tomatoes, garlic, onion, corn, potatoes
The next few replies have …
- Recipe links
- General use ideas without recipes
- Previous Chowhound topics
- Misc … with articles that have recipes included
Woo-hoo! This thread is a gold mine! Thanks to everyone who contributed. Fresh Hatch chiles are available in San Diego now and I'm stocking up. Love the flavors of New Mexico, especially green chile and I'm looking forward to using the terrific info and recipes in this thread.
Hatch Chiles look way more like the pakora mirch than the hotter jalapeno. Pakora mirch is the large chile used as a vegetable and not to give heat in South Asian dishes. Here are two great ways to go:
Hatch Chiles are perfect for mirchi pakoras: stuffed with seasoned paneer or potato (or a mix of the two) or just dipped in pakora batter and deep fried. Google recipes but here is a vid from Show me the Curry!
AND for the Hyderabadi dish mirchi ka saalan. See my recipe as well as one of my favorite Hyderabadi food bloggers, Zaiqa's recipe:
Hey and I googled you up a Show Me the Curry vid, too (I love their vids):
Does anyone have a recipe for baked Hatch chili rellenos stuffed with goat cheese, raisins and pine nuts (and maybe something else?)? There was a white creamy sauce on top, but I don't know what it's made of. I enjoyed this dish at an old friends house and I would like to replicate it. No longer in touch with said friend. Thanks for any help.
Thank you for continually expanding this wonderful topic. I finally have a freezer full of Hatch chiles to try some new recipes.
- Our recent intermittent SoCal heat waves tempt me to whip up some gazpacho.
- Recently I was totally gobsmacked after making some Chicken Vegetable Stew with drop Cornmeal Dumplings. Very different than my usual spicy rotation but astounding comfort food that should incorporate Hatch chiles well.
BTW the 'X-HOT' variety sold at all of the local Albertsons/Bristol Farms chile events is Barkers. They are much more consistently hot than the disappointing Sandias that I bought last year.
Thanks to all for the tips and suggestions. Here's what I tried in the past few weeks ...
I did three versions of the green chile stew
A variation of Mark's GREEN CHILE Stew 1996 Santa Fe Version
The Central Market version was the best in terms of classic. My version of Mark's isn't what a purist would look for, but it was one of the best things I have cooked in my life. Rworange's green chile stew recipe at the end.
As to the first two, IMO, you need the chicken stock rather than water. I liked the dimension that tomatoes added. Central Market says you can add some crema to it, I tried a cup of stew wih some crema mixed in and don't recommend it ... think cream of pork stew ... enough said.
MICROWAVE FRUIT/HATCH CHILE COMPOTES
This was one of my favorite things ... one of the reasons I mourn the end of my stash of Hatch chiles. That combo was so good. Just nuke sliced fruit, chiles and sweetener (honey, brown sugar, white sugar). Add butter, but not necessary. Spice if you like with cinnamon. Top with crema.
I used plums, peaches and apples for the various compotes. In this link I talk about trying rosemary olive oil and apple balsamic vinegar .. yeah, skip those versions.
A lovely mix of summer squash, beans, corn, tomatoes and other stuff. The Hatch peppers give this a lovely heat. A dish that goes into my permanent cooking repetoire
GREEN CHILE & MEXICAN CRÈME SMASHED POTATOES
Like many of these recipes I scaled down the quantities, in this case halving the recipe ... 3 potatoes etc, not six. This is a nice recipe, but just adding green chile to your regular mashed potato recipe would work. The bock beer though was a nice accent and the next day I had a rather decadant lunch of re-heated smashed potatoes topped with melted Oaxacan cheese and crumbled bacon ... with the other bottle of Bock beer.
NEW MEXICO GREEN CHILE DEVILED EGGS
I made one egg to try out the combo ... nice ... good variation and would be nice for a party with a Mexican theme. Thanks for that link Nancy
TOM’S BLACK BEANS
Yeah, right. I KNEW just reading this the ingrediants were off. They were too soupy and on the sweet side ... yet still ... I liked the complexity. I'd tweak this using 1/2 the sugar, stock and wine.
