with K.O.’s Southwest Barbecue Sauce Hatch-Chile Spiked Pulled Pork Sandwich – – beer, onion (chopped), pork (roast, butt, shoulder or loin, bone-in), barbecue sauce (see link for K.O.’s Southwest Sauce above), Hatch Chile (roasted, skin and seeds removed), butter, buns (soft ), salt, black pepper, In a large heavy stockpot (Le Creuset), heat the…
Ingredient: Hatch Chile
Southwest Salad
This recipe calls for a vinaigrette with Southwest flavors. Use a store-bought or try our homemade Southwest Vinaigrette. Southwest Salad – – Romaine lettuce (washed, dried and chopped), corn (cooked, kernels removed from cob), radishes (washed and sliced), avocado (ripe, diced), Hatch Chile (roasted, skin and seeds removed, diced), cilantro (stems removed, chopped), Southwest Vinaigrette…
Hatch Chile Bean Dip
Never buy a can at the grocery store again! This recipe calls for Taco Seasoning. Use store-bought or make your own. Here’s a link to RoadTripFlavors Taco Seasoning. Hatch Chile Bean Dip – – refried beans (homemade preferred, or 1 15 oz. can), taco seasoning (store-bought or homemade (see link above)), salt, black pepper, Hatch…
Hatch Chile Twice Baked Potatoes
Hatch Chile Twice Baked Potatoes – – potatoes (russet ), butter, cream cheese, sour cream, Hatch Chile (roasted, skin and seeds removed, minced), salt and black pepper (to taste), Parmesan cheese, Wash the potatoes and bake at 350 degrees F for about an hour until done. Remove from the oven and let cool.; Cut the…
Hatch Chile & Cheese Stuffed Chicken
Hatch Chile & Cheese Stuffed Chicken – With Hatch Chile Pan Sauce – Hatch Chile & Cheese Stuffed Chicken Breasts: chicken (boneless, skinless breasts, trimmed), goat cheese (softened), Hatch Chile (roasted, skin and seeds removed, minced), cilantro (stems removed and chopped), red onion (minced), salt, black pepper, prosciutto, olive oil, Hatch Chile Pan Sauce: pan…
Grilled Corn with Hatch Chile Aioli
Grilled Corn with Hatch Chile Aioli – – Grilled Corn: corn (fresh on the cob), water (in a large bowl ), salt, Hatch Chile Aioli (see recipe below), Hatch Chile (roasted, skins and seeds removed, diced), cilantro (stems removed and chopped), Parmesan cheese (or Cotija cheese), red chile powder, Hatch Chile Aioli: mayonnaise, garlic…
Hatch Chile Butter
Hatch Chile Butter – Compound butters are a chef’s secret to finishing a dish. When serving grilled steak, chicken or fish, place a dollop on top to melt into a tasty sauce. Add butters to vegetables and even baked potato. We paired this Hatch Chile Butter with a Caramelized Onion Butter. Guests developed their own…
Hatch Chile Aioli
Hatch Chile Aioli – This sauce is rich, creamy and spicy. Use this aioli for dipping fresh vegetables, steamed artichoke leaves or asparagus. Spread on grilled corn on the cob and garnish with cilantro, more Hatch chile and grated cheese. It is also a great dip for French fries. – mayonnaise, garlic (minced and smashed),…