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

This smoky, cheesy cornbread packs a punch with roasted Hatch chiles and melty cheddar—perfect for pairing with chili or enjoying on its own.

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup granulated sugar
• 1 cup buttermilk
• 1/3 cup unsalted butter, melted
• 1 large egg
• 1 cup shredded sharp cheddar cheese
• 1/2 cup diced roasted Hatch chiles (fresh or canned)

Instructions:

1. Preheat oven to 400°F. Grease an 8-inch cast-iron skillet or square baking pan.
2. Whisk together cornmeal, flour, baking powder, salt, black pepper, and sugar in a large bowl.
3. In another bowl, mix buttermilk, melted butter, and egg until smooth. Pour into dry ingredients and stir until just combined.
4. Fold in cheddar cheese and Hatch chiles, then spread batter into the prepared skillet.
5. Bake for 20–25 minutes until golden and a toothpick inserted in the center comes out clean.

The Hatch chiles add a subtle smokiness that balances the sweetness of the cornbread, while pockets of melted cheddar take every bite to the next level.

Tip: For extra heat, leave some seeds in the chiles—or swap in a spicier pepper like jalapeño.

Roasted Hatch Chili Salsa

This smoky, slightly sweet salsa is a game-changer for taco night—charred Hatch chiles add depth, while lime keeps it bright.

Ingredients:

• 6 large Hatch chiles (about 1 lb)
• 1 small yellow onion, quartered
• 3 garlic cloves, unpeeled
• 1 (14.5 oz) can fire-roasted diced tomatoes, drained
• 1/4 cup chopped cilantro
• 2 tbsp fresh lime juice
• 1 tsp kosher salt
• 1/2 tsp ground cumin
• 1/4 tsp sugar

Instructions:

1. Char the veggies: Preheat broiler to high. Place Hatch chiles, onion quarters, and garlic cloves on a baking sheet. Broil 4–5 minutes per side until blackened in spots. Transfer chiles to a bowl, cover with plastic wrap, and let steam 10 minutes. Peel garlic.
2. Blend: Peel and seed chiles (leave some seeds for heat if desired). Add chiles, onion, peeled garlic, tomatoes, cilantro, 2 tbsp lime juice, 1 tsp salt, 1/2 tsp cumin, and 1/4 tsp sugar to a food processor. Pulse 5–6 times until chunky.
3. Rest: Let salsa sit 30 minutes at room temperature for flavors to meld.

The double-hit of charred chiles and fire-roasted tomatoes gives this salsa an irresistible campfire smokiness—no grill required!

Tip: For extra tang, stir in another 1 tbsp lime juice just before serving.

Hatch Chili Chicken Enchiladas

These smoky, cheesy enchiladas are a crowd-pleaser, with tender shredded chicken and roasted Hatch chilis wrapped in warm tortillas—perfect for a cozy weeknight dinner.

Ingredients:

• 2 cups shredded cooked chicken
• 1 cup roasted Hatch green chilis, chopped (fresh or canned)
• 1 (10 oz) can green enchilada sauce
• 8 (6-inch) corn tortillas
• 1 1/2 cups shredded Monterey Jack cheese
• 1/2 cup sour cream
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/4 tsp salt

Instructions:

1. Preheat oven to 375°F. In a skillet, heat 1 tbsp olive oil over medium. Add shredded chicken, 1 cup Hatch chilis, 1 tsp cumin, 1/2 tsp garlic powder, and 1/4 tsp salt. Cook for 3–4 minutes, stirring, until warmed through.
2. Spread 1/4 cup enchilada sauce in the bottom of a 9×13-inch baking dish. Warm tortillas briefly (10 seconds per side in a dry skillet) to make them pliable.
3. Fill each tortilla with a scoop of the chicken mixture and a sprinkle of cheese. Roll tightly and place seam-side down in the dish. Pour remaining sauce over the top and sprinkle with remaining cheese.
4. Bake for 20 minutes until bubbly and golden. Let cool 5 minutes, then drizzle with sour cream before serving.

The charred Hatch chilis add a subtle smokiness that pairs perfectly with the creamy Monterey Jack—no heavy sauces needed for big flavor!

Tip: For extra kick, mix a diced jalapeño into the chicken filling.

Creamy Hatch Chili Soup

This velvety soup packs just the right amount of smoky heat from roasted Hatch chiles, balanced by creamy comfort in every spoonful.

