18 Spicy Hatch Chile Recipes for Fiery Flavor

18 Spicy Hatch Chile Recipes for Fiery Flavor

Get ready to ignite your taste buds with these 18 mouth-watering recipes that showcase the bold, fiery flavor of Hatch chiles. Native to New Mexico, these peppers are renowned for their distinctive smoky heat and versatility in a wide range of dishes. From savory main courses to sweet treats, we’ve gathered a collection of Hatch chile recipes that will elevate your cooking game and leave you craving more.

In the following pages, we’ll take you on a culinary journey through the heart of Hatch chile country, exploring everything from classic comfort foods to innovative twists and creative applications. Whether you’re a seasoned chef or a home cook looking to spice up your meals, these recipes are sure to satisfy your cravings and leave you wanting more.

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Hatch Chile Cornbread

Elevate your cornbread game with the bold flavor of roasted Hatch chiles! This moist and savory cornbread is perfect for accompanying your favorite chili or as a side dish to any meal.

Ingredients:
– 2 cups all-purpose flour
– 1 cup yellow cornmeal
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 cup granulated sugar
– 1 cup buttermilk
– 1 large egg
– 1/4 cup melted unsalted butter
– 1-2 roasted Hatch chiles, chopped (depending on desired level of heat)
– Honey or butter for serving (optional)

Instructions:
1. Preheat oven to 375°F (190°C). Grease an 8-inch square baking dish.
2. In a large bowl, whisk together flour, cornmeal, baking powder, salt, and sugar.
3. In a separate bowl, whisk together buttermilk, egg, and melted butter.
4. Add chopped Hatch chiles to the wet ingredients and stir to combine.
5. Pour the wet ingredients into the dry ingredients and stir until just combined (do not overmix).
6. Pour batter into prepared baking dish and smooth top.
7. Bake for 35-40 minutes or until a toothpick inserted in center comes out clean.

Cooking Time: 35-40 minutes

Green Chile Chicken Enchiladas

This recipe combines the spicy kick of green chile peppers with tender chicken and wrapped tortillas, making for a flavorful and satisfying meal.

Ingredients:

– 1 pound boneless, skinless chicken breasts, cut into small pieces
– 1/2 cup chopped onion
– 2 cloves garlic, minced
– 1 can (4 oz) chopped green chile peppers
– 8-10 corn tortillas
– 1 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F.
2. In a large skillet, heat the olive oil over medium-high. Add the chicken and cook until browned, about 5-6 minutes.
3. Add the onion and garlic to the skillet; cook until the onion is translucent, about 3-4 minutes.
4. Stir in the chopped green chile peppers and cook for an additional minute.
5. In a separate pan, warm the tortillas over medium heat for about 30 seconds on each side.
6. Assemble the enchiladas by placing a few pieces of the chicken mixture onto the center of a tortilla, then rolling and placing seam-side down in a baking dish. Repeat with remaining ingredients.
7. Top with shredded cheese and bake for 20-25 minutes, or until the cheese is melted and bubbly.

Cooking Time: 30-40 minutes

Hatch Chile Queso Dip

Experience the bold flavors of New Mexico with this creamy and spicy Hatch Chile Queso Dip, perfect for snacking or serving at your next gathering.

Ingredients:

– 1 (16 oz) container cream cheese, softened
– 1/2 cup half-and-half
– 1/4 cup chopped fresh Hatch chiles
– 1 tablespoon lime juice
– 1 teaspoon cumin
– Salt and pepper to taste
– Shredded Monterey Jack cheese for serving (optional)

Instructions:

1. Preheat oven to 350°F.
2. In a medium bowl, combine cream cheese, half-and-half, Hatch chiles, lime juice, and cumin. Mix until smooth.
3. Transfer the mixture to a 9×13-inch baking dish or a small cast-iron skillet.
4. Bake for 20-25 minutes, or until warm and bubbly.
5. Serve with tortilla chips, crackers, or veggies. Optional: Sprinkle shredded Monterey Jack cheese on top during the last 5 minutes of baking.

Cooking Time: 20-25 minutes

Roasted Hatch Chile Salsa

A flavorful and spicy salsa made with roasted Hatch chilies, perfect for topping tacos, grilled meats, or veggies.

Ingredients:

– 4-6 Hatch chilies (any color)
– 1/2 red onion, diced
– 1 garlic clove, minced
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon olive oil
– 2 tablespoons lime juice
– Salt, to taste
– Optional: cilantro leaves for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. Place Hatch chilies on a baking sheet and roast for 15-20 minutes, or until skin is blistered and charred.
3. Remove from oven and let cool. Peel off skin, then chop into small pieces.
4. In a blender or food processor, combine roasted Hatch chilies, red onion, garlic, jalapeño pepper, olive oil, and lime juice. Blend until coarsely chopped.
5. Season with salt to taste.
6. Garnish with cilantro leaves, if desired.

