20 Spicy Hatch Chili Recipes Perfect for Any Occasion

Spice up your life with the bold, smoky flavor of Hatch chilis! Whether you’re craving quick weeknight dinners, seasonal fiesta favorites, or cozy comfort food with a kick, these 20 fiery recipes are guaranteed to delight. From sizzling dips to hearty mains, there’s something for every occasion—so grab your apron and get ready to fall in love with Hatch chilis all over again!

Hatch Chili Cornbread with Cheddar

Very few dishes can rival the comforting embrace of a warm, cheesy cornbread, especially when it’s speckled with the vibrant flavors of Hatch chiles. This Hatch Chili Cornbread with Cheddar is a straightforward recipe that promises a delightful balance of heat, sweetness, and richness, perfect for beginners to master.

Ingredients

• Cornmeal – 1 cup
• Flour – 1 cup
• Baking powder – 1 tbsp
• Salt – ½ tsp
• Sugar – ¼ cup
• Egg – 1
• Milk – 1 cup
• Butter – ¼ cup, melted
• Hatch chiles – ½ cup, diced
• Cheddar cheese – 1 cup, shredded

Instructions

1. Preheat your oven to 375°F and grease an 8-inch baking pan.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar.
3. In another bowl, beat the egg, then stir in the milk and melted butter.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to dense cornbread.
5. Fold in the diced Hatch chiles and shredded cheddar cheese.
6. Pour the batter into the prepared baking pan and smooth the top with a spatula.
7. Bake for 25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even browning.
8. Let the cornbread cool in the pan for 10 minutes before slicing. Tip: This rest period helps the cornbread set and makes it easier to cut.

Out of the oven, this cornbread boasts a moist crumb, punctuated by the mild heat of Hatch chiles and the gooey pockets of cheddar. Serve it alongside a bowl of chili or slathered with honey butter for a sweet and spicy contrast.

Roasted Hatch Chili Salsa

Discover the vibrant flavors of the Southwest with this Roasted Hatch Chili Salsa, a perfect blend of smokiness and heat that’s surprisingly simple to make at home.

Ingredients

• Hatch chilies – 4
• Tomatoes – 2 cups, diced
• Onion – ½ cup, finely chopped
• Garlic – 2 cloves, minced
• Lime juice – 2 tbsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 450°F. Place the Hatch chilies on a baking sheet and roast for 20 minutes, turning once halfway through, until the skins are blistered and charred.
2. Remove the chilies from the oven and immediately place them in a bowl covered with plastic wrap. Let them steam for 10 minutes to loosen the skins.
3. Peel the skins off the chilies, remove the stems and seeds, then dice the chilies finely.
4. In a medium bowl, combine the diced chilies, tomatoes, onion, and garlic. Stir gently to mix.
5. Add the lime juice and salt to the bowl. Stir again to ensure everything is well combined.
6. Let the salsa sit at room temperature for 30 minutes to allow the flavors to meld together.

Enjoy this salsa with its smoky depth and a hint of citrus, perfect for dipping tortilla chips or as a topping for grilled meats. The texture is chunky yet smooth, with each ingredient shining through.

Hatch Chili Chicken Enchiladas

Here’s how to make Hatch Chili Chicken Enchiladas, a dish that combines the smoky heat of Hatch chilis with the comforting richness of cheese and chicken, all wrapped in soft tortillas.

Ingredients

• Chicken breasts – 2
• Hatch chilis – 4
• Cheese – 2 cups
• Tortillas – 8
• Enchilada sauce – 2 cups

Instructions

1. Preheat your oven to 375°F.
2. Boil the chicken breasts in water for 20 minutes or until fully cooked. Tip: Shred the chicken while it’s warm for easier handling.
3. Roast the Hatch chilis at 400°F for 10 minutes, then peel and chop them. Tip: Wear gloves when handling hot chilis to protect your skin.
4. Mix the shredded chicken with half of the chopped Hatch chilis and 1 cup of cheese.
5. Fill each tortilla with the chicken mixture, roll them up, and place seam side down in a baking dish.
6. Pour the enchilada sauce over the rolled tortillas and sprinkle the remaining cheese and Hatch chilis on top.
7. Bake for 20 minutes or until the cheese is bubbly and slightly golden. Tip: Let the enchiladas sit for 5 minutes before serving to allow the sauce to thicken.

