Are you ready to ignite your taste buds with some seriously spicy and delicious recipes? Look no further! In this article, we’re counting down our top 20 Spicy Roasted Hatch Chile recipes that are sure to become new favorites. For those who may not be familiar, Hatch chiles are a type of pepper grown in Hatch, New Mexico, known for their rich, slightly sweet flavor and moderate heat level.
Roasting these chilies brings out the best in them, adding depth and complexity to any dish. Whether you’re looking for a savory snack or a hearty meal, we’ve got you covered with recipes ranging from classic dishes like tacos and enchiladas to innovative creations like roasted hatch chile mac and cheese and even roasted hatch chile chocolate brownies! So, without further ado, let’s dive into our list of 20 Spicy Roasted Hatch Chile Delicious Recipes.
Roasted Hatch Chile and Cheese Stuffed Peppers
Roasted Hatch Chile and Cheese Stuffed Peppers Recipe
Elevate your snack game with this flavorful and easy-to-make recipe that combines the sweetness of roasted hatch chiles, melted cheese, and crunchy peppers.
Ingredients:
– 4 large bell peppers (any color), seeded and chopped
– 1 can (14.5 oz) diced green chilies
– 1/2 cup shredded Monterey Jack cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1/4 teaspoon cumin for added depth
Instructions:
1. Preheat oven to 375°F.
2. Toss peppers with 1/2 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. While peppers are roasting, mix diced green chilies and shredded cheese in a bowl.
4. Once peppers are done, remove from oven and let cool slightly. Stuff each pepper with the chili-cheese mixture.
5. Return stuffed peppers to the baking sheet and bake for an additional 10-12 minutes or until cheese is melted and bubbly.
Cooking Time: 35-40 minutes
Spicy Roasted Hatch Chile Cornbread
This cornbread recipe combines the sweetness of corn with the bold flavors of roasted Hatch chilies and a kick of heat from red pepper flakes. Perfect for a snack or side dish, this spicy cornbread is sure to satisfy your cravings.
Ingredients:
– 1 cup all-purpose flour
– 1 cup cornmeal
– 1/2 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 cup buttermilk
– 1 roasted Hatch chile pepper, diced
– 1/4 teaspoon red pepper flakes
– Honey or maple syrup for serving (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Whisk together flour, cornmeal, sugar, baking powder, and salt.
3. Add melted butter, buttermilk, roasted Hatch chile, and red pepper flakes. Stir until just combined.
4. Pour batter into a greased 9×13-inch baking dish.
5. Bake for 20-25 minutes or until a toothpick comes out clean.
6. Serve warm with honey or maple syrup, if desired.
Cooking Time: 20-25 minutes
Creamy Roasted Hatch Chile Soup
This hearty soup is a perfect blend of smoky roasted Hatch chiles, creamy coconut milk, and aromatic spices, making it a delightful fall treat. Serve with crusty bread for a cozy evening in.
Ingredients:
– 2 lbs Hatch chile peppers
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 (14 oz) can coconut milk
– 4 cups chicken broth
Instructions:
1. Preheat oven to 400°F.
2. Roast chile peppers on a baking sheet for 30-40 minutes, or until charred and blistered.
3. In a large pot, sauté onion and garlic in olive oil until softened.
4. Add cumin, smoked paprika, salt, and pepper; cook for 1 minute.
5. Peel roasted chile peppers, then add to pot with coconut milk and chicken broth.
6. Bring soup to a simmer and cook for 20-25 minutes or until heated through.
Cooking Time: 45-50 minutes
Roasted Hatch Chile and Chicken Enchiladas
This recipe combines the rich flavors of roasted Hatch chilies with tender chicken, wrapped in a crispy tortilla and smothered in a creamy sauce. Perfect for a cozy dinner or a crowd-pleasing gathering.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 4-6 Hatch chilies, roasted (see notes)
– 8-10 corn tortillas
– 1/2 cup cream cheese, softened
– 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 blender or food processor, combine roasted Hatch chilies, cream cheese, and cilantro. Blend until smooth.
3. Shred chicken breasts into bite-sized pieces. Add to the chili mixture and stir to combine.
4. In a large skillet, heat olive oil over medium-high. Cook tortillas for 30 seconds on each side, until pliable.
5. Assemble enchiladas by spooning chicken-chili mixture onto a tortilla, rolling, and placing seam-side down in a baking dish. Repeat with remaining ingredients.
