Get ready to ignite your taste buds with these 20 scorching hot Hatch chili recipes! As the summer months approach, we’re trading in our winter coats for shorts and sunglasses, and what better way to celebrate than with a heat wave of deliciousness? Hatch chilies are known for their unique flavor profile that adds depth and complexity to any dish. Whether you’re a fan of creamy dips, savory stews, or spicy salsas, these recipes will take your taste buds on a wild ride. From classic combinations like chili con carne to more unexpected pairings like chocolate truffles, we’ve got you covered with these fiery Hatch chili recipes.
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Roasted Hatch Chili Queso Dip
This creamy dip combines the flavors of roasted hatch chilies with melted cheese and spices, perfect for snacking or serving at a party. With its bold and slightly sweet flavor profile, it’s sure to be a hit!
Ingredients:
– 1 cup shredded Monterey Jack cheese
– 1/2 cup half-and-half
– 1/4 cup chopped roasted hatch chilies (see notes)
– 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 medium heat.
3. Add the chopped hatch chilies and cook for 1-2 minutes, until fragrant.
4. Stir in the half-and-half, paprika, salt, and pepper. Bring to a simmer.
5. Remove from heat and stir in the shredded cheese until melted and smooth.
6. Transfer the queso dip to a baking dish and bake for 10-12 minutes, or until hot and bubbly.
7. Serve warm with tortilla chips, crackers, or veggies.
Cooking Time: 10-12 minutes
Hatch Chili Chicken Enchiladas
Elevate your dinner game with this flavorful and easy-to-make dish, featuring tender chicken, creamy Hatch chili sauce, and crispy tortillas.
Ingredients:
– 1 pound boneless, skinless chicken breasts, cut into small pieces
– 1 can (14.5 oz) Hatch green chilies, diced
– 1/2 cup enchilada sauce
– 6-8 corn tortillas
– 1 cup shredded Monterey Jack cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add chicken and cook until browned, about 5-6 minutes.
3. Add diced Hatch chilies and cooked chicken to a bowl; stir in enchilada sauce. Season with salt and pepper to taste.
4. In a separate pan, warm tortillas over medium heat for about 30 seconds on each side. This will make them more pliable.
5. Assemble the enchiladas by dipping a warmed tortilla into the chicken mixture, then rolling it up tightly. Place seam-side down in a baking dish. Repeat with remaining tortillas and filling.
6. Top with shredded cheese and bake for 20-25 minutes or until cheese is melted and bubbly.
Cooking Time: Approximately 30-40 minutes
Green Hatch Chili Pork Stew
Get ready for a flavorful and hearty stew that combines the richness of pork with the boldness of green chilies. This recipe is perfect for a cozy evening or a quick weeknight dinner.
Ingredients:
– 1 lb boneless pork shoulder, cut into 2-inch pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced green chilies
– 1 cup chicken broth
– 1/2 cup water
– 1 tsp ground cumin
– 1/2 tsp paprika
– Salt and pepper, to taste
– 8 oz potatoes, peeled and cubed
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Brown pork in batches until browned on all sides, about 5 minutes per batch.
3. Remove pork from pot and set aside. Add onions and garlic; cook until onions are translucent, about 5 minutes.
4. Stir in green chilies, chicken broth, water, cumin, paprika, salt, and pepper.
5. Return pork to pot and add potatoes. Bring to a boil, then reduce heat to low and simmer for 1 hour or until pork is tender.
Cooking Time: 1 hour
Cheesy Hatch Chili Cornbread
This recipe combines the warmth of cornbread with the bold flavors of hatch chili and melted cheese, perfect for a cozy evening or as a side dish.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup yellow cornmeal
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 2 large eggs
– 1 cup milk
– 1/2 cup hatch chili, diced
– 1 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Grease an 8-inch square baking dish.