Last but not least, these enchiladas boast a perfect balance of smoky, spicy, and cheesy flavors, with a texture that’s both tender and satisfying. Serve them with a side of sour cream or avocado slices for an extra layer of richness.

Creamy Hatch Chili Soup

Zesty flavors come alive in this creamy Hatch chili soup, a dish that combines simplicity with depth. Perfect for beginners, this recipe guides you through each step to ensure a delicious outcome.

Ingredients

• Hatch chilies – 4, roasted and peeled
• Heavy cream – 1 cup
• Chicken broth – 2 cups
• Butter – 2 tbsp
• Flour – 2 tbsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 400°F. Place the Hatch chilies on a baking sheet and roast for 20 minutes, turning once halfway through, until the skins are blistered.
2. Remove the chilies from the oven and let them cool. Once cool, peel off the skins, remove the seeds, and chop the chilies finely.
3. In a large pot, melt the butter over medium heat. Add the flour and whisk continuously for 2 minutes to create a roux.
4. Slowly pour in the chicken broth, whisking constantly to avoid lumps. Bring the mixture to a simmer.
5. Add the chopped Hatch chilies to the pot. Simmer for 10 minutes, stirring occasionally.
6. Reduce the heat to low. Stir in the heavy cream and salt. Simmer for another 5 minutes, ensuring the soup does not boil.
7. Remove from heat. Let the soup sit for 5 minutes before serving to allow the flavors to meld.

Flavorful and velvety, this soup boasts a smooth texture with a gentle kick from the Hatch chilies. Serve it with a dollop of sour cream or a side of crusty bread for an extra touch of comfort.

Hatch Chili Mac and Cheese

Gathering around the table for a comforting meal is one of life’s simple pleasures, and this Hatch Chili Mac and Cheese is sure to become a new favorite. Let’s walk through the process together, ensuring every step is clear and manageable, even for beginners.

Ingredients

• Elbow macaroni – 2 cups
• Hatch chilies – 2, roasted and chopped
• Butter – 2 tbsp
• Flour – 2 tbsp
• Milk – 2 cups
• Cheddar cheese – 2 cups, shredded
• Salt – ½ tsp

Instructions

1. Preheat your oven to 375°F to prepare for baking the mac and cheese later.
2. Bring a large pot of salted water to a boil and cook the elbow macaroni according to package instructions until al dente, about 8 minutes. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, melt butter in a saucepan over medium heat. Whisk in flour to create a roux, cooking for 1 minute until golden. Tip: Keep stirring to avoid burning.
4. Gradually add milk to the roux, whisking constantly until the mixture thickens, about 5 minutes.
5. Remove the saucepan from heat and stir in shredded cheddar cheese until fully melted and smooth. Add roasted Hatch chilies and salt, mixing well.
6. Drain the cooked macaroni and combine with the cheese sauce in the pot, stirring until evenly coated.
7. Transfer the mixture to a baking dish and bake at 375°F for 20 minutes, or until the top is lightly golden. Tip: For a crispier top, broil for the last 2 minutes.

Creamy with a subtle kick, this Hatch Chili Mac and Cheese boasts a perfect balance of comfort and spice. Serve it straight from the oven with a side of crusty bread for dipping into the cheesy goodness.

Grilled Hatch Chili Burgers

Preparing a Grilled Hatch Chili Burger is a straightforward process that yields delicious results, perfect for those who love a bit of spice in their meals. Let’s walk through the steps to create this flavorful dish.

Ingredients

• Ground beef – 1 lb
• Hatch chilies – 2, roasted and chopped
• Salt – 1 tsp
• Black pepper – ½ tsp
• Hamburger buns – 4

Instructions

1. Preheat your grill to medium-high heat, around 375°F, ensuring it’s clean and lightly oiled to prevent sticking.
2. In a large bowl, combine the ground beef, roasted and chopped Hatch chilies, salt, and black pepper. Mix gently until just combined; overmixing can make the burgers tough.
3. Divide the mixture into 4 equal portions and shape each into a patty about ½ inch thick. Make a slight indentation in the center of each patty to prevent bulging during cooking.
4. Place the patties on the preheated grill. Cook for 4-5 minutes on the first side, then flip and cook for another 4-5 minutes for medium doneness. Avoid pressing down on the burgers to keep them juicy.
5. During the last minute of cooking, place the hamburger buns on the grill to lightly toast them, adding a nice crunch to your burger.
6. Remove the burgers and buns from the grill. Let the burgers rest for a couple of minutes before assembling to allow the juices to redistribute.

