Hatch Chile Margarita

Hatch Chile Margarita

Ingredients

1 ounce Hatch Chile Tequila
1 ounce tequila blanco
4 ounces limeade (such as Simply limeade)
One wedge lime, from lime cut into 8 wedges
Ice
Garnish: Margarita salt, strip of roasted Hatch chiles, and/or slice of lime

Steps

If desired, rub rim of chilled glass with lime and dip glass into salt to coat. Carefully add ice to rimmed glass.

In cocktail shaker (or another pint glass), add ice, Hatch Chile Tequila, tequila blanco, limeade, and juice from lime wedge. Shake (or stir) well. Strain drink into glass. Add more fresh lime juice to taste.

Garnish with thin slice of lime and/or strip of roasted Hatch chile.

This recipe can be scaled up for a pitcher, using cups instead of ounces.

Variations

  • For spicier drink, use 2 ounces Hatch Chile Tequila and omit tequila blanco.
  • For sweeter, more tropical taste, try using 2 ounces mango nectar or pineapple juice with 2 ounces limeade.

Find our Hatch Chile Tequila recipe here.

Enjoy responsibly!

Source: Frieda’s Inc.

Analyzed to serve 1. Calories 190, Total Fat 0g, Saturated Fat 0g, Trans Fat 0g, Cholesterol 0mg, Sodium 0mg, Total Carbohydrate 17g, Dietary Fiber 0g, Sugars 16g, Protein 0g

Hatch Chile Apple Cobbler

Hatch Chile Apple Cobbler

Introduce a new flavor to traditional apple cobbler with Hatch green chiles. Depending on the chiles’ heat and how much you use, the cobbler will be mild to hot, with a yummy, fresh taste.

Ingredients

2 to 4 Hatch green chiles, roasted, peeled, seeded, and diced finely (about 4 to 8 ounces, depending on heat level desired)
4 Granny Smith apples, peeled, cored, and diced
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/8 teaspoon nutmeg
2 teaspoons brown sugar
Pinch of salt
1 stick (1/2 cup) unsalted butter
1 cup all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
Pinch of salt
1 cup fat-free milk

Steps

In bowl, gently toss chiles with apples, cinnamon, allspice, nutmeg, brown sugar, and 1 pinch of salt.

Preheat oven to 350 degrees.

Stir together flour, sugar, baking powder, salt, and milk until blended.

If using cast-iron skillet: Melt butter on low heat in skillet. Turn off heat once it’s melted. Pour batter into pan and do not stir. Spread apple mixture evenly. Bake uncovered 45 minutes until brown and bubbling.

If using baking dish: Preheat baking dish in oven. Melt butter on low heat in microwave or small saucepan. Take hot baking dish out of oven; pour in melted butter. Pour batter into dish; do not stir. Spread apple mixture evenly. Bake uncovered 45 minutes until brown and bubbling.

Serve hot with whipped cream or scoop of ice cream.

(See instructions for roasting Hatch Chiles here.)

Adapted from Homesick Texan

Analyzed to serve 12 without whipped cream or ice cream. Calories 230, Total Fat 8g, Saturated Fat 5g, Trans Fat 0g, Cholesterol 20mg, Sodium 115mg, Total Carbohydrate 39g, Dietary Fiber 2g, Sugars 27g, Protein 2g, Vitamin C 50%

Hatch Chile Deviled Eggs

Hatch Chile Deviled Eggs

Ingredients

6 large eggs
3 Hatch green chiles, roasted, peeled, seeded (if desired), and diced
3 tablespoons light mayonnaise
2 tablespoons non-fat Greek yogurt
2 tablespoons finely chopped chives or green onions
1/2 teaspoon ground cumin
3 tablespoons chopped fresh cilantro or parsley, plus some for garnish
1 tablespoon lime juice
Salt and pepper, to taste

Steps

Boil eggs, peel and halve, then scoop out yolks. Put yolks in bowl with remaining ingredients. Using fork, mash into mixture. Spoon back into hollowed-out eggs. Sprinkle with remaining cilantro or parsley.

(See chile roasting instructions here.)

Source: Adapted from New Mexico Department of Agriculture

Analyzed to serve 6. Calories 100, Total Fat 7g, Saturated Fat 2g, Trans Fat 0g, Cholesterol 185mg, Sodium 130mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 2g, Protein 7g, Vitamin A 10%, Vitamin C 90%

Grilled Polenta Cakes Topped with Hatch Chiles

Grilled Polenta Cakes Topped with Hatch Chiles

Ingredients:

1 tube Frieda’s Organic Polenta, any flavor
1/4 cup plus 2 tablespoons extra-virgin olive oil
3 Hatch Green Chiles, roasted, peeled, seeded, and thinly sliced, or Poblano or Anaheim chiles
1/4 cup red wine vinegar
1 tablespoon honey
3 tablespoons chopped Fresh Cilantro leaves
Kosher salt and freshly ground black pepper
8 ounces queso fresco, diced

Steps:

Roast chiles. See instructions here.

Remove polenta from casing, cut into 1/2-inch slices, and pat dry with paper towels. Brush both sides of polenta cakes with olive oil, and set aside. (Reserve remaining 2 tablespoons for chile topping.)

Heat a grill pan until really hot. Lay polenta cakes in one layer on pan and grill 8-10 minutes on each side or until both sides are golden, crunchy, and have grill marks. Remove cakes from grill and let cool.

In large bowl, toss chiles with vinegar, honey, olive oil, and cilantro. Season with salt and pepper, to taste.

Arrange polenta cakes on serving platter. Top each cake with a spoonful of chile mixture, followed by a sprinkle of queso fresco. Garnish with cilantro.

Source: Frieda’s Inc.

Analyzed to serve 10. Calories 180, Total Fat 14g, Saturated Fat 4g, Trans Fat 0g, Cholesterol 15mg, Sodium 290mg, Total Carbohydrate 11g, Dietary Fiber 0g, Sugars 3g, Protein 5g, Vitamin A 10%, Vitamin C 60%, Calcium 15%