Category: Hatch Green Chile

Green Tomato Soup with Hatch Chiles

9/14/2019

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Yield: 6-8

Author: Kathy Schowe

Green Tomato Soup with Hatch Chiles

ingredients:

1 tablespoon olive oil
2 tablespoons butter
1 onion chopped
1 tablespoon dried oregano
½ pound bacon fried, then crumbled
5 medium green tomatoes (about 2 pounds
3 cloves garlic crushed
1 teaspoon chopped jalapeño
1 quart chicken broth
12 ounces chopped Hatch green chiles
1 cup heavy cream
salt & pepper
bacon, sour cream, cilantro, avocado, scallions for garnish

instructions:

How to cook Green Tomato Soup with Hatch Chiles

Fry the bacon in a Dutch oven and then crumble and set aside.
Add the olive oil and butter to Duch oven with bacon fat. Sauté the onions, and jalapeño in the pot until they are soft. Add in the dried oregano and season with salt & pepper.
Add the chopped green tomatoes and garlic and cook for a few minutes. Add in the Hatch chiles and cook down.
Stir in the chicken broth and bring to a boil. Reduce to simmer and cook for 20-30 minutes.
Blend soup with immersion blender if want a smoother texture , or leave chunky.
Stir in heavy cream to finish and serve garnished with bacon, sour cream, cilantro, or avocado and scallions.

NOTES:

The tangy flavors from green tomatoes pair perfectly with Hatch green chiles in this spicy soup!

Created using The Recipes Generator

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Hatch Green Chile Cheeseburger

9/6/2019

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Author: Kathy Schowe

Hatch Green Chile Cheeseburger

ingredients:

Burger Blend

2 pounds ground beef 80/20 blend
½ pound ground pork sausage
1 tablespoon yellow mustard
1 teaspoon worchestershire
2 teaspoons kosher salt
2 teaspoons freshly ground pepper
1 teaspoon garlic powder

Green Chile Topping

½ yellow onion chopped
20 ounce can Hatch green chiles or 20 ounces of fresh roasted chiles
1 clove garlic crushed
3 tablespoons butter
salt & pepper

Quick Pickled Onions & Jalapeños

½ red onion thinly sliced
1 jalapeno sliced into rings
1 cup red wine vinegar
¼ cup sugar

instructions:

How to cook Hatch Green Chile Cheeseburger

Burger Blend

Blend the meats, mustard, worchestershire, in a bowl with your hands, turning the meat over as you sprinkle the salt, pepper, and garlic powder. Don't over mix
Form into ⅓ pound patties and pat flat.
Chill in the refrigerator for at least an hour before grilling or searing in pan.
Cook to desired doneness and melt cheese on top.
Assemble burger with Hatch Green Chile Topping, pickled onions, and desired other toppings.

Green Chile Topping

Melt the butter in a small pot and add the onion. Season with salt & pepper and let them cook until softened..
Add the garlic to the onions and cook for 1 minute.
Add in the canned green chiles and stir.
Simmer for 15-20 minutes and set aside, but keep warm.

Quick Pickled Onions

Place the onions in a small bowl.
Sprinkle with sugar.
Cover with the vinegar and give a quick stir.

NOTES:

If you are from New Mexico you crave this burger. Once you have one... you will want them again and again!

Created using The Recipes Generator

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Hatch Green Chile Chicken Pot Pie Casserole

8/25/2019

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Author: Kathy Schowe

Hatch Green Chile Chicken Pot Pie

ingredients:

3 roasted chicken breasts
1 onion chopped
1 carrot diced
1 small jalapeno chopped
3 tablespoon cloves garlic crushed
1 tablespoon ground cumin
2 cups chopped roasted green chiles
2 cups frozen corn
1 cup frozen peas
1 cups sliced black olives
½ stick butter
½ cup flour
3 cups chicken broth
½ cup heavy cream
2 sheets frozen puff pastry thawed in the refrigerator
1 egg beaten
chopped cilantro for garnish
salt & pepper to taste

instructions:

