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Hatch chile peppers are vibrant in color and pack an extreme amount of flavor in every bite. Roast them, grill them, stuff them, smother them — however you decide to prepare your green chile, I hope you enjoy them to the fullest.
Being that it’s green chile season I thought I’d share some of my favorite Hatch green chile recipes with you below. From appetizers to sides to main dishes you can’t go wrong with the addition of this fruit (not vegetable) to any meal.
Did you know there’s no chile variety named “Hatch”? The term actually refers to the region where the chiles are grown. Hatch is a small town in New Mexico. The New Mexican pod type was first commercially grown in the Hatch Valley and later spread across New Mexico.
Some chile pepper varieties in the New Mexican pod type include Big Jim, Sandia, and Anaheim. Each variety has its own unique heat level, offering more than just “mild” or “hot.”
You can find them as red or green chiles, but they’re actually the same chile at different stages of ripeness. They start out green and turn red as they mature.
While Hatch chile peppers are grown in other states using the same seeds, they lack the distinct flavor of New Mexico chiles due to different growing conditions.
Roast Hatch Chile Peppers
If you’re wondering how to roast chile peppers, my post will walk you through every step. The distinctive aroma of roasted chiles from mid-August to early October kicks off the autumn season for Southwestern food lovers.
Where to Buy Hatch Chiles
New Mexico: If you visit Hatch, New Mexico at the end of August or beginning of September, check out the Hatch Chile Festival where you will find an abundant of chiles.
Local grocery store: Many local grocery stores all over the U.S. sell fresh Hatch chiles in the late summer and early fall.
Online: Try the Hatch Chile Store who ships fresh chiles and flash-frozen roasted chiles, as well as sauces and salsas.
My Favorite Hatch Chile Pepper Recipes
Chiles Relleno Recipe
4.92 (36 ratings)
An authentic fried Chiles Rellenos recipe. Anaheim peppers are roasted and then filled with melty queso Oaxaca, coated in a delicate, soft, but slightly crispy coating and served with a warm ranchero salsa. Delicious!
Chicken Stuffed Hatch Chiles (Chiles Rellenos de Pollo)
4.91 (11 ratings)
These chiles are stuffed with a spicy mixture of chicken, corn kernels, and queso Oaxaca in a rich and flavorful cilantro cream sauce. Every bite is an explosion of Mexican flavors.
A family favorite created by my mother, Enchiladas Verdes explodes in your mouth with just the right amount of spice and tang. This is my favorite Mexican dish and it’s sure to become yours too. This recipe can also be found in our published Muy Bueno cookbook.
This is true Mexican comfort food. This is the dish my mom and grandma made whenever there was leftover enchilada sauce. These spicy and creamy chilaquiles are the perfect recipe for Mother’s Day breakfast or brunch. Just add a generous amount of amor to this dish, and you can’t go wrong.
This pork green chile uses plenty of roasted and peeled chiles and succulent pork to create an easy and warming stew. Try this pork green chile smothered over breakfast burritos or just eat it as a stew with warm tortillas.
Queso Fundido with Mushrooms and Hatch Green Chile
5 (1 rating)
This molten cheese dip is topped with a mouthwatering mixture of sautéed shiitake mushrooms and green chiles. This queso is made with two cheeses (queso quesadilla and queso Oaxaca) combined with an irresistible mixture of sautéed mushrooms and Hatch green chile. If you can’t find Hatch chiles, substitute with Anaheim chiles, which are available in most grocery stores. Serve this queso with warm corn or flour tortillas.
This Homemade Green Chile Salsa Recipe is made with roasted green chiles and canned whole tomatoes, bringing bold, smoky flavors to your table in minutes. Whether you prefer it chunky or smooth, this versatile salsa is packed with authentic flavor and comes together in just minutes, making it a perfect addition to any meal.
Grilled Veggie Burrito Bowls with Hatch Green Chile Rice
5 (3 ratings)
These grilled veggie burrito bowls with Hatch green chile rice are great for anyone whose diet is vegetarian, plant-based, or vegan. These colorful bowls are easy to whip together, filling, and packed with all of the Mexican flavors I love.
Hi, I wanted tell you that i love your post for recipes with roasted Hatch green chili’s! I purchase them this time every year at raley’s & bel-Air Markets. I have a question about your recipe, enchiladas verdes com pavo. On the stacked style: do you bake them at 350 degrees like the rolled version? I would think you do, but the recipe doesn’t mention that you do, in that section.
I roast my chiles when i peel the chiles the flesh is stuck to the skin. what am i doing wrong?
when i roast grill or broil the chiles they ate blistered and charred then i peel the flesh is stuck to the skin. what am i doing wrong?
Are you steaming the chile peppers after they are roasted?
Can you freeze Jesusitas salsa after it is all made of just the chiles ??
Absolutely! I often freeze this salsa.
Roasting green chilies is the smell of fall!
Hi, I wanted tell you that i love your post for recipes with roasted Hatch green chili’s! I purchase them this time every year at raley’s & bel-Air Markets. I have a question about your recipe, enchiladas verdes com pavo. On the stacked style: do you bake them at 350 degrees like the rolled version? I would think you do, but the recipe doesn’t mention that you do, in that section.