As the weather cools down, our taste buds start to crave something warm and comforting. And what’s better than a hearty bowl of chili? This time of year, Hatch chilies take center stage as they add their signature smoky heat to our favorite dishes. Whether you’re in the mood for something classic like a beef taco or something new like roasted Hatch chili salsa, we’ve got you covered with these 25 spicy Hatch chili recipes.
From savory main courses to sweet treats and everything in between, this collection of recipes showcases the versatility of Hatch chilies. With their rich flavor and moderate heat level, they’re the perfect addition to any meal.
In the following pages, we’ll dive into the world of Hatch chili cooking and explore some of our favorite ways to use these incredible peppers. From soups and stews to baked goods and snacks, we’ve rounded up 25 mouth-watering recipes that are sure to spice up your culinary routine.
Hatch Chili Cornbread
Warm up with this savory twist on classic cornbread, infused with the bold flavors of Hatch chilies and a hint of spice.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup yellow cornmeal
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup milk
– 1 large egg
– 1/2 cup melted butter
– 1-2 diced Hatch chilies (depending on desired heat level)
– 1 tablespoon honey
Instructions:
1. Preheat oven to 400°F (200°C). Grease an 8-inch square baking dish.
2. In a medium bowl, whisk together flour, cornmeal, and baking powder.
3. In a separate bowl, whisk together milk, egg, melted butter, and honey.
4. Add the diced Hatch chilies to the wet ingredients and stir well.
5. Pour the wet mixture into the dry ingredients and stir until just combined.
6. Pour batter into prepared baking dish and smooth top.
7. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 20-25 minutes
Green Hatch Chili Stew
This hearty stew is a perfect blend of bold flavors and tender texture, thanks to the addition of roasted green hatch chilies. Serve with crusty bread or over rice for a satisfying meal.
Ingredients:
– 1 lb beef (such as chuck or brisket), cut into bite-sized pieces
– 2 medium onions, chopped
– 3-4 roasted green hatch chilies, chopped
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 cup beef broth
– 1 tsp ground cumin
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large Dutch oven or pot, brown the beef over medium-high heat.
3. Add onions, chilies, garlic, cumin, salt, and pepper. Cook until onions are translucent.
4. Add diced tomatoes and beef broth. Bring to a boil, then reduce heat and simmer for 1 hour or until beef is tender.
5. Serve hot, garnished with chopped fresh cilantro if desired.
Cooking Time: 1 hour
Hatch Chili Cheese Fries
Elevate your snack game with these creamy, cheesy, and spicy Hatch Chili Cheese Fries! A perfect combination of flavors, textures, and convenience.
Ingredients:
– 2 cups french fries (cooked according to package instructions)
– 1/4 cup Hatch green chili peppers, diced
– 1 cup shredded cheddar cheese
– 1/2 cup half-and-half or heavy cream
– 1 tsp paprika
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a saucepan, combine diced Hatch green chili peppers, paprika, salt, and pepper.
3. Add half-and-half or heavy cream and stir until the mixture is smooth and creamy.
4. Arrange cooked french fries in a single layer on a baking sheet.
5. Pour the Hatch chili cheese sauce over the fries, making sure they’re fully coated.
6. Sprinkle shredded cheddar cheese evenly over the top.
7. Bake for 10-12 minutes or until the cheese is melted and bubbly.
8. Remove from oven and let cool slightly before serving.
Cooking Time: 15-18 minutes
Roasted Hatch Chili Salsa
Roasted Hatch Chili Salsa Recipe
Discover the sweet and spicy flavors of New Mexico with this Roasted Hatch Chili Salsa recipe, perfect for topping tacos, grilled meats, or veggies.
Ingredients:
– 1 lb roasted hatch chilies, peeled and chopped
– 1/2 cup red onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– 1 lime, juiced
– 2 cloves garlic, minced
– 1 tsp ground cumin
– Salt and pepper to taste
– 1/4 cup cilantro leaves, chopped (optional)
Instructions:
1. In a blender or food processor, combine roasted hatch chilies, red onion, jalapeño pepper, lime juice, garlic, and cumin.
2. Blend until smooth, stopping to scrape down the sides as needed.
3. Taste and adjust seasoning with salt, pepper, and additional lime juice if desired.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Just before serving, stir in chopped cilantro leaves (if using).
