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Hatch Two Ways

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.

* And also, apparently, something of a fraud, at least according to New Mexicans. This article (discovered via Addie Broyles) has me questioning everything I hold dear.

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.

Green Chile Squash Casserole

Hatch-Summer Squash Casserole
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 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
  1. Preheat the oven to 350. Lightly oil an 8x8 pan and set aside.
  2. Heat the oil in a saute pan over medium heat and saute the onion and garlic together until the onion is soft and translucent.
  3. Add the Hatch chiles, zucchini and squash and saute until softened but not soggy. Season with salt to taste.
  4. 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.

Potato, Corn and Green Chile Hash

Hatch Two Ways
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 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
  1. 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.
  2. 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.
  3. 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.


The family that cooks together…

“We need a bigger kitchen.”

Those words actually came out of the hubby’s mouth, albeit in a joking manner, while we were making enchiladas last weekend. Our kitchen’s size wasn’t really the problem. The problem is that, while we used to cook together on a fairly regular basis, that just hasn’t been the case lately.

Since I transitioned out of working and into the role of primary chef (among other things), I cook most of the meals, except on the nights we grill, or nights when I have something planned out of the house. The hubby is a good sport in his role as primary dish-doer. However, we both do enjoy cooking (sometimes), and when you’re making an elaborate meal, things always go faster with two in the kitchen. Well, once you get that delicate dance down to an art, anyway.

We found a nice balance by dividing up the duties (I made enchilada sauce while he made the filling and rolled the enchiladas) and trying to stay out of each other’s way as much as possible, but there is still work to be done. I, for one, will readily acknowledge that I need to reign in my control freak tendencies.

So, if you cook with your partner, what are your tips for keeping the harmony in the kitchen? How do you avoid bossing each other around or stepping on each other’s toes (literally and figuratively)?

Just to show I’m a good sport here, I’m including a recipe for the enchiladas we made. They were delicious!

Yes, please.

Cook ’em with someone you love.

Chard and Mushroom Enchiladas with Hatch Green Chile Sauce

For enchiladas:
2 Tbsp canola oil, plus more for softening tortillas
2 cloves garlic, minced or pressed
1 onion, chopped
4 cups chard or other tender greens, coarse stems removed and coarsely chopped
8 oz cremini mushrooms, sliced
1 Tbsp butter
1 Tbsp flour
1/2 cup milk
1/2 cup cheddar cheese, grated, plus more for topping
6-8 corn tortillas

For sauce:
12 Hatch green chiles, roasted, peeled, stemmed and seeded
1 onion, chopped
2 cloves garlic, minced or pressed
2 Tbs canola oil

First, make the sauce. Place the chiles in a pan and cover with water. Simmer for about 30 minutes, then cool slightly. Blend the mixture in a blender or food processor until smooth. Meanwhile, heat the oil in a pan and sauté the onion and garlic. Add the chile puree and salt to taste.

Preheat the oven to 375°. Heat 2 Tbsp canola oil in a large skillet and sauté the garlic and onion until soft and golden. Add the mushrooms and the chard by batches and stir until cooked down.

In a small saucepan, melt the butter over medium heat, and stir in the flour. Cook for a couple of minutes, or until golden, and then gradually add the milk, stirring to incorporate. Simmer over medium heat until slightly thickened. Turn off the heat and stir in the cheese. Stir the cheese mixture into the cooked greens and mushrooms.

Fill the bottom of a small skillet with a generous amount of canola oil (1/4-1/2 inch deep) and heat over medium-high heat. Once the oil is hot and shimmering, carefully add the first tortilla with tongs. Fry briefly, just to soften, and then remove to a plate covered with paper towels to drain. When cool enough to handle (but still warm), fill the center of the tortilla with the greens mixture, roll, and place in a lightly oiled enchilada pan. Repeat with the other tortillas.

Pour the sauce over the enchiladas and sprinkle with the remaining cheddar. Bake for 20-25 minutes, or until hot and bubbly.

Hatch chile mac and cheese

I know, I know. I am obsessed with Hatch green chiles. It’s a sickness. A delicious, delicious sickness. But… this one is really amazing. How could you not love mac and cheese?

I picked up some pre-prepared Hatch chile mac and cheese at Central Market during their Hatch festivities, and it was good… but I knew I could do better. And I did.

Oh yeah.

The sharp cheddar went perfectly with the spicy Hatch chiles, of which I used a liberal amount. The green chile flavor suffused the entire dish, and there was a spicy kick to every bite. It was, in short, delicious, but not for the faint of heart.

Of course, you could use fewer chiles, or use milder chiles… but I liked it just the way it was, thank you very much.