2. In a medium bowl, whisk together flour, cornmeal, baking powder, and salt.
3. In a large bowl, combine butter, sugar, eggs, and milk. Stir until smooth.
4. Add the flour mixture to the wet ingredients and stir until just combined.
5. Fold in diced hatch chili and shredded cheddar cheese.
6. Pour batter into prepared baking dish and smooth top.
7. Bake for 35-40 minutes or until a toothpick inserted comes out clean.
Cooking Time: 35-40 minutes
Hatch Chili and Cheddar Stuffed Burgers
Elevate your burger game with the bold flavors of Hatch green chilies and melted cheddar cheese.
Ingredients:
– 4 hamburger buns
– 8 ounces ground beef
– 1/2 cup Hatch green chili peppers, diced
– 1/2 cup shredded cheddar cheese
– 1 tablespoon Worcestershire sauce
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– Lettuce and tomato (optional)
Instructions:
1. Preheat a grill or grill pan to medium-high heat.
2. In a large bowl, combine ground beef, diced Hatch green chilies, Worcestershire sauce, salt, and black pepper. Mix well with your hands until just combined.
3. Divide the mixture into 4 equal parts and shape each part into a ball. Flatten each ball slightly into a patty.
4. Place the patties on the grill and cook for 4-5 minutes per side, or until cooked to your desired level of doneness.
5. While the burgers are cooking, place a slice of cheddar cheese on top of each patty.
6. Once the burgers are done, assemble the stuffed burgers by placing them on the hamburger buns.
Cooking Time: 12-15 minutes
Smoky Hatch Chili Mac and Cheese
Get cozy with this creamy, spicy twist on classic mac and cheese! This recipe combines the comforting warmth of macaroni and cheese with the bold flavors of smoked hatch chilies.
Ingredients:
– 8 oz macaroni
– 2 cups chicken broth
– 1 cup grated cheddar cheese
– 1/2 cup grated Monterey Jack cheese
– 1 can (4 oz) diced green chilies
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– Salt and pepper, to taste
– 2 tbsp unsalted butter
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, combine chicken broth, cheddar cheese, Monterey Jack cheese, diced green chilies, smoked paprika, garlic powder, salt, and pepper. Stir over medium heat until smooth.
4. Add cooked macaroni to the cheese sauce and stir until well combined.
5. Transfer the macaroni mixture to a baking dish and top with additional grated cheese (if desired).
6. Dot the top with butter and bake for 20-25 minutes, or until golden brown.
Cooking Time: 30-35 minutes
Hatch Chili Huevos Rancheros
This recipe combines the richness of eggs with the bold flavors of Hatch chilies and the crunch of tortilla chips, creating a breakfast dish that’s both familiar and exciting.
Ingredients:
– 4 large eggs
– 1/2 cup Hatch green chili peppers, diced
– 1 small onion, diced
– 1 garlic clove, minced
– 8-10 corn tortillas, cut into quarters
– 1 cup shredded Monterey Jack cheese
– Salt and pepper to taste
– Chopped cilantro for garnish (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, sauté the diced onion and minced garlic until softened.
3. Add the diced Hatch chilies and cook for an additional 2-3 minutes.
4. Crack in the eggs and scramble them with the chili mixture. Season with salt and pepper to taste.
5. Warm tortilla quarters by wrapping them in a damp paper towel and microwaving for 20 seconds.
6. Assemble the Huevos Rancheros by placing a scoop of the egg mixture onto a warmed tortilla quarter, topping with shredded cheese, and serving with additional tortilla chips on the side.
Cooking Time: 15-20 minutes
Grilled Hatch Chili and Lime Shrimp
Add a burst of flavor to your grilled shrimp with this simple recipe that combines the sweetness of hatch chili peppers, the brightness of lime juice, and the smokiness of the grill.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 hatch chili peppers, seeded and chopped
– 2 tablespoons olive oil
– 2 tablespoons freshly squeezed lime juice
– 1 teaspoon garlic powder
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together chopped hatch chilies, olive oil, lime juice, garlic powder, salt, and pepper.
