Hatch Chile Recipes

Hatch season is winding down and I have a few more recipes I wanted to share with you guys. I got another email from Central Market today announcing the arrival of red Hatch Chiles…so, I will probably have a few more evenings of experimentation before the season ends.

The first recipe I adapted from the leftovers of my Hatch Chile Beer Can Chicken dinner, but no worries, you can make the leftover ingredients in no time at all.

Happy Eating!

Creamy Penne w/Hatch Chiles and Chicken

Ingredients

  • 16oz penne pasta (or your favorite pasta)
  • 4 slices center cut bacon, diced
  • 1 tbls Extra virgin olive oil
  • 1 mild hatch chili, thinly sliced
  • 1 small yellow onion, thinly sliced, half moons
  • 1 garlic clove, minced
  • 1/4 tsp red pepper
  • 5 sprigs of thyme
  • 1 cup of chicken broth (or chicken stock)
  • 1 15oz can crushed tomatoes
  • 1/2 cup cream
  • leftover cooked chicken breasts (2), in Neely rub, chopped
  • leftover Haricot Verts, chopped
  • 1 cup loosely packed basil, chiffonade
  • Diced tomato for garnish

Directions

Cook the pasta according to the package directions.

Heat a large dutch oven over medium high heat and cook the bacon in the olive oil until crisp. Remove from pan and sit aside.

Saute the chile, onion, garlic, and red pepper in the bacon grease until tender. Add the thyme, chick broth, and tomatoes to the mixture and bring to a boil. Reduce the heat and Simmer for 15-20 minutes over medium low heat.

Add the cream, chicken, and Haricot Verts. Cook until heated through. Add the cooked pasta and sprinkle with the basil and tomato.


Hatch Ravioli with roasted hatch pesto

Ingredients

  • 2 packages (16) hatch chile and cheese ravioli **These absolutely AMAZING little morsels came courtesy of Central Market
  • 4 hot hatch chiles, roasted and peeled, chopped

  • 1/2 bunch of cilantro
  • baby spinach, generous handful
  • 1 tbls roasted pine nuts
  • 1/4 cup parmesan
  • Extra virgin olive oil
  • salt and pepper
  • starchy cooking liquid (optional)
  • 2 heads of broccoli
  • 2 tbls Parmesan

Cook the ravioli (or pasta of your choice) according to the package directions.

Combine the chiles through the Parmesan in a food processor and pulse until thoroughly chopped and combined. Slowly pour in the oil until a nice paste forms. Season with salt and pepper to taste.

Add the pesto to the pasta and combine. If you like the pesto to be more like a sauce, reserve some of the starchy cooking liquid from the pasta and add until your desired consistency.

For the broccoli, cut the stems and steam until desired tenderness. Sprinkle with salt, pepper, a dash of red pepper, and Parmesan.

**As you can tell from the picture the meal turned out completely green. No, this was not my intention, but now I know what I’ll be making for Saint Patty’s day!! 🙂


 

New YouTube Video – I’ve mentioned the greatness of Ellie Goulding in quite a few posts so it was only fitting that I cover one of my favorite new artists. So check out my cover of Guns and Horses with the super talented Jon C.

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