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%

Hatch Chile and Tomatillo Salsa

Hatch Chile and Tomatillo Salsa

Ingredients:

9 Tomatillos, medium-sized
2 Hatch Chiles, fresh
1 Jalapeno Chile, optional, for more heat
1/3 cup chopped onion
1/2 teaspoon salt
1/2 lime
1 cup water

Steps:

Remove husks from tomatillos, rinse, and quarter. Wearing gloves, quarter Hatch and jalapeno chiles, and remove seeds. For more heat, leave seeds in.

Heat large skillet on medium heat. Add tomatillos and chiles, continuously turning them so that each side gets charred. When all sides are charred, transfer chiles and tomatillos into food processor bowl. Add chopped onion, salt, and lime juice, then pulse into chunky puree. Add water and pulse a few more times. Taste salsa and add more salt if needed.

Cool, then serve with tortilla chips.

Adapted from CouponClippingCook.com

Analyzed to serve 8. Calories 20, Total Fat 0g, Saturated Fat 0g, Trans Fat 0g, Cholesterol 0mg, Sodium 150mg, Total Carbohydrate 4g, Dietary Fiber 1g, Sugars 2g, Protein 1g, Vitamin C 60%

Hatch Chile Rellenos

Hatch Chile Rellenos

Ingredients:

4 large eggs, separated
1/2 teaspoon salt
1/2 cup flour
8 Hatch Chiles, roasted and peeled
8 finger-sized pieces of American, Jack, or cheddar cheese
1 tablespoon flour
1/2 inch oil in frying pan

Steps:

Heat oil until hot.

Beat egg whites with salt until stiff. In separate bowl, beat egg yolks, then add salt and 1/2 cup of flour and mix well. Fold yolk mixture into egg whites just enough to mix. Use quickly, as batter will separate.

Make small slit in top of each chile and insert cheese. Roll chile in remaining tablespoon of flour to coat. Dip chile into batter. Fry in hot oil until golden brown, turning occasionally. If oil is hot, this will only take a few minutes. Drain on several layers of paper towels.

(Chile roasting instructions here.)

Source: New Mexico Department of Agriculture

Analyzed to serve 4 with 1 tablespoon oil per relleno. Calories 390, Total Fat 26g, Saturated Fat 7g, Trans Fat 0.5g, Cholesterol 215mg, Sodium 730mg, Total Carbohydrate 25g, Dietary Fiber 2g, Sugars 6g, Protein 15g, Vitamin A 30%, Vitamin C 360%, Calcium 25%, Iron 15%, Potassium 466 mg