hatch chiles

Use up all your seasonal vegetables in this ultimate hatch chile quesadilla recipe. Loaded with grilled hatch chiles, sautéed vegetables and loads of melted cheese, this quesadilla recipe is hard to resist.

Ultimate Hatch Chile Quesadilla

flour tortillas

large hatch chiles (two per quesadilla, grilled and prepared)

cheddar cheese

mozzarella cheese

butter

white onion (diced small)

baby bella mushrooms (rinsed dried and diced small)

red bell pepper (diced small)

jalapeno (minced, remove seeds and veins)

corn kernels

black beans

salt

black pepper

Preheat the grill to 400 degrees.

Add the hatch chiles directly to the grill. Grill for 3-4 minutes per side.

Once the skin has a dark char, remove them from the grill. Allow them to cool.

Cut the stem off the chile and slice it in half. Scrape out the seeds and veins.

Turn the chile over and peel off the charred skin. Repeat for all chiles.

Prepare the hatch chiles

In a large non-stick skillet over medium heat, add butter.

Once melted, add the diced onions, diced mushrooms, diced red bell peppers, corn, black beans, jalapeno, salt and pepper. Sauté until soft and lightly browned. Set aside.

Prepare the sauteed vegetables

Heat a tortilla over medium heat in a large non-stick skillet. Flip frequently.

Once air bubbles begin to form in the tortilla, lay it flat in the pan.

Add a mixture of mozzarella and cheddar cheese to half of the tortilla.

Layer on the grilled hatch chiles.

Spoon on the sauteed vegetables.

Fold the tortilla in half. Sear until golden brown on both sides.

Cut into quarters and enjoy.

Assemble the dish

Hatch Chile Slow Cooker Chicken Tacos

Tbsp. Olive Oil

Lbs. Boneless Skinless Chicken Breasts

tsp Cumin Seeds

tsp Ground Cumin

tsp Garlic Powder

Tbsp. Mrs. Dash Southwest Chipolte Seasoning

Salt

tsp Black Pepper

Cup Low Sodium Chicken Broth

Lime

Cup Onion, chopped

Cup Roasted Hatch Chiles, peeled, seeded and chopped

Whole Wheat Tortillas or Corn Tortillas

Optional Toppings

Limes Wedges

Pico de Gallo

Avocado Slices

Cilantro

Hatch green chile season only comes once a year in late summer and when they&#39;re gone, they&#39;re gone!  Roasting these prized chiles in your oven is not only easy but will fill your home with the tantalizing aroma only Hatch green chiles produce!

How to Roast and Freeze Hatch Green Chiles

Hatch green chiles

Preheat broiler on HIGH and place a rack 6-8 inches from the element.

Line a rimmed baking sheet with aluminum foil.

Spread the Hatch green chiles out on the prepared baking sheet.

Place in the oven and broil 6-8 minutes or until blackened, keeping an eye on the chiles.

Flip the chiles over with tongs.

Return to the oven and broil 5-7 minutes on the second side until blackened.

Immediately place a baking sheet of the same size over the chiles and let rest for approximately 15-20 minutes.

Peel and seed the chiles.  Chop and place into snack-size zipper-top bags and freeze or use in your favorite recipe within 3-4 days.

Hatch Chile Dip 

green chiles (mild, hot,

mayo

sour cream

pepper

garlic powder

parmesan cheese

Chips or crackers

Mix all the ingredients except the parmesan in a large bowl until fully combined.

Transfer the mixture to a square baking dish and top with the parmesan cheese.

Bake for 30-34 minutes or until bubbling and golden.

Hatch chile creamy rice casserole

basmati rice

unsalted butter

½ medium yellow onion, diced

garlic,

cumin

oregano

cayenne

Hatch chiles, roasted, peeled, and diced ((about 1 1/2 cups))

cilantro,

white Cheddar, shredded (2 cups)

lime juice

Cook the rice with 1 teaspoon of the salt, according to the package directions. When it’s done, remove the pot from the heat, leaving in the rice.

After the rice is done, preheat the oven to 350°F.

In a large, cast-iron skillet, melt the butter on medium-low heat. Add the onions, and while occasionally stirring cook until softened, about 5 minutes. Stir in the garlic and cook for 30 more seconds.

Add to the skillet the corn, cumin, oregano, cayenne, and remaining salt. While stirring, cook until the corn is softened and fragrant, about 3-5 minutes.

Remove the skillet from the heat. Transfer the corn mixture to the rice in the pot, then add the sour cream, green chiles, cilantro, half the shredded cheese, and lime juice.

Stir until everything is well combined then taste and adjust seasonings.