Unbelievably juicy and packed with the smoky heat of Hatch chilies, these burgers are a standout. Serve them with a slice of pepper jack cheese melted on top or a dollop of avocado crema for an extra layer of flavor.

Hatch Chili Stuffed Peppers

Start by preheating your oven to 375°F to ensure it’s ready for baking your stuffed peppers to perfection.

Ingredients

• Hatch chilies – 4
• Ground beef – 1 lb
• Cooked rice – 1 cup
• Shredded cheese – 1 cup
• Olive oil – 1 tbsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 375°F.
2. Cut the tops off the Hatch chilies and remove the seeds carefully to keep the peppers intact.
3. In a skillet over medium heat, add olive oil and brown the ground beef until no pink remains, about 5 minutes.
4. Mix the cooked rice and salt with the browned ground beef in the skillet.
5. Stuff each Hatch chili with the beef and rice mixture, packing it gently to fill completely.
6. Place the stuffed peppers in a baking dish and top each with shredded cheese.
7. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and slightly golden.
8. Let the peppers cool for 5 minutes before serving to allow the filling to set.

Now, enjoy the smoky flavor of the Hatch chilies paired with the savory beef and rice filling. For an extra kick, serve with a side of sour cream or avocado slices.

Hatch Chili Queso Dip

Great for any gathering, this Hatch Chili Queso Dip combines simplicity with bold flavors, making it a must-try for cheese lovers. Let’s dive into creating this creamy, spicy delight that’s sure to be the highlight of your snack table.

Ingredients

• Hatch chilies – 1 cup, roasted and chopped
• Cheddar cheese – 2 cups, shredded
• Monterey Jack cheese – 1 cup, shredded
• Heavy cream – ½ cup
• Butter – 2 tbsp

Instructions

1. Preheat your oven to 350°F to ensure it’s ready for baking the dip.
2. In a medium saucepan over low heat, melt the butter, stirring constantly to prevent browning.
3. Add the heavy cream to the melted butter, stirring until fully combined and warm.
4. Gradually add the shredded cheddar and Monterey Jack cheeses to the saucepan, stirring continuously until the cheese is completely melted and the mixture is smooth.
5. Fold in the roasted and chopped Hatch chilies, ensuring they’re evenly distributed throughout the cheese mixture.
6. Transfer the mixture to an oven-safe dish and bake at 350°F for 15 minutes, or until the top is lightly bubbly and golden.
7. Let the dip cool for 5 minutes before serving to allow it to thicken slightly for the perfect dipping consistency.

This Hatch Chili Queso Dip boasts a velvety texture with a kick of heat from the chilies, balanced by the richness of the cheeses. Try serving it with a side of crispy tortilla chips or fresh vegetable sticks for a delightful contrast in textures.

Hatch Chili Pork Tacos

For those who love a bit of heat with their meat, these Hatch Chili Pork Tacos are a must-try. Follow these steps to create a dish that’s bursting with flavor and perfect for any gathering.

Ingredients

• Pork shoulder – 2 lbs
• Hatch chilies – 4, roasted and chopped
• Garlic – 3 cloves, minced
• Cumin – 1 tbsp
• Salt – 1 tsp
• Corn tortillas – 12
• Lime – 1, cut into wedges

Instructions

1. Preheat your oven to 325°F.
2. Season the pork shoulder with cumin and salt, ensuring it’s evenly coated.
3. Place the pork in a roasting pan and roast for 3 hours, or until the meat is tender and easily shreds with a fork.
4. While the pork is roasting, roast the Hatch chilies over an open flame until charred, then chop them finely.
5. Once the pork is done, shred it using two forks and mix in the chopped Hatch chilies and minced garlic.
6. Warm the corn tortillas on a dry skillet over medium heat for about 30 seconds on each side.
7. Assemble the tacos by placing a generous amount of the pork mixture on each tortilla.
8. Serve with lime wedges on the side for squeezing over the tacos.