Green chile dip
Crema, green chile, chipotle powder
Nice. Adding anything you like to the crema/chile would work. The chipotle powder was excellent though.
Green Chile guacamole
Mash together cream cheese, roasted chile, garlic, cilantro to consistency of guacamole.
The more pepper you can spare, the better. Nice garlicky taste
Hot from the roaster Hatch chile wrapped in a flour tortilla ... yep, good
Quesadilla with Hatch chile ... good, good
Tortilla spread with cream cheese, hatch chiles and rolled ... also good
Topping a re-heated slice of mushroom and sausage pizza ... really good
Then I ran out of Hatch chiles ... with so many recipes pending.
RWORANGE'S GREEN CHILE STEW
Here's my recipe for green chile stew. Pretty much you can put anything in, but the smoky notes in here were very nice.
A local farmers market was roasting corn on a grill, so I bought one and added the smoky kernals to the stew. I had some dried smoked onions from another vendor which added a wonderful accent. I like sweet potatoes in stew though they fall apart and have to be added toward the end. I added one purple potato for the heck of it, but they turn grey when cooked and looked like a potato gone bad ... stick with white potatoes.
The result was fragrant with smoke and so, so good. It went amazingly with a glass of Bordeaux that had smoky notes. Don't forget accompany with a warm corn tortilla.
2 pounds pork, cut in cubes
2 large ONIONS, chopped
3 (or more) cloves of GARLIC, chopped
1 red bell pepper for color, chopped
1 cup of roasted chopped Hatch chile minimum ... or as much as makes you happy.
3-4 white potatoes, cubed ... potatoes like Yukon Gold are good
3 carrots, slice
2 large ripe tomatoes, chopped
1 cup of sliced fresh green beans
2 cups of chicken stock
1 cup of black beans
a bit of dried smoked onion if available
kernals of one ear of corn on the cob ... roasted on a grill, if possible
Dried Mexican oregano to taste (maybe a teaspoon)
Cumin powder to taste (maybe 1/2 teaspoon)
1. Brown pork in olive oil. Remove from oil and set aside
2. Add onions to oil and cook until softened
3. Add red peppers and garlic and cook about 3 minutes more
4. Add chicken stock, Hatch chiles and pork. Simmer about an hour
5. Add everything else except sweet potatoes and simmer an additional hour
6. Add sweet potatoes and simmer until tender
Looks delicious! I love that you're finally starting to enjoy experimenting with flavors in the kitchen (aka cooking). You're going to have to stop making all those "I don't cook" disclaimers if this goes on!
BTW, the Alameda Nob Hill still had the Hatch chiles last night -- $1.28 a pound, I believe, and just a small amount in the produce bins, not a big display. Just goes to prove what I always say, which is that supermarkets have a lot more specialty items than you might think, if you look carefully!
Here's a photo of the appetizer I made Saturday to accompany a tasting of Sancerre and Pouilly Fume wines (Sauvignon Blanc from the Loire Valley).
Riffing on a suggestion in another thread for making cold chile rellenos stuffed with tuna and capers, I did a dairy version. The filling was requeson, chopped capers, a clove of minced garlic, freshly ground black pepper, and a little EVOO to unify the flavors. After roasting and peeling (and I left the tops and stems on for presentation purposes), I slit them, then pressed the cut edges together, and turned them over on the plates. The condiment is a fresh salsa of peeled, seeded, and diced tomato, green onions, lime juice, and salt.
We had 7 people at dinner, and I made two per person so that if someone got one super-hot one, maybe the second would be a milder heat. I also made three extra stuffed peppers in case someone got two hot ones. The ratio of milder to hot turned out to be 7:3 for this batch. The next day, someone heated up the remaining three, and he liked them served warm as well but he said they seemed even spicier.
