As the summer months come to a close, the Hatch Valley in New Mexico starts to ripen with one of its most prized crops: the humble Hatch chile. These mild to hot peppers are a staple in many Southwestern cuisines and add a depth of flavor and heat to any dish. When roasted, they take on a sweet and slightly smoky quality that elevates them from mere ingredient to superstar.
In this article, we’ll explore 18 mouth-watering recipes that showcase the versatility and spiciness of roasted Hatch chiles. From classic dishes like chile rellenos and enchiladas to innovative creations like chocolate brownies and hummus, there’s something for every palate and preference. Whether you’re a spice lover or just looking to add some excitement to your meals, these recipes are sure to satisfy.
Roasted Hatch Chile and Cheese Stuffed Peppers
Roasted Hatch Chile and Cheese Stuffed Peppers
=====================================
Elevate your snack game with this flavorful and spicy twist on traditional stuffed peppers! Roasting the hatch chiles brings out their natural sweetness, which pairs perfectly with melted cheese and crunchy bell peppers.
Ingredients:
– 4 large bell peppers, any color
– 2-3 roasted Hatch chiles (see roasting instructions below)
– 1 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– Salt and pepper to taste
Roasting Instructions:
1. Preheat oven to 400°F (200°C).
2. Place Hatch chiles on a baking sheet lined with parchment paper.
3. Roast for 15-20 minutes, or until skin is blistered and charred.
Instructions:
1. Cut the tops off the bell peppers and remove seeds and membranes. Place them in a baking dish.
2. In a bowl, combine roasted Hatch chiles, shredded cheese, and chopped cilantro.
3. Stuff each pepper with the chile-cheese mixture, dividing it evenly among the four peppers.
4. Drizzle olive oil over the peppers and season with salt and pepper to taste.
5. Bake for 25-30 minutes, or until bell peppers are tender.
Cooking Time: 40-45 minutes
Spicy Roasted Hatch Chile Cornbread
Get ready to level up your cornbread game with this spicy twist! This recipe combines the sweetness of roasted Hatch chiles with the savory goodness of crispy cornbread.
Ingredients:
– 1 cup all-purpose flour
– 1 cup cornmeal
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 cup granulated sugar
– 1/2 cup whole milk
– 1 large egg
– 2 tablespoons melted butter
– 1-2 roasted Hatch chiles, chopped (depending on desired heat level)
– 1/4 cup grated cheddar cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Grease an 8-inch square baking dish.
2. In a medium bowl, whisk together flour, cornmeal, baking powder, and salt.
3. In a large bowl, whisk together sugar, milk, egg, and melted butter.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in chopped Hatch chiles and grated cheese (if using).
6. Pour batter into prepared baking dish and smooth top.
7. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Creamy Roasted Hatch Chile Soup
Warm up with this velvety and flavorful soup, featuring roasted Hatch chiles as the star ingredient. This recipe is perfect for a cozy evening or as a comforting meal on-the-go.
Ingredients:
– 4-6 Hatch chiles
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 4 cups chicken broth
– 1 cup heavy cream or half-and-half
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Roast Hatch chiles on a baking sheet for 30-40 minutes, or until charred and blistered.
2. Peel skin from roasted chiles and chop into large pieces.
3. In a large pot, heat olive oil over medium-high. Add chopped onion and cook until translucent, about 5 minutes.
4. Add garlic, cumin, smoked paprika, salt, and pepper. Cook for an additional minute.
5. Add chicken broth, roasted chile pieces, and heavy cream or half-and-half. Bring to a simmer and let cook for 10-15 minutes or until soup is heated through.
6. Taste and adjust seasoning as needed. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 25-30 minutes
Roasted Hatch Chile and Chicken Enchiladas
Roasted Hatch Chile and Chicken Enchiladas Recipe
Experience the bold flavors of New Mexico with this mouthwatering recipe that combines tender chicken, roasted hatch chiles, and creamy enchilada sauce.
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 4-6 roasted hatch chile peppers (canned or fresh)
– 8-10 corn tortillas
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1 cup enchilada sauce (homemade or store-bought)
– Shredded cheese (Monterey Jack or Cheddar) for serving
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat olive oil over medium-high. Add chicken and cook until browned, about 5 minutes. Remove from heat and set aside.