Zesty and full of flavor, these Hatch Chili Pork Tacos offer a perfect balance of heat and savory pork. The tender meat paired with the smoky chilies and fresh lime creates a taco that’s hard to resist. Try serving them with a side of avocado slices for a creamy contrast.

Hatch Chili Corn Chowder

Let’s dive into making a comforting bowl of Hatch Chili Corn Chowder, perfect for those cozy evenings when you crave something hearty yet simple to prepare.

Ingredients

• Butter – 2 tbsp
• Onion – 1, diced
• Garlic – 2 cloves, minced
• Hatch chilies – 2, roasted and chopped
• Corn kernels – 3 cups
• Potatoes – 2, peeled and diced
• Chicken broth – 4 cups
• Heavy cream – 1 cup
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Melt butter in a large pot over medium heat until fully liquid.
2. Add diced onion and minced garlic to the pot, sautéing until the onion is translucent, about 5 minutes.
3. Stir in the roasted and chopped Hatch chilies, cooking for another 2 minutes to blend the flavors.
4. Add the corn kernels and diced potatoes to the pot, stirring to combine with the onion and chili mixture.
5. Pour in the chicken broth, bringing the mixture to a boil before reducing the heat to simmer. Cook until the potatoes are tender, about 15 minutes.
6. Slowly stir in the heavy cream, salt, and black pepper, allowing the chowder to heat through without boiling, about 5 minutes.
7. For a smoother texture, blend half of the chowder with an immersion blender, then mix it back into the pot.
8. Serve hot, garnished with extra corn kernels or a drizzle of cream if desired.

Just imagine the creamy texture meeting the subtle heat from the Hatch chilies, creating a balance that’s both comforting and invigorating. This chowder pairs wonderfully with a slice of crusty bread for dipping, making it a meal to remember.

Hatch Chili Shrimp Skewers

Let’s dive into making these flavorful Hatch Chili Shrimp Skewers, a perfect blend of spicy and savory that’s sure to impress. This recipe is straightforward, making it ideal for beginners eager to explore grilling.

Ingredients

• Shrimp – 1 lb
• Hatch chilies – 2, chopped
• Olive oil – 2 tbsp
• Garlic powder – 1 tsp
• Salt – ½ tsp

Instructions

1. Preheat your grill to medium-high heat, around 375°F, ensuring it’s clean to prevent sticking.
2. In a bowl, combine the shrimp, chopped Hatch chilies, olive oil, garlic powder, and salt. Mix well to coat evenly. Tip: Let the shrimp marinate for 10 minutes for deeper flavor.
3. Thread the shrimp onto skewers, leaving a small space between each piece for even cooking. Tip: If using wooden skewers, soak them in water for 30 minutes beforehand to prevent burning.
4. Place the skewers on the grill. Cook for 2-3 minutes per side, until the shrimp turn pink and opaque. Tip: Avoid overcooking to keep the shrimp tender.
5. Remove the skewers from the grill and let them rest for a minute before serving.

Mouthwatering and slightly spicy, these skewers offer a delightful texture contrast between the juicy shrimp and the charred chilies. Serve them over a bed of cilantro lime rice for a complete meal that’s as vibrant in color as it is in flavor.

Hatch Chili Breakfast Burritos

Just imagine starting your day with a warm, flavorful bite that packs a punch of heat and comfort in every mouthful. Hatch Chili Breakfast Burritos are your ticket to a vibrant morning, combining the smoky depth of roasted hatch chilis with the hearty satisfaction of a classic breakfast wrap.