I bought some more Hatch chiles from Nob Hill on tuesday before the price change. I'm just going to roast them and put them in the freezer. I'll probably end up making sauce with them and however hot it turns out will determine its use.
re: Melanie Wong
Very pretty presentation.
I'm getting to understand the Hatch pepper addiction. Super hot peppers excepted, I like the background heat they add to dishes without being overwhelming. I've really been enjoying the fruit compotes. I had a delicious plum/Hatch compote today.
They were also wonderful in the mashed potatoes. They make excellent dips as well.
Usually when I get into marathon trying something new, I get bored of it toward the end ... that means you chayote ... and move on. I mourned the last pepper today. I can actually see myself buying a whole box roasted next year.
I think the heat does increase over time. Maybe the cells break down and release more capsasin. That is the whole affitinity with potatoes, IMO. The potatoes balance the heat.
Oddly, the thing I liked the least was the classic green chile stew. I kind of get Green Chile Kitchen now though I want to go back and see how it compares with my ... three... versions ... I'm hoping this freezes well.
The second time I made the Central Market version which was killer good. The last time ... well, I went beyond ... let's say it involved Tierra's smoked onions and an ear of grilled corn that I bought from the farmers market ... however it was beyond amazing. I'll post my recipe when I have some time.
Also added a new dish to my repetoire ... calabacitas.
Even though I screwed up big time on it ... amazingly I forgot to turn the burner on. So I'd add each ingrediant, set the timer, do something in kitchen and then add the next ingrediant. So for all purposes, you really just can throw everything in the pot and cook it together instead of stages. Then when I did turn on the heat, I almost burned it ... still came out great. You gotta love a dish you can abuse that much and it still turns out well.
Oh ... they do go great on pizza as mentioned. When I reheated a slice of my Napoli pizza, I threw some chopped Hatch peppers on top and it was excellent.
I was reading that in New Mexico you can buy McDonald and Burger King burgers with Hatch peppers. I thought about this, but I didn't want to waste my precious peppers on junk food ... but the recipe for green chile burgers in a link at the top has a whole new appeal to me.
re: Ruth Lafler
Mine were a gift from a cousin in San Antonio. The chilis rellenos I made were mild. My fingers are still burning from skinning last night's chilis. I assumed they were all mild. What a surprise. I wondered last night when removing my contact lenses if I should just pitch them and open a new pair this AM but apparently I washed enough capsaicin off the surface of my fingers and handled them quickly enough that I did not contaminate them
Nice post. It's getting its very on bookmark from me.
Since you asked about anyone trying any of the cookbooks, I'll give my opinion on the one of those that I own: Green Chile Bible sucks. I figured when I bought it, "How could there not be at least a few good recipes... it's green chile!" But about half of the recipes are just garbage, and the ones that have a small bit of merit can be done in much better ways.
Some more sites with nice recipes:
Green Picante Sauce
Red Chili Sauce
Chili Con Queso
Green Chili Stew
Tomatoes and Toast
Mushrooms Piment D'Spellette
BBQ Pork Tenderloin Ribs
Chocolate Rio Grande Mud Pie
Chile Colorado Green Stacked Enchiladas
Green Chile Fried Chicken
Green Green Chile Casserole
Green Chile Guacamole
New Mexico Chili with Lamb
Turkey Street Tacos
Enchiladas Verdes de Jocoque (Green Chile, Sour Cream Enchiladas
Shrimp and Green Chile Enchiladas
Pasta Salad with Green Chile Vinaigrette
Red Chile Barbecued Ribs
Chile Colorado (Basic Red Chile Sauce)
Posole (Red Chile, Pork, and Dried Corn Stew)
Green Chile Sauce
Sour Cream Chicken Enchiladas with Green Chile Sauce
Calabacitas (Squash and Corn with Green Chile)
Acrobat download of:
CHICKEN TORTILLA SOUP WITH NEW MEXICO GREEN CHILES
FETTUCCINE WITH NEW MEXICO GREEN CHILE
HAM AND NEW MEXICO GREEN CHILE GRAVY
NEW MEXICO CHILE AND CHEESE CASSEROLE
NEW MEXICO CHILE RELLENOS WRAP
NEW MEXICO GREEN CHILE DEVILED EGGS
NEW MEXICO GREEN CHILE MEATBALLS
NEW MEXICO GREEN CHILE PANCAKES
NEW MEXICO GREEN CHILE AND AVOCADO SOUP
NEW MEXICO GREEN CHILE JELLY
STUFFED NEW MEXICO GREEN CHILES
POLLO FRIA (COLD CHICKEN) PICNIC BURRITO
re: Nancy Berry
Hey, thank's Nancy. That last link is especially good. I will definately give the deviled eggs a try but probably substitute crema for sour cream.