Cooking Time:
– Prep: 15 minutes
– Blend: 2-3 minutes
– Chill: 30 minutes
– Total: 47-50 minutes
Enjoy your Roasted Hatch Chili Salsa with your favorite dishes!
Hatch Chili Mac and Cheese
This creamy macaroni dish combines the rich flavors of Hatch green chilies with a velvety cheese sauce, perfect for a comforting meal.
Ingredients:
– 1 pound macaroni
– 2 tablespoons butter
– 1 medium onion, diced
– 2 cups Hatch green chilies, diced
– 2 cups grated cheddar cheese
– 1 cup grated Monterey Jack cheese
– 1/2 cup all-purpose flour
– 1 teaspoon paprika
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook macaroni according to package instructions until al dente. Drain and set aside.
3. In a large skillet, melt butter over medium heat. Add onion and cook until translucent, about 5 minutes.
4. Stir in Hatch green chilies and cook for an additional 2-3 minutes.
5. In a separate saucepan, whisk together flour and paprika. Gradually add 1 cup milk, whisking continuously to avoid lumps. Bring mixture to a simmer over medium heat.
6. Remove from heat and stir in cheddar and Monterey Jack cheese until melted and smooth.
7. Combine cooked macaroni, green chili mixture, and cheese sauce. Season with salt and pepper to taste.
8. Transfer to a baking dish and bake for 15-20 minutes or until top is lightly browned.
Cooking Time: 30-40 minutes
Hatch Chili Chicken Enchiladas
A flavorful twist on traditional enchiladas, this recipe combines the sweetness of Hatch chilies with the savory taste of chicken.
Ingredients:
– 1 pound boneless, skinless chicken breasts, cut into small pieces
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 can (4 oz) Hatch green chilies, chopped
– 8-10 corn tortillas
– 1 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
– Vegetable oil for brushing
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook chicken, onion, and garlic until the chicken is cooked through.
3. Add Hatch chilies and stir to combine.
4. In a separate pan, warm tortillas over medium heat for 30 seconds on each side.
5. Assemble enchiladas by placing a portion of the chicken mixture onto the center of each tortilla, rolling up, and placing seam-side down in a baking dish.
6. Top with remaining cheese and bake for 15-20 minutes or until cheese is melted and bubbly.
7. Sprinkle with cilantro and serve hot.
Cooking Time: 25-30 minutes
Hatch Chili Beef Tacos
This recipe combines the rich flavor of Hatch chilies with tender beef and crispy taco shells, making for a unique and delicious twist on traditional tacos.
Ingredients:
– 1 lb ground beef
– 2-3 Hatch green chilies, diced
– 1 onion, diced
– 2 cloves garlic, minced
– 1 packet of taco seasoning
– 8-10 corn tortillas
– Shredded cheese (Monterey Jack or Cheddar)
– Optional toppings: diced tomatoes, shredded lettuce, sour cream, salsa
Instructions:
1. Preheat oven to 350°F.
2. In a large skillet, cook ground beef over medium-high heat until browned, breaking into small pieces as it cooks.
3. Add diced onion and minced garlic to the skillet and cook until the onion is translucent.
4. Stir in taco seasoning and diced Hatch chilies; cook for an additional 2-3 minutes.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by spooning beef mixture onto tortillas, followed by shredded cheese and desired toppings.
Cooking Time: 15-20 minutes
Hatch Chili Vegetarian Chili
This hearty vegetarian chili recipe showcases the rich flavors of Hatch green chilies, roasted tomatoes, and tender beans. Perfect for a cozy night in or a crowd-pleasing gathering.
Ingredients:
– 1 lb dried kidney beans, soaked overnight and drained
– 2 tablespoons olive oil
– 1 large onion, diced
– 3 cloves garlic, minced
– 2 cups roasted tomatoes (canned or fresh)
– 1 cup Hatch green chilies, chopped
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Optional: jalapeños, sour cream, shredded cheese for topping
Instructions:
1. In a large pot, heat the olive oil over medium-high heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic, roasted tomatoes, Hatch green chilies, cumin, smoked paprika, salt, and pepper. Stir to combine.
3. Add the soaked kidney beans and 4 cups of water. Bring to a boil, then reduce heat to low and simmer for 30-40 minutes or until the beans are tender.
