You and your fam will enjoy these Hatch chiles recipes, some handed down over the generations, others brand new. All made with New Mexico roast chilies and love, of course! If you’re looking to learn how to roast green chiles, then click here. If you’ve got that part down, then let’s start with a favorite Hatch chile recipe from food writer Linda Milks…
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Hatch Green Chile and Bacon Quiche from Linda Milks
“Generally speaking, Hatch green chiles have more bite,” says Linda Milks of Toasting Food, Wine & Travel. “When these chiles are aged to a red color, they mellow on the first bite. However, there is a blooming bite at the end of that bite.
“The Hatch Chile Festival is each Labor Day weekend and draws about 30,000 people to sniff and drool over these tasty morsels,” says the foodie who submitted the following recipe.
Hatch Green Chile and Bacon Quiche
Pastry Crust for a 9” one-crust pie
12 slices bacon (about ½ lb.) crisply fried and crumbled
1 cup shredded Swiss Cheese (about 4 oz.)
1/3 cup minced onion
½ cup Hatch Chiles, roasted, peeled, and roughly chopped
2 cups whipping cream or light cream
¼ teaspoon salt
¼ teaspoon sugar
Heat oven to 425 degrees. Bake pastry.
Sprinkle bacon, cheese, onion and Hatch Chiles in the pastry-lined pie pan. Beat eggs slightly; beat in remaining ingredients. Pour cream mixture into pie pan. Bake 15 minutes.
Reduce oven temperature to 300 degrees and bake 30 minutes longer or until knife inserted 1 inch from edge comes out clean. Let stand 10 minutes before cutting. Makes 6 wedges.
Hatch Chile Rellenos from Alice Soto of Hatch, NM
“I’ve always used Monterrey Jack or Asadero (mexican cheese) but my friend uses sharp cheddar and boy are hers good!” says Alice Soto from Hatch, NM. “I am switching to cheddar cheese and I like to cut it in long strips so they fit in the opening at the top.”
6 roasted, peeled, deseeded and salted Hatch green chiles
1/2 c flour
1/2 lb cheese
1 c Mazola oil
1) Cut a slice on the top of the chile near the stem and fill it up with cheese through that opening (some people like to slice it down the middle but the stuff falls out!) I’ve put diced onions in there as well but not all the time.
2) Whip egg whites and when peaked, add the yolks slowly but keep whipping.
3) Use very little flour (not dipped in flour so much) I like Wondra Flour because it’s very light.
4) Fry 3 at a time; don’t crowd the chiles and dip a spoon in the hot oil and pour over the chiles when you first put them in the pan. This way they’re cooking on the top as well and won’t fall apart when you flip them over. Flip and cook for another couple of minutes and they’re done.
Hatch Pecan Brownies submitted by UNSTOPPABLE Stacey
This was the first of the Hatch chiles recipes that I tried from Melissa’s Produce new book, Hatch Pepper Cookbook, released JIT for Hatch chile season.
Hatch Pecan Brownies
6 tablespoons (3/4 stick) unsalted butter, softened
3/4 cup granulated sugar
5 large eggs, separated
1 pinch Melissa’s Hatch Pepper Seasoning
6 ounces dark baking chocolate
1/2 (8 1/2-ounce) package Melissa’s Red Hatch Pepper Pecans, chopped
2 cups Melissa’s Hatch Pepper Kettle Corn
Preheat the oven to 350°F. Grease a 9 by 9-inch baking dish.
In the large bowl of a stand mixer, cream the butter and sugar and mix in
the egg yolks and then the pepper seasoning.
Melt the chocolate in the top of a double boiler over medium heat and cool slightly so it won’t melt the butter. Add to the butter mixture, mix well, and
stir in the pecans.
In the small bowl of a stand mixer, beat the egg whites until soft peaks
form. Fold into the batter and combine until mixed and creamy. Pour into
the prepared baking dish and sprinkle the kettle corn over the top. Bake until
a wooden pick inserted near the center comes out clean, about 45 minutes.
Cool for 30 minutes, cut into squares, and serve.