Cooking Time: 20 minutes (including roasting time)

Hatch Chile and Cheese Stuffed Peppers

A flavorful twist on traditional stuffed peppers, this recipe combines the sweetness of roasted Hatch chiles with melted cheese and crunchy peppers.

Ingredients:

– 4 large bell peppers, any color
– 2-3 Hatch chile peppers, roasted and diced
– 1 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F.
2. Cut the tops off the peppers and remove seeds and membranes. Place them in a baking dish.
3. In a bowl, mix together diced Hatch chiles, shredded cheese, chopped cilantro, garlic, and olive oil. Season with salt and pepper.
4. Stuff each pepper with the chile-cheese mixture.
5. Cover the baking dish with aluminum foil and bake for 25 minutes.
6. Remove the foil and continue baking for an additional 10-15 minutes, or until peppers are tender.

Cooking Time: 35-40 minutes

Spicy Hatch Chile Burgers

Elevate your burger game with the bold flavors of New Mexico’s famous Hatch chiles! These spicy patties are packed with flavor and sure to please.

Ingredients:

– 1 lb ground beef
– 2-3 Hatch chile peppers, roasted and chopped
– 1/4 cup finely chopped onion
– 1 minced garlic clove
– 1 tablespoon chili powder
– Salt and pepper, to taste
– 4 hamburger buns
– Shredded cheese, lettuce, tomato, and any other desired toppings

Instructions:

1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, combine ground beef, chopped Hatch chiles, onion, garlic, chili powder, salt, and pepper. Mix well with your hands until just combined.
3. Form into 4-6 patties, depending on desired size.
4. Grill patties for 4-5 minutes per side, or until cooked to your liking.
5. Assemble burgers with your preferred toppings.

Cooking Time: 10-12 minutes

Hatch Chile Mac and Cheese

Elevate your macaroni and cheese game with the bold flavors of Hatch chiles. This creamy, spicy, and satisfying dish is perfect for a cozy night in.

Ingredients:

– 8 oz macaroni
– 2 cups hatch green chile peppers, roasted and chopped
– 2 tablespoons butter
– 1/2 cup all-purpose flour
– 2 cups milk
– 1 cup grated cheddar cheese
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F.
2. Cook macaroni according to package instructions until al dente. Drain and set aside.
3. In a large saucepan, melt butter over medium heat. Add flour and whisk together to make a roux, cooking for 1 minute.
4. Gradually add milk, whisking continuously to avoid lumps. Bring mixture to a simmer and cook until thickened, about 5 minutes.
5. Remove from heat and stir in chopped Hatch chiles and cheddar cheese until melted and smooth. Season with salt and pepper to taste.
6. Combine cooked macaroni and cheese sauce. Transfer to a baking dish and top with additional grated cheddar cheese if desired.
7. Bake for 20-25 minutes, or until golden brown and bubbly.

Cooking Time: 30-35 minutes

Hatch Chile Pork Stew

A flavorful and hearty stew that combines the bold flavors of Hatch chilies with tender pork, potatoes, and onions.

Ingredients:

– 1 lb boneless pork shoulder, cut into 2-inch pieces
– 2 large Hatch chilies, roasted and chopped
– 2 large potatoes, peeled and cubed
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– 2 cups chicken broth

Instructions:

1. Heat oil in a large Dutch oven over medium-high heat.
2. Add pork and cook until browned on all sides, about 5 minutes. Remove from pot and set aside.
3. Add onions, garlic, cumin, paprika, salt, and pepper to pot. Cook until onions are translucent, about 5 minutes.
4. Add potatoes, roasted chilies, and chicken broth to pot. Stir to combine.
5. Return pork to pot, cover, and bring to a boil.
6. Reduce heat to low and simmer for 1 1/2 hours or until pork is tender.
7. Serve hot with crusty bread or over rice.

Cooking Time: 1 hour 30 minutes

Hatch Chile Breakfast Burritos

Start your day with a flavorful and filling breakfast burrito packed with roasted Hatch chiles, scrambled eggs, and melted cheese.

Ingredients:

– 4 large eggs
– 1/2 cup diced Hatch chiles (roasted or canned)
– 1 tablespoon butter
– 8-10 tortillas (flour or whole wheat)
– 1 cup shredded cheddar cheese
– Salt and pepper to taste
– Optional: chopped cilantro, sour cream, or salsa for topping

Instructions:

1. Preheat oven to 375°F.
2. Scramble the eggs in a bowl and set aside.
3. Butter a large skillet over medium heat. Add diced Hatch chiles and cook until slightly softened, about 3-4 minutes.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble burritos by spooning scrambled eggs, roasted Hatch chiles, and shredded cheese onto the center of each tortilla.
6. Fold the bottom half of the tortilla up over the filling, then fold in the sides and roll into a neat burrito shape.
7. Serve immediately or wrap individually for later use.