4. Serve hot, topped with your desired toppings (if using).
Cooking Time: 40-50 minutes
Hatch Chili Corn Chowder
Warm up with this creamy, flavorful soup that combines the sweetness of corn with the spiciness of Hatch chilies. Perfect for a cozy evening or a quick lunch.
Ingredients:
– 1 tablespoon olive oil
– 1 medium onion, diced
– 3-4 Hatch green chilies, diced
– 2 cups mixed corn kernels (fresh or frozen)
– 2 cups chicken broth
– 1 cup heavy cream
– Salt and pepper to taste
– Optional: shredded cheese, sour cream, and crushed tortilla chips for toppings
Instructions:
1. Heat olive oil in a large pot over medium heat. Add onion and cook until translucent.
2. Add Hatch chilies and cook for an additional 2-3 minutes.
3. Add corn kernels, chicken broth, and heavy cream. Bring to a simmer.
4. Reduce heat to low and let soup simmer for 10-15 minutes or until flavors have melded together.
5. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Hatch Chili Stuffed Peppers
Transform bell peppers into a flavorful and nutritious meal by filling them with a savory mixture of Hatch chili, rice, and seasonings.
Ingredients:
– 4 large bell peppers, any color
– 1 cup cooked white rice
– 1 can (14.5 oz) diced Hatch green chilies
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– Shredded cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a large bowl, combine cooked rice, Hatch chilies, olive oil, onion, garlic, cumin, salt, and pepper.
4. Stuff each bell pepper with the chili-rice mixture, filling as full as possible.
5. Place stuffed peppers in a baking dish and cover with aluminum foil.
6. Bake for 25-30 minutes or until bell peppers are tender.
7. Remove foil and bake an additional 10-15 minutes to allow cheese (if using) to melt.
Cooking Time: 35-45 minutes
Hatch Chili Queso Dip
Experience the bold flavors of New Mexico with this creamy Hatch chili queso dip, perfect for snacking or serving at your next gathering. This recipe combines roasted hatch chilies with melted cheese and a hint of spice.
Ingredients:
– 1 cup shredded Monterey Jack cheese
– 1/2 cup half-and-half
– 1/4 cup diced roasted Hatch green chilies (canned or fresh)
– 1 tablespoon unsalted butter
– 1 teaspoon paprika
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 350°F.
2. In a medium saucepan, melt the butter over low heat.
3. Add the diced Hatch chilies, paprika, salt, and pepper. Stir until combined.
4. Gradually add the half-and-half, whisking until smooth.
5. Bring the mixture to a simmer and cook for 5-7 minutes or until heated through.
6. Remove from heat and stir in the shredded cheese until melted and smooth.
7. Transfer the queso dip to a serving bowl and serve warm with tortilla chips, crackers, or veggies.
Cooking Time: 10-12 minutes
Hatch Chili Pork Tamales
Experience the bold flavors of New Mexico with this recipe for Hatch Chili Pork Tamales. These tender, cheesy tamales are filled with slow-cooked pork and roasted Hatch chilies, wrapped in a soft corn husk.
Ingredients:
– 2 cups masa harina
– 1 cup lard or vegetable shortening
– 1 cup chicken broth
– 1/2 cup roasted Hatch chili peppers, chopped
– 1 pound cooked pork shoulder, shredded
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– Corn husks (about 20-25)
Instructions:
1. In a large mixing bowl, combine masa harina, lard or shortening, and chicken broth. Mix until a dough forms.
2. Add chopped Hatch chilies, shredded pork, cumin, paprika, salt, and pepper to the dough. Mix well.
3. Soak corn husks in water for at least 30 minutes. Assemble tamales by spreading a thin layer of dough onto a corn husk, adding a spoonful of filling, and folding the tamale.
4. Steam tamales for 45-50 minutes or until the dough is tender.
Cooking Time: 45-50 minutes
Hatch Chili Shrimp Tacos
Elevate your taco game with these bold and flavorful Hatch Chili Shrimp Tacos, perfect for a quick weeknight dinner or weekend fiesta.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1/2 cup Hatch green chili peppers, chopped
– 1 tablespoon olive oil
– 1 lime, juiced
– 1 teaspoon ground cumin
– 1/4 teaspoon paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– Optional toppings: diced avocado, sour cream, cilantro, shredded cheese
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a bowl, mix together shrimp, Hatch green chili peppers, olive oil, lime juice, cumin, paprika, salt, and pepper.