6. Cover the dish with foil and bake for 25 minutes. Remove foil and continue baking for an additional 10-15 minutes, or until cheese is melted and bubbly.
Cooking Time: 40-50 minutes
Roasted Hatch Chile Guacamole
This recipe combines the smoky sweetness of roasted Hatch chilies with the creamy richness of fresh avocados, perfect for snacking or serving as a dip.
Ingredients:
– 3 ripe avocados
– 2 large Hatch chilies, roasted and peeled (see roasting instructions below)
– 1 lime, juiced
– 1/2 red onion, finely chopped
– 1 clove garlic, minced
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast Hatch chilies by placing them directly on the oven rack for 30-40 minutes, or until charred and blistered.
3. Remove chilies from oven and peel off skin. Chop into small pieces.
4. In a large bowl, combine avocado, lime juice, red onion, garlic, salt, and pepper.
5. Add roasted Hatch chili pieces to the bowl and mash with a fork until desired consistency is reached.
6. Taste and adjust seasoning as needed.
7. Garnish with fresh cilantro leaves.
Cooking Time: 30-40 minutes (roasting chilies)
Roasted Hatch Chile Mac and Cheese
This recipe combines the creamy comfort of macaroni and cheese with the bold, smoky flavor of roasted Hatch chiles. Perfect for a cozy evening or a potluck gathering.
Ingredients:
– 8 oz macaroni
– 2 cups grated cheddar cheese
– 1 cup grated Monterey Jack cheese
– 1/4 cup roasted Hatch chile peppers, diced
– 1/4 cup all-purpose flour
– 2 tsp paprika
– Salt and pepper to taste
– 1/2 cup milk
– 2 tbsp unsalted butter
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook macaroni according to package instructions.
3. In a saucepan, melt butter over medium heat. Whisk in flour and paprika.
4. Gradually add milk, whisking continuously. Bring to a simmer; let cook for 2 minutes.
5. Remove from heat and stir in cheddar and Monterey Jack cheese until melted.
6. Add cooked macaroni, roasted Hatch chiles, salt, and pepper. Stir until combined.
7. Transfer mixture to a baking dish and top with additional grated cheese.
8. Bake for 20-25 minutes or until golden brown.
Cooking Time: 30-40 minutes
Roasted Hatch Chile Queso Dip
Roasted Hatch Chile Queso Dip Recipe
Warm up with this creamy, spicy dip that’s perfect for snacking or entertaining! Roasting the Hatch chiles brings out their natural sweetness, balancing the bold flavors of the cheese and spices.
Ingredients:
– 1 cup roasted Hatch green chilies (see roasting instructions below)
– 8 oz cream cheese, softened
– 1/2 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– 1 tablespoon lime juice
– 1 teaspoon garlic powder
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a mixing bowl, combine softened cream cheese, shredded Monterey Jack cheese, chopped cilantro, lime juice, and garlic powder. Mix until smooth.
3. Add the roasted Hatch green chilies to the cheese mixture and stir until well combined.
4. Transfer the dip to a baking dish or serving bowl. Bake for 20-25 minutes, or until hot and bubbly.
5. Serve warm with tortilla chips, crackers, or vegetables.
Roasting Instructions:
Preheat oven to 400°F (200°C). Place Hatch green chilies on a baking sheet in a single layer. Roast for 15-20 minutes, or until the skin is blistered and charred. Let cool, then peel off the skin and chop into small pieces.
Roasted Hatch Chile and Bacon Breakfast Burritos
Roasted Hatch Chile and Bacon Breakfast Burritos Recipe
Start your day off right with these savory breakfast burritos filled with roasted hatch chiles, crispy bacon, scrambled eggs, and creamy cheese. Perfect for a weekend brunch or busy morning on-the-go.
Ingredients:
– 4 large eggs
– 6 slices of bacon
– 2 Hatch chilies (roasted)
– 1 cup shredded cheddar cheese
– 4 flour tortillas
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the Hatch chilies by placing them on a baking sheet and baking for 10-15 minutes, or until charred and slightly softened.
3. Cook the bacon in a skillet over medium heat until crispy.
4. Scramble the eggs in a separate bowl and set aside.
5. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble the burritos by placing scrambled eggs, roasted Hatch chilies, crispy bacon, and shredded cheese onto each tortilla.