Cooking Time: 15-20 minutes

Grilled Hatch Chile and Steak Tacos

Elevate your taco game with the bold flavors of grilled Hatch chiles and tender steak. This recipe combines the perfect balance of spicy, savory, and smoky notes for a truly unforgettable culinary experience.

Ingredients:

– 1 lb flank steak
– 4-6 Hatch chilies (depending on size)
– 2 tbsp olive oil
– 1 tsp cumin
– 1 tsp chili powder
– Salt and pepper to taste
– 8-10 corn tortillas
– Optional toppings: diced onions, cilantro, sour cream, shredded cheese

Instructions:

1. Preheat grill to medium-high heat.
2. Season steak with cumin, chili powder, salt, and pepper. Grill for 5-7 minutes per side or until cooked to desired level of doneness.
3. Meanwhile, brush Hatch chilies with olive oil and place on the grill for 5-7 minutes per side, or until charred and slightly softened.
4. Slice grilled steak against the grain into thin strips.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by placing sliced steak onto a tortilla, followed by grilled Hatch chile slices and any desired toppings.

Cooking Time: 15-20 minutes

Hatch Chile Corn Chowder

A flavorful and comforting soup that combines the sweetness of corn with the smokiness of Hatch chiles.

Ingredients:

– 1 medium onion, chopped
– 2-3 Hatch chile peppers, roasted and chopped (depending on desired level of heat)
– 4 cups chicken broth
– 1 cup frozen corn kernels
– 1 cup diced red bell pepper
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 2 tablespoons butter

Instructions:

1. In a large pot, sauté the chopped onion in butter until softened.
2. Add the roasted Hatch chiles and cook for an additional minute.
3. Pour in the chicken broth, corn kernels, red bell pepper, cumin, smoked paprika, salt, and pepper. Stir to combine.
4. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes or until the soup has thickened slightly.
5. Taste and adjust seasoning as needed.

Cooking Time: 20-25 minutes

Hatch Chile and Bacon Deviled Eggs

A twist on the classic deviled egg, these bite-sized treats combine the smoky sweetness of Hatch chiles with the savory richness of crispy bacon.

Ingredients:

– 6 large eggs, hard-boiled and peeled
– 1/2 cup mayonnaise
– 1 tablespoon Dijon mustard
– 1 teaspoon prepared yellow mustard
– 1/4 cup chopped fresh Hatch chile peppers (see note)
– 4 slices of cooked bacon, crumbled
– Salt and pepper to taste
– Paprika or chili powder for garnish (optional)

Instructions:

1. Cut the eggs in half lengthwise.
2. Scoop out most of the yolks into a bowl, leaving a small border around the whites.
3. Add mayonnaise, Dijon mustard, and yellow mustard to the yolks. Mix until smooth.
4. Stir in chopped Hatch chiles and crumbled bacon.
5. Spoon the yolk mixture back into the egg whites, mounding slightly.
6. Sprinkle with salt, pepper, and paprika or chili powder (if using).
7. Chill for at least 30 minutes before serving.

Cooking Time: None, as eggs are already cooked. Assembly takes about 15 minutes.

Hatch Chile Margarita

Experience the bold flavors of Hatch, New Mexico with this unique margarita recipe that combines smoky roasted chiles with crisp tequila and a hint of lime.

Ingredients:
– 2 cups roasted Hatch chile peppers, peeled and chopped
– 2 ounces tequila
– 1 ounce fresh lime juice
– 1/2 ounce triple sec
– Salt, for rimming glass

Instructions:

1. Rim a rocks glass with salt.
2. In a cocktail shaker, combine tequila, lime juice, and triple sec.
3. Add chopped Hatch chiles to the shaker and fill with ice.
4. Shake vigorously for 15-20 seconds.
5. Strain into prepared glass.
6. Garnish with additional roasted chile peppers, if desired.

Cooking Time: None! This recipe is ready in just a few minutes.

Hatch Chile Honey Butter

Elevate your meal with this sweet and spicy spread made with roasted Hatch chiles and creamy honey butter.

Ingredients:

– 1/2 cup (1 stick) unsalted butter, softened
– 1/4 cup pure honey
– 2-3 roasted Hatch chiles, peeled and seeded
– Salt to taste

Instructions:

1. In a medium bowl, cream together the softened butter and honey until smooth.
2. Add the roasted Hatch chile peppers to the bowl and mix until well combined.
3. Season with salt to taste.
4. Transfer the mixture to a serving dish or jar.

