Hatch chiles

Hatch Chile and Chicken Nachos

by Shawnda on September 8, 2013

in Appetizers,Chicken & Poultry,Hatch chiles,Quick & Easy,Tailgating Favorites

Hatch Chile and Chicken Nachos

What do you get when football and hatch chiles are back? Nachos.

Gloriously, gooey nachos worthy of two of the best seasons-within-a-season that I can think of.

Last week, we had the Broncos game and Hatch Chile & Chicken Nachos on the menu. A messy, as-easy-to-make-as-it-was-to-eat spread totally worthy of the return of football.

Real football.

Hatch Chile and Chicken Nachos

Who’s your team? If you’ve been here seasons past, you know I’m an old Oilers-turned-Colts fan (we all deal with loss in our own ways). And that the 3rd happiest day of my life was when Houston was awarded a new team in the form of the Texans. The Shawnda Super Bowl happened twice a year when the Texans and Colts met and life was perfect.

But then things went and got… weird.

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And those things are still kind of weird. Because you can’t just unweird 14 years worth of nonweird.

So now I find myself keeping up with the Broncos. And not just because of the highly-frequented highway of players and staff that tend to move between them and the Texans.

Hatch Chile and Chicken Nachos

My favorite player from my other favorite team is now with a whole ‘nother different team and now I have to keep up with 3 real teams and 3 fantasy teams. Talk about a total First World Problem.

A problem that nachos can’t fix… but that cheesy drip down the front of a new shirt can temporarily make you not care as much about where Peyton is calling plays. And it can almost make you stop kicking yourself for not renewing your Texans season tickets 4 years ago.

Okay, nachos aren’t THAT magical.

Hatch Chile and Chicken Nachos

But good luck this Sunday! And Monday. And Thursday. Hope your teams win! Unless they’re playing one of my three. Or I’m up against one of your guys in fantasy. And then I hope THEY GO DOWN HARD.

And really – I need an extra hour to pregame just to make myself believe that I can keep up with it all :)

Hatch Chile and Chicken Nachos

Hatch chile con queso, leftover shredded chicken, and pico de gallo team up for a monster pan of nachos that is completely worthy for the start of of football season.

Ingredients

  • For the hatch chile cheese sauce:
  • 12 oz white American cheese, grated*
  • 4 oz Monterey Jack cheese, grated**
  • 1/2 cup milk
  • 3/4 lb hatch chiles, roasted, seeded, and chopped (directions here)
  • For the nachos:
  • 14 oz bag tortilla chips ("restaurant thins" not recommended)
  • 2 cups leftover shredded chicken breast (~2 breasts)
  • For the pico de gallo
  • 1 pint grape tomatoes, quartered
  • 1/3 cup red onion
  • Small handful of cilantro
  • 1 lime (1/2 juiced, the other half cut into wedges and reserved)
  • Pinch of salt
  • *Look for it at the deli counter; typically comes in Land O'Lakes or house brands.
  • **Do not buy pre-grated cheese.

Instructions

  1. Preheat the oven to 425.
  2. Spread the tortilla chips in an even layer in a large (11x17) baking pan.
  3. In a large saucepan over medium heat, add the milk.
  4. When hot, add the cheese and stir occasionally until mostly melted smooth.
  5. Add ~3/4 of the diced hatch chiles, a generous pinch of salt, and stir until uniform (if it looks too thick, add a bit more milk - it should be just a little thinner than queso-dip consistency).
  6. Pour the cheese over chips and top with shredded chicken and the remaining hatch chiles.
  7. Bake for 8-10 minutes to heat through.
  8. While the nachos are baking, stir the ingredients of the pico de gallo together and set aside.
  9. Best served immediately, topped with the pico de gallo and extra lime wedges squeezed over top.
  10. Leftovers can be reheated in the microwave in individual servings (although, I'm partial to cold, soggy nachos myself).