Hatch Chile Macaroni and Cheese

2 cups dried macaroni*
2 cups milk (preferably whole)
2 Tbs flour
2 Tbs butter
2 1/2 cups grated sharp cheddar cheese, divided
4-6 Hatch or other green chiles, roasted, peeled, seeded, and roughly chopped
1/2 cup bread crumbs

Preheat the oven to 350°. Cook the macaroni according to package directions and drain.

Meanwhile, melt the butter in a saucepan over medium low heat. Add the flour and mix thoroughly to make a paste. Cook, stirring, until bubbly, about 2 minutes. Gradually add the milk, stirring to incorporate. Heat over medium low, stirring constantly, until the mixture begins to thicken, about 10 minutes.

Gradually stir 2 cups of the grated cheddar into the mixture, stirring to incorporate. Off the heat, fold in the cooked macaroni and the green chiles. Transfer to a casserole dish and spread evenly. Top with the remaining 1/2 cup cheddar and the bread crumbs. Bake for about 20 minutes, until the cheese is bubbly. Turn on the broiler to finish, removing the dish when the bread crumbs are slightly browned.

Corn-squash chowder with green chiles

It’s sweet corn season! I don’t know about you, but when delicious, delicious corn on the cob is 6-for-$1, I buy some… and then I buy some more. I buy a lot of corn this time of year, and the hubby grills it up in the husks. We eat it on the cob with homemade aioli and crumbled queso fresco, or just with a nice pat of butter. We make it into relish, we sprinkle it onto grilled pizzas, and whatever we don’t eat right away, we strip off the cob and freeze.

I have been wanting to make corn chowder with some of that frozen stash, but I couldn’t find a recipe that was just right. I wanted to use some of my Hatch green chiles, since I thought the two late-summer flavors would go together beautifully. I didn’t want anything with potatoes or cauliflower, for the simple reason that I didn’t want to go out and buy any. And, since I was initially inspired by this recipe for cheesy corn chowder, I wanted some cheese in it. So, I pieced together my own recipe, and guess what? It was freaking amazing.

Oh yeah.

I used a bit of corn meal to thicken the soup (as per this Pioneer Woman recipe), and it worked like a charm. The flavors of the sweet corn and the spicy and smoky green chiles were perfect foils for each other, and they blended harmoniously with the creamy broth. Finished with just a bit of sour cream and a sprinkle of smoked paprika, the perfect corn chowder was mine. The hubby and I both had two bowls, and there was plenty leftover for all three of us for lunch. Hooray!

Corn-Squash Chowder with Hatch Chiles

2 Tbs olive oil
4 Tbs butter
1 onion, chopped
2 cloves garlic, minced or pressed
1 small summer squash, diced*
4-6 Hatch chiles, roasted, peeled, seeded, and chopped**
1 tsp salt
1 tsp cumin
1 tsp chili powder
4 cups vegetable stock
1 cup heavy whipping cream
3 cups corn (from about 4 ears), cooked and stripped from the cob
3 Tbs corn meal
1/4 cup water
1/2 cup parmesan cheese, shredded
1/2 cup cheddar cheese, shredded
sour cream for garnish

Heat the olive oil and butter over medium heat in a large stock pot. When the butter is melted, add the onion and sauté until soft and translucent. Add the garlic, summer squash, and Hatch green chiles and stir until the squash is softened, about 3-4 more minutes. Add the salt, cumin, and chili powder and stir to combine.

Add the vegetable stock and cream and bring just to a boil. Stir in the corn. Whisk the corn meal and water together in a small bowl and add to the pot. Return just to a boil, cover, and simmer over low heat for 15 minutes.

Remove the soup from the heat and, using an immersion blender,*** blend until smooth, but with some chunky texture remaining. Add the shredded cheeses and stir until incorporated. Taste and adjust seasoning, and serve warm with a dollop of sour cream, a sprinkle of smoked paprika, and some nice crusty bread on the side.

* If you don’t have the squash, you can just add an extra cup of corn in its place.

** You can use a can of green chiles if you don’t have the Hatch chiles… but they are really worth it if you can find them.

*** You can also cool the soup slightly and then blend about two-thirds of it in a conventional blender. Return the blended portion to the pot and heat gently before adding the cheese.

Hatch green chile and corn relish

Monday night is usually the hubby’s night to cook. When he suggested grilled cheese with some kind of Hatch green chile relish, I thought it sounded interesting, if a little weird. Well, guess what? It was actually awesome.


The relish was easy to make, especially since the corn had already been grilled and sliced from the cob, and goat cheese was the perfect flavor complement in a grilled cheese sandwich.

