Hatch Chile Recipes

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Hatch Chile Recipes

Recipes

By Chef James

Hatch Chile BBQ Sauce

BBQ Ribs with Hatch Chile BBQ Sauce

BBQ Boneless Chicken with Hatch Chile BBQ Sauce

BBQ Chicken Nachos with Hatch Chile Cheese Sauce

Hatch Chile Cheese Sauce

Hatch Chile Grilled Fruit Salsa

Hatch Chile Black Bean Salsa

Hatch Chile Bacon or Chicken Quesadilla

Plank Grilled Portobello Mushrooms Stuffed with Hatch Chile

Henning’s Hatch Pepper Cheddar Corn Dip


Hatch Chile BBQ Sauce

Yield About 4 Cups
Ingredients

Directions:
Roast chile peppers over flame to blister and char all sides. Once charred, place peppers in paper bag to sweat for 10 minutes.

Wearing protective gloves, remove the charred skin along with the stem and seeds then rinse the peppers under cold running water.

Heat olive oil over medium heat. Add the garlic and onion and cook until tender. Add the chiles along with the remaining ingredients. Bring to a simmer and cook over medium-low heat for 30 minutes.

Remove from heat and let set for 10 minutes to cool slightly.

Place sauce in food processor or blender and puree. Taste and adjust the seasonings as needed.

Refrigerate for up to 3 weeks.

BBQ Ribs with Hatch Chile BBQ Sauce

BBQ RibsSeason ribs with garlic powder, black pepper, cayenne pepper and salt.

Place ribs on large piece of foil. Pour about 1/2 cup water on foil underneath the ribs (this will add steam to the cooking). Cook in a 300 degree BBQ for approximately 2 hours then remove the ribs from the foil and place directly on the grill and spread generously with the Hatch Chile BBQ sauce.

Grill for 10 minutes.

 

BBQ Boneless Chicken Breast with Hatch Chile BBQ Sauce

bbq chickenSeason chicken breast with garlic powder, black pepper, cayenne pepper and salt.

Place Chicken on large piece of oiled foil cook in 300 degree BBQ for approximately 10 minutes. Spread generously with the Hatch Chile BBQ sauce and continue cooking to 172 degrees.

 

 

 


BBQ Chicken Nachos with Hatch Chile Cheese Sauce

Makes 4 Servings
Ingredients

Garnish

Directions:
Roast chile peppers over flame to blister and char all sides. Once charred, place peppers in paper bag to sweat for 10 minutes.

Wearing protective gloves, remove the charred skin along with the stem and seeds then rinse the peppers under cold running water.

Place tortilla chips on a large serving platter. Spread half of the Hatch Chile Cheese Sauce (recipe follows) on top of chips, then place the chicken on top of the chips followed by the roasted chiles, onion, olives and black beans, then pour remaining cheese sauce over top.

Place under broiler until bubbly. Garnish with chopped cilantro and serve.


Hatch Chile Cheese Sauce

IngredientsChile Cheese Sauce

Directions:
In a medium sized sauce pot over medium high heat, melt the butter, then add the flour and cook 1 minute. Remove from heat then whisk in the milk. Return to heat and bring to a boil whisking frequently to keep from scorching. Remove from heat and stir in the shredded cheese.

 

 


Hatch Chile Grilled Fruit Salsa

Yield about 3 cupsHatch CodSalsa_800x600
Ingredients

Directions:
Roast chile peppers over flame to blister and char all sides. Once charred, place peppers in paper bag to sweat for 10 minutes.

Wearing protective gloves, remove the charred skin along with the stem and seeds then rinse the peppers under cold running water.

Place the pineapple over a hot grill and cook 2 minutes on both sides, just until lightly charred. Let cool then chop.

Combine all ingredients mixing gently to incorporate.

Serve over your favorite grilled fish. Fabulous on pork as well as chicken.


Hatch Chile Black Bean Salad

Makes 4 servings
Ingredients

Directions:
Roast chile peppers over flame to blister and char all sides. Once charred, place peppers in paper bag to sweat for 10 minutes.

Wearing protective gloves, remove the charred skin along with the stem and seeds then rinse the peppers under cold running water.

Combine all ingredients mixing gently.


Hatch Chile Bacon or Chicken Quesadilla

quesadillaMakes 4 servings
Ingredients

Directions:
Roast chile peppers over flame to blister and char all sides. Once charred, place peppers in paper bag to sweat for 10 minutes.

Wearing protective gloves, remove the charred skin along with the stem and seeds then rinse the peppers under cold running water.

Spread each tortilla with 2 Tbsp Mexican crema, followed by the cooked bacon or the cooked chicken, then add 1/2 cup shredded Hatch chile cheese and a sprinkle of red pepper flakes and fresh cilantro. Top each with the chopped roasted chile, fold in half then place on 300 degree grill. Oil the grates, cook until the cheese is melted—about 2 minutes per side cut into wedges and serve with your favorite toppings.


Plank Grilled Portobello Mushrooms stuffed with Hatch Chile

Makes 4 servings
Ingredients

Directions:
At least 1 hour before grilling, soak plank in enough water to cover.

Roast chile peppers over flame to blister and char all sides. Once charred, place peppers in paper bag to sweat for 10 minutes.

Wearing protective gloves, remove the charred skin along with the stem and seeds then rinse the peppers under cold running water.

Remove stems from four of the mushroom caps, chop the stems and the remaining (one) whole mushroom. Set aside, scrape and discard the gills from the four mushroom caps.

Heat olive oil in a large sauté pan over medium heat. Add the chopped mushroom and stems along with the onion and garlic, cook until tender about 5 minutes. Stir in the spinach and pepper, cook for 2 minutes until spinach is wilted. Remove from heat then stir in the breadcrumbs, cheese, nuts, sage, mustard and salt.

Place planks on the rack of an uncovered grill directly over medium heat for 3-5 minutes until plank begins to crackle and smoke. While the planks are heating up grill the caps stem side up directly on the grill rack about 3 minutes, or until grill marks appear. Place mushroom caps on the planks stem sides up, spoon filling the chopped mushroom mixture into each of the four mushroom caps. Cover and grill for about 15 minutes or until mushrooms are brown and the filling is heated through.


Henning’s Hatch Pepper Cheddar Corn Dip

Recipe courtesy of Henning’s

dipIngredients

Directions
In a large sauté pan over medium high heat, heat olive oil and sauté garlic, white onion, red bell pepper and fresh sweet corn. Sauté for 2 minutes and add green onion, lime juice, cumin and sugar. Stir in mayonnaise, cream cheese and shredded Henning’s Hatch Pepper Heritage Cheddar. Heat until cheese is melted. Serve warm with tortilla chips.


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