Transfer the rice back to the skillet, then top with the remaining cheese. Bake uncovered for 30-35 minutes or until lightly browned.

Serve warm, garnished with more cilantro.

Excellent recipe but it is extremely rich so in many cases I’d call this a 12 serving or more dish.  I made it first for a cookout and it was a hit.  I used canned green chilies.  Pay attention to Lisa when she says dump the ingredients into the rice pot and return to the skillet.  I stared out thinking I’ll just mix in the skillet and made a mess then moved to the pot to mix.  I also used a bit more butter.  In my opinion the lime is a bit too forward so I’d cut in half.

I made it again last night to go with fried chicken.  My sour cream was bad so I had to pivot.  I used long grain rice boiled in chicken broth.  A whole onion.  Added a seeded jalapeño with the green chilies.  Went with 1 tbsp lime juice.  I simply mixed the corn and peppers with the rice and added Monterrey Jack as it melted quick so I didn’t bake and then topped wit cotija crumbles.  It was a lot lighter dish.

This is AMAZING!!!!  Thanks for sharing with us.

80+ Amazing New Mexico Hatch Chile Recipes and How To Roast, Prep, and Freeze them at home. Hatch Chile season tips for roasting events near you, and more.

Hatch Chiles ~ 80+ Recipe Ideas!

Hatch Chiles

In a large bowl, rinse your Hatch chiles in cool water.

Prep For Roasting

Heat your grill on medium high, place your stainless grill tray over the burner. It isn&#039;t necessary, you can grill the chiles right on the grill grate but helps to roast them more evenly. 

Space the Hatch chiles in a single layer over the open flames on a charcoal or gas grill. Use tongs to turn them until black char skin blisters form on each side of the chiles. 

How To Grill Hatch Chiles

Transfer roasted peppers to a platter to cool. Some people place in a bag or other container that you can close - you want them to sweat. Mine peel just fine without this step. 

Allow the chiles to cool, then cut the stem end off first. Next, on a cutting board pull all the tough outer skin of the chiles off. Use a small waste bowl to discard the seeds, stems, and skin.

Clean the peppers into a small dice, and either use in your recipe or seal for the freezer.  You can use a zip-top freezer bag or store them using Food Saver vacuum bags for use all year long. Look below for more ideas for frozen chiles.

How To Process Roasted Chiles

I like to roast these wonderful chilis over oak coals and after they have sweated and cooled, just put straight into zip lock freezer bags with all the air rolled out.  The chared skins protect them and just slip the skins off just before use when thawed.  The wood fire produces a great flavor!

Lisa - awesome post. I have the Hatch fever and stalk my local Michigan store which has the roaster for five whole weeks this summer. Love Melissa's. Love this feast. Great info on how to use and store etc in your post. Well done! Katy

This is AWESOME! Thanks, Lisa!! I actually just picked up my first ever hatch chiles last night after being convinced to try them by an employee at the grocery store. I'll have to try one of these recipes ASAP!

https://content.jwplatform.com/videos/uIKJfat1.mp4

You will find over  25+ amazing New Mexico Hatch Chile recipes here, and tons of tips on how to roast, prep, and freeze them at home.

Hatch Chile Roasting

This New Mexican pork pozole verde recipe utilizes Hatch chiles, bringing an earthy, smokey flavor to the traditional pozole verde.

New Mexican Pork Pozole Verde

pork shoulder/butt

½ large white onion

garlic

chicken stock

bay leaves

white hominy

green Hatch chiles

tomatillos

jalapenos

Mexican oregano

table salt

cilantro

radishes

onion

Toasted pepitas

Lime wedges

Tortillas or tostados

See notes

Start by chopping 3 pounds of pork shoulder into small chunks. You can trim some of the fat off if there’s a large fat cap on it. Heat a large pot or Dutch-oven over medium-high heat with a bit of oil in it. Place the pork inside and sear it on all sides in batches so you don’t overcrowd the pot. Once seared, set aside.

If the pot is getting dry, add a bit more oil. Dice half the large white onion and sauté it until softened and slightly translucent, about 6-8 minutes. Mince 2-3 garlic cloves and add them in when the onions are about done, cook until fragrant, about 1 minute longer.

Add the seared pork back into the pot and mix with the onions and garlic. Pour some of the chicken stock into the pot and deglaze the bottom with a wooden spoon. Add the rest of the 8-10 cups of chicken stock and two bay leaves. Bring to a boil, then lower to a simmer and cook, uncovered for 1 ½ - 2 hours, until the pork is fork-tender.