Cooking Time: 25 minutes
Roasted Hatch Chile Salsa Verde
Roasted Hatch Chile Salsa Verde Recipe
Experience the bold flavors of New Mexico with this simple yet vibrant salsa verde recipe, featuring roasted Hatch chilies and fresh herbs.
Ingredients:
– 4-6 Hatch chilies
– 1/2 cup olive oil
– 1/4 cup freshly chopped cilantro
– 1/4 cup freshly chopped parsley
– 2 cloves garlic, minced
– 2 tablespoons apple cider vinegar
– Salt, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the Hatch chilies for 10-15 minutes or until charred and blistered.
3. Remove the chilies from the oven and let them cool down.
4. Peel off the skin, remove seeds, and chop the flesh into small pieces.
5. In a blender or food processor, combine roasted chilies, olive oil, cilantro, parsley, garlic, apple cider vinegar, and salt.
6. Blend until smooth, adjusting seasoning as needed.
Cooking Time: 10-15 minutes
Yield: About 2 cups of salsa verde
Roasted Hatch Chile and Beef Tacos
Roasted Hatch Chile and Beef Tacos Recipe
Tackle your taste buds with this bold and flavorful recipe, combining the smoky sweetness of roasted Hatch chilies with tender beef and crispy taco shells.
Ingredients:
– 1 pound beef (ground or sliced), cooked through
– 4-6 Hatch chilies, roasted and chopped
– 1/2 cup chopped onion
– 1/2 cup chopped fresh cilantro
– 1 lime, juiced
– 1 teaspoon cumin
– Salt and pepper to taste
– Taco shells (corn or flour)
– Optional toppings: sour cream, shredded cheese, diced tomatoes, avocado
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast Hatch chilies for 10-12 minutes, or until charred.
3. In a pan, cook beef over medium-high heat until browned and cooked through.
4. Add chopped onion, cilantro, lime juice, cumin, salt, and pepper to the beef; stir to combine.
5. Warm taco shells according to package instructions.
6. Assemble tacos by spooning beef mixture onto shells, topped with roasted Hatch chilies.
7. Garnish with desired toppings.
Cook Time: 25-30 minutes
Roasted Hatch Chile Hummus
Elevate your hummus game with this flavorful Roasted Hatch Chile Hummus! By incorporating the sweetness of roasted Hatch chiles into a creamy dip, you’ll experience a delightful twist on traditional hummus.
Ingredients:
– 1 cup dried garbanzo beans, soaked overnight and drained
– 2 cloves garlic, minced
– 1/4 cup freshly roasted Hatch chile peppers (see note), peeled and seeded
– 1/4 cup lemon juice
– 1/4 cup tahini
– 1/2 teaspoon salt
– 3 tablespoons olive oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. Drain garbanzo beans and place in a blender with garlic, roasted Hatch chiles, lemon juice, tahini, and salt.
3. Blend until smooth, stopping to scrape down the sides as needed.
4. With the blender running, slowly pour in olive oil.
5. Transfer hummus to a serving bowl and garnish with paprika or chopped cilantro, if desired.
Cooking Time: None (all steps are done at room temperature)
Enjoy your Roasted Hatch Chile Hummus with pita chips, veggies, or as a dip for your favorite snacks!
Roasted Hatch Chile and Potato Hash
Roasted Hatch Chile and Potato Hash Recipe
Elevate your brunch game with this flavorful and nutritious dish that combines the sweetness of roasted Hatch chiles with the earthiness of crispy potatoes.
Ingredients:
– 2 large Hatch chilies, seeded and chopped
– 2-3 medium-sized potatoes, peeled and diced
– 1 tablespoon olive oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss the chopped Hatch chilies with 1/4 teaspoon salt on a baking sheet lined with parchment paper. Roast in the oven for 20-25 minutes, or until tender and slightly charred.
3. In a large bowl, toss the diced potatoes with olive oil, sliced onion, minced garlic, salt, and pepper.
4. Spread the potato mixture onto a separate baking sheet lined with parchment paper. Roast in the oven for 30-35 minutes, or until crispy and golden brown.
5. Once the chilies are roasted and the potatoes are cooked, combine them on a serving platter or individual plates. Garnish with fresh cilantro leaves, if desired.
