Spicy food lovers, rejoice! Hatch chile season is here, and we’ve gathered 18 sizzling recipes that showcase these flavorful peppers at their best. From quick weeknight dinners to impressive party dishes, these roasted hatch chile creations will bring the heat and excitement to your kitchen. Get ready to fire up your taste buds and discover your new favorite spicy dishes in this delicious roundup!
Roasted Hatch Chile and Cheese Stuffed Peppers
Evenings like this make me crave something warm and comforting, the kind of dish that fills the kitchen with smoky aromas and promises a quiet, satisfying meal. These roasted peppers, stuffed with creamy cheese and earthy chiles, feel like a gentle hug after a long day, simple yet deeply nourishing.
Ingredients
– 4 large bell peppers, any color (halved lengthwise, seeds removed)
– 1 cup roasted Hatch chiles, chopped (fresh or frozen, thawed if frozen)
– 1 ½ cups shredded Monterey Jack cheese (or pepper Jack for more heat)
– ½ cup cooked rice (white or brown, cooled)
– ¼ cup sour cream (full-fat for creaminess)
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp ground cumin (toasted for depth)
– ½ tsp garlic powder
– ¼ tsp smoked paprika (for a subtle smokiness)
– Salt, to season (about ½ tsp, adjust as needed)
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Brush the inside of each bell pepper half lightly with 1 tablespoon of olive oil and place them cut-side up on the baking sheet.
3. Roast the peppers in the preheated oven for 15 minutes, until they just begin to soften at the edges.
4. While the peppers roast, mix the chopped Hatch chiles, shredded Monterey Jack cheese, cooked rice, sour cream, cumin, garlic powder, smoked paprika, and salt in a medium bowl until well combined.
5. Remove the peppers from the oven and carefully spoon the filling mixture evenly into each pepper half, mounding it slightly.
6. Drizzle the remaining 1 tablespoon of olive oil over the stuffed peppers.
7. Return the baking sheet to the oven and bake for 20–25 minutes, until the cheese is melted and bubbly and the pepper edges are tender with slight charring.
8. Let the peppers rest for 5 minutes before serving to allow the filling to set.
When you bite into one, the pepper gives way with a tender crunch, revealing a creamy, slightly spicy filling that melts on the tongue. Serve them alongside a crisp green salad or with a dollop of cool Greek yogurt to balance the warmth, perfect for a cozy evening alone or shared with a friend.
Spicy Roasted Hatch Chile Cornbread
Cradling a warm mug of tea, I find myself thinking about how certain foods hold memories within their textures and scents. This cornbread, with its gentle heat and comforting crumb, feels like a quiet conversation with autumn itself, a recipe that unfolded slowly in my kitchen as the light faded outside.
Ingredients
– 1 cup fine-grind yellow cornmeal (stone-ground adds nice texture)
– 1 cup all-purpose flour
– 1 tablespoon baking powder
– 1 teaspoon salt
– 2 large eggs, at room temperature
– 1 cup buttermilk (whole milk with 1 tbsp lemon juice works too)
– 1/4 cup honey
– 1/4 cup unsalted butter, melted and cooled slightly
– 3/4 cup roasted Hatch chiles, chopped (mild or hot, depending on your preference)
– 1/2 cup sharp cheddar cheese, shredded
Instructions
1. Preheat your oven to 375°F and place a 9-inch cast-iron skillet inside to heat for 10 minutes.
2. Whisk together the cornmeal, flour, baking powder, and salt in a large bowl until fully combined.
3. In a separate medium bowl, beat the eggs lightly with a fork until uniform in color.
4. Pour the buttermilk into the eggs and stir gently to incorporate.
5. Add the honey and melted butter to the wet ingredients, mixing until the honey dissolves completely.
6. Tip: When combining wet and dry ingredients, mix just until no dry streaks remain—overmixing makes cornbread tough.
7. Carefully remove the hot skillet from the oven using oven mitts and swirl 1 tablespoon of additional butter to coat the bottom and sides.
8. Fold the chopped Hatch chiles and shredded cheddar cheese into the batter until evenly distributed.
9. Pour the batter into the prepared skillet—it should sizzle lightly as it hits the hot surface.
10. Tip: For a beautifully golden, crisp crust, ensure your skillet is properly preheated before adding the batter.
11. Bake at 375°F for 22–25 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.
12. Tip: Let the cornbread rest in the skillet for 10 minutes before slicing—this helps the crumb set and makes cleaner cuts.
13. Transfer the cornbread to a wire rack to cool slightly or serve warm directly from the skillet.
During those first few minutes out of the oven, the cornbread’s crust crackles softly while the interior stays tender and moist. Drizzle it with honey for a sweet contrast to the chiles’ subtle smoke, or crumble it over a bowl of pinto beans for a simple, satisfying supper.
Creamy Roasted Hatch Chile Soup
Perhaps there’s something quietly comforting about the way roasted chiles fill the kitchen with their smoky perfume, a gentle reminder that autumn’s chill calls for warmth from within. This creamy Hatch chile soup, with its velvety texture and subtle heat, feels like wrapping yourself in a soft blanket on a crisp afternoon—simple, nourishing, and deeply satisfying.
Ingredients
– 1.5 lbs fresh Hatch green chiles (roast and peel for best flavor)
– 2 tbsp olive oil (or any neutral oil)
– 1 large yellow onion, diced (about 1.5 cups)
– 3 cloves garlic, minced
– 4 cups vegetable broth (low-sodium preferred)
– 1 cup heavy cream (for richness, or substitute half-and-half for lighter texture)
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– Salt, to season (start with 1/2 tsp and adjust)
– Fresh cilantro, for garnish (optional)
Instructions
1. Preheat your oven to 425°F and line a baking sheet with aluminum foil.
2. Arrange the Hatch chiles in a single layer on the prepared baking sheet.
3. Roast the chiles for 20–25 minutes, turning once halfway, until skins are blistered and charred in spots.
4. Transfer the roasted chiles to a bowl, cover tightly with plastic wrap, and let steam for 10 minutes to loosen skins.
5. Peel the chiles carefully, remove stems and seeds, then chop coarsely.
6. Heat olive oil in a large pot over medium heat until shimmering.
7. Add diced onion and cook for 6–8 minutes, stirring occasionally, until translucent and lightly golden.
8. Stir in minced garlic and cook for 1 minute until fragrant.
9. Add the chopped roasted chiles, cumin, and smoked paprika, stirring to coat.
10. Pour in vegetable broth, bring to a boil, then reduce heat and simmer uncovered for 15 minutes.
11. Carefully blend the soup until smooth using an immersion blender or countertop blender (tip: if using a countertop blender, blend in batches and vent the lid to avoid steam buildup).
12. Stir in heavy cream and simmer for 5 more minutes, avoiding a boil to prevent curdling.
13. Season with salt, tasting and adjusting as needed.
14. Ladle the soup into bowls and garnish with fresh cilantro if desired.
Really, the magic here is in the texture—silky and lush, with the roasted chiles lending a gentle smokiness that lingers just enough to warm you through. I love serving it with a drizzle of crema or a side of crusty bread for dipping, letting each spoonful slow the pace of the day.
Roasted Hatch Chile and Chicken Enchiladas
Folding into the quiet kitchen this afternoon, I find myself drawn to the earthy scent of roasted chiles still lingering in the air, a comforting ritual that grounds me in the simple pleasure of preparing a meal that feels like a warm embrace. There’s something deeply soothing about the process of making these enchiladas, each step a gentle rhythm that transforms humble ingredients into a dish that cradles both heart and hunger. It’s a recipe that invites you to slow down, to savor the quiet moments as much as the final, bubbling result.
Ingredients
– 1.5 lbs boneless, skinless chicken breasts (or thighs for richer flavor)
– 4 large Hatch chiles, roasted and peeled (or 1 cup canned, drained)
– 8 corn tortillas (warm slightly to prevent cracking)
– 2 cups shredded Monterey Jack cheese (or a blend for complexity)
– 1 cup diced yellow onion (about 1 medium)
– 2 cloves garlic, minced (fresh for best aroma)
– 1 tbsp olive oil (or any neutral oil)
– 1.5 cups red enchilada sauce (mild or medium, as preferred)
– 1/4 cup chopped fresh cilantro (plus extra for garnish)
– 1 tsp ground cumin (toasted for depth)
– 1/2 tsp salt (adjust to taste)
– 1/4 tsp black pepper (freshly ground)
Instructions
1. Preheat your oven to 375°F (190°C) to ensure even baking later.
2. Heat 1 tbsp olive oil in a large skillet over medium heat until it shimmers, about 1 minute.
3. Add 1 cup diced yellow onion and cook, stirring occasionally, until translucent and soft, about 5–7 minutes.
4. Stir in 2 cloves minced garlic and 1 tsp ground cumin, cooking for 1 minute until fragrant to bloom the spices.
5. Place 1.5 lbs chicken breasts in the skillet, seasoning with 1/2 tsp salt and 1/4 tsp black pepper.
6. Cook the chicken for 6–8 minutes per side until the internal temperature reaches 165°F (74°C) and the exterior is golden brown.
7. Transfer the chicken to a cutting board and let it rest for 5 minutes to retain juiciness before shredding it with two forks.
8. In a medium bowl, combine the shredded chicken, 4 roasted and peeled Hatch chiles (chopped), and 1/4 cup chopped cilantro, mixing gently to distribute evenly.
9. Warm 8 corn tortillas in a dry skillet over low heat for 20–30 seconds per side to make them pliable and prevent cracking.
10. Spread 1/2 cup red enchilada sauce evenly over the bottom of a 9×13-inch baking dish to create a base layer.
11. Spoon about 1/3 cup of the chicken mixture onto each tortilla, roll it tightly, and place it seam-side down in the baking dish.
12. Pour the remaining 1 cup enchilada sauce over the rolled tortillas, covering them completely to prevent drying out.
13. Sprinkle 2 cups shredded Monterey Jack cheese evenly over the top for a golden, bubbly finish.
14. Bake uncovered at 375°F (190°C) for 20–25 minutes until the cheese is melted and the edges are lightly browned.
15. Remove from the oven and let it stand for 5–10 minutes to set for easier serving.
16. Garnish with additional chopped cilantro before serving. Resting the enchiladas briefly after baking allows the flavors to meld and the layers to hold their shape, giving each bite a tender texture that contrasts with the slight chew of the tortillas. Rich with smoky chiles and savory chicken, this dish pairs beautifully with a crisp green salad or a side of black beans for a comforting, complete meal that feels both rustic and refined.
Roasted Hatch Chile Guacamole
Gently, the afternoon light falls across my kitchen counter, carrying memories of autumn markets and the smoky scent of roasting chiles. Today feels right for transforming simple avocados into something warmer, something that holds both the freshness of lime and the earthy depth of fire-kissed peppers. This roasted Hatch chile guacamole emerges not as a rushed dip but as a quiet meditation in bowls.
Ingredients
– 3 ripe Hass avocados (yielding about 1.5 cups when mashed)
– 2 medium Hatch chiles (or substitute poblano peppers for milder heat)
– 1/4 cup finely diced red onion
– 1/4 cup chopped fresh cilantro leaves
– 2 tablespoons fresh lime juice (from about 1 lime)
– 1/2 teaspoon coarse kosher salt
– 1 small garlic clove, minced
Instructions
1. Preheat your oven to 425°F and line a small baking sheet with aluminum foil.
2. Place the whole Hatch chiles on the prepared baking sheet and roast for 15-18 minutes, turning once halfway through, until the skins are blistered and blackened in spots.
3. Transfer the roasted chiles to a bowl and cover tightly with plastic wrap for 10 minutes—this steam loosens the skins for easy peeling.
4. While the chiles steam, halve the avocados, remove the pits, and scoop the flesh into a medium mixing bowl.
5. Mash the avocado with a fork until it reaches your preferred consistency, leaving some chunks for texture.
6. Peel the blackened skins from the roasted chiles, then slice them open to remove the stems and seeds.
7. Finely dice the roasted chile flesh and add it to the mashed avocado.
8. Stir in the diced red onion, chopped cilantro, fresh lime juice, minced garlic, and coarse kosher salt until just combined.
9. Taste the guacamole and add an extra pinch of salt if needed, remembering the flavors will meld as it rests.
Something magical happens when the creamy avocado meets those charred chiles—the texture stays luxuriously chunky while the flavor deepens with every moment. Serve it alongside warm tortilla chips, certainly, but consider spreading it thick on grilled corn tortillas or dolloping it over slow-cooked pork tacos where its smoky brightness truly shines.
Roasted Hatch Chile and Cheddar Biscuits
A quiet afternoon like this makes me want to fill the kitchen with the scent of something warm and comforting, something that holds both the smokiness of roasted chiles and the sharp tang of cheddar, folded into soft, flaky biscuits. There’s a gentle rhythm to making them, a slow unfolding of flavors that feels like a quiet conversation with the ingredients. Let’s begin.
Ingredients
– 2 cups all-purpose flour (spooned and leveled for accuracy)
– 1 tablespoon baking powder
– 1/2 teaspoon baking soda
– 1 teaspoon salt
– 1/2 cup unsalted butter, cold and cubed (keep it chilled for flakiness)
– 3/4 cup buttermilk, cold (shaken well before using)
– 1/2 cup roasted Hatch chiles, chopped (mild or hot, based on preference)
– 3/4 cup sharp cheddar cheese, shredded (freshly grated melts better)
– 1 tablespoon honey (or maple syrup for a subtle sweetness)
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt until fully combined.
3. Add the cold, cubed butter to the flour mixture, and use a pastry cutter or your fingertips to work it in until the mixture resembles coarse crumbs with pea-sized butter pieces.
4. Pour in the cold buttermilk and honey, then gently stir with a fork until the dough just begins to come together—do not overmix.
5. Fold in the chopped roasted Hatch chiles and shredded cheddar cheese until evenly distributed throughout the dough.
6. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick rectangle.
7. Use a 2.5-inch round biscuit cutter to cut out biscuits, pressing straight down without twisting to help them rise evenly.
8. Place the cut biscuits onto the prepared baking sheet, spacing them about 1 inch apart.
9. Bake for 12–15 minutes, or until the tops are golden brown and the edges feel firm to the touch.
10. Transfer the biscuits to a wire rack and let them cool for 5 minutes before serving. Crisp on the outside and tender within, these biscuits carry the gentle heat of Hatch chiles and the rich melt of cheddar in every bite. Consider splitting one warm and topping it with a pat of butter or using it to sandwich a slice of ham for a savory twist.
Roasted Hatch Chile Mac and Cheese
Gently, as the autumn light softens outside my window, I find myself craving the kind of comfort that only comes from melding childhood nostalgia with grown-up flavors—the warmth of roasted chiles folded into creamy, bubbling cheese sauce feels like a hug from the inside. Memories of simpler meals blend with the smoky aroma filling my kitchen, creating a bridge between past and present in this humble dish. There’s something quietly magical about how a few roasted peppers can transform the familiar into something entirely new, yet deeply comforting.
Ingredients
– 1 lb elbow macaroni
– 4 Hatch chiles, roasted and peeled (or substitute with 1 cup canned, drained)
– 3 cups whole milk
– 1/4 cup unsalted butter
– 1/4 cup all-purpose flour
– 2 cups shredded sharp cheddar cheese
– 1 cup shredded Monterey Jack cheese
– 1/2 tsp smoked paprika
– 1/2 tsp garlic powder
– 1/2 tsp kosher salt
– 1/4 tsp black pepper
– 1/4 cup panko breadcrumbs
– 1 tbsp olive oil
Instructions
1. Preheat your oven to 400°F and position one rack in the center.
2. Place whole Hatch chiles on a baking sheet and roast for 20 minutes until skins are blistered and blackened in spots.
3. Transfer roasted chiles to a bowl, cover tightly with plastic wrap, and let steam for 10 minutes—this makes peeling easier.
4. While chiles steam, bring a large pot of salted water to a rolling boil.
5. Add elbow macaroni to boiling water and cook for 7 minutes until al dente (it will finish cooking in the oven).
6. Drain pasta in a colander but do not rinse; set aside.
7. Peel skins from cooled chiles, remove stems and seeds, then dice flesh into 1/4-inch pieces.
8. Melt butter in a large saucepan over medium heat until foaming subsides.
9. Whisk in flour and cook for 1 minute until mixture turns pale golden—this cooks out the raw flour taste.
10. Gradually pour in milk while whisking constantly to prevent lumps from forming.
11. Continue cooking sauce, stirring frequently, until it thickens enough to coat the back of a spoon (about 5-7 minutes).
12. Remove sauce from heat and stir in cheddar and Monterey Jack cheeses until fully melted and smooth.
13. Fold in diced Hatch chiles, smoked paprika, garlic powder, salt, and pepper.
14. Combine cheese sauce with drained pasta in the large pot, stirring gently to coat every piece.
15. Transfer mixture to a 9×13-inch baking dish and spread evenly.
16. In a small bowl, toss panko breadcrumbs with olive oil until lightly coated.
17. Sprinkle breadcrumb mixture evenly over the macaroni surface for a crispy topping.
18. Bake at 400°F for 20 minutes until topping is golden brown and edges are bubbling.
19. Let rest for 5 minutes before serving—this allows the sauce to thicken slightly.
My favorite part is how the creamy cheese clings to each noodle while the roasted chiles provide little bursts of smoky sweetness throughout. Sometimes I serve it alongside a simple green salad to cut through the richness, or top individual bowls with extra diced chiles for those who want more heat.
Roasted Hatch Chile Salsa Verde
Zestfully remembering last autumn’s market finds, I return to this simple ritual each October when the air turns crisp and Hatch chiles appear like fleeting treasures. There’s something deeply comforting about transforming these smoky peppers into a vibrant salsa verde that captures the essence of the season in a jar.
Ingredients
– 1.5 lbs fresh Hatch green chiles
– 3 medium tomatillos, husks removed
– 2 cloves garlic, unpeeled
– 1/4 cup white onion, roughly chopped
– 1/4 cup fresh cilantro leaves, packed
– 2 tbsp fresh lime juice
– 1 tsp kosher salt
– 1/4 cup water, if needed for blending
Instructions
1. Preheat your oven to 450°F and position a rack in the upper third of the oven.
2. Arrange the Hatch chiles, tomatillos, and unpeeled garlic cloves in a single layer on a baking sheet.
3. Roast for 15-18 minutes until the chile skins are blistered and blackened in spots, rotating the pan halfway through for even cooking.
4. Transfer the roasted chiles to a bowl and cover tightly with plastic wrap, letting them steam for 10 minutes—this makes peeling much easier.
5. While the chiles steam, squeeze the roasted garlic from its papery skins into a blender jar.
6. Peel the blackened skins from the chiles, removing most but not all of the char for added smoky flavor.
7. Add the peeled chiles, roasted tomatillos, chopped white onion, cilantro leaves, lime juice, and kosher salt to the blender.
8. Pulse 5-6 times until the salsa reaches your preferred texture, scraping down the sides as needed.
9. For a smoother consistency, add 1-2 tablespoons of water and blend for another 10 seconds.
10. Taste and adjust seasoning, remembering the flavors will meld as the salsa rests.
Velvety with subtle heat and bright acidity, this salsa verde carries the distinct smokiness of fire-roasted chiles balanced by the tomatillos’ tang. I love it drizzled over grilled fish or swirled into morning eggs, but it truly shines when spooned generously over crispy potato tacos, where the creamy potatoes absorb the salsa’s vibrant flavors beautifully.
Roasted Hatch Chile and Beef Tacos
Kind of like finding an old photograph, these tacos bring back the warmth of late summer evenings, when the air carries the smoky scent of roasting chiles and the promise of something deeply comforting. They’re a quiet celebration of simple ingredients coming together in the most satisfying way.
Ingredients
– 1 lb ground beef (80/20 blend for best flavor)
– 4 Hatch chiles, roasted and peeled (or 1 cup canned, drained)
– 8 small corn tortillas
– 1 tbsp olive oil (or any neutral oil)
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/2 cup diced white onion
– 2 cloves garlic, minced
– 1/4 cup chopped fresh cilantro
– 1/2 lime, juiced
– Salt to taste
Instructions
1. Preheat a large skillet over medium-high heat for 2 minutes until hot.
2. Add olive oil to the skillet and swirl to coat the surface evenly.
3. Add diced white onion and cook for 3-4 minutes until translucent and slightly golden at the edges.
4. Stir in minced garlic and cook for 1 minute until fragrant but not browned.
5. Add ground beef to the skillet, breaking it apart with a wooden spoon into small crumbles.
6. Cook beef for 6-8 minutes, stirring occasionally, until fully browned and no pink remains.
7. Sprinkle cumin and smoked paprika evenly over the beef mixture.
8. Stir spices into the beef and cook for 1 minute to toast and release their aromas.
9. Chop roasted Hatch chiles into 1/2-inch pieces, removing seeds for milder heat if preferred.
10. Add chopped chiles to the beef mixture and stir to combine thoroughly.
11. Reduce heat to low and simmer the filling for 5 minutes to allow flavors to meld.
12. Warm corn tortillas one at a time in a dry skillet over medium heat for 30 seconds per side until pliable.
13. Keep warmed tortillas wrapped in a clean kitchen towel to prevent drying out.
14. Stir fresh cilantro and lime juice into the beef and chile mixture just before serving.
15. Season the filling with salt, starting with 1/2 teaspoon and adjusting as needed.
16. Spoon the warm filling into the center of each tortilla.
The tender beef crumbles against the soft tortilla, while the roasted chiles offer pockets of smoky sweetness that play beautifully with the bright lime and fresh cilantro. Try serving them open-faced with a drizzle of crema or alongside charred corn for a complete late-summer meal that feels both nostalgic and new.
Roasted Hatch Chile Queso Dip
Remembering how the autumn light filters through my kitchen window, I find myself drawn to this roasted Hatch chile queso dip, a recipe that feels like wrapping yourself in a warm blanket on a crisp fall afternoon. It’s a simple, comforting dish that invites you to slow down and savor the process, much like the gentle transition from summer to fall. Roasting the chiles fills the kitchen with a smoky aroma that lingers, a quiet promise of the cozy warmth to come.
Ingredients
– 4 large Hatch green chiles, fresh or frozen (roast for deeper flavor)
– 1 tablespoon olive oil (or any neutral oil)
– 1 small yellow onion, finely diced (about ½ cup)
– 2 cloves garlic, minced
– 8 ounces Monterey Jack cheese, shredded (pre-shredded works, but freshly grated melts smoother)
– 4 ounces cream cheese, softened to room temperature
– ½ cup whole milk (or half-and-half for extra creaminess)
– ½ teaspoon ground cumin
– ¼ teaspoon smoked paprika
– ¼ teaspoon fine sea salt (adjust based on cheese saltiness)
Instructions
1. Preheat your oven to 425°F and line a baking sheet with aluminum foil.
2. Place the Hatch chiles on the prepared baking sheet and roast for 20–25 minutes, turning once halfway, until the skins are blistered and blackened in spots.
3. Transfer the roasted chiles to a bowl, cover tightly with plastic wrap, and let steam for 10 minutes to loosen the skins.
4. Peel the skins off the chiles, remove the stems and seeds, and chop the flesh into ¼-inch pieces.
5. Heat the olive oil in a medium saucepan over medium heat until it shimmers, about 1 minute.
6. Add the diced onion and cook, stirring occasionally, for 5–7 minutes until translucent and softened.
7. Stir in the minced garlic and cook for 1 minute until fragrant but not browned.
8. Reduce the heat to low and add the cream cheese, stirring constantly until fully melted and smooth, about 2–3 minutes.
9. Gradually whisk in the whole milk until the mixture is uniform and slightly thickened.
10. Add the shredded Monterey Jack cheese in three batches, whisking continuously until each addition is fully melted before adding the next.
11. Stir in the chopped Hatch chiles, ground cumin, smoked paprika, and fine sea salt.
12. Cook on low heat for 2–3 minutes, stirring gently, until the dip is heated through and the spices are well incorporated.
Knowing its creamy texture clings to tortilla chips without being overly heavy, this queso dip balances the mild heat of roasted chiles with the richness of melted cheeses. I love serving it in a small cast-iron skillet to keep it warm, surrounded by crisp vegetable sticks or warm flour tortillas for dipping, letting each bite unfold slowly like a cherished memory.
Roasted Hatch Chile and Potato Hash
Gently, the morning light filters through the kitchen window, carrying the earthy scent of roasting chiles and potatoes that always brings me back to autumn mornings in New Mexico. There’s something deeply comforting about this simple hash, where charred Hatch chiles mingle with crispy potatoes in a dance of smoke and spice. It’s the kind of meal that feels like a warm embrace on a crisp fall day.
Ingredients
– 2 large russet potatoes, peeled and diced into ½-inch cubes (or Yukon Gold for creamier texture)
– 4 fresh Hatch chiles, roasted and peeled (or 1 cup canned, drained)
– 1 medium yellow onion, diced (about 1 cup)
– 3 tablespoons olive oil (or any neutral oil)
– 1 teaspoon kosher salt (adjust to preference)
– ½ teaspoon black pepper, freshly ground
– 4 large eggs (optional, for serving)
– 2 tablespoons chopped fresh cilantro (for garnish)
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Toss the diced potatoes with 2 tablespoons olive oil, ¾ teaspoon salt, and ¼ teaspoon black pepper until evenly coated.
3. Spread the potatoes in a single layer on the prepared baking sheet, ensuring they aren’t crowded for optimal crisping.
4. Roast the potatoes for 25-30 minutes, flipping them halfway through, until golden brown and crispy on the edges.
5. While potatoes roast, heat the remaining 1 tablespoon olive oil in a large cast-iron skillet over medium heat.
6. Add the diced onion and cook for 6-8 minutes, stirring occasionally, until softened and lightly caramelized.
7. Chop the roasted Hatch chiles into ½-inch pieces, removing seeds if you prefer milder heat.
8. Add the chopped chiles to the skillet with onions and cook for 3-4 minutes until fragrant.
9. Tip: For deeper flavor, let the chiles develop a slight char by pressing them against the hot skillet surface.
10. When potatoes are finished roasting, add them directly to the skillet with the onion-chile mixture.
11. Gently fold everything together, being careful not to break the potatoes, and cook for 2-3 minutes to combine flavors.
12. Season with remaining ¼ teaspoon salt and ¼ teaspoon black pepper, tasting and adjusting if needed.
13. Create 4 small wells in the hash mixture and crack an egg into each well if serving with eggs.
14. Cover the skillet and cook for 4-6 minutes until egg whites are set but yolks remain runny.
15. Tip: For perfectly set eggs, avoid peeking during the first 3 minutes of cooking to maintain consistent heat.
16. Remove from heat and sprinkle with chopped cilantro just before serving.
Finally, this hash settles into something magical where crispy potato edges give way to tender centers, all wrapped in the gentle smoke of roasted chiles. The onions melt into sweetness against the chiles’ subtle heat, creating layers that comfort and awaken simultaneously. Serve it straight from the skillet with warm tortillas for wrapping, or top with avocado slices for creamy contrast against the hash’s rustic texture.
Roasted Hatch Chile Corn Chowder
Wandering through the farmers market this morning, the earthy scent of roasted Hatch chiles filled the crisp autumn air, reminding me how these humble ingredients transform into something deeply comforting when simmered together. There’s something quietly magical about watching vegetables caramelize and broth bubble gently, creating a soup that feels like a warm embrace on a cool evening. This roasted Hatch chile corn chowder is that kind of meal—simple, soulful, and perfect for slowing down.
Ingredients
– 2 tablespoons olive oil (or any neutral oil)
– 1 large yellow onion, diced
– 2 cloves garlic, minced
– 4 cups fresh or frozen corn kernels (thawed if frozen)
– 3 roasted Hatch chiles, peeled and chopped (adjust quantity for desired heat)
– 4 cups vegetable broth
– 1 cup heavy cream
– 1 teaspoon smoked paprika
– Salt and black pepper to taste
Instructions
1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering.
2. Add diced onion and cook for 6-8 minutes, stirring occasionally, until translucent and lightly golden around the edges.
3. Stir in minced garlic and cook for 1 minute until fragrant but not browned.
4. Add corn kernels and cook for 5 minutes, stirring occasionally, until some kernels develop light brown spots.
5. Mix in chopped roasted Hatch chiles and smoked paprika, stirring to coat everything evenly.
6. Pour in vegetable broth, scraping the bottom of the pot to release any browned bits.
7. Bring to a gentle boil, then reduce heat to low and simmer uncovered for 20 minutes to allow flavors to meld.
8. Stir in heavy cream and simmer for another 5 minutes until slightly thickened.
9. Season with salt and black pepper, starting with 1 teaspoon salt and ½ teaspoon pepper, then adjust as needed.
10. Remove from heat and let rest for 5 minutes before serving. Only now does the chowder reveal its true character—the roasted chiles lend a subtle smokiness that plays against the sweet corn, while the cream creates a velvety texture that clings to the spoon. I love serving it with crusty bread for dipping, or topping it with crispy tortilla strips for contrasting crunch.
Roasted Hatch Chile and Bacon Deviled Eggs
A quiet afternoon finds me in the kitchen, drawn to the simple comfort of transforming humble ingredients into something quietly extraordinary. There’s a gentle magic in taking eggs, smoky chiles, and crisp bacon, and turning them into these little bites that feel like a warm, savory hug.
Ingredients
– 6 large eggs
– 4 slices thick-cut bacon
– 2 Hatch chiles, roasted and peeled (or substitute 1/4 cup canned diced green chiles, drained)
– 1/4 cup mayonnaise
– 1 tsp Dijon mustard
– 1/8 tsp smoked paprika, plus extra for garnish
– 1/8 tsp garlic powder
– Salt, to season
– Fresh chives, finely chopped, for garnish
Instructions
1. Place 6 large eggs in a single layer in a saucepan and cover with cold water by 1 inch.
2. Bring the water to a rolling boil over high heat, then immediately cover the pan and remove it from the heat.
3. Let the eggs stand, covered, for exactly 12 minutes to ensure firm, fully cooked yolks without a gray ring.
4. Transfer the eggs to a bowl of ice water and let them cool completely for about 15 minutes to stop the cooking process and make peeling easier.
5. While the eggs cool, cook 4 slices of thick-cut bacon in a skillet over medium heat until crisp, about 8-10 minutes, turning occasionally.
6. Transfer the bacon to a paper towel-lined plate to drain, then crumble it into small pieces once cooled.
7. Peel the cooled eggs carefully under running water to help loosen the shells.
8. Slice each egg in half lengthwise and gently scoop the yolks into a medium bowl.
9. Arrange the empty egg white halves on a serving platter.
10. Mash the egg yolks thoroughly with a fork until they form fine crumbs.
11. Stir in 1/4 cup mayonnaise, 1 tsp Dijon mustard, 1/8 tsp smoked paprika, 1/8 tsp garlic powder, and a pinch of salt until the mixture is smooth and well combined.
12. Finely chop the roasted Hatch chiles, ensuring to remove any seeds for milder heat if preferred.
13. Fold the chopped Hatch chiles and crumbled bacon into the yolk mixture until evenly distributed.
14. Spoon or pipe the filling evenly into the egg white halves.
15. Garnish each deviled egg with a light sprinkle of smoked paprika and a few pieces of fresh chives.
Hearty and satisfying, these deviled eggs offer a creamy, smoky bite with a gentle kick from the roasted chiles. The crisp bacon adds a salty crunch that contrasts beautifully with the smooth filling. For a lovely presentation, serve them on a rustic wooden board alongside pickled vegetables or atop a bed of microgreens for a pop of color.
Roasted Hatch Chile and Black Bean Burgers
Zestful moments in the kitchen often arrive quietly, like this evening when the earthy scent of roasted chiles and black beans filled my small apartment, reminding me how simple ingredients can transform into something deeply comforting and nourishing.
Ingredients
– 2 large Hatch chiles (or substitute poblano peppers for milder heat)
– 1 (15 oz) can black beans, rinsed and drained (about 1 ¾ cups)
– ½ cup panko breadcrumbs (or regular breadcrumbs for finer texture)
– 1 large egg, lightly beaten (helps bind the patties)
– 1 tsp ground cumin (toast lightly for deeper flavor)
– ½ tsp smoked paprika (adds subtle smokiness)
– ¼ cup finely diced red onion (soak in ice water 10 minutes to reduce sharpness)
– 2 tbsp olive oil (or any neutral oil for cooking)
– 4 burger buns, lightly toasted (brioche or whole wheat work well)
– Optional toppings: sliced avocado, pepper jack cheese, lime crema
Instructions
1. Preheat your oven to 425°F and line a baking sheet with aluminum foil.
2. Place whole Hatch chiles on the baking sheet and roast for 20-25 minutes, turning once halfway, until skins are blistered and charred.
3. Transfer roasted chiles to a bowl, cover tightly with plastic wrap, and let steam for 10 minutes—this loosens the skins for easy peeling.
4. Peel the chiles, remove stems and seeds, then finely chop the flesh.
5. In a large bowl, gently mash the black beans with a fork until about half are broken down but some remain whole for texture.
6. Add chopped chiles, panko, egg, cumin, smoked paprika, and red onion to the beans, mixing just until combined (overmixing can make patties dense).
7. Divide the mixture into 4 equal portions and shape into ¾-inch thick patties, pressing firmly so they hold together.
8. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
9. Cook patties for 4-5 minutes per side, until a golden-brown crust forms and edges feel firm to the touch.
10. If adding cheese, place a slice on each patty during the last minute of cooking and cover the skillet briefly to melt.
11. Serve immediately on toasted buns with your preferred toppings.
O, these burgers carry a gentle smokiness from the roasted chiles, balanced by the creamy black beans and subtle spice. The texture holds together beautifully—crisp outside, tender within—and they’re lovely topped with cool avocado slices or a drizzle of lime crema for brightness.
Roasted Hatch Chile Hummus
Folding into autumn’s gentle rhythm, I find myself craving the smoky warmth of roasted chiles mingling with creamy chickpeas. This roasted Hatch chile hummus captures that perfect balance between fire and comfort, a quiet celebration of seasonal transition that feels both nourishing and deeply satisfying. It’s the kind of simple pleasure that makes ordinary afternoons feel special.
Ingredients
– 2 large Hatch chiles (or substitute poblano peppers)
– 1 can (15 oz) chickpeas, drained and rinsed
– ¼ cup tahini
– 3 tbsp fresh lemon juice
– 2 tbsp olive oil (plus extra for drizzling)
– 1 small garlic clove
– ½ tsp ground cumin
– ¼ tsp smoked paprika
– 3-4 ice cubes (for creamier texture)
– Salt to taste
Instructions
1. Preheat your oven to 425°F and line a baking sheet with aluminum foil.
2. Place the whole Hatch chiles directly on the prepared baking sheet.
3. Roast the chiles for 20-25 minutes, turning them halfway through, until the skins are blistered and blackened in spots.
4. Transfer the roasted chiles to a bowl and cover tightly with plastic wrap to steam for 10 minutes—this makes peeling easier.
5. While the chiles steam, combine the drained chickpeas, tahini, lemon juice, olive oil, garlic clove, cumin, and smoked paprika in a food processor.
6. Carefully peel the blackened skins from the steamed chiles and remove the stems and seeds.
7. Add the peeled chiles to the food processor along with the ice cubes.
8. Process the mixture for 2-3 minutes, scraping down the sides once, until completely smooth and creamy.
9. Taste the hummus and add salt gradually, processing briefly between additions until properly seasoned.
10. Transfer the finished hummus to a serving bowl and drizzle with additional olive oil.
Using the ice cube trick creates an unbelievably smooth texture that makes this hummus worth the extra minute of blending. The roasted Hatch chiles lend a subtle smokiness that deepens over time, making this even better the next day. Try spreading it thickly on toasted sourdough with sliced radishes, or use it as a vibrant dip for crisp autumn vegetables when you need a moment of quiet nourishment.
Roasted Hatch Chile and Shrimp Skewers
Remembering how the late summer light slants across the kitchen, I find myself drawn to these simple skewers that capture the fleeting warmth of the season. Roasting Hatch chiles until their skins blister and peel away reveals a gentle smokiness that pairs so beautifully with sweet, plump shrimp. There’s something meditative about threading them together, each skewer becoming a tiny edible memory of golden afternoons.
Ingredients
– 1 lb large raw shrimp, peeled and deveined (thaw if frozen)
– 4 medium Hatch chiles (or poblano peppers for milder heat)
– 2 tbsp olive oil (or any neutral oil)
– 3 cloves garlic, minced
– 1 tsp smoked paprika
– 1/2 tsp ground cumin
– 1/2 tsp salt
– 1/4 tsp black pepper
– 8 wooden skewers, soaked in water for 30 minutes (to prevent burning)
– 1 lime, cut into wedges (for serving)
Instructions
1. Preheat your oven to 425°F and line a baking sheet with aluminum foil.
2. Place the Hatch chiles directly on the oven rack and roast for 15–18 minutes, turning once halfway, until the skins are blistered and charred in spots.
3. Transfer the roasted chiles to a bowl, cover with plastic wrap, and let them steam for 10 minutes to loosen the skins.
4. Peel the skins off the chiles, remove the stems and seeds, and slice them into 1-inch strips.
5. In a medium bowl, combine the olive oil, minced garlic, smoked paprika, cumin, salt, and black pepper.
6. Add the shrimp to the bowl and toss gently to coat them evenly with the spice mixture.
7. Thread the shrimp and Hatch chile strips alternately onto the soaked skewers, using about 3–4 shrimp per skewer.
8. Arrange the skewers in a single layer on the prepared baking sheet and bake for 6–8 minutes, until the shrimp turn pink and opaque.
9. Remove the skewers from the oven and let them rest for 2 minutes before serving.
Consider how the tender shrimp, infused with smoky chile and warm spices, yield gently to each bite. The slight char on the edges contrasts with the juicy interior, while a squeeze of fresh lime brightens every flavor. I love serving these over cilantro-lime rice or alongside a crisp salad for a meal that feels both rustic and refined.