3. In the same skillet, add diced onion and minced garlic. Cook until softened, about 3-4 minutes.
4. In a separate pan, warm tortillas over medium heat for about 30 seconds on each side. This will make them more pliable.
5. To assemble enchiladas, lay a tortilla flat and spoon some of the chicken mixture onto the center. Top with roasted hatch chile peppers and roll up. Place seam-side down in a baking dish. Repeat with remaining ingredients.
6. Pour enchilada sauce over the rolled tortillas and sprinkle with shredded cheese.
7. Bake for 20-25 minutes or until cheese is melted and bubbly.
Roasted Hatch Chile Guacamole
This recipe combines the rich flavor of ripe avocados with the bold heat of roasted Hatch chiles, creating a unique and delicious dip perfect for snacking or serving at your next gathering.
Ingredients:
– 3 ripe avocados
– 1 pound Hatch chile peppers, roasted and peeled
– 1/2 red onion, finely chopped
– 1 lime, juiced
– 2 cloves garlic, minced
– 1 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the avocados in half and remove the pit.
3. In a bowl, mash the avocado halves with a fork until mostly smooth.
4. Add the roasted Hatch chiles, red onion, lime juice, garlic, salt, and black pepper to the bowl. Stir until well combined.
5. Taste and adjust seasoning if needed.
6. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None required! Simply assemble the ingredients and serve.
Roasted Hatch Chile and Cheddar Biscuits
Roasted Hatch Chile and Cheddar Biscuits: Elevate your breakfast or snack game with these flavorful, cheesy biscuits infused with the smoky sweetness of roasted Hatch chiles.
Ingredients:
– 2 cups all-purpose flour
– 4 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup cold unsalted butter, cut into small pieces
– 3/4 cup grated cheddar cheese
– 1/2 cup roasted and chopped Hatch chiles (see roasting instructions below)
– 3/4 cup buttermilk
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, baking powder, and salt.
3. Add cold butter and use a pastry blender or fingers to work into the flour mixture until it resembles coarse crumbs.
4. Stir in cheddar cheese and roasted Hatch chiles.
5. Pour in buttermilk and stir until dough comes together in a shaggy mass.
6. Turn dough out onto a floured surface and gently knead 2-3 times until it forms a cohesive ball.
7. Roll out to about 1 inch thickness and use a biscuit cutter or glass to cut out biscuits.
8. Place on prepared baking sheet and bake for 15-20 minutes, or until golden brown.
Roasting Instructions:
– Preheat oven to 400°F (200°C).
– Place Hatch chiles on a baking sheet and roast for 30-40 minutes, turning occasionally, until skin is charred and blistered.
– Remove from oven and let cool. Peel off skin, remove seeds, and chop into small pieces.
Roasted Hatch Chile Mac and Cheese
Roasted Hatch Chile Mac and Cheese: A twist on the classic comfort food, this recipe combines the smoky sweetness of roasted Hatch chilies with a creamy macaroni and cheese sauce.
Ingredients:
- 1 pound macaroni
- 2 tablespoons olive oil
- 4-6 Roasted Hatch Chilies (see note)
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup grated cheddar cheese
- 1/2 cup grated Monterey Jack cheese
- 1/4 cup all-purpose flour
- 2 cups milk
- Salt and pepper to taste
Instructions:
- Preheat oven to 375°F.
- Cook macaroni according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium-high. Add diced onion and cook until translucent, about 3-4 minutes.
- Add minced garlic and cook for an additional minute. Stir in roasted Hatch chilies and cook for 1-2 minutes.
- In a large saucepan, whisk together flour and milk. Bring to a simmer over medium heat and cook until thickened, about 5-7 minutes.
- Remove from heat and stir in cheddar and Monterey Jack cheese until melted. Season with salt and pepper to taste.
- In a large mixing bowl, combine cooked macaroni, roasted Hatch chili mixture, and cheese sauce. Mix well.
- Bake at 375°F for 20-25 minutes or until the top is golden brown.