Cooking Time: Approximately 50-60 minutes
Roasted Hatch Chile Corn Chowder
Roasted Hatch Chile Corn Chowder: A Hearty and Flavorful Soup
This Roasted Hatch Chile Corn Chowder is a creamy and comforting soup that’s perfect for chilly fall evenings. The combination of roasted Hatch chiles, sweet corn, and tender potatoes creates a rich and satisfying flavor profile.
Ingredients:
– 2 cups roasted Hatch chile peppers, chopped
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 cup frozen corn kernels
– 2 large potatoes, peeled and diced
– 4 cups chicken broth
– 1/2 cup half-and-half or heavy cream
– 1 tsp paprika
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large pot, sauté the onion and garlic until softened.
3. Add the chopped Hatch chiles, corn kernels, potatoes, chicken broth, paprika, salt, and pepper. Bring to a boil.
4. Reduce heat to low and simmer for 20-25 minutes or until the potatoes are tender.
5. Stir in the half-and-half or heavy cream.
6. Serve hot, garnished with chopped fresh cilantro if desired.
Cooking Time: 30-35 minutes
Roasted Hatch Chile and Cheddar Biscuits
Experience the perfect blend of spicy and savory with these roasted Hatch chile and cheddar biscuits, perfect for a snack or as a side dish. This recipe combines the natural sweetness of roasted chiles with the richness of melted cheddar cheese.
Ingredients:
– 2 cups all-purpose flour
– 4 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup cold butter, cut into small pieces
– 3/4 cup grated cheddar cheese
– 1 roasted Hatch chile pepper, diced
– 1/2 cup heavy cream
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. Add cold butter and use a pastry blender or fingers to work into the dry ingredients until crumbly.
4. Stir in grated cheddar cheese and diced roasted Hatch chile pepper.
5. Pour in heavy cream and stir until dough forms.
6. Drop rounded tablespoonfuls of dough onto prepared baking sheet, leaving about 2 inches between each biscuit.
7. Bake for 15-20 minutes or until golden brown.
Cooking Time: 15-20 minutes
Roasted Hatch Chile Stuffed Mushrooms
Roasted Hatch Chile Stuffed Mushrooms Recipe
Elevate your dinner game with this flavorful and aromatic recipe that combines the earthy sweetness of mushrooms with the spicy kick of roasted hatch chiles.
Ingredients:
– 12 large portobello mushrooms, stems removed and caps cleaned
– 2 cups roasted hatch chile peppers, chopped (see roasting instructions below)
– 1/4 cup breadcrumbs
– 2 tablespoons olive oil
– 1 tablespoon garlic powder
– Salt and pepper to taste
– 1/4 cup grated cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a bowl, mix together chopped hatch chiles, breadcrumbs, olive oil, garlic powder, salt, and pepper.
3. Stuff each mushroom cap with the chile-breadcrumb mixture, dividing it evenly among the mushrooms.
4. Place stuffed mushrooms on a baking sheet lined with parchment paper.
5. If using cheese, sprinkle it over the mushrooms.
6. Roast in the preheated oven for 20-25 minutes or until mushrooms are tender and filling is golden brown.
Roasting Instructions: Preheat oven to 400°F. Place hatch chile peppers on a baking sheet lined with parchment paper. Roast for 30-40 minutes, turning every 15 minutes, until skin blisters and charred. Remove from heat, peel off skin, and chop into pieces.
Roasted Hatch Chile and Pork Green Chili
This hearty chili combines the rich flavors of roasted Hatch chiles with tender pork and a hint of smokiness, perfect for a cozy night in. With just a few simple ingredients, you’ll be enjoying this flavorful dish in no time.
Ingredients:
– 2 lbs boneless pork shoulder, cut into 1-inch cubes
– 4-6 roasted Hatch chiles (see notes), chopped
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes with green chilies
– 2 cups chicken broth
– 1 tsp ground cumin
– Salt and pepper to taste
– Optional: jalapenos or hot sauce for added heat
Instructions:
1. Preheat oven to 325°F.
2. In a large Dutch oven, brown the pork cubes in a little oil over medium-high heat. Remove from pot.
3. Add onions, garlic, and bell pepper; cook until tender.
4. Stir in roasted Hatch chiles, cumin, salt, and pepper.
5. Add chicken broth, diced tomatoes, and browned pork. Bring to simmer.
6. Cover pot and transfer to oven. Roast for 2-3 hours or until pork is tender.
Cooking Time: Approximately 2-3 hours.