3. Add the shrimp to the bowl and toss to coat evenly with the chili-lime mixture.
4. Place the shrimp on the grill and cook for 2-3 minutes per side, or until they turn pink and are cooked through.
5. Remove from heat and garnish with fresh cilantro leaves if desired.
Cooking Time: 6-8 minutes total
Creamy Hatch Chili Potato Soup
Warm up with this rich and comforting soup that combines the flavors of roasted hatch chilies, creamy potatoes, and savory spices.
Ingredients:
– 2 large Russet potatoes, peeled and diced
– 1 can (14.5 oz) diced tomatoes
– 1 cup roasted hatch green chilies, chopped
– 1 onion, diced
– 3 cloves garlic, minced
– 1/2 cup heavy cream
– 1 tsp ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, sauté the onion and garlic in a little oil until softened.
2. Add the diced potatoes, roasted hatch chilies, cumin, salt, and pepper. Cook for 5 minutes.
3. Pour in the diced tomatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until potatoes are tender.
4. Use an immersion blender (or transfer soup to a blender) to puree until smooth.
5. Stir in heavy cream and adjust seasoning as needed.
6. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 25-30 minutes
Hatch Chili Corn Chowder with Bacon
A creamy and flavorful chowder that combines the sweetness of corn with the heat of Hatch chili peppers, all tied together with crispy bacon. This recipe is perfect for a cozy night in or as a unique twist on traditional soup.
Ingredients:
– 1 pound boneless chicken breast or thighs
– 2 tablespoons butter
– 6 slices of bacon, diced
– 1 medium onion, chopped
– 3 cloves of garlic, minced
– 1 cup Hatch chili peppers, diced
– 2 cups corn kernels (fresh or frozen)
– 1 cup heavy cream
– 1/2 cup chicken broth
– Salt and pepper to taste
Instructions:
1. Cook the bacon in a large pot over medium-high heat until crispy. Remove from pot and set aside.
2. Add butter, onion, and garlic to the pot. Cook until the onion is translucent.
3. Add Hatch chili peppers, corn kernels, chicken broth, and heavy cream. Stir well.
4. Bring mixture to a simmer and cook for 10-15 minutes or until the soup has thickened slightly.
5. Add cooked chicken and bacon to the pot. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Spiced Hatch Chili Chocolate Brownies
These rich, fudgy brownies get a bold boost from the combination of spicy hatch chili peppers and dark chocolate.
Ingredients:
– 1 cup (2 sticks) unsalted butter, at room temperature
– 1 cup white granulated sugar
– 1/2 cup unsweetened cocoa powder
– 4 large eggs
– 1 teaspoon vanilla extract
– 1/4 cup chopped hatch chili peppers
– 1 and 1/4 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup semi-sweet chocolate chips
– 1 tablespoon heavy cream
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, baking powder, and salt. Set aside.
3. Melt butter and sugar in a large saucepan over low heat, stirring until smooth.
4. Remove from heat and stir in cocoa powder until well combined.
5. Let cool slightly, then stir in eggs one at a time, followed by vanilla extract and hatch chili peppers.
6. Add flour mixture to the saucepan and stir until just combined.
7. Melt chocolate chips in a double boiler or microwave-safe bowl in 30-second increments, stirring between each interval until smooth.
8. Pour batter into prepared pan and top with melted chocolate.
9. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
10. Let cool completely before cutting into squares.
Hatch Chili Rellenos with Queso Fresco
This recipe puts a creative spin on traditional chili rellenos by adding the creamy richness of queso fresco to roasted Hatch chilies. The result is a sweet and savory dish that’s perfect for any occasion.
Ingredients:
– 4 large Hatch green chilies
– 1/2 cup queso fresco, crumbled
– 1/4 cup all-purpose flour
– 1/2 teaspoon paprika
– 1/4 teaspoon cayenne pepper (optional)
– 1 egg, beaten
– 1/2 cup milk
– Vegetable oil for frying
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Roast chilies in the oven for 15-20 minutes or until skin is blistered.