3. Grill shrimp for 2-3 minutes per side, until pink and cooked through.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by placing grilled shrimp onto tortillas, and top with desired toppings.
Cooking Time: 15-20 minutes
Hatch Chili Bacon Burgers
Elevate your burger game with the bold flavors of Hatch chili peppers and crispy bacon. This recipe combines juicy beef patties with spicy roasted Hatch chilies, crispy bacon, and melted cheese for a truly unforgettable dining experience.
Ingredients:
– 4 hamburger buns
– 1 lb ground beef
– 2 large Hatch chili peppers, roasted and diced
– 6 slices of bacon, cooked and crumbled
– 2 tablespoons mayonnaise
– 2 tablespoons ketchup
– 2 cups shredded cheddar cheese
– Salt and pepper to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Divide ground beef into 4 equal portions and shape into patties.
3. Grill patties for 4-5 minutes per side, or until cooked to desired level of doneness.
4. Meanwhile, toast hamburger buns on the grill or in a toaster.
5. Assemble burgers by spreading mayonnaise and ketchup on toasted buns, followed by a beef patty, crumbled bacon, diced Hatch chilies, and shredded cheese.
6. Serve immediately and enjoy!
Cooking Time: 10-12 minutes
Hatch Chili Pumpkin Soup
A deliciously creamy soup that combines the rich flavors of roasted Hatch chilies with the comforting warmth of pumpkin puree.
Ingredients:
– 1 small to medium-sized pumpkin (about 2 lbs), peeled, seeded, and cubed
– 4-6 dried Hatch chilies, stemmed and seeded
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 4 cups chicken or vegetable broth
– 1 cup heavy cream or half-and-half (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the pumpkin cubes on a baking sheet for 30-40 minutes, or until tender.
3. Meanwhile, rehydrate the dried Hatch chilies by soaking them in hot water for 20-30 minutes.
4. Sauté the onion and garlic in olive oil until softened.
5. Add the roasted pumpkin, cumin, smoked paprika, salt, and pepper to the pot. Stir to combine.
6. Add the broth and rehydrated Hatch chilies to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
7. Use an immersion blender or transfer the soup to a blender to puree until smooth.
8. If desired, stir in heavy cream or half-and-half for added richness.
Cooking Time: Approximately 45-60 minutes
Hatch Chili Chocolate Brownies
Elevate your brownie game with the bold flavors of Hatch chili peppers and rich chocolate. These unique brownies combine the spiciness of roasted Hatch chilies with the deepness of dark chocolate, creating a sweet and savory treat.
Ingredients:
– 1 cup (200g) unsalted butter
– 2 cups (250g) all-purpose flour
– 1 cup (100g) granulated sugar
– 1/2 cup (50g) unsweetened cocoa powder
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– 2-3 roasted Hatch chilies, seeded and chopped (depending on desired heat level)
– 1 cup (120g) dark chocolate chips
Instructions:
1. Preheat oven to 350°F (180°C). Line an 8-inch square baking pan with parchment paper.
2. In a medium bowl, whisk together flour, sugar, cocoa powder, and salt.
3. Melt butter in a separate bowl. Add eggs one at a time, followed by vanilla extract.
4. Combine melted butter mixture with dry ingredients; stir until just combined.
5. Fold in chopped Hatch chilies and dark chocolate chips.
6. Pour batter into prepared pan and smooth top.
7. Bake for 25-30 minutes or until a toothpick comes out clean.
Cooking Time: 25-30 minutes
Hatch Chili Margarita
Transform your cocktail game with this spicy and tangy Hatch Chili Margarita recipe, perfect for a fiesta or just a relaxing evening.
Ingredients:
– 2 ounces tequila (preferably a jalapeño-infused variety)
– 1 ounce lime juice
– 1/2 ounce triple sec
– 1/2 cup Hatch green chile puree
– Salt, for rimming glass
– Ice
– Lime wedges, for garnish
Instructions:
1. Rim a rocks glass with salt.
2. Fill a cocktail shaker with ice.
3. Add tequila, lime juice, and triple sec to the shaker.
4. Add Hatch green chile puree and shake vigorously for 15-20 seconds.
5. Strain the mixture into the prepared glass.
6. Garnish with a lime wedge.
Cooking Time: None!
