Summer Tomatoes

Smell that?

That’s the smell of August. It’s the fiery, smokey scent of (probably) a ton of Hatch Chiles roasting at the door step of my HEB.

This month, my package of HEB Primo Picks was bursting at the seams with Hatch Chile This and Hatch Chile That and Oh! Oh! – More Hatch Chile Goodness.

After the squeals subsided, I grabbed the Two Bean Hatch Pepper Dip, Hatch Salsa Verde, and the Hatch Tortilla Chips and then went to work giving everyone’s (including mine!) favorite party dip from 1987 a modern face lift.

The Seven Layer Dip. I know you remember it. Layers of taco night fixins dumped into a casserole dish and topped with those vile little black, rubber-tire olives. (Could those things be any grosser?!)

This version – it’s fresher, it’s loaded with hatch chiles in three different layers, and it’s thankfully missing anything that could resemble a tire.

Layer 1: Refried Beans Roberts Reserve Two Bean Hatch Pepper Dip
Layer 2: Guacamole Avocado, smashed with lime and salt
Layer 3: Picante sauce Central Market Hatch Chile Salsa Verde
Layer 4: Shredded Monterrey Jack Cheese
Layer 5: Sour Cream (or if, like me, you only ever buy fat-free Greek yogurt – then fat-free Greek yogurt)
Layer 6: Roasted hatch chiles
Layer 7: Pico de gallo

So head out today – or, like, yesterday – to get your Hatch Chile on. Hoard Buy, seed, chop, bag, freeze, and repeat. 3 or 300 times. I won’t judge – I’ll be far too busy trying to find room among the 20lb of cherries in my freezer for 20lbs of hatch chiles.

Update: The lucky winner is Debbie with comment #71!

HEB has provided a selection of Primo Picks for one lucky reader. To enter, simply answer the question in the comments below: What is your favorite dish using Hatch/green chiles?

Me, while I may still be partial to these enchiladasHatch & Pepperoni Pizza. That is definitely where it’s at.

You can earn up to 4 extra entries by:
– Leaving a separate comment below that you follow us on Facebook.
– Leaving a separate comment below that you follow HEB on Facebook.
– Leaving a separate comment below that you follow the blog’s Instagram feed.
– Leaving a separate comment below that you follow HEB on Pinterest.

The fine print:
– Maximum of five (5) entries per person.
– Giveaway ends at midnight (Texas time, y’all) on Wednesday, August 20.
– Winner will be selected by one of those cold, soulless, unfeeling random number generator thingies and announced on this post.
– Winners will receive a selection of HEB Primo Picks from HEB.
– Prize must be claimed within 7 days or it will be forfeited.
– Winning “extra entry” comments subject to verification.
– Prize can only be shipped to a US address.
– Official giveaway rules can be found here.

Seven-Layer Hatch Chile Dip

A fresher version of the traditional Seven-Layer Mexican Dip, loaded with roasted hatch chiles.

Ingredients

  • 10.5 oz jar Roberts Reserve Two Bean Hatch Pepper Dip
  • 1 large avocado
  • Juice of 1/2 lime
  • Salt
  • ~1/2 jar Central Market Hatch Chile Salsa Verde
  • Shredded Monterrey Jack Cheese
  • Sour cream or plain yogurt
  • 2 large hatch chiles, roasted, seeded, and chopped
  • 3 roma tomatoes
  • 1/3 cup chopped red onion
  • Small handful cilantro

Instructions

  1. In a wide dish or pie plate, evenly spread the bean dip.
  2. Smash the avocado with some lime juice and a generous pinch of salt and spread over the beans.
  3. Spoon the salsa verde over top and sprinkle with a layer of cheese.
  4. Spread the sour cream over the cheese and sprinkle the roasted chiles over top.
  5. In a small bowl, stir the tomatoes, red onion, and cilantro together with a pinch of salt.
  6. Spread pico de gallo evenly over the top of the dip.
  7. Serve cold with tortilla chips.

Notes

Yields: Servings vary

Source: Confections of a Foodie Bride

Estimated time: 15 minutes

This recipe was developed in conjunction with H-E-B and I was provided ingredients as well as compensated for my time. Messy fingers, stretchy-waisted pants, and baby-Elmo-clogged-toilets are all mine. You can find H-E-B on Facebook, Twitter, and Pinterest. And if you’re as lucky as we are, 3 locations within a 5 mile radius.

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Green Tomato and Chipotle Mac & Cheese

Hello, summer. With your abundance of tangy green tomatoes, your abundance of soul-melting heat, and your abundance of why-waste-my-time-flat-ironing-my-hair-when-it’s-just-going-to-look-like-crap-in-11-seconds-anyway humidity.

I can only help you with one of those things. The other two can typically be fixed by drinking any one of these.

Green Tomato and Chipotle Mac & Cheese

This summery mac & cheese is spiked with minced chipotles in adobo and layered in a baking dish – and then topped – with thinly-sliced green tomatoes. The tangy tomatoes help cut the richness of the cheesy dish while the chipotles give you just enough heat to justify cooling off with that Fudge Bomb for dessert.

You know, if you’re still looking for an excuse.

Green Tomato and Chipotle Mac & Cheese

Green Tomato and Chipotle Mac & Cheese

A summery mac & cheese topped with tangy green tomatoes and spiked with spicy, smokey chipotle peppers.

Ingredients

  • 1 lb macaroni pasta
  • Salt
  • 16 oz grated cheese (I used half sharp cheddar, half colby jack)
  • 6 Tbsp butter, divided
  • 3 Tbsp flour
  • Pepper
  • 2 cloves garlic, minced
  • 2 Tbsp deli-style mustard (I use Creole)
  • 1-2 Tbsp minced chipotles in adobo (2 Tbsp for a spicier mac)
  • 4 cups milk
  • 1 cup breadcrumbs (2 slices of bread sent through a mini processor works perfectly)
  • 3 large green tomatoes, thinly sliced

Instructions

  1. Preheat oven to 350.
  2. Spray a 9x13 baking dish with cooking spray and set aside.
  3. Bring salted water to boil and cook pasta for half the time suggested on the package.
  4. Drain and rinse with cold water to stop the pasta from cooking.
  5. Leave the pasta draining in the sink and return the empty pasta pot to the cooktop over medium heat.
  6. Melt 4 Tbsp butter and whisk in 3 Tbsp flour.
  7. Let cook ~3 minutes, whisking occasionally.
  8. Add the garlic and whisk, cooking 1 minute more.
  9. Add the mustard, chipotles, and then slowly stream in the milk while whisking.
  10. Add a generous pinch of salt, fresh ground pepper, and let the sauce cook, whisking occasionally, until the mixture beings to bubble.
  11. Add the cheese and stir until it is completely melted.
  12. Turn off the heat and add the pasta back to the pot, stirring until evenly coated.
  13. Transfer half of the pasta to the baking dish and then layer half of the green tomatoes on top.
  14. Top with the remaining pasta and the remaining green tomato slices.
  15. Melt 2 Tbsp of butter and stir into the bread crumbs.
  16. Sprinkle the crumbs over the top of the dish.
  17. Bake for ~30 minutes, until the breadcrumbs have crisped to a golden brown and the pasta is bubbling.

Notes

Yields: 8-12 servings

Adapted from The Pastry Queen Parties

Estimated time: 1 hour

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