The fettuccine is tempting also. Have to find some smoked chicken though.
The first link has a colon after it, so here it is sans end punctuation
Just one quick note about the peeling tip “Quick way .......to peel, run warm water over chilis"
No! No! No! That's like running a marathon but taking a taxi the last mile.
Running water will wash away all of the char flavor. So for all your work, all you'll end up with is a slightly soggy, peeled chile.
If you peel into the sink and use the running water on your hands, not the chiles -- the chiles will retain the extra, yummy BBQed char flavor.
The other thing I do to jump-start the peeling process is give the chile a rubdown with a sheet of newspaper/papertowel/dishcloth, depending on how many I'm doing and what I've got on hand. This will remove the majority of the skin.
PS: Thanks for all your hard work on this post. Its a wealth of info on all things chile.
Absolutely! I roast red peppers all the time (my last housemate used to tease me about my addiction to marinated roasted red peppers), and running water over them rinses off all the good flavors. I'm guessing, though, that it's a good idea to wear gloves. I remember one day I made salsa, not thinking that I'd been working on the house all day and had lots of microscratches on my hands. Nothing like getting salt, lime juice and jalapeno in dozens of tiny scratches all over your hands!
re: Ruth Lafler
Thanks. When I threw out my Raley's ad this week I noticed they had roasting instructions and they talk about rinsing after skinning ... so there goes the char flavor.
One thing I did find interesting was the reason for putting them in bags after roasting is to let them steam and loosen the skins.
The microwave queen here decided to microwave a piece for a minute to see what would happen. It was just 1/2 a medium pepper that was already seeded. I nuked for a minute and then forgot about it.
Anyway, of course you don't get the char flavor, but the skin pealed off easily. It did increase the heat level of that pepper too. Not as fiery as the hot, but my tongue was tingling.
The bag thing is very handy.
FYI: I use bottle paper bags - the tall narrow ones that stores pre-wrap glass bottes in before putting on the larger bag. Their small size allows for good steam buildup and well, I have a lot of them. And there's not much other in the way of re-use possibilities for those bags.
I roasted the ones you generously shared with me in the oven -- couldn't face the nearly 100 degree temp outside. Stuffed with queso blanco, dipped in batter, fried, drained, and reheated in tomato sauce. These were really, really good, and much enjoyed by our dinner guests. Maybe a strange thing to be cooking in this heat, but I had a powerful craving when presented with good chiles.
re: Ruth Lafler
PULEEZ wash your hands thoroughly when handling hot peppers.
Years ago I was staying with friends who had been peeling chiles earlier in the evening. Soon after we'd all gone to bed this horrible yell came from their bedroom....turns out somebody didn't wash hands and....
Getting in my eyes was lesson enough for me.
Hey, thanks larochelle for the tip to use running water on your hands and not the chiles. I did't get what that meant until I roasted a bunch ... it's about the seeds ... which is probably why people rinse them.
Using water on your hands, you can use your finger to removed the seeds and then rinse any seeds on your fingers with the water. Cool. Thanks again.
One thing my microwave experiment helped with was that a few chiles I didn't roast long enough. So for pieces where the skin wouldn't come off, I put in a tupperware dish, nuked 2 minutes and let sit till they were cool enough to handle. The skin just zipped off.