Ingredients:

• 2 tbsp unsalted butter
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 lb roasted Hatch chiles, peeled and chopped (about 4-5 chiles)
• 4 cups chicken broth
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded Monterey Jack cheese
• Fresh cilantro and lime wedges (for serving)

Instructions:

1. Melt 2 tbsp unsalted butter in a Dutch oven over medium heat. Add diced onion and cook for 5 minutes until translucent. Stir in 3 garlic cloves and cook 30 seconds until fragrant.
2. Add chopped Hatch chiles, 4 cups chicken broth, 1 tsp cumin, and 1/2 tsp smoked paprika. Simmer uncovered for 15 minutes.
3. Reduce heat to low. Stir in 1 cup heavy cream, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer 5 minutes (do not boil).
4. Remove from heat. Gradually whisk in 1 cup Monterey Jack cheese until melted. Serve topped with cilantro and lime wedges.

The magic here? Charred Hatch chiles lend deep, earthy flavor while the Monterey Jack melts into silky ribbons—no roux required!

Tip: For extra smokiness, briefly torch fresh cilantro with a kitchen lighter before garnishing.

Hatch Chili Mac and Cheese

This smoky, creamy mac and cheese gets a kick from roasted Hatch chiles, making it the ultimate comfort food with a Southwest twist.

Ingredients:

• 8 oz elbow macaroni
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 2 roasted Hatch chiles, peeled and diced (about 1/2 cup)
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups whole milk
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Cook macaroni according to package directions until al dente. Drain and set aside.
2. In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute until golden. Gradually whisk in milk until smooth.
3. Add garlic powder, smoked paprika, salt, and black pepper. Simmer for 3–4 minutes, stirring constantly, until thickened.
4. Reduce heat to low and stir in cheddar and Monterey Jack cheeses until melted. Fold in diced Hatch chiles and cooked macaroni.
5. Serve immediately, or transfer to a greased baking dish and broil for 2–3 minutes for a crispy top.

The charred sweetness of Hatch chiles cuts through the rich cheese sauce, creating a bold flavor that keeps you coming back for more.

Tip: For extra smokiness, roast fresh Hatch chiles over an open flame until blistered before peeling and dicing.

Grilled Hatch Chili Burgers

These smoky, slightly spicy burgers are a summer game-changer—charred Hatch chiles add a punch of flavor that pairs perfectly with juicy beef.

Ingredients:

• 1.5 lbs ground beef (80/20 blend)
• 2 fresh Hatch chiles (or 1/4 cup canned roasted Hatch chiles, chopped)
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 4 slices pepper jack cheese
• 4 brioche burger buns, toasted

Instructions:

1. Prep the chiles: Rub the Hatch chiles with 1 tbsp olive oil and grill over high heat for 3–4 minutes per side until charred. Let cool, then peel, seed, and finely chop.
2. Mix the patties: In a bowl, gently combine ground beef, chopped chiles, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp kosher salt, and 1/2 tsp black pepper. Form into 4 equal patties, pressing a slight dimple in the center.
3. Grill the burgers: Cook patties over medium-high heat for 4–5 minutes per side, topping each with a slice of pepper jack cheese during the last minute to melt.
4. Serve: Place burgers on toasted brioche buns and add your favorite toppings (like avocado or chipotle mayo).

The smoky-sweet kick from the Hatch chiles and the gooey pepper jack take these burgers from basic to unforgettable—ideal for backyard BBQs with a cold beer.

Tip: For extra heat, leave some seeds in the chiles or add a pinch of cayenne to the patty mix.

Hatch Chili Stuffed Peppers

These Hatch Chili Stuffed Peppers are a smoky, cheesy delight—perfect for using up those seasonal peppers while packing a punch of flavor.

• 4 large Hatch chilis or poblano peppers
• 1 lb ground beef (or turkey for a lighter option)
• 1 cup cooked white rice
• 1/2 cup diced yellow onion
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded Monterey Jack cheese
• 1 tbsp olive oil
• 1/4 cup chopped fresh cilantro (for garnish)

1. Preheat oven to 375°F. Slice peppers lengthwise, remove seeds, and place on a baking sheet.
2. Heat olive oil in a skillet over medium. Add onion and sauté for 3 minutes until soft. Stir in garlic, cumin, smoked paprika, salt, and black pepper; cook for 1 minute until fragrant.
3. Add ground beef, breaking it up with a spoon, and cook until browned (about 6 minutes). Drain excess fat, then stir in cooked rice.
4. Stuff peppers evenly with the beef mixture, top with Monterey Jack cheese, and bake for 20 minutes until cheese is bubbly and peppers are tender.
5. Garnish with fresh cilantro and serve warm.

The charred edges of the peppers contrast beautifully with the melty cheese and spiced filling—it’s a texture lover’s dream!

Tip: For extra smokiness, roast the peppers over a gas flame for 2 minutes per side before stuffing.

Hatch Chili Queso Dip

This creamy, smoky queso dip is a crowd-pleaser with just the right kick from roasted Hatch chiles—perfect for game day or cozy nights in.

