Hatch Chiles are a unique variety of peppers grown in the Hatch Valley Region of New Mexico. They are only available for a short amount of time, so when they’re in season you should definitely add some to your shopping list. With its mild heat and smoky flavor, it can be used in a plethora of recipes. Here’s 5 unique things we tried with Hatch Chiles, that you can try out at home!
Make a Hatch Chile Chimichurri
Add a tasty Hatch Chile spin to your chimichurri, perfect for steaks and for topping whatever you like. The bold, earthy flavor of Hatch Chiles enhances the herbs and garlic, bringing a smoky, savory kick to every bite.
Ingredients
- ½ cup Italian Parsley, chopped
- ½ cup Cilantro, chopped
- ¼ cup Green Onion, finely sliced
- ½ cup Hatch Chiles, roasted, peeled and diced
- 4 to 5 Garlic Cloves, minced
- 1 Lime, juiced
- 2 tbsp. Starr Red Wine Vinegar
- ½ cup Stater Bros. Extra Virgin Olive Oil
- 1 tsp. Food Club Salt
- ½ tsp. Full Circle Market Organic Black Pepper
Directions
Add all ingredients to a bowl and stir well to combine. Enjoy on a beautiful rib eye steak, your favorite protein or tossed with veggies.
Dips and Guacamole
Spice up your dips and guacamole with freshly roasted Hatch Chiles! These peppers add a unique twist on your traditional guacamole recipe with their smoky, sweet and rich flavor. Just make sure you wash, roast and peel your chiles properly before adding them to your guacamole. Follow along our recipe video to make this simple and delicious recipe.
Ingredients
- 5 Avocados
- 2 Limes
- Full Circle Market Sea Salt, to taste
- Full Circle Market Organic Ground Cumin, to taste
- 3 Hatch Chiles, roasted, peeled and diced
- ¼ cup Cilantro, chopped
- ¼ Red Onion, diced
- Cleo & Leo Hatch Chile Seasoned Tortilla Chips
Directions
- Scoop avocado into a large bowl and add the juice of the limes. Add salt and cumin then mash the avocado.
- Add Hatch chiles, cilantro, and red onion. Mix well and taste for seasoning.
- Serve with our service deli’s freshly made Hatch Chile seasoned tortilla chips.
Ingredients
- 2 ½ cups Cleo & Leo Rotisserie Chicken, shredded
- 8 oz. Stater Bros. Mozzarella Cheese Block, freshly grated
- 8 oz. Philadelphia Cream Cheese, softened
- ½ cup Food Club Sour Cream
- 1 cup Hatch Chiles, roasted, peeled and diced
- 1 tsp. Full Circle Market Organic Garlic Powder
- ½ tsp. Full Circle Market Organic Onion Powder
- ½ tsp. Food Club Salt
- Tortilla Chips, fresh from our service deli
Directions
- Preheat oven to 350°F.
- Combine all the ingredients in a large bowl and place into an oven-safe dish. Bake for 15 to 17 minutes.
- Serve with tortilla chips.
Join Us For Our Roasting Events!
Find the roasting event closest to you, and more information about Hatch Chiles below.
Hatch Chile Mac and Cheese
Discover the Hatch heat with our Hatch Chile Mac and Cheese recipe! Creamy, cheesy goodness gets a sweet kick from Hatch chiles, this recipe brings a vibrant spicy twist to your favorite comfort food!
Ingredients
- 16 oz. Stater Bros. Large Elbow Macaroni
- 32 oz. Stater Bros. Monterey Jack Cheese Block, freshly shredded
- 8 oz. Stater Bros. Mozzarella Cheese Block, freshly shredded
- 3 tbsp. Stater Bros. Salted Butter
- 3 tbsp. Stater Bros. All Purpose Flour
- 1 tsp. Stater Bros. Salt
- 1 tsp. Full Circle Market Ground Black Pepper
- 1 tsp. Full Circle Market Organic Garlic Powder
- 1 can (12 fl. oz.) Stater Bros. or Food Club Evaporated Milk
- 2 cups Stater Bros. Heavy Whipping Cream
- 1 cup Hatch Chiles, roasted, peeled and diced
Directions
- Preheat oven to 350°F.
- Cook macaroni per package instructions, drain and set aside.
- Shred both blocks of cheese, divide in half and set aside.
- In a large pot, melt butter and add flour, stirring consistently to avoid clumps. Add salt, pepper, and garlic powder. Then add evaporated milk and heavy cream. Stir consistently for a few minutes until it begins to thicken.