Cooking Time: None! This recipe is ready in just 5 minutes.

Tips:

– For an extra kick, leave some of the Hatch chili seeds intact for added heat.
– Use this butter on warm bread, as a dip for vegetables, or as a spread for crackers and cheese.
– Store leftovers in an airtight container in the refrigerator for up to 1 week.

Hatch Chile Guacamole

Elevate your guacamole game with the smoky flavor of Hatch chiles, perfectly balanced with creamy avocado and a hint of lime.

Ingredients:

– 3 ripe avocados
– 1 cup roasted Hatch green chiles, diced
– 1/2 red onion, finely chopped
– 1 jalapeño pepper, seeded and finely chopped
– 1 lime, juiced
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. Cut the avocados in half and remove the pit. Scoop the flesh into a large mixing bowl.
2. Add the diced Hatch chiles, chopped red onion, jalapeño pepper, lime juice, garlic, salt, and pepper to the bowl with the avocado.
3. Use a fork to mash the ingredients together until you reach your desired consistency.
4. Taste and adjust the seasoning as needed.
5. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.

Cooking Time: None! Simply prepare and serve.

Enjoy your delicious Hatch Chile Guacamole with tortilla chips, on tacos, or as a dip for your favorite snacks.

Hatch Chile and Cheddar Biscuits

A flavorful twist on classic biscuits, these Hatch Chile and Cheddar Biscuits combine the spiciness of roasted Hatch chiles with the richness of sharp cheddar cheese.

Ingredients:

– 2 cups all-purpose flour
– 4 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup cold unsalted butter, cut into small pieces
– 3/4 cup grated sharp cheddar cheese
– 1/2 cup roasted Hatch chiles, chopped
– 1/2 cup heavy cream

Instructions:

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, baking powder, and salt.
3. Add cold butter and use a pastry blender or your fingers to work it into the dry ingredients until mixture resembles coarse crumbs.
4. Stir in grated cheddar cheese and chopped Hatch chiles.
5. Pour in heavy cream and stir until dough comes together in a ball.
6. Turn dough out onto a floured surface and gently knead 2-3 times.
7. Roll out to about 1 inch thickness. Cut into desired shape (e.g., squares, circles).
8. Place on prepared baking sheet and bake for 12-15 minutes or until golden brown.

Hatch Chile Chocolate Brownies

Elevate your brownie game with the smoky heat of Hatch chiles and the richness of dark chocolate.

Ingredients:

– 1 cup (2 sticks) unsalted butter, plus more for greasing the pan
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1 cup granulated sugar
– 1/2 cup unsweetened cocoa powder
– 4 large eggs
– 1/2 cup Hatch chile peppers, roasted and chopped (about 2-3 chiles)
– 1 cup semi-sweet chocolate chips
– 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (180°C). Grease an 8-inch square baking pan with butter.
2. In a medium bowl, whisk together flour and salt. Set aside.
3. In a large bowl, melt butter and sugar in the microwave or on the stovetop. Stir until smooth.
4. Add cocoa powder to the melted butter mixture and stir until combined.
5. Beat in eggs one at a time, followed by chopped Hatch chiles and chocolate chips.
6. Stir in flour mixture and vanilla extract.
7. Pour batter into prepared pan and smooth top.
8. Bake for 25-30 minutes or until a toothpick comes out with a few moist crumbs attached.

Hatch Chile Lime Shrimp Skewers

Elevate your outdoor gatherings with this flavorful and vibrant dish, perfect for warm weather celebrations. This recipe combines the sweetness of shrimp with the boldness of Hatch chiles and a hint of lime.

Ingredients:

– 1 pound large shrimp, peeled and deveined
– 2 Hatch green chilies, roasted and chopped
– 1/4 cup fresh lime juice
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– 10 bamboo skewers

Instructions:

1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together lime juice, garlic, cumin, salt, and pepper.
3. Add shrimp to the marinade and mix well. Let sit for at least 30 minutes.
4. Thread shrimp onto skewers, leaving a small space between each piece.
5. Brush grill with olive oil. Grill skewers for 2-3 minutes per side, or until shrimp are pink and cooked through.

Cooking Time: 6-8 minutes

Summary

Get ready for a flavor explosion with these 18 spicy Hatch Chile recipes! From classic dishes like Green Chile Chicken Enchiladas and Roasted Hatch Chile Salsa to unique creations like Hatch Chile Chocolate Brownies, there’s something for every taste bud. Enjoy comforting breakfast burritos, savory mac and cheese, or indulgent queso dip – all infused with the bold, fiery flavor of Hatch chiles. Whether you’re a spice lover or just looking for a new twist on old favorites, these recipes are sure to ignite your appetite!