How to cook Hatch Green Chile Chicken Pot Pie

Preheat oven to 375°.
Dust chicken breasts with 1 teaspoon cumin, salt and pepper and roast in a pan for 30 minutes until just cooked through. Once it cools enough to handle, shred into bite size pieces and set aside.
In a dutch oven melt the butter, sautee the onions, carrots, and jalapeno for 5 minutes. Add in chopped green chiles and sprinkle with remaining cumin. Add in the crushed garlic and stir for 1 minute. Season with salt and pepper.
Add in the flour and cook for a few minutes. Add the chicken broth and stir while it thickens.
Add in corn, peas, and olives and stir. Stir in heavy cream and then mix in the shredded chicken. Turn off the heat.
Pour mixture into large buttered casserole. Or 2- 9 X 9 buttered pans.
Roll out puff pastry on floured board and roll with pin to desired thickness. Cut into strips to weave over top of casserole.
Brush top with beaten egg.
Bake for 30-35 minutes until crust is golden brown.
Garnish top with cilantro and serve.
For 3-4 servings use a pie dish, top with pastry and freeze remaining filling for another casserole.

NOTES:

Comfort food kicked up with Hatch Green-Chiles! Make ahead and perfect for a crowd!

Created using The Recipes Generator

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New Mexico Green Chili

8/25/2019

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Author: Kathy Schowe

New Mexico Green Chili

ingredients:

4 lbs grilled pork tenderloin
1 large yellow onion
1 yellow or green bell pepper
1 stock of celery chopped
1 jalapeno seeded and chopped
3 cloves garlic chopped
28 ounces Hatch green Chile chopped
2 cups frozen corn
½ cup chopped cilantro
3 tablespoons ground cumin
1 tablespoon dried oregano
3 tablespoons olive oil
½ cup butter
½ cup flour
32 ounce chicken broth
salt & pepper
garnish with tomato, avocado, sour cream, squeeze of lime

instructions:

How to cook New Mexico Green Chili

Heat the oil and butter in a dutch oven or stock pot. Add the chopped onions, jalapeño, garlic, bell pepper, and celery. Cook over medium heat stirring often for 10 minutes. Season with cumin, oregano, and salt & pepper.
Drain the green chiles and reserve the liquid. Add to vegetables in pot and continue cooking.
Sprinkle the flour over the mixture, stir in and cook for another 10 minutes.
Add reserved green chile liquid and chicken broth. Stir to combine.
Bring to boil and the mixture should thicken. Then reduce to simmer.
Simmer for 15 minutes and then add in the frozen corn and pork.
Simmer on low for 30-45 minutes.
Toast the flour tortillas over burner on stove and lay on a plate or serve with warm corn chips.
Scoop out serving chili and garnish with chopped tomatoes, avocado, cilantro, squeeze of lime, and small dollop of sour cream.

NOTES:

Many years ago my Dad went fishing on the San Juan river in northern New Mexico with the Mascarenas family and the Hoys. He came home raving about the delicious green chile that Rose Mascarenas had made for them. I have adapted his recipe and I know he would have loved it too!

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Hatch Chile Relleno Casserole

8/25/2019

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Author: Kathy Schowe

Hatch Chile Relleno Casserole

ingredients:

1 pound ground beef
1 green pepper chopped
1 onion choppe
2 4 ounce cans chopped Hatch chiles
10 Hatch green chiles roasted and cut open to lay flat
4 eggs
1 cup milk
1 15 ounce can black beans
2 cups shredded cheddar cheese
2 cups shredded Monterey Jack cheese
1 teaspoon salt
1 teaspoon ground pepper
1 teaspoon dried oregano
1 teaspoon garlic powder
cilantro chopped cilantro for garnish
avocado for garnish

instructions:

How to cook Hatch Chile Relleno Casserole

Brown the ground meat in a skillet. Drain excess oil. Add green pepper and onion and cook until tender. Add drained black beans, canned green chiles, salt, pepper, oregano, and garlic powder and set aside.
In a small bowl combine eggs and milk and whisk together.
In a 9 X 13 baking pan, butter the bottom of the pan. Lay the green chiles flat to form a bottom layer in the pan. Top with a layer of the meat/bean mixture. Sprinkle the cheeses over the meat layer.
Add another layer of open, flat green chiles, meat, and another layer of cheese. Reserve some cheese for later.
Pour egg/milk mixture over the top of the layers.
Bake at 350° for 30 minutes. Sprinkle additional cheese over the top and return to oven until cheese melts.
Remove from oven and let it sit for 5 minutes before serving. Garnish with chopped cilantro and serve with sliced avocados.