Hatch Chili Deviled Eggs
Elevate your deviled eggs game with the bold flavors of Hatch chilies! These spicy and creamy bites are perfect for your next party or gathering.
Ingredients:
– 6 large eggs, hard-boiled and peeled
– 1/2 cup mayonnaise
– 1 tablespoon Dijon mustard
– 1 teaspoon prepared Hatch chili pepper, finely chopped
– 1/4 teaspoon salt
– 1/8 teaspoon black pepper
– Paprika, for garnish
Instructions:
1. Cut the eggs in half lengthwise and carefully remove the yolks.
2. In a bowl, mash the yolks with a fork until they’re well broken up.
3. Add the mayonnaise, Dijon mustard, Hatch chili pepper, salt, and black pepper to the bowl. Mix until smooth.
4. Spoon the yolk mixture evenly into the egg white halves.
5. Sprinkle paprika on top of each deviled egg for garnish.
6. Cover and refrigerate for at least 30 minutes before serving.
Cooking Time: None (preparation only)
Hatch Chili Garlic Bread
Get ready to elevate your snack game with this flavorful Hatch Chili Garlic Bread! This recipe combines the spicy kick of roasted Hatch chilies with the pungency of garlic and the warmth of buttery bread.
Ingredients:
– 1 (14.1 oz) loaf French bread, sliced into 1-inch thick pieces
– 2-3 roasted Hatch chilies, chopped
– 4 cloves garlic, minced
– 2 tbsp unsalted butter, softened
– 1 tsp dried oregano
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a small bowl, mix together roasted Hatch chilies, garlic, and oregano.
3. Butter each bread slice on both sides with softened butter.
4. Sprinkle the chili-garlic mixture evenly over each bread slice.
5. Season with salt and pepper to taste.
6. Place the bread slices on a baking sheet lined with parchment paper.
7. Bake for 10-12 minutes, or until golden brown and crispy.
Cooking Time: 10-12 minutes
Hatch Chili Avocado Toast
Elevate your breakfast or snack game with this creamy and spicy Hatch Chili Avocado Toast recipe. This flavorful combination of roasted hatch chilies, ripe avocado, and crunchy bread is a perfect blend of textures and tastes.
Ingredients:
– 2 slices of whole grain bread
– 1 ripe avocado, mashed
– 1/4 cup of roasted Hatch chili peppers (see note)
– 1 tablespoon of freshly squeezed lime juice
– Salt and pepper to taste
– Optional: crumbled feta cheese or chopped cilantro for garnish
Instructions:
1. Toast the bread until lightly browned.
2. Spread the mashed avocado on top of the toast.
3. Add the roasted Hatch chili peppers, sliced into thin strips.
4. Squeeze a tablespoon of lime juice over the chilies and avocado.
5. Season with salt and pepper to taste.
6. Garnish with crumbled feta cheese or chopped cilantro if desired.
Cooking Time: 10 minutes
Note: To roast Hatch chili peppers, preheat your oven to 400°F (200°C). Place the chilies on a baking sheet and roast for 15-20 minutes, or until charred and slightly softened. Peel off the skin, remove seeds, and slice into strips.
Hatch Chili Meatloaf
This hearty meatloaf combines the classic flavors of ground beef and ketchup with the bold, spicy kick of Hatch chili peppers. Perfect for a weeknight dinner or weekend gathering, this recipe serves 4-6 people.
Ingredients:
– 1 lb ground beef
– 1/2 cup breadcrumbs
– 1/4 cup chopped onion
– 1 minced garlic clove
– 1/4 cup ketchup
– 1/4 cup Hatch chili peppers, diced
– 1 egg
– Salt and pepper to taste
– Optional: 1/4 cup shredded cheddar cheese for topping
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a large bowl, combine ground beef, breadcrumbs, onion, garlic, ketchup, Hatch chili peppers, and egg. Mix until just combined.
