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10 creative recipe ideas featuring Hatch green chilies for August 2024

1. Hatch Green Chili Chicken Skillet

Ingredients:

  • 4 boneless, skinless chicken breasts
  • 1 cup roasted Hatch green chilies, chopped
  • 1 cup shredded Monterey Jack cheese
  • 1 cup heavy cream
  • 1 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp garlic powder
  • Salt and pepper to taste

Instructions:

  1. Heat olive oil in a skillet over medium heat. Season chicken breasts with cumin, garlic powder, salt, and pepper.
  2. Cook chicken in the skillet until golden brown on both sides and cooked through.
  3. Remove chicken and set aside. In the same skillet, add heavy cream and chopped Hatch chilies, stirring to combine.
  4. Return chicken to the skillet, top with shredded cheese, and cook until cheese is melted and sauce is bubbly. Serve hot.

2. Hatch Green Chili Enchiladas

Ingredients:

  • 2 cups shredded cooked chicken
  • 1 cup roasted Hatch green chilies, chopped
  • 1 can (10 oz) green enchilada sauce
  • 8-10 corn tortillas
  • 1 cup shredded cheese (cheddar or Monterey Jack)
  • 1/2 cup chopped cilantro
  • 1/2 cup sour cream (optional)

Instructions:

  1. Preheat oven to 375°F (190°C) and grease a baking dish.
  2. Mix shredded chicken with chopped Hatch chilies.
  3. Fill tortillas with chicken mixture, roll up, and place in the baking dish seam-side down.
  4. Pour green enchilada sauce over the top and sprinkle with shredded cheese.
  5. Bake for 20-25 minutes until bubbly and cheese is melted. Garnish with cilantro and sour cream if desired.

3. Hatch Green Chili Queso Fundido

Ingredients:

  • 2 cups shredded Monterey Jack cheese
  • 1 cup roasted Hatch green chilies, chopped
  • 1/2 cup cream cheese
  • 1/4 cup milk
  • 1 tbsp chopped fresh cilantro
  • Tortilla chips for serving

Instructions:

  1. In a saucepan, combine shredded cheese, cream cheese, and milk over low heat. Stir until melted and smooth.
  2. Mix in roasted Hatch chilies and cilantro.
  3. Serve warm with tortilla chips for dipping.

4. Hatch Green Chili and Cornbread Casserole

Ingredients:

  • 1 box cornbread mix
  • 1 cup roasted Hatch green chilies, chopped
  • 1 cup frozen corn kernels
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup milk
  • 1 egg

Instructions:

  1. Preheat oven to 400°F (200°C) and grease a baking dish.
  2. Prepare cornbread mix according to package directions, adding milk and egg.
  3. Fold in roasted Hatch chilies, corn kernels, and cheddar cheese.
  4. Pour batter into the baking dish and bake for 25-30 minutes until golden brown.

5. Hatch Green Chili Salsa Verde

Ingredients:

  • 6 roasted Hatch green chilies, peeled and chopped
  • 4 tomatillos, husked and diced
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1 tbsp lime juice
  • 1/4 cup chopped cilantro
  • Salt to taste

Instructions:

  1. Combine all ingredients in a bowl.
  2. Mix well and let sit for at least 30 minutes to allow flavors to meld.
  3. Serve with tortilla chips or as a topping for tacos.

6. Hatch Green Chili and Bacon Mac and Cheese

Ingredients:

  • 8 oz elbow macaroni
  • 4 slices bacon, cooked and crumbled
  • 1 cup roasted Hatch green chilies, chopped
  • 2 cups shredded sharp cheddar cheese
  • 1 cup milk
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1/2 cup breadcrumbs

Instructions:

  1. Cook macaroni according to package directions and set aside.
  2. In a saucepan, melt butter and stir in flour to create a roux. Gradually add milk, stirring until thickened.
  3. Mix in shredded cheese until melted and smooth. Stir in roasted Hatch chilies and crumbled bacon.
  4. Combine cheese sauce with cooked macaroni and transfer to a baking dish. Top with breadcrumbs.
  5. Bake at 375°F (190°C) for 20 minutes until bubbly and golden.

7. Hatch Green Chili Chicken Tacos

Ingredients:

  • 2 cups shredded cooked chicken
  • 1 cup roasted Hatch green chilies, chopped
  • 1/2 cup salsa verde
  • 8 small taco tortillas
  • Toppings: chopped cilantro, diced onions, lime wedges

Instructions:

  1. Mix shredded chicken, Hatch chilies, and salsa verde in a bowl.
  2. Heat taco tortillas and fill with the chicken mixture.
  3. Top with cilantro, onions, and a squeeze of lime juice.

8. Hatch Green Chili Rice

Ingredients:

  • 1 cup long-grain rice
  • 2 cups chicken or vegetable broth
  • 1 cup roasted Hatch green chilies, chopped
  • 1 tbsp olive oil
  • 1/2 tsp cumin
  • Salt to taste

Instructions:

  1. In a saucepan, heat olive oil and sauté rice until lightly toasted.
  2. Add broth, roasted Hatch chilies, cumin, and salt. Bring to a boil.
  3. Reduce heat, cover, and simmer for 18-20 minutes until rice is tender and liquid is absorbed.

9. Hatch Green Chili and Cheddar Stuffed Burgers

Ingredients:

  • 1 lb ground beef
  • 1 cup shredded cheddar cheese
  • 1 cup roasted Hatch green chilies, chopped
  • Salt and pepper to taste
  • Burger buns and desired toppings

Instructions:

  1. Mix ground beef with salt and pepper. Form into patties.
  2. On half of the patties, place a spoonful of cheese and chilies, then top with another patty and seal edges.
  3. Grill or pan-fry until cooked to desired doneness.
  4. Serve on buns with your favorite toppings.

10. Hatch Green Chili and Potato Breakfast Hash

Ingredients:

  • 3 large potatoes, peeled and diced
  • 1 cup roasted Hatch green chilies, chopped
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1/2 cup diced bell pepper
  • 4 large eggs
  • 2 tbsp olive oil
  • Salt and pepper to taste

Instructions:

  1. In a skillet, heat olive oil and cook potatoes until crispy and tender.
  2. Add onion, garlic, and bell pepper, cooking until soft.
  3. Stir in roasted Hatch chilies and cook for another 2 minutes.
  4. Make wells in the hash and crack eggs into them. Cover and cook until eggs are set.
  5. Season with salt and pepper and serve.

These recipes highlight the versatility of Hatch green chilies and offer a range of flavors from spicy and savory to cheesy and comforting. Enjoy experimenting with these ideas!