Ingredients:

• 2 cups shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 (4 oz) can diced roasted Hatch chiles, drained
• 1 cup whole milk
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1/2 tsp ground cumin
• 1/4 tsp garlic powder
• 1/4 tsp smoked paprika
• 1/4 tsp salt

Instructions:

1. In a medium saucepan, melt 2 tbsp unsalted butter over medium heat. Whisk in 2 tbsp all-purpose flour and cook for 1 minute until bubbly.
2. Gradually pour in 1 cup whole milk, whisking constantly until smooth. Cook for 2–3 minutes until slightly thickened.
3. Reduce heat to low and stir in 2 cups shredded cheddar, 1 cup Monterey Jack, 1/2 tsp cumin, 1/4 tsp garlic powder, 1/4 tsp smoked paprika, and 1/4 tsp salt until fully melted.
4. Fold in drained Hatch chiles and simmer for 2 more minutes, stirring occasionally.

The charred sweetness of the chiles balances the rich cheese, while smoked paprika adds a subtle depth—no one will guess it comes together in 15 minutes!

Tip: For extra heat, swap in 1 diced jalapeño (seeds removed) with the Hatch chiles.

Hatch Chili Pork Tacos

These smoky, slightly spicy tacos are a knockout weeknight dinner—packed with tender pork and charred Hatch chiles for a flavor that’s bold but balanced.

Ingredients:

• 1.5 lbs pork shoulder, cut into ½-inch cubes
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 2 Hatch chiles (or poblano peppers), roasted, peeled, and diced
• 1 small yellow onion, thinly sliced
• 2 garlic cloves, minced
• ½ cup chicken broth
• 8 corn tortillas, warmed
• Fresh cilantro, lime wedges, and crumbled cotija cheese for serving

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Add pork, sprinkle with 1 tsp salt, 1 tsp cumin, and 1 tsp smoked paprika, and cook until browned, about 6 minutes. Transfer to a plate.
2. In the same skillet, heat 1 tbsp olive oil. Add onion and cook until soft, 3 minutes. Stir in garlic and diced Hatch chiles; cook 1 minute.
3. Return pork to the skillet, pour in ½ cup chicken broth, and simmer uncovered for 15–20 minutes until pork is tender and liquid reduces slightly.
4. Serve on warmed tortillas topped with cilantro, cotija, and a squeeze of lime.

The magic here? Charring the Hatch chiles deepens their sweetness, balancing the pork’s richness without overpowering it.

Tip: For extra smoky flavor, roast the chiles directly over a gas burner until blistered before peeling.

Hatch Chili Corn Chowder

This creamy, smoky chowder is the ultimate comfort food with a Southwest twist—roasted Hatch chiles add just the right kick!

Ingredients:

• 2 tbsp unsalted butter
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 2 cups roasted Hatch chiles, chopped (fresh or frozen)
• 4 cups fresh or frozen corn kernels
• 1 large russet potato, peeled and diced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper
• Optional toppings: shredded cheese, cilantro, lime wedges

Instructions:

1. Melt 2 tbsp unsalted butter in a large pot over medium heat. Add the onion and cook for 5 minutes until soft. Stir in 2 cloves garlic, minced and cook for 30 seconds until fragrant.
2. Add 2 cups Hatch chiles, corn, and potato. Pour in 4 cups broth and bring to a simmer. Cook for 15 minutes, stirring occasionally, until the potato is tender.
3. Using an immersion blender, lightly puree about half the soup (or transfer 2 cups to a blender and pulse). Stir in 1 cup heavy cream, 1 tsp cumin, 1/2 tsp smoked paprika, 1 tsp salt, and 1/4 tsp black pepper. Simmer for 5 more minutes.
4. Taste and adjust seasoning. Serve hot with toppings if desired.

The charred sweetness of Hatch chiles balances the creamy corn base, while a quick blend gives this chowder the perfect hearty-yet-silky texture.

Tip: For extra smokiness, char fresh Hatch chiles directly over a gas flame before chopping.

Hatch Chili Shrimp Skewers

These smoky, slightly spicy shrimp skewers are a crowd-pleaser—perfect for grilling season with a Southwestern twist.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 2 tbsp minced Hatch green chiles (fresh or canned)
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1 tbsp lime juice
• 1 tbsp chopped fresh cilantro (for garnish)

Instructions:

1. In a bowl, whisk together 2 tbsp olive oil, 2 tbsp minced Hatch chiles, 2 cloves minced garlic, 1 tsp smoked paprika, 1/2 tsp cumin, 1/2 tsp salt, and 1 tbsp lime juice.
2. Add the shrimp and toss to coat. Let marinate for 15 minutes at room temperature.
3. Thread shrimp onto skewers (if using wooden ones, soak in water for 20 minutes first).
4. Grill over medium-high heat (or broil at 400°F) for 2–3 minutes per side until shrimp turn pink and slightly charred.
5. Sprinkle with 1 tbsp chopped cilantro before serving.

