In Texas, Hatch chile season is pretty much a holiday. The local markets have plenty of promotions on this specialty pepper from the Hatch Valley region of New Mexico, so we’re here to offer up a wide range of recipes, some classics and some new twists, to take advantage of the season’s surplus. It’s time to spice up your life!
Sometimes, simplicity reigns supreme. If your spice tolerance is high, try this method from Frieda’s Branded Produce for blistering a handful of Hatch chiles as a simple side—they come together in just 20 minutes. Finish them with some freshly squeezed lime juice and a sprinkle of Tajín, or chop the blistered peppers and use them as a quick relish for grilled steak or chicken.
The earthiness of Hatch chiles plays particularly well in a glaze that can be used to top chicken, pork, or even beef. This recipe from A Communal Table calls for dried Hatch chiles; if you have extra chiles on hand, try dehydrating a few in the oven at 140 degrees for 3 hours. They’ll last in an airtight bag for several months!
You’ll need a food processor to whip up Three Olives Branch’s roasted chile hummus. Note that as the hummus sits, the heat level increases. Pace your eating accordingly!
This fish dish from Allrecipes is inspired by the cuisine of San Sebastian, Spain. If you can’t find Chilean sea bass, sub in any sustainably sourced whitefish. Thinly sliced Hatch chiles bring welcome heat and smokiness to any fillet!
The mild heat of Hatch chiles complements cooling avocado in this salsa from Cooking Chat. Double the batch and eat the leftover salsa with sturdy corn chips for a filling snack!
Who doesn’t love a griddled, extra-cheesy quesadilla? This recipe from Inspired Taste is loaded with chicken, gooey cheese, and green chile salsa verde to take it up a notch. You can use either flour or corn tortillas—either way, we know you’ll love this easy-to-make dish as much as we do.
With fall approaching it’s time to pull out your slow cooker for this perfect recipe to spice up your kitchen. This offering from Foodie Crush brings the heat and the taste, using pork and a quick homemade salsa verde simmered for hours to intensify the flavor profile. It’s the meal you didn’t realize you were missing from your lineup!
These stuffed chiles from Like Mother Like Daughter are packed with a sweet and spicy quinoa and corn filling and topped with melted cheese before sending them into the oven. The homemade cilantro yogurt sauce provides a cooling contrast to the heat of the chiles.
Looking for a cozy casserole that will fill your stomach and feed your soul? The Defined Dish has the answer. This recipe is super easy and delicious, and another plus is that it’s paleo! In our book, green chiles, chicken, and cheese are always a winning combo.
Strawberry Blondie Kitchen wants to “guac” your world with this homemade treat! This isn’t your typical guacamole because the Hatch green chiles add heat and smokiness. It’s a great way to show off our star ingredient during its fleeting season.
It may still be hot out, but this slow-cooker Hatch pepper chili from The View from Great Island is exactly what we’re craving. This chili is perfect for the summer months, when fresh Hatch chiles are readily available in Texas, or make a double batch and freeze some to revisit come fall.
This Hatch chile salsa from Food & Wine replaces the acidity of ketchup with just enough heat to keep things interesting. Smothered between two burger patties and cozied up with melty cheese and fluffy buns, this will be a total hit at your next cookout!
This healthy Mexican breakfast casserole from Lively Table calls for green chiles, but when Hatch chiles are in season, swapping them in is a must! Mingled with black beans, street corn, and of course fluffy tortillas, this dish is easy to make, so flavorful, and can even be prepped ahead.
There’s no match for Hatch … mac and cheese, that is! This ultra-cheesy recipe from I Am a Food Blog balances the spice of the pepper just right, and of course pairs well with a crisp vino!
Hatch chile cheesecake?! Nope, that’s not a typo. We have treasured this dessert from Central Market for years and love the topping, too. The strawberry jam-like chutney gives this classic dessert just the kick of spice it deserves, Texas-style, of course.
These Hatch green chile biscuits from Central Market come with a homemade jalapeño pimento cheese spread. Good for practically any meal and any time of day.