3. Transfer mixture to a loaf pan or shape into a loaf shape on a baking sheet.
4. Bake for 45-50 minutes, or until internal temperature reaches 160°F (71°C).
5. Remove from oven and let rest for 10 minutes before slicing.
Cooking Time: 45-50 minutes
Hatch Chili Butternut Squash Soup
This recipe combines the sweetness of butternut squash with the bold flavor of Hatch chilies, creating a deliciously spicy soup perfect for a chilly evening. With just a few simple ingredients and minimal prep time, you can enjoy this comforting treat in no time.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 2-3 Hatch chilies (depending on desired heat level)
– 2 tablespoons olive oil
– 1 onion, diced
– 4 cloves garlic, minced
– 4 cups chicken or vegetable broth
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Optional: heavy cream or sour cream for serving
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash in the oven for about 45 minutes, or until tender.
3. In a large pot, sauté the onion and garlic in olive oil over medium heat until softened.
4. Add roasted squash, Hatch chilies, broth, and cumin to the pot. Bring to a simmer.
5. Reduce heat and let cook for an additional 15-20 minutes or until heated through.
6. Blend soup with an immersion blender or regular blender until smooth.
7. Serve hot, topped with a dollop of heavy cream or sour cream if desired.
Cooking Time: Approximately 1 hour 15 minutes
Hatch Chili Cheddar Biscuits
These buttery biscuits get a bold boost from Hatch chili peppers and sharp cheddar cheese, perfect for a snack or as a side dish to your favorite soups.
Ingredients:
• 1 1/2 cups all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1/4 cup cold butter, cut into small pieces
• 3/4 cup grated cheddar cheese (sharp or extra-sharp work best)
• 1/4 cup diced Hatch chili peppers (about 2-3 chilies)
• 1/2 cup buttermilk
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, baking powder, and salt.
3. Cut in butter until mixture resembles coarse crumbs.
4. Stir in cheddar cheese and diced Hatch chili peppers.
5. Add buttermilk and stir until dough forms a shaggy mass.
6. Turn dough out onto a floured surface and gently knead 2-3 times.
7. Roll or pat into desired shape, about 1 inch thick.
8. Place biscuits on prepared baking sheet and bake for 18-20 minutes, or until golden brown.
Cooking Time: 18-20 minutes
Hatch Chili Pineapple Salsa
Elevate your snack game with this unique and flavorful salsa that combines the sweetness of pineapple with the bold heat of Hatch chilies. This recipe is perfect for topping tacos, grilled meats, or veggies.
Ingredients:
– 1 cup diced fresh pineapple
– 1/2 cup diced red bell pepper
– 1/4 cup diced Hatch green chilies
– 1/4 cup chopped fresh cilantro
– 2 tablespoons lime juice
– 1 tablespoon honey
– Salt, to taste
Instructions:
1. In a medium bowl, combine pineapple, red bell pepper, and Hatch chilies.
2. Stir in cilantro, lime juice, and honey until well combined.
3. Taste and adjust seasoning as needed.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Serve chilled or at room temperature.
Cooking Time: 10-15 minutes (prep time only)
Hatch Chili Ice Cream
This unique ice cream flavor combines the sweetness of cream with the spicy kick of Hatch chilies, creating a one-of-a-kind dessert experience. Perfect for those who dare to try something new and adventurous!
Ingredients:
– 2 cups heavy cream
– 1 cup whole milk
– 1/2 cup granulated sugar
– 1/4 cup Hatch chili puree
– 1 tsp vanilla extract
Instructions:
1. In a medium saucepan, combine cream, milk, and sugar. Heat over medium heat, stirring occasionally, until sugar dissolves.
2. Remove from heat and stir in Hatch chili puree and vanilla extract. Let mixture cool to room temperature.
3. Cover and refrigerate for at least 2 hours or overnight.
4. Pour chilled mixture into an ice cream maker and churn according to manufacturer’s instructions.
5. Transfer finished ice cream to an airtight container and freeze for at least 2 hours before serving.
Cooking Time: 10 minutes + churning time (approx. 20-30 minutes)
Conclusion
Get ready to ignite your taste buds with these 25 spicy Hatch chili recipes! From savory dishes like Green Hatch Chili Stew and Hatch Chili Mac and Cheese, to indulgent treats like Hatch Chili Queso Dip and Hatch Chili Chocolate Brownies, there’s something for every occasion. And don’t miss the unique twists on classic favorites, such as Hatch Chili Bacon Burgers and Hatch Chili Pumpkin Soup. Whether you’re a chili enthusiast or just looking to add some heat to your meals, this collection of recipes is sure to satisfy.
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
