Roasted Hatch Chile Pepper Food
HATCH CHILE CREAM CHEESE DIP
Provided by Valerie Bertinelli
Categories appetizer
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F.
- Place the Hatch chiles on a burner over medium-low heat until the skins char and blister; this will happen very quickly. Remove to a bowl, cover with plastic wrap and set aside for 15 minutes to steam.
- Heat a 10-inch cast-iron skillet over medium heat and add the canola oil, swirling the pan to coat. Add the scallions and cook until slightly softened, stirring, 1 to 2 minutes.
- Meanwhile, peel and seed the chile and then it cut into medium dice. Turn the heat under the skillet to low and add the chiles, cream cheese and some salt and pepper. Cook, stirring often, until the cream cheese is melted. Add the sour cream, 1 1/2 cups of the shredded cheese, and the lime zest. Smooth the top and then sprinkle with the remaining 1/2 cup shredded cheese.
- Bake until the cheese is melted and bubbly and just starting to brown, about 15 minutes.
- Garnish with the dark green scallions and serve with tortilla chips.
HATCH CHILE PEPPER BURGERS
Make and share this Hatch Chile Pepper Burgers recipe from Food.com.
Provided by CheCheCherie
Categories Meat
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix all the ingredients together then shape into 4 burgers.
- Season well with salt and pepper before throwing on the grill.
- Once you flip the burgers (and only flip once), add a quarter cup of the cheese to the top of the burger; the cheese will melt as the burger finishes cooking. If you like the burgers extra Hatchy, add some diced chiles to the top of the burger before you add the cheese.
- Recommended: Serve extra spicy with pepper jack, extra Hatch, tomatoes, and sliced red onion tossed with lime.
Nutrition Facts : Calories 384.6, Fat 26.7, SaturatedFat 12.7, Cholesterol 106.8, Sodium 254.8, Carbohydrate 6.4, Fiber 2.3, Sugar 3, Protein 29.3
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- Preheat the grill to medium high. Place the chiles on the grill grates, and grill (or roast) until the bottoms are blistered and blackened in spots, about 4 minutes. Turn the chiles over and grill until the other sides are blistered and blackened in spots. Use tongs to transfer the chiles to a bowl, and cover the bowl the foil, plastic wrap, or a clean dishtowel. Let sit for about 20 minutes, then pull out the stems, pulling out all of the seeds (or leaving some in, as desired, for more heat). Peel the skin from the peppers. Use as desired, or freezer (see directions for freezing above).
- Preheat the broiler, and place the top oven rack about 6 inches from the heat source. Place the chiles on the a rimmed baking sheet lined with foil. Broil until the tops are blistered and blackened in spots, about 4 minutes. Turn the chiles over and broil until the other sides are blistered and blackened in spots. Use tongs to transfer the chiles to a bowl, and cover the bowl the foil, plastic wrap, or a clean dishtowel. Let sit for about 20 minutes, then pull out the stems, pulling out all of the seeds (or leaving some in, as desired, for more heat). Peel the skin from the peppers. Use as desired, or freezer (see directions for freezing above).
- This only works on a gas stove. Turn the burner (or burners) to medium high. Place the chiles directly on the burner, and roast until the bottoms are blistered and blackened in spots, about 4 minutes. Turn the chiles over and roast until the other sides are blistered and blackened in spots. Use tongs to transfer the chiles to a bowl, and cover the bowl the foil, plastic wrap, or a clean dishtowel. Let sit for about 20 minutes, then pull out the stem, pulling out all of the seeds (or leaving some in, as desired, for more heat). Peel the skin from the peppers. Use as desired, or freeze (see directions for freezing above).
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