You really do need to roast until black.
This was a good tip from one website in the above links ... about selecting chiles ...
"Choose chiles that are bright green, smooth, symmetrical, heavy for their size, mature and crisp. Chiles that curl up tightly are hard to roast in your oven or on your stove, so pick pods that will lie relatively flat"
It was the curly peppers I had trouble pealing, so next year I'll get the flattest, straightest peppers possible for roasting.
Amen to that, oakjoan! You definitely want to keep all those yummy oils! The original post talks about leaving the skins on when freezing, but I find I'll never use those big ole blocks of frozen chile if I do that. So I peel and chop, then freeze them in ice cube trays, then bag the cubes and put them back in the freezer. Take out a couple, thaw and toss in eggs on a burger, whatever. Got this idea from a friend who was making her own baby food and it works wonderfully.
More about green chile at http://www.squidoo.com/greenchile/
I've always frozen them --grilled and de-seeded--in small quanties in ziplock baggies with skins on and it works quite nicely, though I like the ice cube idea.
I was hoping to find in this thread--which is awesome, by the way--a proxy recipe for one I loved and lost long ago for green chili turkey stew. Anyone seen a recipe like that? It used to be an annual favorite of mine.
re: The Dairy Queen
Any of these? If not, do you remember some of the recipe?
Awesome! You are a search wizard! That first one looks pretty close! It has the turkey and the potatoes, which most of the green chile stew recipes don't have. (And, yes, green chile turkey stew is a fantastic recipe for Thanksgiving leftovers. In fact, served it one year to my family as an alternative to a traditional Thanksgiving dinner and, although it was delicious, I don't recommend it because I think some people at the table wanted to cry because they missed their turkey and mashed potatoes and cranberry sauce and such. Let's just say that, the following Thanksgiving, I was given NO LEEWAY on Thanksgiving menu. That's a mistake I'll only make once. I had no idea how important the "traditional" menu was to my family. Of course, now that I'm older and wise, I realize that that's EVERYTHING.)
I'm pretty sure it's not the second, because the stew I remember had potatoes and that one doesn't. But, golly, now I can't remember if it had tomatoes. I don't think so.
Definitely not #3 (that's one I was also able to find on my own...or maybe it was in one of your other links) because it doesn't have potatoes...
Definitely not #4, because it didn't have black beans.
But...I think I'm going to have to try them all, anyway, just in case! HA! We're always looking for a reason to incorporate more black beans into our diet, so, I'll have to give #4 a go! Thank you for the links.
Hatch Chile Express gets a lot of positive mentions for mail order
Not just about Hatch chiles, but Sunny Conley’s articles from her column “Chile Knights” are wonderful and have a number of recipes.
Here’s a link to a good primer by her
On Labor Day weekend, the town of Hatch, NM has an annual chile festival. Here’s here link
Hatch Chile Festival
Cool pictures of the Hatch Chile Festival from a German pepper site
Nice source of chile links with some recipes
Chow seemed to like this chile powder made of Hatch peppers
Hatch Green Chiles
What to do with roasted Hatch chilis?
Hatch chile recipes [split from L.A. board]
New Mexico Hatch chile ideas [split from Los Angeles board]
Green Chile Stew
Calling Southwest cooks--New Mexico style chile verde recipe?
New Mexican roasted green chiles - 2 oz - what to do?
Authentic Green Chili recipes needed please
Hatch Chile's - what to do with them all?
Santa Fe green chile recipe needed
Chile Verde/Green Chili
Help Me with Green Chile
- If your chiles are running out of time so to speak, consider storing the remainder in diluted vinegar.
No recipes attached, but these ideas from various sites sound good
Mac 'n Cheese with Hatch chiles
Hatch Pepper Scones
Hatch Chile Crab Cakes.
Hatch Chile Salmon Cakes.
Hatch Risotto Cakes with Tomato Saffron Sauce. .