Note: To roast Hatch chilies, preheat oven to 400°F. Place 4-6 Hatch chilies on a baking sheet and roast for 15-20 minutes or until charred. Peel off skin, remove seeds, and chop into pieces.
Roasted Hatch Chile Salsa Verde
This Roasted Hatch Chile Salsa Verde is a flavorful and vibrant condiment that’s perfect for topping tacos, grilled meats, or veggies. The roasting process brings out the natural sweetness of the hatch chiles, while the addition of fresh herbs and garlic creates a bright and tangy salsa.
Ingredients:
– 4-6 Hatch chile peppers
– 1/2 cup fresh parsley leaves
– 1/4 cup fresh cilantro leaves
– 3 cloves garlic, minced
– 1/2 lime, juiced
– 1/4 cup olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the Hatch chile peppers for 15-20 minutes or until charred.
3. Remove from oven and let cool. Peel off skin, remove seeds, and chop into small pieces.
4. In a blender or food processor, combine roasted chiles, parsley, cilantro, garlic, lime juice, and olive oil. Blend until smooth.
5. Season with salt and pepper to taste.
6. Serve immediately or store in an airtight container for up to 1 week.
Cooking Time: 15-20 minutes
Roasted Hatch Chile and Beef Tacos
A flavorful twist on traditional tacos, this recipe combines the sweetness of roasted Hatch chiles with tender beef and crispy taco shells.
Ingredients:
– 1 lb ground beef
– 2-3 Hatch chilies, roasted and chopped
– 1/2 cup finely chopped onion
– 1/4 cup cumin
– 1 tsp chili powder
– Salt and pepper to taste
– 8-10 corn tortillas
– Shredded cheese, sour cream, cilantro, and any other desired toppings
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, cook ground beef over medium-high heat until browned, breaking into small pieces as it cooks.
3. Add chopped onion, cumin, chili powder, salt, and pepper to the skillet; cook for an additional 2-3 minutes.
4. Stir in roasted Hatch chiles.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by spooning beef mixture onto tortillas, followed by desired toppings.
Cooking Time: 15-20 minutes
Roasted Hatch Chile Queso Dip
Roasted Hatch Chile Queso Dip Recipe
Roast a flavorful blend of Hatch chilies and cream cheese to create a warm, cheesy dip perfect for snacking or gathering with friends. This recipe combines the rich flavors of roasted Hatch chilies, sharp cheddar cheese, and tangy sour cream.
Ingredients:
• 1 lb Hatch chilies, roasted
• 8 oz cream cheese, softened
• 1 cup shredded cheddar cheese
• 2 tbsp unsalted butter
• 1/4 cup sour cream
• Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a blender or food processor, combine roasted Hatch chilies, cream cheese, and butter. Blend until smooth.
3. Transfer the mixture to a baking dish and top with shredded cheddar cheese.
4. Bake for 20-25 minutes or until the cheese is melted and bubbly.
5. Remove from oven and stir in sour cream. Season with salt and pepper to taste.
6. Serve warm, garnished with fresh cilantro leaves if desired.
Cooking Time: 20-25 minutes
Roasted Hatch Chile and Potato Hash
Elevate your brunch game with this flavorful and nutritious recipe that combines the sweetness of roasted Hatch chiles with the earthiness of potatoes.
Ingredients:
– 2 large hatch chilies, seeded and chopped
– 3-4 medium-sized potatoes, peeled and diced
– 1 tablespoon olive oil
– Salt, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Place the chopped Hatch chilies on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt.
3. Roast the chilies in the preheated oven for 20-25 minutes, or until they’re tender and slightly caramelized.
4. While the chilies are roasting, heat a large skillet over medium-high heat.
5. Add the diced potatoes to the skillet and cook for about 10-12 minutes, stirring occasionally, until they’re golden brown and crispy.
6. Once the chilies are done, let them cool slightly before adding them to the skillet with the potatoes.
7. Toss everything together and adjust seasoning as needed.
8. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 35-40 minutes
Roasted Hatch Chile Corn Chowder
This hearty soup combines the sweetness of roasted corn with the bold flavor of Hatch chiles and creamy potatoes, perfect for a cozy evening meal. This recipe is quick to prepare and simmered to perfection, making it a great option for a weeknight dinner.