3. Peel off skin, remove seeds, and cut a slit down one side of each chili.
4. In a shallow dish, mix together flour, paprika, and cayenne pepper (if using).
5. Dip each chili into the beaten egg and then coat in flour mixture, shaking off excess.
6. Fry chilies in hot oil until golden brown, about 2-3 minutes per side.
7. Drain on paper towels and serve with queso fresco crumbled on top.
Cooking Time: 30-40 minutes
Slow-Cooker Hatch Chili Beef Tacos
Slow-Cooker Hatch Chili Beef Tacos Recipe
Perfect for a casual gathering or a cozy night in, this slow-cooker recipe combines the bold flavors of hatch green chilies with tender beef and savory spices. Serve with warm tortillas, shredded cheese, and your favorite toppings.
Ingredients:
– 1 lb beef chuck roast
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 tablespoon chili powder
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– Optional toppings: shredded cheese, diced avocado, sour cream, cilantro
Instructions:
1. Brown the beef chuck roast in a large skillet over medium-high heat.
2. Transfer the browned beef to the slow cooker.
3. Add the remaining ingredients to the slow cooker and stir to combine.
4. Cook on low for 8-10 hours or high for 4-6 hours.
5. Shred the beef with two forks before serving.
6. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
7. Assemble tacos with shredded beef, toppings of your choice, and enjoy!
Hatch Chili and Mango Salsa
This vibrant salsa combines the sweetness of ripe mango with the smoky heat of Hatch chilies, perfect for topping tacos, grilled meats, or veggies. With only a few ingredients and quick prep time, you’ll be enjoying this addictive condiment in no time!
Ingredients:
– 2 cups diced fresh mango
– 1 cup diced roasted Hatch green chilies
– 1/2 cup red onion, finely chopped
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons lime juice
– 1 tablespoon honey
– Salt, to taste
Instructions:
1. In a medium bowl, combine mango, Hatch chilies, red onion, and jalapeño.
2. Squeeze lime juice over the mixture and toss to coat.
3. Stir in honey until well combined.
4. Season with salt to taste.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None! This salsa is best served fresh, but it will keep in the fridge for up to 1 week.
Fire-Roasted Hatch Chili Salsa Verde
Elevate your snack game with this bold and tangy salsa verde, infused with the smoky flavor of roasted hatch chilies. Perfect for dipping chips or using as a topping for tacos, grilled meats, and vegetables.
Ingredients:
– 4-6 hatch chilies
– 1/2 cup fresh parsley
– 1/4 cup fresh cilantro
– 2 cloves garlic, minced
– 1/4 cup olive oil
– 2 tablespoons lime juice
– Salt, to taste
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 charred and blistered.
3. Remove from heat and let cool. Peel off skin, discarding seeds and membranes.
4. In a blender or food processor, combine roasted chilies, parsley, cilantro, garlic, olive oil, lime juice, and salt.
5. Blend until smooth, adjusting seasoning as needed.
Cooking Time: 20-25 minutes
Hatch Chili Pinto Beans with Cilantro
Elevate your bean game with this flavorful recipe that combines the rich taste of Hatch chilies with the simplicity of pinto beans and a sprinkle of cilantro.
Ingredients:
– 1 cup dried pinto beans, soaked overnight and drained
– 2 cups water
– 1/4 cup chopped fresh Hatch chili peppers
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Chopped cilantro, for garnish
Instructions:
1. In a large pot, combine soaked pinto beans and water. Bring to a boil, then reduce heat and simmer for 45-50 minutes or until tender.
2. While the beans cook, heat chopped Hatch chilies, onion, garlic, and cumin in a separate pan over medium heat for 5 minutes.
3. Once the beans are cooked, add the chili mixture and season with salt and pepper to taste.
4. Simmer the bean mixture for an additional 10-15 minutes or until heated through.
5. Garnish with chopped cilantro and serve hot.
Cooking Time: 1 hour 15 minutes
Hatch Chili Avocado Toast
Elevate your snack game with this creamy, spicy, and crunchy recipe that combines the flavors of Hatch chilies, ripe avocados, and crispy bread.
