Since Hatch chile season — the most beloved of all seasons* — is in its waning days, it was time to break out The First Ever Un-Edited and Un-Tested Hatch Chile Pepper Recipe Book from Central Market and try a few new recipes. Of course, I have my old standbys — this enchilada sauce among them — but we always like to experiment a little too.
One evening last week saw the hubby thumbing through the Recipe Book, and he landed on two recipes that sounded equally delicious, so we decided to try both of them out. The first was a squash casserole starring cheese and Hatch peppers. I’m always looking for ways to use zucchini and summer squash (other than zucchini bread, of course), and this turned out to be a good combination.
- 3 Tbs olive oil
- 1 onion, chopped
- 2 cloves garlic, minced or pressed
- 3 Hatch chiles, roasted, peeled, stemmed, seeded and chopped
- ½ tsp salt
- 3 small zucchini, sliced
- 3 small yellow squash, sliced
- 1½ cups cheddar cheese, grated
- Preheat the oven to 350. Lightly oil an 8×8 pan and set aside.
- Heat the oil in a saute pan over medium heat and saute the onion and garlic together until the onion is soft and translucent.
- Add the Hatch chiles, zucchini and squash and saute until softened but not soggy. Season with salt to taste.
- Transfer the squash mixture to the baking pan and top with the cheese. Bake for 10 minutes, or until the cheese is hot and melted.
The second, delightfully termed a “Potato, Corn and Green Chile Thing” by the author, was originally a camp recipe, and it was delicious just as it is. It would be even better treated as a hash and served with some fried eggs over the top. Next time, that’s what we’ll do. The sweet corn was a wonderful complement to the spicy Hatch peppers.
- 4 Tbs butter, divided
- 2-3 large red potatoes (or Yukon Golds), chopped into ½-inch pieces
- 2 cloves garlic, minced or pressed, divided
- 2 ears corn, grilled and cut off cob
- 1 tsp sugar
- 3 Hatch chiles, roasted, peeled, seeded and chopped
- 1 onion chopped
- Melt 2 Tbs butter in a large skillet over medium heat. Fry the potatoes with one of the garlic cloves, stirring, until golden brown. Transfer to a paper towel-lined plate to drain and set aside.
- Melt the remaining 2 Tbs butter in the same skillet. Add the corn and the other garlic clove and saute for about 10 minutes. Add the sugar and stir for 5 more minutes.
- Add the reserved potatoes, the onion and Hatch chiles to the pan and cook for 10 minutes, or until the onion is softened. Season to taste with salt and pepper. Serve alone as a side dish, or topped with a fried egg.