Ingredients

• Flour tortillas – 4 large
• Eggs – 8
• Hatch chilis – 2, roasted and diced
• Shredded cheddar cheese – 1 cup
• Butter – 2 tbsp
• Salt – ½ tsp

Instructions

1. Preheat a large skillet over medium heat and melt 1 tbsp of butter.
2. Crack the eggs into a bowl, add salt, and whisk until fully combined.
3. Pour the eggs into the skillet, stirring occasionally, until they are softly scrambled, about 3-4 minutes. Tip: Remove the eggs from the heat just before they’re fully set to avoid overcooking.
4. Transfer the eggs to a plate and wipe the skillet clean.
5. Return the skillet to medium heat and melt the remaining 1 tbsp of butter.
6. Place a tortilla in the skillet, sprinkle ¼ cup of cheese over one half, then top with ¼ of the scrambled eggs and ½ a diced hatch chili.
7. Fold the tortilla over the filling, press gently, and cook for 2 minutes on each side until golden and crispy. Tip: Use a spatula to press down lightly for an even crisp.
8. Repeat with the remaining tortillas and filling.
9. Serve immediately. Tip: For an extra kick, drizzle with hot sauce or a spoonful of salsa.

Yieldingly tender with a crisp exterior, these burritos offer a delightful contrast in textures. The smoky heat of the hatch chilis elevates the creamy eggs and melted cheese, making each bite a harmonious blend of flavors. Try serving them with a side of fresh avocado slices for a creamy counterpoint to the spice.

Hatch Chili Deviled Eggs

Our Hatch Chili Deviled Eggs bring a smoky, spicy twist to the classic appetizer, perfect for any gathering. Let’s dive into making these flavorful bites with ease.

Ingredients

• Eggs – 6
• Mayonnaise – ¼ cup
• Hatch chili powder – 1 tsp
• Salt – ¼ tsp

Instructions

1. Place eggs in a single layer in a saucepan and cover with water by 1 inch. Bring to a boil over high heat.
2. Once boiling, cover the pan and remove from heat. Let eggs sit for 12 minutes for perfectly hard-boiled yolks.
3. Transfer eggs to an ice water bath for 5 minutes to cool. This stops the cooking process and makes peeling easier.
4. Peel eggs and slice in half lengthwise. Gently remove yolks and place them in a mixing bowl.
5. Mash yolks with a fork until smooth. Add mayonnaise, Hatch chili powder, and salt, mixing until fully combined.
6. Spoon or pipe the yolk mixture back into the egg white halves. For a decorative touch, use a piping bag with a star tip.
7. Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.

Now, these Hatch Chili Deviled Eggs offer a creamy texture with a kick of heat that’s balanced by the coolness of the egg whites. Serve them on a platter garnished with a light sprinkle of Hatch chili powder for an extra pop of color and flavor.

Hatch Chili Grilled Cheese Sandwich

You’re about to embark on a culinary journey that combines the smoky heat of hatch chilies with the comforting embrace of a grilled cheese sandwich. This recipe is straightforward, ensuring even beginners can achieve delicious results.

Ingredients

• Hatch chilies – 2, roasted and peeled
• Bread – 4 slices
• Butter – 2 tbsp
• Cheddar cheese – 1 cup, shredded

Instructions

1. Preheat a skillet over medium heat (350°F) to ensure even cooking.
2. Butter one side of each bread slice; this will be the outer part of your sandwich for a golden crust.
3. Place two slices of bread, buttered side down, in the skillet.
4. Evenly distribute the shredded cheddar cheese over the bread in the skillet.
5. Layer the roasted hatch chilies on top of the cheese, ensuring coverage for consistent flavor in every bite.
6. Top with the remaining bread slices, buttered side up, to complete the sandwich.
7. Cook for 3-4 minutes on each side or until the bread is golden brown and the cheese has melted, pressing down gently with a spatula for even contact.
8. Remove from the skillet and let it sit for a minute before cutting to allow the cheese to set slightly, preventing oozing.

Velvety melted cheese and the smoky kick of hatch chilies make this sandwich a standout. Serve it with a side of tomato soup for dipping or enjoy it as is for a satisfying meal.

Hatch Chili Chocolate Brownies

You’ll find that combining the smoky heat of hatch chilies with the rich depth of chocolate creates a brownie that’s anything but ordinary. Let’s walk through the process of making these unforgettable treats step by step.

