Blog | Weekly Specials

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

  • 6 fresh Hatch chile peppers
  • 2 Tbsp olive oil
  • 4 cloves garlic, finely chopped
  • 1 medium yellow onion, chopped
  • 1/2 cup beer
  • 1/4 cup cider vinegar
  • 1/3 cup Worcestershire sauce
  • 1/3 cup brown sugar
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 29 oz. can Haggen tomato sauce

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

  • 1 bag Little Dipper Tortilla chips
  • 1 Rotisserie Chicken, deboned and shredded
  • 4 Hatch chile peppers roasted, cleaned and chopped
  • 1 cup Hatch Chile BBQ sauce (recipe above)
  • 1/4 cup red onion chopped
  • 3.8 oz can Haggen sliced black olives, drained
  • 15 oz. can Haggen black beans rinsed and drained

Garnish

  • 1/2 bunch fresh cilantro, washed well and chopped

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

  • 2 Tbsp butter
  • 2 Tbsp flour
  • 2 cups milk
  • 3/4 lb Henning’s Hatch Pepper Heritage Cheddar, shredded (approximately 2-1/2 cups)

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

  • 4 Hatch chile peppers, roasted, cleaned and chopped
  • 1 cup fresh grilled pineapple, chopped
  • 1/2 cup red onion, finely chopped
  • 1 bunch green onion, chopped
  • 1 cup fresh blueberries
  • 2 Tbsp lime juice
  • 2 tsp fresh lime zest
  • 1/3 cup cilantro, chopped
  • 1/2 tsp salt
  • 2 Tbsp olive oil

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

  • 6 garlic cloves, finely minced
  • 1/4 cup fresh lime juice
  • 1/4 cup orange juice
  • 1/4 cup olive oil
  • 2-14 oz cans Haggen black beans, rinsed and drained
  • 1 medium red onion, thinly sliced
  • 4 Hatch chile peppers, roasted, cleaned and chopped
  • 2 Tbsp fresh oregano, chopped
  • 3/4 tsp salt
  • 1/2 tsp black pepper

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

  • 4 10-inch tortillas
  • 1/2 cup Mexican crema, divided (may use sour cream instead)
  • 12 slices bacon cooked divided or 2 cups shredded rotisserie chicken, divided
  • 2 cups Henning’s Hatch Pepper Heritage Cheddar, shredded and divided
  • Sprinkle red pepper flakes
  • Sprinkle cilantro fresh, chopped
  • 2 Hatch chile peppers, roasted, cleaned and chopped divided

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

  • 2 cedar grilling planks
  • 5 medium-large Portobello mushrooms
  • 2 TBSP olive oil
  • 1/2 cup red onion, chopped
  • 4 clove garlic, finely chopped
  • 1 5 oz bag fresh baby spinach
  • 4 Hatch chile peppers, roasted, cleaned and chopped
  • 1/2 cup breadcrumbs
  • 1 cup Henning’s Hatch Pepper Heritage Cheddar, shredded
  • 2 TBSP chopped hazel nuts (any nuts will do)
  • 1 TBSP fresh sage chopped
  • 1 TBSP Dijon mustard
  • 1/2 tsp Kosher salt

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

  • 2 Tbsp olive oil
  • 3 cloves garlic, minced
  • 11/2 cups white onion, chopped
  • 3/4 cup red bell pepper, diced
  • 1 bunch green onion, chopped
  • 51/2 cups fresh sweet corn
  • 3 Tbsp fresh lime juice
  • 1/4 tsp cumin
  • 1 Tbsp sugar
  • 1 cup mayonnaise
  • 8 oz Haggen cream cheese block
  • 12 oz Henning’s Hatch Pepper
  • Heritage Cheddar, shredded

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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