Hatch chiles, hailing from the Hatch Valley region of New Mexico, are known for their unique smoky and earthy flavors. These versatile peppers range in heat levels, making them perfect for adding a fiery kick to a variety of vegan dishes. Whether you’re a seasoned vegan cook or new to the world of plant-based eating, our collection of hatch chile recipes will awaken your taste buds and elevate your meals to new heights.
Crispy tortilla chips bathed in a vibrant rich Hatch Chile salsa verde, topped with a perfectly cooked egg, cotija cheese and Mexican crema. This Hatch Chile-quiles recipe is perfect for a fun family breakfast or brunch with your friends!
Egg is optional.
Ingredients for 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
Ingredients for Chilaquiles
- Cleo & Leo Hatch Chile Seasoned Tortilla Chips
- Red Onion, thinly sliced
- El Mexicano Cotija Cheese, crumbled
- Cacique Mexican Style Crema
- Cilantro, chopped
- 1 tbsp. Stater Bros. Olive Oil
- Optional: Stater Bros. Large Eggs
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 optional fried eggs.
Add a sizzle to your summer with the smoky magic of Hatch Chiles. Fresh, creamy avocado meets savory bold fire of Hatch Chiles in this delicious guacamole recipe that will surely knock your socks off!
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.
Give this plant-based cornbread a flavorful kick with our fresh Hatch Chiles. It’s a delicious twist on the classic, with all the comfort you love and just the right amount of heat.
Ingredients
- 1 cup Albers Yellow Corn Meal
- 1 cup Stater Bros. All-Purpose Flour
- 1 tbsp. Stater Bros. Baking Powder
- ½ tsp. Stater Bros. Baking Soda
- ½ tsp. Food Club Salt
- 1 cup Full Circle Market Unsweetened Almond Non-Dairy Beverage
- ¼ cup Full Circle Market Organic Maple Syrup or Agave Nectar
- ¼ cup Full Circle Market Coconut Oil, melted (or any other vegetable oil)
- ½ cup Hatch Chiles, roasted, peeled and diced
Directions
- Preheat your oven to 375°F. Grease an 8-inch square baking pan or cast iron skillet.
- In a large mixing bowl, whisk together the corn meal, flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the almond milk, maple syrup or agave nectar, and melted coconut oil.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Fold in the roasted and diced Hatch chiles, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared baking pan and smooth the top with a spatula.
- Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean and the cornbread is golden brown on top.
- Remove from the oven and let it cool in the pan for a few minutes. Then transfer it to a wire rack to cool completely.
- Once cooled, slice the cornbread into squares or wedges and serve. Make it even more delicious by serving with Full Circle Market Plant Based Butter and drizzled with agave.
If you’re looking for more Hatch Chile recipes, exciting roasting events, and valuable information about this iconic pepper variety, you’re in for a treat!