Grilling season is waning here. We’re getting that chill in the morning and I actually wore pants all day yesterday. Pants! So now, of course, I’m regretting all of the grilling I didn’t do all summer long.
We cooked these up while watching the football game. I always try to make something fun in case the game is lackluster – and in this case, the food was the highlight. If you’ve still got some hatch chilies around, this is a great way to use them!
4 hatch chilies – roasted, peeled, seeded, and chopped
1 Tbsp. olive oil
1 Tbsp. red wine vinegar
1 tsp. honey
1 lb. ground chicken
½. tsp. salt
1/2 tsp. pepper
½ tsp. cumin
1 egg, lightly beaten
2/3 cup plain breadcrumbs
6 slices pepper jack cheese
6 hamburger buns
In a small bowl, toss together first 4 ingredients. Season to taste with salt and pepper and set aside.
In a medium bowl, mix the ground chicken, salt, pepper, cumin, egg and breadcrumbs until thoroughly combined. Divide into 6 equal servings and form into patties. Chill for a half hour then grill over medium-high heat until cooked through, about 8 minutes per side.
Top patties with cheese and let melt. Serve burgers on buns topped with the hatch chili relish.
For the first time since I started this blog, one of our local grocery stores stocked hatch chilies. I feel like I’ve been watching my more-Southern food blogger friends rave about them for years and could never participate in the hatch chili fun. So now that they’re here? I’m making hatch chili everything.
First up: mac n cheese. I really, really loved this. The roasted chilies paired really nicely with the jack cheese sauce. I had split this into two pans with intentions to freeze one for later – but it all got eaten before it made it to the freezer. Oops!
On the grill, roast the chilies over high heat until charred and blistered. Transfer to a bowl. When cool enough to handle, peel the chilies, seed, remove the membrane and dice.
Cook macaroni according to package directions.
In a large saucepan, melt the butter. Add the diced onion and cook until nearly translucent. Whisk in flour until the mixture is a play dough consistency. Add milk, whisking constantly, and cook until starting to thicken, about a minute. Stir in cheeses and stir frequently until melted. Stir in cooked macaroni and diced chilies and season with salt to taste. Spread the macaroni in a greased baking pan.
In a small bowl, combine the panko and olive oil. Spread over the top of the macaroni.
Bake at 350F degrees until bubbly, about 15 minutes.