Relish that taste.

The relish only got better after sitting in the fridge for a few days, which meant that it also made for a great second-night dinner, and even a third-day lunch — score! We made quesadillas (Hatch green chile queso quesadilla for the big people, and cheddar for the little one) and topped them with a dollop of sour cream and healthy portion of the relish.


This relish takes advantage of two things that are in high season right now: sweet corn and Hatch green chiles. If I can find the time, I’ll be making some and canning it for Christmas gifts this year… plus some extra to keep, of course!

Hatch Green Chile and Corn Relish
Adapted from a Blue Mesa Grill recipe

3 cups corn, grilled or roasted and cut from the cob
1 small onion, chopped
1 cup chopped Hatch green chiles (from about 8 roasted, peeled, and seeded chiles)
scant 1/4 cup olive oil
scant 1/4 cup red wine vinegar
salt and pepper to taste

Mix all ingredients well and chill for several hours to let the flavors blend.

It’s Hatch chile season!

It is our first Hatch chile season back in Austin, and I am psyched! I don’t know why these little beauties are not the big, fat deal in other places that they seem to be here, but they are amazing.

When we lived in Northern California, the only place we could find them was at a Nob Hill close(ish) to our house, before it closed and turned into an Asian market. It’s kind of a long story, but we found an alternate supplier eventually, although, honest-to-goodness, it involved a San Francisco-to-New Mexico exchange of sourdough bread for green chiles.

Anyway… we’d buy a good 10 lbs of Hatch green chiles when they appeared in the produce case (got some weird looks doing that!), and then the hubby would spend all day one weekend roasting them on the grill. We’d feast on them — a couple of years we even threw a Hatch chile party! — and then freeze the rest, either whole or as enchilada sauce, to use throughout the year… or at least for as long as they lasted.

Hatch chile season is only a couple of weeks in late August, but people here go crazy for it. Chuy’s has a special Hatch green chile menu. Central Market, one of the big local gourmet groceries, features everything from Hatch green chile scones to homemade Hatch salsa to cheese with Hatch chiles. The best part, though? You can buy chiles roasted right there in the store to do with as you will.

Oh yeah.

No more day-long roasting extravaganza!

We’ve been hard at work in the kitchen lately, putting our Hatch green chiles to good use. Hatch black bean burgers were a hit.

Green chile deliciousness.

For a simple dinner the other night, the hubby made Hatch quesadillas with Hatch-studded queso quesadilla and slices of Hatch chiles, topped with a delicious Hatch salsa verde we picked up at the farmer’s market.

Could it be any more Hatch?

We also made Hatch popcorn, and even Hatch breakfast tacos, complete with homemade tortillas.*

* More on that later. I think I’m going to get the hubby to blog about it, since he was the chef. They were absolutely delicious and nowhere near as hard as I expected they’d be.

I think I may try my hand at a Hatch green chile mac and cheese this week. And, as a special treat, I’ll be infusing some Hatch green chile tequila to try and replicate the New Mexican martini I blogged about a while back. Look for a guest post about that over at Boozed + Infused sometime soon.

I’ll leave you with my all-time favorite recipe for Hatch green chile enchilada sauce, which is super-simple and freezes very well. If you haven’t tried these beauties, they’re worth searching for!

Hatch Green Chile Enchilada Sauce

12 Hatch green chiles, stemmed and seeded
1 onion, chopped
2 cloves garlic, minced or pressed
2 Tbs canola oil

Place the chiles in a pan and cover with water. Simmer for about 30 minutes, then cool slightly. Blend the mixture in a blender or food processor until smooth. Meanwhile, heat the oil in a pan and sauté the onion and garlic. Add the chile puree and salt to taste. Heat to serving temperature, or cool and freeze for later use.

New Mexican Martini

The hubby was sick over the weekend with what we thought was a stomach virus, but it turned out to be appendicitis. On Sunday, his appendix ruptured, and on Monday, he ended up in emergency surgery. After two days in the hospital, he is now home and recovering well — whew! It has been quite a week.

So, this week’s cocktail is a total cop-out, but at least I have a good excuse. I got out of the house to meet a good friend for cocktails and dinner at Chuy’s last night, and ended up ordering a New Mexican martini.

Martini me.

It’s a bit of a spin on my old standard, the Mexican martini, but made with green chile-infused El Jimador silver tequila. It was definitely tasty, but not as spicy as advertised… or maybe my tender palate is just re-adjusting to Tex-Mex.

In either case, it was a good drink, and later in the summer, when Hatch green chiles are in season, I may just try infusing my own tequila for a homemade version. (Shout out to Boozed + Infused for the inspiration!)

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