Ingredients:
– 2 slices of crusty bread (such as baguette or ciabatta)
– 1/4 cup ripe avocado, mashed
– 1-2 diced Hatch chilies (depending on desired level of heat)
– 1 tablespoon freshly squeezed lime juice
– Salt and pepper to taste
– Optional: 1/4 teaspoon red pepper flakes for extra kick
Instructions:
1. Toast the bread until lightly browned.
2. Spread the mashed avocado on top of the toast.
3. Sprinkle diced Hatch chilies over the avocado.
4. Drizzle lime juice over the chilies and sprinkle with salt and pepper to taste.
5. Add red pepper flakes if desired for an extra spicy kick.
Cooking Time: 10-15 minutes (mostly prep time!)
Baked Hatch Chili Cheese Grits
A creamy, cheesy twist on traditional grits, infused with the bold flavor of Hatch green chilies.
Ingredients:
– 1 cup stone-ground grits
– 4 cups water
– 2 tablespoons butter
– 1/2 cup grated cheddar cheese
– 1/2 cup diced Hatch green chilies
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium saucepan, bring the grits and water to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes or until creamy.
3. Stir in butter, cheddar cheese, Hatch green chilies, salt, and pepper until well combined.
4. Transfer the grit mixture to a 9×13-inch baking dish.
5. Bake for 15-20 minutes or until the top is golden brown and the grits are heated through.
Cooking Time: 35-40 minutes
Hatch Chili Honey Glazed Chicken Wings
Elevate your snack game with this addictive recipe that combines the bold flavors of Hatch chili peppers and rich honey. These glazed chicken wings are perfect for game days, parties, or just a spontaneous indulgence.
Ingredients:
– 2 pounds chicken wings
– 1/4 cup Hatch chili honey (or regular honey with diced green chilies)
– 2 tablespoons olive oil
– 1 tablespoon lime juice
– 1 teaspoon garlic powder
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together Hatch chili honey, olive oil, lime juice, and garlic powder.
3. Add chicken wings and toss to coat evenly. Season with salt and pepper to taste.
4. Line a baking sheet with aluminum foil or parchment paper. Arrange wings in a single layer.
5. Bake for 30-35 minutes, or until cooked through and caramelized.
6. Serve hot and enjoy!
Cooking Time: 30-35 minutes
Hatch Chili Chocolate Truffles
Elevate your chocolate experience with the bold flavors of Hatch chili peppers and rich cocoa powder. These bite-sized truffles are perfect for snacking or as a unique dessert offering.
Ingredients:
– 1 cup dark chocolate chips (at least 60% cocoa)
– 1/4 cup heavy cream
– 2 tablespoons Hatch chili pepper puree (or substitute with chipotle peppers in adobo sauce)
– 1 tablespoon unsalted butter, softened
– Pinch of salt
– Confectioners’ sugar or chopped pecans for coating (optional)
Instructions:
1. In a double boiler or a heatproof bowl set over a pot of simmering water, melt the chocolate chips.
2. Stir in the heavy cream and Hatch chili pepper puree until well combined.
3. Remove from heat and stir in the softened butter until smooth.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Use a melon baller or spoon to form truffles, about 1 inch in diameter.
6. Roll each truffle between your hands to shape into spheres.
7. Coat with confectioners’ sugar or chopped pecans (if using).
8. Refrigerate for an additional 15 minutes before serving.
Cooking Time: 30-45 minutes (including refrigeration time)
Summary
Get ready to ignite your taste buds with these 20 spicy Hatch chili recipes! From classic dishes like roasted Hatch chili queso dip and Hatch chili chicken enchiladas, to creative twists like cheesy Hatch chili cornbread and Hatch chili stuffed burgers, there’s something for every fiery food lover. Discover how Hatch chilies add depth and heat to everything from mac and cheese to potato soup, and even sweet treats like chocolate brownies. Whether you’re a seasoned chili head or just looking to spice up your meals, these recipes are sure to satisfy.