Ingredients:
– 2 large ears of corn, husked and silked
– 4-6 Hatch chile peppers, roasted and chopped
– 2 tablespoons butter
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 2 cups chicken broth
– 1 cup heavy cream or half-and-half
– 1 large potato, peeled and diced
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast corn ears on a baking sheet for 20-25 minutes or until slightly charred.
3. In a large pot, sauté onion and garlic in butter until tender.
4. Add roasted corn, Hatch chiles, chicken broth, heavy cream, and potato to the pot.
5. Simmer for 15-20 minutes or until potatoes are tender.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 35-40 minutes
Roasted Hatch Chile and Bacon Deviled Eggs
Elevate your deviled egg game with the bold flavors of roasted Hatch chiles and crispy bacon. These creamy, spicy bites are perfect for snacking or as a unique addition to your next brunch gathering.
Ingredients:
– 6 large eggs, hard-boiled and peeled
– 1/2 cup mayonnaise
– 1 tablespoon Dijon mustard
– 1 teaspoon prepared Hatch chile pepper (roasted and chopped)
– 4 slices of cooked bacon, crumbled
– Salt and pepper to taste
– Chopped fresh cilantro or scallions for garnish (optional)
Instructions:
1. Cut the eggs in half lengthwise and carefully remove the yolks.
2. In a bowl, mix together the yolks, mayonnaise, mustard, and Hatch chile pepper until smooth.
3. Stir in the crumbled bacon until well combined.
4. Spoon the yolk mixture evenly into the egg white halves.
5. Sprinkle with salt and pepper to taste.
6. Garnish with chopped cilantro or scallions, if desired.
7. Chill in the refrigerator for at least 30 minutes before serving.
Cooking Time: 10-15 minutes (roasting Hatch chiles) + 30 minutes (chilling deviled eggs)
Roasted Hatch Chile and Black Bean Burgers
Elevate your burger game with these Roasted Hatch Chile and Black Bean Burgers, packed with the bold flavors of the Southwest. This recipe combines the natural sweetness of roasted hatch chiles with the earthiness of black beans for a truly unique taste experience.
Ingredients:
– 1 cup cooked black beans
– 1/2 cup roasted hatch chile peppers (see note), chopped
– 1/4 cup rolled oats
– 1/4 cup finely chopped red onion
– 1 minced garlic clove
– 1 tablespoon chili powder
– 1 teaspoon cumin
– Salt and pepper to taste
– 1 tablespoon olive oil
– Optional: cheese, lettuce, tomato, avocado, etc.
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, mash black beans using a fork or a potato masher.
3. Add chopped hatch chiles, oats, red onion, garlic, chili powder, and cumin to the mashed black beans. Mix well.
4. Divide mixture into 4-6 portions, depending on desired patty size. Shape each portion into a ball and flatten slightly.
5. Place patties on a baking sheet lined with parchment paper. Drizzle with olive oil.
6. Bake for 18-20 minutes or until cooked through.
Cooking Time: 18-20 minutes
Roasted Hatch Chile Hummus
Roasted Hatch Chile Hummus Recipe
Experience the bold flavors of New Mexico with this unique roasted hatch chile hummus recipe.
Ingredients:
– 1 cup dried chickpeas, soaked overnight and drained
– 2 cloves garlic, minced
– 1/4 cup freshly squeezed lemon juice
– 1/2 cup tahini
– 1/4 cup olive oil
– 2 tbsp roasted hatch chile peppers (see notes)
– Salt and pepper to taste
– Optional: paprika, parsley for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Drain chickpeas and transfer them to a baking sheet.
3. Roast the chickpeas in the preheated oven for about 30-40 minutes or until they are golden brown and crunchy.
4. Remove the roasted chickpeas from the oven and let them cool slightly.
5. In a blender or food processor, combine the cooled chickpeas, garlic, lemon juice, tahini, olive oil, and roasted hatch chile peppers.