Roasted Hatch Chile Deviled Eggs
Roasted Hatch Chile Deviled Eggs Recipe
Elevate your deviled egg game with a burst of Southwestern flavor from roasted Hatch chiles! These creamy, spicy treats are perfect for tailgating parties or casual gatherings.
Ingredients:
– 6 large eggs, hard-boiled and peeled
– 1/2 cup mayonnaise
– 1 tablespoon Dijon mustard
– 1 teaspoon prepared horseradish
– 1/4 cup chopped roasted Hatch chiles (see note)
– Salt and pepper to taste
– Paprika or chili powder 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 smooth.
3. Add mayonnaise, Dijon mustard, and horseradish; mix well.
4. Stir in chopped roasted Hatch chiles.
5. Spoon the yolk mixture into the egg white halves.
6. Sprinkle with salt, pepper, and paprika or chili powder to taste.
7. Chill for at least 30 minutes before serving.
Note: Roast 2-3 Hatch chiles over medium heat until charred, then peel and chop.
Cooking Time: 10-15 minutes (depending on roasting time)
Roasted Hatch Chile and Black Bean Salad
Roasted Hatch Chile and Black Bean Salad Recipe
This vibrant salad combines the smoky sweetness of roasted Hatch chiles with the earthy flavor of black beans, all wrapped up in a tangy dressing.
Ingredients:
– 2 large Hatch chiles, seeded and chopped
– 1 can black beans, drained and rinsed
– 1/2 red onion, thinly sliced
– 1/4 cup crumbled queso fresco (or feta)
– 1 tablespoon olive oil
– 1 tablespoon lime juice
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Place Hatch chiles on a baking sheet, drizzle with olive oil, and roast for 30-40 minutes or until slightly charred.
3. In a large bowl, combine roasted Hatch chiles, black beans, red onion, and queso fresco.
4. Squeeze lime juice over the mixture and season with salt and pepper to taste.
5. Garnish with fresh cilantro leaves and serve at room temperature.
Cooking Time: 45 minutes
Roasted Hatch Chile and Shrimp Skewers
Elevate your outdoor gatherings with these flavorful skewers that combine succulent shrimp with the bold, smoky flavor of roasted Hatch chile peppers. Perfect for a summer barbecue or potluck.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2-3 Roasted Hatch Chile Peppers (see note), seeded and chopped
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon freshly squeezed lime juice
– Salt and pepper to taste
– 10 bamboo skewers
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, whisk together olive oil, garlic, and lime juice. Add shrimp and toss to coat.
3. Alternate shrimp and roasted Hatch chile peppers on each skewer.
4. Season with salt and pepper to taste.
5. Grill skewers for 8-10 minutes or until shrimp are pink and cooked through.
Cooking Time: 10-12 minutes
Roasted Hatch Chile Chocolate Brownies
Experience the unique fusion of smoky roasted Hatch chiles and rich dark chocolate in these decadent brownies.
Ingredients:
– 1 cup (200g) unsalted butter, at room temperature
– 2 cups (250g) sugar
– 4 large eggs
– 1/2 cup (60g) all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup (120g) dark chocolate chips
– 1/2 cup roasted Hatch chile peppers, chopped
– 1 teaspoon vanilla extract
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. In a large bowl, combine butter, sugar, eggs, and vanilla extract. Beat until smooth.
4. Melt chocolate chips in the microwave or in a double boiler. Allow to cool slightly.
5. Add chopped Hatch chiles and melted chocolate to the wet ingredients. Mix until well combined.
6. Gradually add the dry ingredients, stirring until just combined.
7. Pour batter into prepared pan and bake for 25-30 minutes, or until a toothpick comes out with a few moist crumbs.
Cooking Time: 25-30 minutes
Summary
Get ready to spice up your mealtime with these 20 delicious recipes that feature roasted hatch chiles as the star ingredient! From classic comfort foods like mac and cheese to innovative twists on traditional dishes, there’s something for everyone in this collection. Whether you’re a fan of spicy soups, cheesy dips, or savory salads, these roasted hatch chile recipes are sure to become new favorites. So go ahead, get creative, and add some heat to your meals!