Roasted Hatch Poblano Pesto.
Green chile Caesar dressing
Goat cheese-and-tofu stuffed Hatch chiles
Hatch chile tamales.
A few ideas from the Chowhound links
- Hot, freshly roasted chile wrapped it in a flour tortilla. Chow down, take a breath, and repeat. No sauce. No extras. It's pure heaven.
- Throw some in a food processor with a little garlic and olive oil and keep on hand to spice up sauces, pasta etc.
- Dry or dehydrate some and grind them into a powder.
- Fresh corn/chili/crab salad
- Grilled shrimp wrapped in chiles and prosciutto.
- Chicken sopa (basically a chicken/chile lasagna made with layered corn tortillas.
- Chicken tortilla soup
- Hatch chile dip
- Homemade queso made simply from a layer of pureed green chile, caramelized onions and melted white cheddar.
- Simply grilled and aside a nice steak is nice.
- Beef fajitas with plenty of them thawed, and sal picon the same way.
- Chop and mix them into 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
- In a bowl of posole
- Use olive oil to roast peppers on stove top. Remove peppers for other recipes and add popcorn to oil in pan for spicy popcorn.
- Simple green chili "sauce" (a little garlic, a little flour, a little oil) which we pour on, well, everything.
- A variation on the New Mexican "rellano" is the whole chili...roasted in the oven with cheese or some other such stuffing. No batter.
- Serve over eggs and beans and you have an amazing breakfast.
- Ciabatta bread with the Hatch peppers on top
- Cream cheese and roasted Hatch sandwich
- Salad of sliced radish, hatch peppers and queso freso drizzled with olive oil and fresh lime juice, with a sprinkle of chipotle powder if available.
- Use instead of jalapeno for pico de galllo
- 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.
- Pizza and sandwich topping - burgers and hot dogs too
- Goes good in cheese dip (goes good with cheese in general)
- Huevos rancheros
- Egg, green chile, chorizo, potato sort of hash that is great served with corn tortillas.
- Skillet Chilaquiles.
- Quinoa salad with black beans and corn with the chiles, and a lime cilantro vinaigrette. Maybe add some rotisserie chicken in it too.
- Quesadillas with Hatch chilis and shrimp are wonderful.
- Mixed in with ground chuck for burgers and topped with grilled onion and aged cheddar.
- Just about anything Mexican (tacos, enchiladas, etc)
These cookbooks popped up when googling. Anyone tried them? Any other good suggestions
The Chile Chronicles: Tales of a New Mexico Harvest
"A Tale of Two Chiles" Cookbook
Green chile Bible
Tamale-style catfish with Hatch chile
Green Chile Pie (scroll down)
Hatch chile fried chicken recipe and Hatch chile toast recipe
Green chile and apple pie
They have a recipe for cucumber chile granite using jalapenos, but I’ll bet you could use hot Hatch peppers.
Green chile guacamole
Cucumber Chile granite
EGGPLANT/GREEN CHILE KUGEL
Green Chili BEERito
Vodka infused with roasted hatch chiles (scroll down)
Capsicumel (Capsimel) [Chile Mead] … 2nd recipe
Zesty Green Chile and Tomato Salad
Green Chile Shrimp Mousse
Afterburner cake (ok, they use Anaheims, but could use Hatch)
Mexican Spoon Bread
Cheesy Green Chile Rice
Green Chile cornbread
Chuy's Restaurant Hatch Green Chili Salsa
GREEN CHILE RELLENOS SANDIA
Green Chile Cheeseburgers
Green chile sauce
Green Chile Chicken Soup
Green Chile Breakfast Burritos
Fresh Hatch Chile and Blueberry Salsa
Hatch Green Chile Sauce
I like the idea of the garlic bread recipe here. The salad looks good too.