6. Blend on high speed until smooth and creamy, stopping to scrape down the sides of the blender as needed.
7. Season with salt and pepper to taste.
Notes: To roast hatch chile peppers, preheat oven to 400°F (200°C). Place the dried peppers directly on the oven rack and roast for about 10-15 minutes or until they are slightly puffed and fragrant. Let them cool before using in the recipe.
Cooking Time: Approximately 45-60 minutes
Roasted Hatch Chile and Shrimp Skewers
Roasted Hatch Chile and Shrimp Skewers Recipe
Get ready for a flavorful fiesta with this simple recipe! Roasting hatch chiles brings out their natural sweetness, which pairs perfectly with succulent shrimp.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 4-6 Hatch chile peppers, roasted (see roasting instructions below)
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon freshly squeezed lime juice
– Salt and pepper to taste
– 10 bamboo skewers
Roasting the Hatch Chiles:
1. Preheat oven to 400°F (200°C).
2. Place the Hatch chile peppers on a baking sheet.
3. Roast for 30-40 minutes, or until skin is blistered and charred.
Assembly and Cooking:
1. Thread shrimp, roasted hatch chile pieces, garlic, and lime juice onto skewers.
2. Drizzle with olive oil and season with salt and pepper to taste.
3. Grill or broil the skewers for 8-10 minutes per side, or until shrimp are pink and cooked through.
Cooking Time: 15-20 minutes
Serve hot and enjoy!
Roasted Hatch Chile and Avocado Toast
This flavorful toast combines the smoky sweetness of roasted Hatch chilies with creamy avocado, perfect as a snack or light lunch. The key to this recipe is the slow-roasting process that brings out the natural sugars in the peppers.
Ingredients:
– 2-3 Hatch chilies
– 1 ripe avocado, mashed
– 2 slices whole grain bread (such as baguette or ciabatta)
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: feta cheese, chopped cilantro, or lime wedges for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Place the Hatch chilies on a baking sheet and roast for 30-40 minutes, or until charred and slightly softened.
3. Meanwhile, toast the bread until lightly browned.
4. Spread the mashed avocado on top of the toasted bread.
5. Once the peppers are cool enough to handle, peel off the skin, remove seeds, and chop into small pieces.
6. Add the roasted Hatch chilies on top of the avocado, followed by a sprinkle of salt and pepper to taste.
7. Garnish with feta cheese, chopped cilantro, or lime wedges, if desired.
Cooking Time: 40 minutes
Roasted Hatch Chile Chocolate Brownies
Elevate your brownie game with the unique flavor combination of roasted Hatch chilies and rich dark chocolate. These fudgy treats will quickly become a favorite among friends and family.
Ingredients:
– 1 cup (2 sticks) unsalted butter, at room temperature
– 2 cups sugar
– 4 large eggs
– 1/2 cup all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup dark chocolate chips (at least 60% cocoa)
– 2 roasted Hatch chilies, chopped (see note)
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Line an 8-inch square baking pan with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, combine butter and sugar. Beat until light and fluffy, about 2 minutes.
4. Beat in eggs one at a time, followed by vanilla extract.
5. Melt chocolate chips in a double boiler or in the microwave in 30-second increments. Stir until smooth.
6. Add flour mixture to wet ingredients and stir until just combined.
7. Fold in melted chocolate and chopped Hatch chilies.
8. Pour batter into prepared pan and bake for 35-40 minutes, or until a toothpick comes out with a few moist crumbs.
Note: Roast Hatch chilies by placing them on a baking sheet lined with parchment paper and baking at 400°F (200°C) for 10-15 minutes, or until skin is blistered and charred. Peel off skin, remove seeds, and chop.
Summary
Get ready to spice up your mealtime with these 18 mouth-watering recipes featuring roasted Hatch chiles! From savory dishes like Roasted Hatch Chile and Cheese Stuffed Peppers and Roasted Hatch Chile Mac and Cheese, to sweet treats like Roasted Hatch Chile Chocolate Brownies, there’s something for everyone. These recipes showcase the versatility of this popular pepper, from adding a kick to soups and sauces to elevating classic comfort foods. Whether you’re a chile head or just looking for some inspiration, these spicy roasted Hatch chile recipes are sure to tantalize your taste buds.