Once the pork is tender and cooked through, you can either leave it as-is if you cut it into small chunks, or you can remove the pork and roughly shred it. This is down to personal preference.

Make the Broth:

While the pork is simmering, you can start on the green sauce.

Preheat your oven to broil and move your top rack to the highest position or second highest if the top is too close to the broiler. Drizzle 5-6 green Hatch chiles with a bit of oil and place them on a foil lined sheet tray. Broil the chiles on all sides until blackened and place them into a plastic storage bag to steam for 10 minutes. Alternatively, you can place them into a large mixing bowl without stacking them and cover the bowl with plastic wrap.

Remove the outer leaves from 5-6 tomatillos and rinse them until they are no longer sticky and cut them in half. Cut 2-3 jalapenos (or serrano) in half and remove the stem and seeds. Place both onto a foil lined sheet tray along with the remaining half of white onion and 5-6 peeled garlic cloves. Broil 3-5 minutes, until the skin starts to blister and blacken a bit. Remove and set aside.

After the Hatch chiles have steamed for 10 minutes, remove from container and set aside until cool enough to handle. Pull the charred skin off the flesh of the chiles and remove the seeds from the inside of the chile.

Place all the charred vegetables into a blender along with 8-10 stems of cilantro, ½ teaspoon table salt, ½ teaspoon ground black pepper, ½ teaspoon ground cumin, and 1 teaspoon of Mexican oregano. Using a measuring cup, scoop out about 1 cup of the simmering broth. Add about ½ a cup to the blender and puree the vegetables. If it feels a little dry or thick, add the rest of the broth. Blend on high until completely smooth. If your blender can’t quite make the sauce smooth enough, you can filter it through a fine mesh strainer afterwards.

Make the Salsa Verde:

Once the broth and pork have cooked long enough for the pork to be tender, you are ready for the final step. As mentioned before, at this point you can remove the pork and shred it if you wish and add it back into the pot.

Strain the hominy from the two 25oz cans and give it a light rinse. Remove the bay leaves from the pot and add in the salsa verde and hominy. Stir everything until combined and continue simmering until the hominy is heated through, about 10 minutes. The hominy should still have a bit of a chewy texture, so don’t overcook it or it will become mushy. Taste the soup and adjust the seasoning if needed.

Serve hot with various toppings available for people to choose from.

Finish the Pozole:

These Hatch green chile chocolate chip cookies are chewy, chocolatey, and combined with the smoky flavor of Hatch chiles for a sweet &amp; spicy treat.

Hatch Green Chile Chocolate Chip Cookies

Hatch chiles

all-purpose flour

baking soda

white sugar

brown sugar

vanilla extract

chocolate chips

Start by turning your oven broiler to high and line a baking sheet with foil. Move the oven rack to the highest or second highest position. Roast the Hatch chiles for 3-5 minutes a side until fully roasted and blackened. Place them in a zipper-lock plastic bag or a mixing bowl and cover with plastic wrap. Let cool and steam for 10 minutes.

Once steamed and cool enough to handle, peel off the blackened skin and remove the seeds. Dice into small pieces and set aside to fully cool.

Melt ¾ cup unsalted butter in a microwave-safe bowl and set it aside to cool slightly.

In a mixing bowl, whisk together 2 cups all-purpose flour, ¾ teaspoon Kosher salt, and ¾ teaspoon baking soda and set that aside as well.

In a large mixing bowl, combine ½ cup white sugar and ¾ cup dark brown sugar with the slightly cooled butter. Whisk until well incorporated and the sugars have melted. Set aside for 5-10 minutes so the sugar finishes dissolving into the butter while the Hatch chiles cool as well.

Once everything has cooled, add 2 teaspoons of vanilla extract to the wet ingredients and whisk together. Now add the egg and egg yolk, one at a time, and whisk until no streaks of egg remain.

Start adding the dry ingredients into the wet ingredients, about 1/3 at a time and mix until just combined. Now add the diced chiles and chocolate chips to the cookie dough and fold the ingredients together.

Cover and place it in the refrigerator for at least 1 hour to chill the dough.

Preparing the Cookie Dough

When the cookie dough is almost done chilling, preheat your oven to 325°F / 160°C and line the baking sheet with parchment paper or a silicone baking mat.

Using a 1.5 tablespoon cookie scoop or spoon, scoop the cookie dough out and roll into balls, then shape them so they’re slightly taller than they are wide. Place on the baking sheet 2-3 inches apart, you should be able to fit about 12 at a time.

Bake for 10-12 minutes or so. They should be slightly underbaked and just barely starting to brown at the edges. Remove from the oven and let them rest on the baking sheet to cool and finish setting up for about 5 minutes, then transfer to a cooling rack.

