Hatch Chile Dragon Fruit Salsa

Hatch Chile Dragon Fruit Salsa

ingredients

1 to 2 roasted Frieda’s Hatch Chiles, peeled, seeded, and finely chopped, to taste
1-2 Dragon Fruit (red or white), peeled and cut into cubes (about 2 cups)
1/4 cup diced shallots
2 tablespoons fresh lime juice (about 1 lime …also try key limes!)
Salt, to taste
Optional: Tiny pinch of brown sugar, to taste

steps

Gently combine all ingredients in a bowl. Refrigerdate at least four hours for flavors to mingle. Serve with chips.

Source: Frieda’s Inc.

Chicken and Green Chile Crepes

Chicken and Green Chile Crepes

Ingredients

2 cups shredded cooked chicken
2 cloves garlic, finely minced
1 4-oz. can diced green chiles (or about 1/2 cup peeled and chopped, roasted Hatch chiles)
1 cup plus 1/4 cup shredded cheese (jack & cheddar blend)
1/4 teaspoon ground cumin
Salt and pepper, to taste
8 Frieda’s French Style Crêpes
Optional: salsa and guacamole, for serving

Steps

Preheat oven to 350 degrees. In a large bowl, combine chicken, green chiles, 1 cup cheese, and salt and pepper. On each crepe, add chicken filling, and roll or fold, then place on a greased baking dish. Bake 10-15 minutes until cheese is melted. Serve with a side of salsa or guacamole, if preferred.

Source: Frieda’s Inc.

Roasted Hatch Chiles

Roasted Hatch Chiles

How to Roast Hatch Chiles

First, put on a pair of plastic gloves. Hatch chiles can be spicy! Don’t touch your mouth or eyes after handling them!

Next, wash the chiles and pat dry. Roast chiles whole or slit lengthwise to remove seeds. Then use one of these roasting methods:

1. On the grill or over gas stove: Place peppers directly on the grill/stove flames until the skin blisters and becomes slightly charred on all sides.

2. In the oven: Place chiles on a baking sheet in the oven on high-heat broiler setting—about 5 inches from the broiler element—until the skin blisters and becomes slightly charred on all sides.

Once the skin is evenly charred, place hot roasted chiles in a paper or plastic bag, or a bowl covered with plastic wrap or a towel. Let the chiles “sweat” for 15 minutes. The steam will help loosen the skin.

Peel off the skin and use the chiles in your recipe.

Serving Ideas

Keep the chiles whole and stuff with cheese for chiles rellenos, or chop for salsas, sauces, chili, tamales, stews, breads, dips, even cobblers! Also great for infusing with vodka or tequila.

How to Freeze

We recommend freezing roasted Hatch Chiles whole, unpeeled, and laid flat in zip-top bags. Then stack the bags in your freezer until frozen. The skin actually protects the chiles from the cold. When you thaw them out, the skin will fall right off, which means less work for you! You can also peel and seed the roasted chiles, chop them up, and freeze them in ice cube trays for smaller portions.

Slow Cooker Hatch Chile Pork Stew

Slow Cooker Hatch Chile Pork Stew

Ingredients

2 1/2 to 3 pounds pork (boneless thick-cut chops or shoulder), cut into 1-inch cubes
1 teaspoon garlic powder
1 teaspoon salt, plus more to taste
1/4 teaspoon ground pepper, plus more to taste
1/4 cup all-purpose flour
2 tablespoons extra virgin olive oil
1/4 cup tequila, stock, or water
1/2 cup chicken stock or water
1 medium yellow onion, diced
3 garlic cloves, thinly sliced
8 to 10 Hatch green chiles, roasted, peeled, and diced, about 1 cup
1  14.5-ounce can fire-roasted tomatoes
1 teaspoon ground cumin
1-2 teaspoons brown sugar, to taste
1 teaspoon Worcestershire sauce
Sour cream, optional

Steps

Toss pork with garlic powder, salt, pepper, and flour until well coated, shaking off any excess.

Heat oil in pan over medium-high heat. Work in batches, browning pork on all sides. Remove from pan, and add to slow cooker.

Pour out grease and return pan to medium heat. Add tequila (or stock or water) to pan to deglaze, scraping up all the brown bits. Bring liquid to boiling, turn off heat, and pour liquid over pork in slow cooker.

To slow cooker, layer on onion, garlic, Hatch chile, tomatoes, cumin, brown sugar, Worcestershire sauce, and chicken stock (or water).

Cover and cook on low 8 hours or high 4 hours. Skim off any excess fat and adjust seasoning. Serve straight up, over rice, or with tortilla chips. Sour cream optional.

(See instructions for roasting Hatch chiles here.)

Source: Frieda’s Inc.

Analyzed to serve 8. Calories 360, Total Fat 19g, Saturated Fat 6g, Trans Fat 0g, Cholesterol 100mg, Sodium 510mg, Total Carbohydrate 14g, Dietary Fiber 2g, Sugars 6g, Protein 30g, Vitamin A 15%, Vitamin C 210%, Iron 15%, Potassium 720mg