Mark's GREEN CHILE LENTIL SOUP
Mark's PREPARE IN 15 MINUTES GREEN CHILE STEW
Mark's GREEN CHILE Salad
Mark's GREEN CHILE Garlic Bread
Good article about Hatch chiles and these recipes
GREEN CHILE CORN BREAD MUFFINS
BLUE MESA'S HATCH CHILE GAZPACHO
HATCH CHILE CORN BREAD
GREEN CHILE CHICKEN ENCHILADA CASSEROLE
GREEN CHILE STEW
The Central Market sells Hatch green chile items like hamburger and hot dog buns. They are a great source of ideas and recipes
Chiles Con Papas
Cucumber and Hatch Chile Salad with Cilantro Vinaigrette
Fresh Hatch Chile & Blueberry Salsa
Green Chile & Mexican Crème Smashed Potatoes
Green Chile Stew
Hatch Chile Apple Cobbler
Hatch Chile Gazpacho
Hatch Chile Sausage and Fresh Corn Muffin
Hatch Chile Stuffing
HATCH CHILE TAMALES CON CAMARONES IN A MANGO TOMATO AND JICAMA CREMA
Hatch Chile Veracruz Sauce
Hatch Corn Muffins
Mango Jalapeño Sorbet
New Mexico Corn Muffins
Not Your Average Quesadilla
Pear, Chile & Tequila Sorbet
Shrimp and Hatch Chile Quesadillas
Add apples as having an affinity with Hatch peppers.
I was interested in these two apple pie / cobbler recipes, but I have an unreliable oven and don't need the calories of pie crust:
Green Chile Apple Pie
Hatch Chile Apple Cobbler
So I improvised and made ...
Hatch chile and apple compote topped with crema
1 sliced apple
1/2 Hatch chile chopped
juice of one key lime ... the small Mexican type
cinnamon to taste
2 teaspoons of sugar ... to your taste
1 teaspoon butter
Put everything in a microwave-friendly dish, lightly cover and nuke for 2 minutes or until apples soften.
Cool slightly and top with a dollop of crema. It was seriously good.
I bet vanilla ice cream wouild be good too. Or cheddar cheese melted on top.
I'm going to try some varaiations
- Rosemary olive oil and honey
- apple balsamic vinegar and brown sugar
- with a splash of tequila
I'm thinking the apple/chile compote will probably be good served cold as well.
One thing about nuking Hatch chiles ... it increases the heat level for some reason.
I'm also going to try making a tequila / apple / Hatch chile jello ... topped with crema, of course.
I'm going to try a green salad too topped with fresh Hatch chiles and apples with the apple balsamic vinegar and rosemary olive oil drizzled on top. Maybe some crombled cojita cheese on top.
It is that time of year again. Looking for recipes that have been posted on the web in the last year I found this
Hatch Chile Infused Chocolate Truffles
Green Chile Pumpkin Pie
Hatch Chile Brownies with Grand Marnier Whipped Cream
The above site has lots of good Hatch chile recipe ideas. Here's just a few
- Hatch Chile Arancini
- Hatch Mac and Chees
- Hatch chilaquiles
- Spinach Stuffed Chicken with Hatch Green Salsa (looks delicious)
- Texas Sweet Onion and Hatch Chile Soup (a twist on French onion soup)
- Cream Cheese Enchiladas con Hatch
- Shiner Bock Braised Pork Chops with Hatch cornbread stuffing
- Hatch green chili salsa from chuy's restaurant
Salmon Stuffed Hatch Chile
Hatch Chile Gazpacho
Baby Dutch Yellow Potatoes with Roasted Hatch Chile Vinaigrette
This next recipe is simple but sounds so good for some reason. Butter two slices of white bread, add roasted chiles, turkey and Cheese. Pack it for your lunch
Chile, turkey and cheese sandwich
Cumin Rubbed Pork Chops with Peach & Hatch Chile Salsa
Blue Cornmeal-Crusted Green Chiles (simble, but gorgeous
Hatch chile potato casserole
Roasted Hatch Chile Stew Recipe with Sweet Potato, Corn and Lime