- Turn off heat. In small batches, add cheese until you’ve added one half of the cheese. Once fully incorporated, add in the cooked pasta and Hatch chiles, stirring until the pasta is thoroughly coated in the cheese sauce.
- Spray a 9×13” baking dish with cooking spray. Add half of the macaroni and cheese, then layer with half of the remaining cheese. Add the rest of the macaroni and cheese, and then top with the last of the cheese.
- Bake for 25 to 30 minutes. Broil for a few minutes if needed. The cheese should be bubbly and browned.
Hatch Chile-Quiles
Chilaquiles are a Mexican dish commonly prepared with salsa, tortilla chips, beans, onions, and cheese. It’s traditionally served for breakfast, but you can enjoy it at anytime. These breakfast nachos are topped with a delicious salsa verde sauce that helps bring the dish to life. For our salsa verde sauce, Hatch Chiles are the perfect type of Chile to use. With the Chile’s mild, sweet heat it gives the dish great flavor without the heat, unlike jalapenos.
Ingredients
Hatch Chile Salsa Verde
- 3 Hatch Chiles
- 4 Tomatillos
- 1 Serrano
- ¼ White Onion
- 2 Garlic Cloves
- Salt to taste
- ½ tsp. Full Circle Market Organic Ground Cumin
- Cilantro
- ½ cup Water
Chilaquiles
- Cleo & Leo Hatch Chile Seasoned Tortilla Chips
- Red Onion, thinly sliced
- El Mexicano Cotija Cheese, crumbled
- Cacique Mexican Style Crema
- Cilantro, chopped
- Stater Bros. Large Eggs
- 1 tbsp. Stater Bros. Olive Oil
Directions
- Preheat the oven to 400°F and roast Hatch Chiles, serrano pepper, tomatillos, white onion, and garlic cloves until blistered throughout. Roast approximately for 25 minutes, turning on the broiler if necessary. Place the roasted Hatch Chiles in a heat-safe container or plastic storage bag for a few minutes while hot to allow them to steam. Remove the outer skin and stem carefully.
- Place Hatch chiles and remaining salsa ingredients in a blender and blend until smooth.
- In a deep sautéing pan, heat olive oil over medium-high heat. Add the salsa and stir until it bubbles, then reduce the heat and cook until the sauce reduces slightly.
- Add a few handfuls of tortilla chips, enough to still allow the salsa to cover the chips completely. Stir the tortilla chips until fully covered, and cook until they’re slightly pliable.
- Plate the chilaquiles and top with the desired amount of cotija cheese, thinly sliced red onion, Mexican-style crema, cilantro, and fried eggs.
Hatch Chile Huevos Rancheros
Experience the vibrant flavors of Hatch Chile Huevos Rancheros. This hearty breakfast dish combines a savory tomato and hatch chile salsa with crispy corn tortillas and perfectly fried eggs, topped with fresh cilantro. It’s a satisfying meal that’s sure to start your day with a burst of flavor.
Ingredients
- 1 tablespoon extra virgin olive oil
- ½ medium onion, chopped
- 1 can whole or crushed tomatoes (15 oz, preferably fire-roasted), or 1 to 2 large fresh tomatoes, when in season
- 1 can (4 oz) diced hatch chiles
- 4 corn tortillas
- Butter
- 2 large eggs
- Cilantro, chopped
Directions
- Sauté the onions in olive oil in a large skillet on medium heat. Once the onions are translucent, add the tomatoes and their juices. If using whole canned tomatoes, break them up with a spatula. If using fresh tomatoes, chop them first.
- Add chopped hatch chiles and additional seasoning to taste. Bring to a simmer, reduce heat to low, and let continue to simmer while preparing the rest of the dish, stirring occasionally. Reduce to low heat after it has been simmering for 10 minutes. Add salt to taste, if needed.
- Heat a teaspoon of olive oil in a large non-stick skillet on medium high. One by one, heat the tortillas in the pan, a minute or two on each side until they are warm.
- Fry the eggs with butter or oil.
- To serve, spoon a little of the sauce onto a plate. Top with a tortilla, then a fried egg. Top with more sauce and sprinkle with cilantro.
- Place Hatch chiles and remaining salsa ingredients in a blender and blend until smooth.
- In a deep sautéing pan, heat olive oil over medium-high heat. Add the salsa and stir until it bubbles, then reduce the heat and cook until the sauce reduces slightly.
- Add a few handfuls of tortilla chips, enough to still allow the salsa to cover the chips completely. Stir the tortilla chips until fully covered, and cook until they’re slightly pliable.
- Plate the chilaquiles and top with the desired amount of cotija cheese, thinly sliced red onion, Mexican-style crema, cilantro, and fried eggs.