Repeat this process until all cookies are baked, returning the cookie dough to the refrigerator between batches. Serve warm or allow them cool completely before storing them in an airtight container at room temperature.

Baking the Cookies

This spiced Hatch chile mac and cheese is creamy, cheesy, smoky, and hands down amazing. Make this year-round for comfort food or the holidays.

Hatch Chile Mac and Cheese

bacon

cavatappi pasta

bacon grease

milk

½ teaspoon smoked paprika

smoked gouda cheese

half-and-half

pasta water

shredded smoked gouda cheese

panko breadcrumbs

bacon bits

Before starting, place the bacon (if using) in the freezer for 10-15 minutes. This will make it easier to chop.

If using fresh Hatch chiles, start with them, otherwise skip this part.

Turn your oven broiler to high and line a baking sheet with foil. Move the oven rack to the highest or second highest position. Roast 6-7 (depending on size) Hatch chiles for 3-5 minutes a side until fully roasted and blackened. Place them in a zipper-lock plastic bag or a mixing bowl and cover with plastic wrap. Let cool and steam for 10 minutes.

While the Hatch chiles are roasting or cooling, start on the bacon if using. Chop all bacon from a 12oz package into small chunks and add to a cold pan. Turn the heat to medium or medium-low and cook, stirring occasionally, until the fat has rendered and the bacon is crisp.

This can take 14-20 minutes depending on the heat and how crispy you like your bacon. Remove with a slotted spoon and place on a paper towel lined plate to absorb excess grease. Reserve 2 tablespoons of bacon to the side and 2 tablespoons of bacon grease as well.

Hatch Chile and Bacon Prep:

Fill a large pot a little over half full of water and place it on the stove over high heat. While waiting for the water to boil, begin making the bechamel for the cheese sauce. You’ll work on the pasta and the cheese sauce at the same time.

When the water comes to boil, add a good amount (2-3 teaspoons) of kosher salt, stir, and add 1-pound of cavatappi. Cook until al dente according to package directions. Before straining, use a glass measuring cup and reserve some of the pasta water, then strain the pasta with a colander and set aside.

Set a Dutch-oven or large pot over medium heat and melt 2 tablespoons of butter and add the 2 tablespoons of reserved bacon grease. Once melted and hot, add ¼ cup all-purpose flour and whisk constantly to create a roux. Let the flour cook for 2-3 minutes until you have a light roux. Begin adding 3 cups of whole milk a little at a time, whisking constantly to avoid lumps.

When you’re done adding the milk, turn the heat to medium-high and add 1 teaspoon kosher salt, ½ teaspoon ground black pepper, and ½ teaspoon smoked paprika. Keep whisking until it comes to a strong simmer for a minute or two, then immediately turn the heat to low. Continue whisking until the mixture feels thickened and turn off the heat. If the pasta still needs a few minutes, leave the heat on low instead.

Begin adding the shredded sharp white cheddar and smoked gouda cheeses, a handful at a time, to the bechamel, Reserving a heaping ½ cup of each cheese for the topping. Stir until the cheese is melted and continue adding cheese in batches.

Once the cheese is all melted, and the pasta has finished cooking, add the pasta directly into the cheese sauce. Stir to fully combine. Now add ½ cup half-and-half and ¼ cup of the reserved pasta water and give it a quick stir. Finally add the chopped Hatch chiles and bacon and stir until well distributed throughout the pasta.

Make the Bechamel and Pasta:

Preheat your oven to 375°F / 190°C.

Take the reserved 2 tablespoons of bacon bits and chop into very fine pieces. In a small skillet, melt 2 tablespoons of butter over medium-low heat and add ¾ cup panko breadcrumbs. Stir and toss frequently until just turning light golden brown in color and add the finely chopped bacon.

Remove from the heat and pour into a heatproof bowl to stop the cooking process. Set aside and allow it to cool enough to handle.

Bake the Macaroni & Cheese:

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Top 11 hatch chiles recipes from across the web

The most viewed hatch chiles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Ultimate Hatch Chile Quesadilla

Hatch Chile Slow Cooker Chicken Tac...

How to Roast and Freeze Hatch Green...

Hatch Chile Dip

Hatch chile creamy rice casserole

Hatch Chiles ~ 80+ Recipe Ideas!

New Mexican Pork Pozole Verde

Hatch Green Chile Chocolate Chip Co...

Hatch Chile Mac and Cheese

Hatch Chile Sausage Quiche

Hatch Green Chile Chicken Enchilada...

The most viewed hatch chiles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine