Hatch Chile Recipe Ideas

Wednesday, August 19, 2020

Calling all Hatchthusiasts! It’s officially Hatch Chile season and Mother’s Market and Kitchen is here to meet your Hatch Chile needs. While you can learn all about Hatch Chiles here, if you are thinking about purchasing some, you’re probably wondering what to do with them. Don’t sweat it, below are some of our favorite Hatch Chile recipes that are easy to cook and very tasty. Whether you’re looking to incorporate Hatch Chiles into breakfast, lunch, dinner, or an appetizer, we’ve got you covered!

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How to Roast Hatch Chiles -

There are multiple ways to roast Hatch Chiles. 

On the Stove

If you plan to roast Hatch Chiles on the stove, grab the Hatch Chile with long-handled tongs and hold it over a medium flame. Make sure to turn it until it is evenly charred.

Under the Broiler

If you plan to roast Hatch Chiles under the broiler, start by preheating the broiler to high. Then, arrange the chiles on a baking sheet and place under the broiler. Turn the chiles occasionally and roast until they are blistered and blackened. 

On a Barbecue (recommended)

If you plan to roast Hatch Chiles on the grill, first heat the grill on high. Then, use long-handled tongs to turn the chiles until they start to blister and blacken.

How to Peel Hatch Chiles

If you want to peel the Hatch Chiles after roasting them, you first need to let them cool by placing the roasted chiles in a paper bag and rolling the top of the bag to close it. Once cooled, put on a pair of gloves and peel the skin off of the Hatch Chiles.

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Breakfast — Hatch Chile Omelet 

*makes 1 omelet

Ingredients:

1 Hatch Chile, roasted, peeled, stemmed, seeded, and chopped 

Cooking Spray

1/4 avocado, sliced

2 large eggs

2 tablespoons chopped tomatoes

1/4 teaspoon salt

2 tablespoons whole milk

1 pinch of blank pepper

2 tablespoons sour cream

1/3 cup shredded low-fat pepper Jack cheese

Instructions:

  1. Lightly coat an 8-inch nonstick skillet with your choice of cooking spray and then preheat it over medium-high heat.
  2. Whisk eggs, milk, salt, and pepper together in a mixing bowl. Once blended, pour the mixture into the preheated pan.
  3. Using a spatula, gently lift the edges of the omelet as it cooks to let the uncooked mixture run underneath.
  4. When the egg mixture is still wet, but not runny, loosen the edges of the omelet with a spatula and flip it.
  5. Sprinkle on the Hatch Chiles and shredded cheese and fold the omelet in half to cover them.
  6. Turn the omelet onto a plate and dress it with avocado, sour cream, and tomatoes. 

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Appetizer — Hatch Chile Guacamole

*makes approximately 5 cups

Ingredients:

2 Hatch Chiles, roasted, peeled, stemmed, seeded, and chopped 

4 ripe avocados 

1/2 cup fresh cilantro, finely chopped 

2 tablespoons freshly squeezed lemon juice

1/2 white online, finely chopped

1 teaspoon salt

Tortilla chips, for serving

Instructions:

  1. Peel and pit avocados.
  2. Mash avocados in a bowl using a fork to desired smoothness
  3. Mix in chiles, lemon juice, onions, salt, and cilantro. Add additional salt to taste if necessary.
  4. Serve with tortilla chips.

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Lunch — Hatch Chile and Tomato Salad 

*makes 6 servings 

Ingredients:

2 Hatch Chiles, roasted, peeled, stemmed, seeded, and diced

6 large tomatoes, cut crosswise into 8 slices

1 yellow bell pepper, diced

1 cucumber, diced

1/2 small onion diced

1 tablespoon cilantro leaves

1 1/4 cup vegetable oil

2 tablespoons freshly squeezed lemon juice

1 tablespoon chopped fresh oregano

1 pinch plus 1/4 teaspoon kosher salt

1/4 teaspoon black pepper

2 tablespoons white wine vinegar or cider vinegar 

Instructions:

  1. For the dressing, whisk oil, lemon juice, vinegar, cilantro, oregano, pinch of salt, and black pepper together in bowl.
  2. In a salad bowl, combine Hatch Chiles, tomatoes, bell peppers, cucumbers, and onions and season with remaining 1/4 teaspoon of salt.
  3. Drizzle dressing over salad and toss to coat it. 

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Dinner — Hatch Chile Cheese Tacos 

*makes 12 tacos

Ingredients:

12 Hatch Chiles roasted, peeled, stemmed, seeded, and sliced lengthwise into 1/2-inch wide strips

1 large onion, halved and cut into 1/4-inch thick strips

2 teaspoons olive oil

1/2 teaspoon salt

1/4 teaspoon black pepper 

3/4 cup heavy cream

6 ounces queso fresco, crumbled 

12 corn tortillas 

Instructions:

  1. Heat olive oil in a skillet over medium heat.
  2. Add onions to skillet and sauté until they are translucent and the edges are beginning to brown.
  3. Turn heat to low and add the chiles, cream, salt, and pepper to skillet. 
  4. Cook mixture over low heat until the cream is heated through.
  5. Taking a clean, damp dishtowel, wrap the corn tortillas and then microwave on them on high for 1 minute.
  6. Fill tortillas with Chile mixture and sprinkle with queso fresco. Serve immediately. 

Locate Your Store:

Thinking of incorporating these Hatch Chile Recipes into your dinner plans this week? Use our store locator to find the Southern California location nearest to you to get your batch of hatch. Our suggestion is to buy Hatch Chiles in bulk and then freeze them so that you can cook with them even once Hatch Chile Season is long gone.

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