Roasted Hatch Chile and Avocado Toast
Sometimes the simplest meals become the most memorable, especially when autumn’s first Hatch chiles arrive at the market. Their smoky sweetness pairs so beautifully with creamy avocado, creating a toast that feels both comforting and vibrant. This version roasts the chiles to deepen their flavor, then layers them with ripe avocado for a quick yet deeply satisfying lunch.
Ingredients
– 2 large Hatch chiles (or substitute poblano peppers if unavailable)
– 1 large ripe avocado (choose one that yields gently to pressure)
– 2 thick slices sourdough bread (or any crusty artisan loaf)
– 1 tablespoon olive oil (or any neutral oil)
– 1/4 teaspoon sea salt (adjust to taste)
– 1/4 teaspoon black pepper (freshly cracked preferred)
– 1 lime wedge (for brightening at the end)
Instructions
1. Preheat your oven to 425°F and line a small baking sheet with parchment paper.
2. Place the whole Hatch chiles on the prepared baking sheet and drizzle with 1/2 tablespoon olive oil, rubbing to coat evenly.
3. Roast the chiles for 15-18 minutes, turning once halfway through, until the skins are blistered and slightly charred.
4. Transfer the roasted chiles to a bowl and cover tightly with plastic wrap for 5 minutes—this steaming makes the skins easy to remove.
5. While the chiles steam, brush both sides of the sourdough slices with the remaining 1/2 tablespoon olive oil.
6. Toast the bread in a dry skillet over medium heat for 2-3 minutes per side until golden and crisp.
7. Peel the skins from the steamed chiles, then slice them into thin strips, discarding the stems and seeds.
8. Halve the avocado, remove the pit, and scoop the flesh into a small bowl.
9. Mash the avocado with a fork until slightly chunky, then stir in the sea salt and black pepper.
10. Spread the mashed avocado evenly over the toasted sourdough slices.
11. Arrange the roasted Hatch chile strips over the avocado layer.
12. Squeeze the lime wedge lightly over the top to brighten the flavors. The contrast between the creamy avocado and smoky chiles is wonderful, especially when the charred edges of the peppers mingle with the cool richness beneath. For a heartier version, add a sprinkle of crumbled cotija cheese or a drizzle of hot honey before serving.
Roasted Hatch Chile Chocolate Brownies
Sometimes the most unexpected flavor combinations become the ones we crave most deeply, like these roasted Hatch chile brownies that balance gentle heat with rich chocolate in a way that feels both comforting and exciting. Slowly stirring the melted chocolate, I’m reminded how autumn invites us to experiment with warmth in all its forms—both from the oven and from the subtle spice that unfolds with each bite. There’s something quietly magical about how the earthy sweetness of chocolate opens up to reveal the chiles’ gentle warmth, making this more than just dessert but a moment of seasonal transition captured in a baking pan.
Ingredients
– 1 cup all-purpose flour (spoon and level for accuracy)
– 3/4 cup unsweetened cocoa powder (natural works best)
– 1/2 teaspoon salt
– 1 cup unsalted butter (cut into tablespoons for even melting)
– 2 cups granulated sugar
– 4 large eggs (at room temperature for better emulsion)
– 2 teaspoons vanilla extract
– 3/4 cup chopped roasted Hatch chiles (seeds removed for milder heat, pat dry)
– 1/2 cup semisweet chocolate chips
Instructions
1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
2. Whisk together 1 cup flour, 3/4 cup cocoa powder, and 1/2 teaspoon salt in a medium bowl until no streaks remain.
3. Melt 1 cup butter in a saucepan over medium-low heat, swirling occasionally until fully liquid and fragrant—about 3-4 minutes.
4. Remove butter from heat and immediately stir in 2 cups sugar until the mixture looks glossy and the sugar begins to dissolve.
5. Tip: Cool the butter-sugar mixture for 2 minutes before adding eggs to prevent scrambling.
6. Whisk in 4 eggs one at a time, waiting until each is fully incorporated before adding the next.
7. Stir in 2 teaspoons vanilla extract until the aroma blooms—about 30 seconds of mixing.
8. Tip: Fold dry ingredients into wet using a spatula instead of whisking to avoid overdeveloping gluten.
9. Gently fold the flour mixture into the wet ingredients until just combined with no dry pockets.
10. Add 3/4 cup chopped Hatch chiles and 1/2 cup chocolate chips, folding until evenly distributed.
11. Spread batter into prepared pan using an offset spatula to create a smooth, even layer.
12. Bake at 350°F for 28-32 minutes until the surface appears set and a toothpick inserted near the center comes out with moist crumbs (not wet batter).
13. Tip: Cool brownies completely in the pan on a wire rack—about 2 hours—for cleaner slices and developed flavor.
14. Use parchment overhang to lift brownies from pan before cutting into 16 squares with a sharp knife. But these brownies reveal their complexity as they cool, the fudgy crumb giving way to the chiles’ slow warmth that lingers like a secret. Serve them slightly warmed with a drizzle of crema or crumbled over vanilla ice cream where the cold creaminess highlights the subtle heat.
Summary
Let these 18 spicy Hatch chile recipes inspire your next kitchen adventure! From comforting mains to zesty sides, there’s something for every taste. We’d love to hear which dishes become your favorites—drop us a comment below and share your cooking triumphs. Don’t forget to pin this collection to your Pinterest boards so you can easily find these delicious recipes again!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