Ingredients

• Butter – ½ cup
• Sugar – 1 cup
• Eggs – 2
• Vanilla extract – 1 tsp
• Flour – ½ cup
• Cocoa powder – ⅓ cup
• Salt – ¼ tsp
• Hatch chilies, roasted and chopped – ¼ cup
• Chocolate chips – ½ cup

Instructions

1. Preheat your oven to 350°F and grease an 8×8 inch baking pan.
2. Melt the butter in a microwave-safe bowl for 45 seconds, then stir in the sugar until well combined.
3. Beat in the eggs one at a time, then mix in the vanilla extract. Tip: Room temperature eggs blend more smoothly into the batter.
4. Sift together the flour, cocoa powder, and salt, then gradually fold into the wet ingredients until just combined.
5. Fold in the roasted hatch chilies and chocolate chips. Tip: For an extra kick, leave some chili pieces slightly larger.
6. Pour the batter into the prepared pan and smooth the top with a spatula. Tip: For even baking, tap the pan on the counter to remove air bubbles.
7. Bake for 25 minutes, or until a toothpick inserted comes out with a few moist crumbs.
8. Let the brownies cool in the pan for 10 minutes before transferring to a wire rack.

Zesty and rich, these brownies offer a perfect balance of sweet and spicy. Serve them warm with a scoop of vanilla ice cream to contrast the heat, or enjoy them as is for a bold flavor experience.

Hatch Chili Meatloaf

Creating a Hatch Chili Meatloaf is simpler than you might think, and the result is a dish that’s both comforting and packed with flavor. Let’s walk through the process step by step to ensure your meatloaf comes out perfectly every time.

Ingredients

• Ground beef – 2 lbs
• Hatch chilies – 1 cup, chopped
• Breadcrumbs – 1 cup
• Egg – 1
• Ketchup – ½ cup
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F to ensure it’s ready for baking.
2. In a large mixing bowl, combine the ground beef, chopped Hatch chilies, breadcrumbs, egg, ketchup, salt, and black pepper. Mix until just combined to avoid overworking the meat.
3. Transfer the mixture to a loaf pan, pressing down lightly to shape it into a loaf. Tip: Lining the pan with parchment paper makes removal easier.
4. Bake in the preheated oven for 1 hour, or until the internal temperature reaches 160°F. Tip: Use a meat thermometer for accuracy.
5. Let the meatloaf rest for 10 minutes before slicing. Tip: Resting allows the juices to redistribute, ensuring a moist meatloaf.

The Hatch Chili Meatloaf emerges from the oven with a slightly crispy exterior and a juicy, flavorful interior. Serve it with a side of roasted vegetables or atop a slice of crusty bread for a hearty meal.

Hatch Chili Veggie Stir-Fry

Let’s dive into creating a vibrant Hatch Chili Veggie Stir-Fry that’s as easy to make as it is delicious. This dish is perfect for those looking to add a little spice to their meal rotation with minimal effort.

Ingredients

• Hatch chilies – 2, diced
• Vegetable oil – 2 tbsp
• Broccoli florets – 2 cups
• Carrots – 1 cup, sliced
• Soy sauce – 1 tbsp
• Garlic – 2 cloves, minced

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add diced Hatch chilies and minced garlic to the skillet. Stir-fry for 30 seconds until fragrant.
3. Add broccoli florets and sliced carrots to the skillet. Stir-fry for 5 minutes, or until vegetables are tender-crisp.
4. Pour soy sauce over the vegetables. Stir-fry for an additional 1 minute to evenly coat the vegetables.
5. Remove from heat and serve immediately.

This stir-fry boasts a delightful crunch from the vegetables, with a gentle heat from the Hatch chilies that’s balanced by the savory soy sauce. Try serving it over a bed of steamed rice or alongside grilled chicken for a complete meal.

Hatch Chili Margarita

Zesty and vibrant, the Hatch Chili Margarita is a bold twist on the classic cocktail, perfect for those who love a little heat with their sweet. This guide will walk you through creating this fiery drink with precision and ease.