Notes

Yields: Servings vary

Source: Confections of a Foodie Bride

Estimated time: 25 minutes

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Roasted Hatch Chile Hummus

My grocery store goes all out for hatch chile season, throwing their very own Hatch Chile Fest – complete with huge roasters parked outside the front entrance. And it’s kind of a PR gal’s (or guy’s!) dream come true. You’ve got a specialty item from a specific region with limited production. Limited availability = hype.

And that, friends, is why I have 15 lbs of roasted hatch peppers in my freezer right now.

But besides being able to grab still-warm roasted hatch chiles, there is an abundance of hatch chile everything. My favorite? That hummus.

Central Market Hatch Chile Hummus

It’s my current snack obsession. And it’s far healthier than my last one, which might have been an 8-month-old box of Girl Scout Cookies. (Yeah, “might have been.”)

It comes with a bit of a price tag at $2.50 for a 10 oz container. And considering how much hummus we normally eat around here, putting $10 in hummus in a shopping cart can make a girl do a little soul-searching.

It takes minutes to whip up a large batch of hatch chile hummus for far less than open-and-inhale container from the store. But the smokey and slightly spicy dip still disappears just as fast.

Roasted Hatch Chile Hummus

Smooth, homemade hummus flavored with smokey hatch chiles.

Ingredients

  • 3 15oz cans chickpeas (garbanzo beans), drained and rinsed
  • 4 cloves garlic
  • 6 hatch chiles, roasted, seeded, and chopped (directions here) (plus more for serving, if desired)
  • Juice of 3 lemons
  • 1 tsp salt
  • 1/4 tsp cumin
  • 6 Tbsp tahini
  • 4 Tbsp olive oil (plus more for serving, if desired)

Instructions

  1. Place the chickpeas and garlic in the food processor and process for ~1 minutes, stopping once or twice to scrape down the sides of the bowl.
  2. Add the hatch chiles one at a time through the chute with the processor running.
  3. Scrape down the sides of the bowl and add the lemon juice, salt, and cumin.
  4. With the processor running, stream in the tahini and olive oil.
  5. Process another minute, scraping down the sides of the bowl once, until completely smooth.
  6. Transfer to a large bowl, cover, and refrigerate for at least an hour until cold (the hummus will be loose but will firm in the fridge).
  7. Serve cold, topped with additional chopped hatch chiles and a drizzle of olive oil.

Notes

Yields: ~4 cups of hummus

Source: Confections of a Foodie Bride

Estimated time: 1 hour 15 minutes

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Chicken Burrito Bowls with Hatch Chile Pico de Gallo

You can add “forgo dinner at home most nights and drag the family to Freebirds for a steak or chicken burrito bowl” to the list of things I’d do if money grew on trees around here. Right above that – never washing or flat-ironing my hair again.

And since money doesn’t grow on trees, butterfly clip or ponytail it is.

Chicken Burrito Bowls with Hatch Chile Pico de Gallo

But because they’re so stinking easy to make at home, I can dump a bunch of burrito fixins into a bowl, call it a burrito bowl, crank up the theme song to Supernatural (Carry on my wayward so-oon!), and pretend I’m at Freebirds.

Our burrito bowls start with a super simple cilantro-lime quinoa (a compromise since I don’t really eat rice anymore), black or pinto beans, leftover diced chicken or steak, cheese, pico de gallo, a spicy tomatillo salsa, and extra jalapenos or serranos – because you can’t take your tastebuds with you when you die.

With hatch chiles everywhere right now, including the floor of my kitchen – don’t ask, we added a couple of the smokey, sweet chiles to the pico de gallo.

Chicken Burrito Bowls with Hatch Chile Pico de Gallo

Minus the scoop of queso Jason usually adds to his burrito (were we just meant to be, or what?!), it’s just like eating at Freebirds. I do have to clean the kitchen but I can afford to keep the lights on around here :)

Chicken Burrito Bowls with Hatch Chile Pico de Gallo

Ingredients

  • For the quinoa
  • Pinch of salt
  • 1 cup dry quinoa
  • Juice from 1 1/2 limes
  • Handful of cilantro, chopped
  • For the pico
  • 1 pint grape tomatoes, quartered
  • 1/2 cup chopped red onion
  • 2 hatch chiles, roasted, seeded, and chopped (directions here)
  • Juice of 1/2 lime
  • Salt
  • For assembly
  • 1 can black beans, rinsed
  • Leftover chicken or steak, diced
  • Shredded cheese
  • Diced jalapenos
  • Your favorite salsa