Hatch Enchiladas Suizas from Suzanne Stavert, Adventurers of Empty Nesters
Suzanne Stavert of Adventurers of Empty Nesters submitted this recipe that she found in the new Hatch Pepper Cookbook by Melissa’s Produce. This cheezy Hatch chiles recipe turns out a “better than restaurants” enchiladas suizas. Check out what else Suzanne has to say about Hatch chiles.
Hatch Enchiladas Suizas
1 ½ lb. Shredded Chicken Breast, cooked
2 Tbsp. Olive Oil
6 ea. Tomatillos, quartered
1 clove garlic, chopped
½ Diced Yellow Onion
½ Green Bell pepper, Diced
½ bunch cilantro, chopped
3 roasted hot hatch peppers, diced
2 cups chicken broth
½ cup heavy cream
½ cup sour cream
Salt and Pepper, to taste
12 corn tortillas
3 cups jack cheese, shredded
1 cup salad oil
In a saucepan, heat the olive oil and sauté the tomatillos, garlic, onion, bell pepper, cilantro, and hatch peppers until softened.
Add the chicken broth and cook until vegetables are tender.
In a blender, blend the vegetables until smooth. Strain through fine strainer. Return the sauce to the saucepot and bring to a simmer.
Add heavy cream and allow to reduce for 5 minutes
Finish with sour cream and season with salt and pepper. (Yield 1 quart)
Heat the salad oil in a sauté pan. Soak the tortillas on both sides for a second to soften and set aside.
In a mixing bowl add the shredded chicken and 1-½ cups of the salsa verde; stir until all the chicken is moistened with sauce.
Fill the tortillas with 1 oz of shredded chicken mixture, cheese and roll into enchilada.
In a baking dish place the rolled enchiladas. Top with sauce and cheese. Place in 350º oven and heat for 10 minutes.
Remove from oven and serve.
YIELD: 12 ENCHILADAS
Banana, Mango and Hatch Pepper Agua Fresca from Melissa's Produce
This is one of the Hatch chiles recipes that I tried from Melissa’s Produce new book, Hatch Pepper Cookbook. Since I am not a big fan of banana-I think it overpowers the mango-I would leave it out next time. Let me know in the comments below what you think.
Banana, Mango and Hatch Pepper Agua Fresca
1 mango, peeled, halved, and pitted
1 Melissa’s Hatch Pepper, roasted, peeled, stemmed, and seeded
(see UNSTOPPABLE Stacey’s A Burning Love Affair: How to Roast Green Chiles)
2 cups water
1 cup milk
1/4 cup granulated sugar
Combine all of the ingredients in a blender, process until smooth
and serve cold.
Hatch Clam Chowder | Hatch Chiles Recipes by Chef Tom Fraker
I watched chef Tom Fraker prepare this, one of the delicious Hatch chiles recipes in Melissa’s new cookbook. He made me feel less intimidated about seafood and like I could make it, too!
Hatch Clam Chowder
TO STEAM THE CLAMS:
1/4 cup Water
1/2 cup Chicken Broth
6 cloves Melissa’s Peeled Garlic – crushed
2 pounds Fresh Clams – cleaned (See Instructions below)
Using a large skillet with a lid, bring the water, chicken broth, and garlic to a boil. Add the clams into the skillet and place the lid on top. Cook for 5-10 minutes. Watch closely. Once all the clams have opened, remove from heat immediately. Do not overcook – your clams will be rubbery. Reserve some of the liquid for use in the chowder, and scoop the meat out of the shells.
FOR THE CHOWDER:
4 ears Fresh Corn – Husks and Silks Removed
8 tablespoons Unsalted Butter, divided use
Freshly Ground Black Pepper – to taste
1/2-pound Bacon – chopped
2 Melissa’s Perfect Sweet Onions – diced
8 cloves Melissa’s Peeled Garlic – minced
2 ribs Celery – ends trimmed; finely chopped
2 Fresh Hatch Roasted Peppers – peeled; chopped
1/2 cup All-Purpose Flour
6 cups Whole Milk
2 cups Heavy Cream
2 Bay Leaves
2 Yukon Potatoes – peeled; cut into 1/2-inch cubes
2 tablespoons Melissa’s Red Hatch Powder
Fresh Chopped Cilantro for Garnish
Melissa’s Hatch Pepper Salsa for Garnish
Prepare a hot grill. Melt 4 tablespoons of butter, brush onto the corn and season with the pepper. Grill until completely slightly charred.