Ingredients

• Tequila – 2 oz
• Hatch chili-infused simple syrup – 1 oz
• Fresh lime juice – 1 oz
• Orange liqueur – ½ oz
• Ice – 1 cup
• Salt – for rimming
• Lime wedge – for garnish

Instructions

1. Begin by rimming a margarita glass with salt. To do this, rub the rim with a lime wedge, then dip it into a plate of salt until evenly coated.
2. In a cocktail shaker, combine the tequila, hatch chili-infused simple syrup, fresh lime juice, and orange liqueur. Tip: For a smoother blend, ensure all liquid ingredients are chilled before mixing.
3. Add the ice to the shaker, filling it about halfway to allow room for shaking. Secure the lid tightly.
4. Shake the mixture vigorously for about 15 seconds, or until the outside of the shaker feels cold. Tip: The longer you shake, the more diluted the drink will become, so aim for a balance between chill and strength.
5. Strain the mixture into the prepared glass over fresh ice, leaving room at the top for garnish.
6. Garnish with a lime wedge on the rim of the glass. Tip: For an extra kick, add a thin slice of hatch chili to the garnish.

Every sip of this Hatch Chili Margarita offers a harmonious blend of sweetness, citrus, and spice, with the chili heat building gently after the initial flavors. Serve it alongside grilled meats or as a standalone aperitif to ignite the palate.

Hatch Chili Ice Cream

Many might find the idea of Hatch Chili Ice Cream surprising, but this unique dessert combines the sweet creaminess of ice cream with the subtle heat of hatch chilies, creating a perfectly balanced treat. Follow these steps to craft this intriguing dessert at home.

Ingredients

• Heavy cream – 2 cups
• Whole milk – 1 cup
• Sugar – ¾ cup
• Egg yolks – 6
• Hatch chilies (roasted and peeled) – 2

Instructions

1. In a medium saucepan, combine heavy cream, whole milk, and half of the sugar over medium heat. Heat until the mixture reaches 170°F, stirring occasionally to prevent scorching.
2. While the cream mixture heats, whisk the egg yolks with the remaining sugar in a separate bowl until pale and slightly thickened.
3. Once the cream mixture is at temperature, slowly pour it into the egg yolks, whisking constantly to temper the eggs.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 175°F).
5. Remove from heat and strain the mixture through a fine-mesh sieve into a clean bowl to ensure smoothness.
6. Finely chop the roasted hatch chilies and stir them into the custard. Cover and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld.
7. Churn the chilled mixture in an ice cream maker according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
8. Transfer the ice cream to a lidded container and freeze for at least 2 hours before serving to harden.

Delightfully creamy with a gentle kick, this Hatch Chili Ice Cream is a conversation starter. Serve it with a drizzle of caramel or alongside a warm brownie for an unforgettable dessert experience.

Hatch Chili Stuffed Mushrooms

Today, we’re diving into the world of flavorful appetizers with a dish that’s sure to impress. These Hatch Chili Stuffed Mushrooms combine the earthy tones of mushrooms with the bold, spicy kick of Hatch chilies, creating a perfect bite-sized treat for any gathering.

Ingredients

• Mushrooms – 12 large
• Hatch chilies – 2, roasted and chopped
• Cream cheese – 4 oz
• Breadcrumbs – ½ cup
• Garlic – 1 clove, minced
• Olive oil – 1 tbsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Clean the mushrooms with a damp paper towel and carefully remove the stems, creating a cavity for the stuffing.
3. In a mixing bowl, combine the roasted Hatch chilies, cream cheese, breadcrumbs, minced garlic, and salt until well blended.
4. Fill each mushroom cap with the mixture, pressing lightly to ensure it’s compact.
5. Place the stuffed mushrooms on a baking sheet lightly greased with olive oil.
6. Bake for 20 minutes, or until the mushrooms are tender and the tops are golden brown.
7. Let them cool for a few minutes before serving to allow the flavors to meld together beautifully.

Creating these stuffed mushrooms is a breeze, and the result is a delightful contrast of textures—creamy filling meets tender mushroom. For an extra touch, drizzle with a bit of olive oil before serving or pair with a crisp white wine to balance the heat of the chilies.

Conclusion

With 20 fiery and flavorful Hatch chili recipes, there’s something here for every occasion—whether you’re hosting a crowd or just spicing up weeknight dinners. We hope you find a new favorite! Don’t forget to leave a comment telling us which dish you loved most, and share this roundup with fellow chili lovers on Pinterest. Happy cooking!