It's that Hatch time of year again, just can't wait. Getting out the vacuum packer to put up some roasted goodness. Anybody got an absolutely fantastic recipe for these???

I bought some fresh ones at HEB yesterday and licked one after slicing it in half to see how hot it actually was. My advice to you..................

Man those look great....

Wow. Just wow. HEB had a big banner up about roasting them.

The wife doesn't do a lot of hot spicy foods, even tho I love them all. So she made sure we got the "medium" heat ones. I didn't tell her that they go up one heat level after freezing!!! Hahaha..

Yowzas, do you ship?

We brought theses back last year when we were coming back from Colorado. Very spicy.

Man those look perfect. I don't have a recipe for anything, I just like to eat them lol.

I like to garnish using them like I do with cilantro....

We turn them into cheese stuffed chili relleno.

Sorry guys, was gonna finish up the post, but got busy (that's distracted to you older guys like me!). Laid out, frozen, and vacuum sealed for goodness. Small, medium, and large packages so we can adjust meal size, by how much we like our guests!

Bacon Wrapped Stuffed Green Chile Poppers

Ingredients
8 fresh green chiles (Roasted, peeled)
1 block (8 ounces) cream cheese
4 ounces (weight) grated sharp cheddar cheese
3/4 cup minced onion
1 tablespoon minced fresh garlic
1/4 teaspoon Chimayo red chile powder
8 slices bacon (thin sliced)
16 toothpicks (Optional)
Instructions
In a medium sized mixing bowl, mix the cream cheese, cheddar cheese, onion, chile powder, and garlic, until thoroughly mixed. Set aside.

Preheat oven to 400 degrees. Be careful not to damage the chiles while removing the skins. Using a knife, make a small slit down one of the chiles and remove the seeds. Repeat with each chile. Then, stuff chile with cheese mixture.

With a toothpick, secure one end of the bacon to the chile. Carefully, wrap the bacon around the chile towards the top of the chile. Secure the other side of the bacon with a toothpick as well. Place on baking sheet.

Bake for 25 to 30 minutes. After the 30 minutes, switch oven to broil and bake an additional 10-15 minutes, or until bacon is golden brown.

Ingredients Basic New Mexico Green Chile Sauce Recipe
2 tablespoons Vegetable oil or olive oil (up to a 1/4 cup)
1/2 small Onion; diced
1/4 cup minced garlic
2 tablespoon Flour
1/4 teaspoon Ground cumin
1/4 teaspoon Black pepper
1-1/2 cup Chicken or pork broth
1 c Roasted; peeled and seeded Hatch or other New Mexico Green Chile
1/4 teaspoon Oregano
1/2 teaspoon Salt
Basic New Mexico Green Chile Sauce Recipe Preparation
Heat the oil in a 1-2 qt saucepan over medium heat.
Add onion and garlic, cover and cook over low heat for about 5 minutes to wilt the onions. Don’t let them brown.
Raise heat to medium, stir in flour, cumin, and black pepper. Cook, stirring about 2 min.
When the onion/flour mix just begins to color, remove from heat and add broth, stirring constantly to avoid lumps.
Add the green chile and the rest of the ingredients.
Return pan to heat, bring to a boil, cover and simmer over low heat another 30 min.
The finished sauce should not be too thick; dilute with more broth or water if needed.
You can puree it if it’s not smooth enough. Will keep in the fridge for a week; heat before using. Makes 2 cups.
An interesting variation is to add 3-4 diced chipotles with the green chiles. This gives a hot, smoky green chile sauce that goes great with plain bean burritos or cheese enchiladas; it will overwhelm more complex dishes.

Green Chili Grits

Ingredients
1/4 c. butter
2 c. cheddar cheese blend, grated
1/2 c. Hatch Green Chile finely chopped
2 eggs, beaten
1/2 c. milk
dash of tabasco sauce
salt and pepper to taste
Instructions
Cook grits according to package directions for serving 6.
Pre-heat oven to 350 degrees.
Add butter, green chile, eggs and milk to the cooked grits.
Fold in cheese, reserving enough to melt on top at the end.
Add a dash of Tabasco, salt and pepper to taste.
Pour into greased 9x13 pan, and bake for 45 minutes.

Sprinkle reserved cheese over the top, and bake until melted and bubbly.
Serve warm or room temperature.

Green Chili and Cheese Enchiladas

Ingredients
6 cups masa harina
3 oz. New Mexico Green Chile
4 1/2 tsp baking powder
3 tsp salt
8 1/10 tbsp butter, room temperature
15 tbsp vegetable shortening
3/4 cup cheese
3 cup warm water
3 3/4 cups roasted corn

Directions
Combine masa, baking powder, and salt in mixing bowl.
Using the paddle attachment of an electric mixer, add butter, cheese, Green Chile and shortening.
Mix at high speed for 3 minutes- add water and beat at low speed for 2 minutes.
Scrape bowl and add corn – beat for 1 minute more.
Wrap dough and allow to rest for 30 minutes.
On an open dried corn husk, spread 4oz. masa in a large circle in the middle of husk.
Roll from the sides.
Using strips of re-hydrated husk, tie off both ends tightly.
Steam for 30 minutes.
Serve and top with red or green chile, or both (Christmas style)

Thanks. They all sound wonderful. I’ve been pretty basic in the past; Chile Rellenos or diced and added to beans, stews, or pork dishes. Will try them all!!!