Heat a large pot over medium heat. Add the bacon and cook until crisp. Add the onion and the next 3 ingredients. Cook until the onions are translucent. Stir in remaining butter. Add the flour and stir to combine. Slowly whisk in the milk and cream. Add the bay leaves and potatoes. Bring to a boil. Reduce the heat to low, cover and simmer about 15 minutes or until the potatoes are fork tender. Remove the bay leaves and stir in the corn and the clams (chopped, if desired). Simmer until heated through. Adjust the seasonings and garnish with the cilantro and salsa. If you want more clam flavor, add some of the reserved steaming liquid. Makes about 12 servings.
NOTE: CLEANING CLAMS
In a large bowl, combine 4 cups of cold water with 1/3 cup of salt. Place all clams that passed your inspection into the bowl. Refrigerate for 20 minutes. Transfer clams into a new clean bowl with a new salt and water mixture. Refrigerate for another 20 minutes. This process draws the dirt out of the clams. If any clams float to the top during this process instead of settling at the bottom, discard them.
Remove clams from the water, but do not pour into a strainer. Pouring everything into a strainer can put dirt back into the clams. Use your hands or a slotted spoon.
Finally, brush the outsides of the shell with a vegetable brush to remove any remaining dirt from the outside of the shell.
Au Gratin Potatoes with Green Chiles Recipe Submitted by Janis Kessler-Fults
Recipe thanks to Fromachefskitchen.com
Cooking spray or oil for baking dish
2 pounds medium Yukon Gold potatoes
2 tablespoons butter
1 tablespoon olive oil
½ medium onion, finely chopped (approximately 1 cup)
2 tablespoons all-purpose flour
2 cups half-and-half
2 cups shredded Monterey jack or pepper jack cheese
3 cans (4-ounce) diced green chiles, drained –OR– ¾ cup diced roasted Hatch green chiles
Additional salt, to taste
Freshly ground black pepper, to taste
Finely chopped scallion or chives, for garnish, if desired
Preheat oven to 375 degrees. Spray or oil an 11 x 7, 8 x 10 or other similar-sized baking dishes. Set aside.
Slice the potatoes into ¼-inch thick slices. Place in a saucepan. Fill with water to cover and add approximately 1 tablespoon of salt. Bring to a boil and cook 2-3 minutes or until you can just pierce them with a knife. (You don’t want them falling apart.)
Drain in a colander and cool under cold running tap water. Drain again.
Combine the butter and oil in the saucepan you used to cook the potatoes and melt the butter over medium-high heat.
Add the onion, reduce heat to low and cook the onion for 5-6 minutes or until softened, being careful not to brown it.
Add the flour and cook 1-2 minutes, whisking constantly.
Slowly add the half-and-half and bring to a simmer. Cook, whisking constantly until thickened.
Add the shredded cheese by the handful, whisking constantly after each addition melts and until the cheese is nicely melted and incorporated. Taste for seasoning and add salt and black pepper to taste.
Pour approximately ¾ cup of the sauce to cover the bottom of the prepared baking dish.
Sprinkle 1 can of the diced green chiles on the bottom, or ¼ cup diced Hatch green chiles.
Place the cooled, cooked potatoes in rows in the prepared baking dish, fanning them out. (Alternatively, layer the potatoes and green chiles with the sauce.)
Sprinkle with the remaining green chiles.
Pour the remaining sauce over the top.
Using a soup spoon, gently pull the potatoes forward working your way through the pan so some of the sauce drips down between the potatoes.
Cover loosely with aluminum foil. Bake for 30-35 minutes. Remove the foil and continue baking another 20-25 minutes or until bubbling and the top is nicely
I hope that you enjoyed these Hatch chiles recipes! Stay tuned, as I will be adding more as I and others try them out. In the meantime, check out what my friend and fellow travel writer, Mary Farah, did with Hatch chiles recipes here.
As is common in the travel industry, UNSTOPPABLE Stacey was provided with accommodations, meals, and other compensation for the purpose of review. While it has not influenced this review, the Arizona travel writer believes in full disclosure of all potential conflicts of interest.
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