Tag Archives: hatch chili

Hatch Chili Chicken Burgers

Posted in chicken, main dishes by

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!

HatchChickenBurger

Hatch Chili Chicken Burgers
(adapted from MJ + Hungryman)
Makes 6

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
Garlic mayonnaise
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.

 

Hatch Chili Mac ‘n Cheese

Posted in main dishes, pasta, sides by

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!

 

HatchMacNCheese

Hatch Chili Mac ‘n Cheese
(from Life’s Ambrosia)
Serves 6-8 as a side

5 hatch chilies
2 cups elbow macaroni
2 Tbsp. unsalted butter
1/2 yellow onion, diced
4 Tbsp. flour
2 cups whole milk
3 cups shredded jack cheese
4 oz. cream cheese
Salt, to taste
1/4 cup panko bread crumbs
1 Tbsp. olive oil

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.