Hatch Green Chile Macaroni and Cheese Recipe
16 oz Elbow macaroni; uncooked
8 oz Ricotta cheese
1 c Heavy cream
2 Cloves garlic; chopped
Salt and pepper; to taste
1/2 c Parmesan cheese
1/2 c Mozzarella cheese
1/2 c Hatch Green Chile or other New Mexico Green Chile
Hatch Green Chile Macaroni and Cheese Preparation
Boil the macaroni until al dente and set aside. Beat the ricotta, cream, and garlic together in a medium bowl. Transfer the ricotta-cream mixture to a large skillet. Over medium heat, stir in the parmesan, mozzarella, and New Mexico Green Chile. Add the cooked macaroni and stir the pasta until incorporated. Adjust the seasoning with salt and pepper and transfer to wide soup bowls.

Hatch Green Chile Baked Rice

3 c Rice; Cooked
1/2 c Cheddar Cheese; Shredded
1 c Dairy Sour Cream
Red Chiles; Ground, To Taste
1/2 c MontereyJack Cheese; Shredded
2 c New Mexico Green Chile; Roasted, peeled, and chopped

Hatch Green Chile Baked Rice Preparation
* Use 2 4-oz cans of chopped green chiles which have been drained.Heat the oven to 350 degrees F. Mix all the ingredients in an ungreased 2-quart casserole. Bake, uncovered, for 30 minutes, or until done.

Hatch green chile bacon pie
4 thick-cut slices bacon
1 1/2 cups all-purpose flour
1/4 cup masa (corn flour)
1/4 cup yellow cornmeal
1 tsp salt, divided
2 pinches of dried ground chipotle powder
3/4 cup olive oil
1 cup heavy cream, divided
6 eggs plus 1 egg yolk
1/4 cup milk
6 Hatch green chiles, roasted, peeled and diced
1 bunch green onions, chopped
6 ounces panela cheese (or mozzarella)
2 ounces cotija cheese (or feta)

Dice the bacon and cook it over medium heat in a skillet until it starts to brown – do not cook it fully. Drain on a plate lined with paper towels. Set aside. Preheat the oven to 400 degrees.

Make the crust: In a large bowl, whisk together the flour, masa flour, cornmeal, 1/2 tsp salt, and a pinch of dried chipotle. In a measuring cup, whisk together the olive oil and 1/4 cup of heavy cream. Pour the liquid into the flour mixture and stir with a fork until the dough has just come together. Press the dough over the bottom and up the sides of a large pie plate. The top edge will look a little raggedy; that’s fine.

Line the pie plate with a piece of foil, covering all the dough, and add some dried beans or pie weights. Bake the crust 15 minutes, then take it out of the oven. Remove the foil and weights.

While the crust is in the oven, stir together the remaining 3/4 cup cream, the other pinch of chipotle powder, eggs and yolk, milk, diced roasted Hatch green chiles, green onions, cheeses, and cooked bacon. Pour the mixture into the pre-baked pie crust and place the pie plate on a foil-lined baking sheet – this will keep your oven from getting dirty if the pie happens to bubble over.
Bake the pie about 50 minutes, until the center is set and the top is starting to brown. Cool at least one hour before serving.

Chile Rellenos Casserole 2-4 servings
◦1/2 lb. beef
◦1/4 onion (chopped)
◦1 10 oz. can whole green chilies
◦1 1/2 cups cheddar cheese...
◦2 eggs
◦3/4 cups milk
◦1/8 cup flour
◦1 tsp cumin
◦1/2 tsp salt
◦1/2 tsp pepper
Preheat oven to 375F. Cook hamburger meat and onion. Drain, then add cumin, salt, and pepper. Line the bottom of your pan with whole green chiles (chop extra green chiles for later).
Layer meat over green chiles. Top with cheese and chopped green chiles. Whisk together eggs and milk, then add flour and mix well. Pour this mixture over dish. Bake for 35 to 40 minutes.
Serve right away while everything is hot and cheese is melted.

Green Chile Potato Stew

3 tablespoons vegetable oil
1 1/2 pounds beef sirloin or pork butt, cut in 1-inch cubes
1 1/2 cups diced onion
1 tablespoon minced garlic
6 cups chicken or beef broth
1 pound red or white potatoes, cut in 1/2 to 3/4-inch cubes
2 to 3 teaspoons salt, to taste
3 cups roasted, peeled, chopped Pueblo green chiles

Heat the oil in a 6-quart pot over high heat and brown the meat. Set aside. In the same oil, saute the onions until golden. Add the garlic and saute 1 minute. Return the meat to the pan along with any juices that may have accumulated. Add the broth, potatoes, salt and bring to a boil. Reduce the heat and simmer for one hour, until the potatoes are tender. Stir, serve and top with cheese. A warm tortilla on the side is a must!

Green chli chicken enchilada casserole and Pico de Gallo

Ingredients:
1 cup green enchilada sauce
1 cup sour cream
3/4 cup jarred salsa verde
12 white corn tortillas, torn into bite-sized pieces
2 chicken breasts, cooked and chopped into bite-sized pieces
1-15oz can black beans, drained and rinsed
1 cup shredded colby jack cheese
Directions:
Preheat oven to 350 degrees. Combine enchilada sauce, sour cream, and salsa verde in a large bowl. Whisk to combine. Add tortillas, chicken, and black beans, then mix to combine. Spray a 9×13 casserole dish with non-stick spray, then pour the mixture inside. Top with cheese, then bake for 20-25 minutes, or until golden brown and bubbly. Let rest 5 minutes before serving.

For the Pico de Gallo:
2 cups grape or cherry tomato halves
2 green onions, sliced
2 Tablespoons chopped cilantro
juice of one lime
salt & pepper

For the Pico de Gallo: Combine tomatoes, green onions, cilantro, and the juice of half the lime into a bowl. Season with salt and pepper, then stir to combine. Taste, then add the juice from the second lime half if desired.