NOTES:

By eliminating the meat mixture, this could be a veggie-egg dish. I make up an extra casserole and freeze... adding the egg/milk mixture when I thaw and bake!

Created using The Recipes Generator

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Cheesy Hatch Green Chile Meatloaf with White BBQ Sauce

8/25/2019

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Author: Kathy Schowe

Hatch Green Chile Meatloaf with White BBQ Sauce

ingredients:

1 sweet onion chopped
2 cloves garlic chopped
3 tablespoons olive oil
2-4 ounce mild diced Hatch green chiles
½ cup fresh roasted Hatch Green chiles
salt & pepper
1 tablespoon dried oregano
1 tablespoon ground cumin
1 pound ground beef
1 pound ground turkey
1 pound ground pork or pork sausage
1 cup grated cheddar cheese
1 cup grated Swiss cheese
3 extra large eggs
¾ cup whole milk
1 ½ cup cup panic bread crumbs

White BBQ Sauce

1 ½ cups mayonnaise
¾ cup apple cider vinegar
¼ cups agave nectar or honey
½ teaspoon chile powder
½ teaspoon garlic powder
½ teaspoon dried cumin
1 teaspoon prepared horseradish

instructions:

How to cook Hatch Green Chile Meatloaf with White BBQ Sauce

Heat the oven to 350°. Sauté the onions in the olive oil over medium heat until tender. Add in the dried oregano, ground cumin, and season with salt & pepper. Add in the canned green chiles and the chopped fresh roasted green chiles. Add more oil if needed and then stir in the chopped garlic. Cook for one minute and then remove from heat and let cool.
Mix the eggs and milk in a large mixing bowl and season with salt & pepper. Add in the beef, turkey, and pork and blend. Add in the cheddar and swiss and the onion-green chile mixture and stir to combine or work together with your hands. Finally add in the panko bread crumbs and blend.
Line a baking sheet with parchment paper and form 3 rectangular loaves. ( I bake one and freeze the other 2 for another meal.)
Brush each loaf with the white BBQ sauce. See recipe below.
Bake at 350° for about 45 minutes or until the internal temperature reaches 155°. Let rest for 15 minutes before serving with a side of the white BBQ sauce.

White BBQ Sauce

Combine all of the ingredients in a blender or whisk together until completely combined. Adjust seasonings to taste.

NOTES:

Hatch Green Chiles bring the subtle heat in this cheesy meatloaf with a tangy, sweet, white BBQ sauce!

Created using The Recipes Generator

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Green Tomato Soup with Hatch Chiles

Green Tomato Soup with Hatch Chiles

ingredients:

instructions:

How to cook Green Tomato Soup with Hatch Chiles

NOTES:

Hatch Green Chile Cheeseburger

Hatch Green Chile Cheeseburger

ingredients:

instructions:

How to cook Hatch Green Chile Cheeseburger

NOTES:

Hatch Green Chile Chicken Pot Pie Casserole

Hatch Green Chile Chicken Pot Pie

ingredients:

instructions:

How to cook Hatch Green Chile Chicken Pot Pie

NOTES:

New Mexico Green Chili

New Mexico Green Chili

ingredients:

instructions:

How to cook New Mexico Green Chili

NOTES:

Hatch Chile Relleno Casserole

Hatch Chile Relleno Casserole

ingredients:

instructions:

How to cook Hatch Chile Relleno Casserole

NOTES:

Cheesy Hatch Green Chile Meatloaf with White BBQ Sauce

Hatch Green Chile Meatloaf with White BBQ Sauce

ingredients:

instructions:

How to cook Hatch Green Chile Meatloaf with White BBQ Sauce

NOTES:

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