Instructions

  1. Add a generous pinch of salt to the cooking water and cook the quinoa according to package directions.
  2. Let cool a bit, add the lime juice and cilantro, and fluff with a fork.
  3. While the quinoa is cooking, make the pico (stir all ingredients in a bowl and set aside) and prepare your other ingredients as necessary.
  4. To build the burrito bowls, spoon quinoa into each bowl, top with beans, cheese, meat, pico de gallo, jalapenos, and a couple of spoonfuls of your favorite salsa.

Notes

Source: Confections of a Foodie Bride

Estimated time: 30 minutes

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Hatch Chile and Bacon Mac & Cheese

Raise your hand if you, too, are excited about hatch chile season!

Why do I love hatch chiles? They’re sweeter and less bitter than most other peppers. They’re not overly spicy but the “hot” hatch chiles do have a nice amount of casual heat. And at $.48/lb this week, I’ll be spending my Saturday roasting and stocking the freezer for the upcoming year. Because nothing makes me happier than being able to whip up a hatch & pepperoni pizza. In February.

Hatch Chile and Bacon Mac & Cheese

We’ve got several new hatch chile recipes lined up over the next couple of weeks but we’re starting with possibly the best one. And by possibly, I mean we’ve had Hatch Chile Macaroni & Cheese twice this week. Once, with leftover shredded chicken. And the second time, I added bacon.

All in the name of more protein. (Which is really the only excuse one ever needs for more bacon, if an excuse is actually needed.)

Hatch Chile and Bacon Mac & Cheese

Pasta coated with a creamy white cheese sauce is the perfect vehicle for the sweet and smokey hatch chiles. We make our stovetop mac & cheese a little differently than most – we use fat-free Greek yogurt (adds protein and tanginess), some of the starchy pasta water (helps create the smooth sauce), and a combination of just about any cheese (one easy melting and one not) that we – or you – like.

You can read more about it here. Or you can just blindly follow the recipe below. I think you’ll be happy with your bowl of cheesy, creamy, spicy comfort either way.

Hatch Chile and Bacon Mac & Cheese

A stove top macaroni & cheese crafted just for hatch chile season. Make it while you can!

Ingredients

  • 8 oz pasta
  • 4 oz white American cheese, shredded*
  • 4 oz Monterrey Jack cheese, shredded*
  • 1/2 cup plain yogurt (I use 0% Fage)
  • 3 slices of bacon, cooked to a crisp
  • 4-5 hatch chiles, roasted, seeded, and chopped (directions here)
  • Black pepper
  • Salt
  • *Do not use pre-shredded cheese. You can use as much as 5-6 oz Monterrey Jack and as little as 2-3oz American cheese and still get a nice, smooth sauce.

Instructions

  1. Bring salted water to boil and add pasta, cooking according to package directions.
  2. While the water is coming to a boil and the pasta is cooking, shred the cheese, chop your chiles, and measure out the yogurt.
  3. Before draining the pasta, dip a 1-cup measuring cup into the pot and pull out a full cup of the boiling pasta water - this is important. If you think you'll forget, put your measuring cup in the strainer when you put it in the sink - always a good way to remind yourself before you lose the water.
  4. Drain the pasta and return it to the pot.
  5. Immediately add 1/2 cup of the pasta water, the yogurt and 1/3 of the cheese, stirring until the cheese has mostly melted.
  6. Add the remaining cheese in two batches, stirring until the cheese has melted into a smooth sauce. Add additional splashes of water as necessary to keep the sauce thin and the cheese hot (I usually have anywhere from 2-4Tbsp of pasta water left).
  7. Add the chiles, bacon, and black pepper, stirring until evenly distributed.
  8. Serve immediately.

Notes

Yields: 3-4 generous servings

Source: Confections of a Foodie Bride

Estimated time: 30 minutes

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