The charred edges and smoky-sweet heat from the Hatch chiles make these skewers irresistible—serve them with a cooling avocado crema for balance.

Tip: For extra flavor, brush leftover marinade on the shrimp during the last minute of grilling (just avoid raw shrimp contamination!).

Hatch Chili Breakfast Burritos

These hearty burritos pack smoky roasted Hatch chiles, fluffy scrambled eggs, and melty cheese into a portable breakfast that’s bursting with Southwest flavor.

Ingredients:

• 4 large eggs
• 2 tbsp whole milk
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp unsalted butter
• 1/2 cup roasted Hatch chiles, chopped (fresh or canned)
• 1/2 cup shredded Monterey Jack cheese
• 2 (10-inch) flour tortillas
• 1/4 cup sour cream (optional)
• Hot sauce (optional)

Instructions:

1. In a bowl, whisk together eggs, milk, 1/2 tsp salt, and 1/4 tsp black pepper until fully combined.
2. Melt 1 tbsp butter in a nonstick skillet over medium-low heat. Pour in the egg mixture and cook, stirring gently, until just set (about 3–4 minutes). Remove from heat.
3. Warm tortillas in a dry skillet or microwave for 15 seconds. Divide the scrambled eggs, Hatch chiles, and Monterey Jack cheese between them, placing the fillings slightly off-center.
4. Fold the sides of each tortilla inward, then roll tightly from the bottom to enclose the filling. Serve with sour cream and hot sauce if desired.

The charred sweetness of Hatch chiles balances the creamy eggs and cheese, while the sturdy tortilla keeps everything mess-free—perfect for busy mornings or weekend camping trips.

Tip: For extra texture, add crispy hash browns or crumbled bacon before rolling.

Hatch Chili Deviled Eggs

These smoky, slightly spicy deviled eggs are a crowd-pleasing twist on the classic—perfect for potlucks or game day snacking!

Ingredients:

• 6 large eggs, hard-boiled and peeled
• 3 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1/4 cup roasted Hatch green chiles, finely chopped (canned or fresh)
• 1/2 tsp smoked paprika, plus extra for garnish
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1 tbsp fresh lime juice
• 1 tbsp chopped cilantro (optional)

Instructions:

1. Slice the eggs in half lengthwise. Gently pop out the yolks into a bowl and arrange the whites on a serving plate.
2. Mash the yolks with a fork until smooth. Stir in 3 tbsp mayonnaise, 1 tbsp Dijon mustard, 1/4 cup Hatch chiles, 1/2 tsp smoked paprika, 1/4 tsp garlic powder, 1/4 tsp salt, and 1 tbsp lime juice until fully combined.
3. Spoon or pipe the filling back into the egg whites. Sprinkle with extra smoked paprika and 1 tbsp cilantro (if using).

The Hatch chiles add a subtle kick and smoky depth that pairs perfectly with the creamy yolk filling—no one will guess how simple these are to make!

Tip: For extra charred flavor, briefly sauté fresh Hatch chiles in a dry skillet before chopping.

Hatch Chili Grilled Cheese Sandwich

This spicy, melty twist on a classic grilled cheese brings smoky Hatch chiles and gooey Monterey Jack together for a lunchtime knockout.

Ingredients:

• 2 slices sourdough bread
• 1 tbsp unsalted butter, softened
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup roasted Hatch chiles (diced, canned or fresh)
• 1 tbsp mayonnaise
• 1/4 tsp garlic powder
• 1/8 tsp smoked paprika

Instructions:

1. Spread mayonnaise on one side of each bread slice. On the opposite side of one slice, sprinkle 1/4 cup Monterey Jack, followed by Hatch chiles, 1/4 tsp garlic powder, 1/8 tsp smoked paprika, and remaining cheese. Top with second slice (mayo-side out).
2. Melt butter in a skillet over medium-low heat. Add sandwich and cook for 3-4 minutes per side, pressing lightly with a spatula, until golden brown and cheese oozes.

The charred chiles cut through the rich cheese perfectly, while the mayo-toasted bread adds an extra-crispy edge you’ll crave.

Tip: For extra smokiness, briefly char canned chiles in the skillet before assembling.

Hatch Chili Chocolate Brownies

These rich, fudgy brownies get a smoky-sweet kick from roasted Hatch chiles—perfect for those who love a little heat with their chocolate.

Ingredients:

• 1 cup unsalted butter, melted
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 3/4 cup cocoa powder
• 1/2 tsp salt
• 1/2 tsp baking powder
• 2 tbsp finely chopped roasted Hatch chiles (seeds removed)
• 1/2 cup dark chocolate chips

Instructions:

1. Preheat oven to 350°F. Line a 9×13-inch baking pan with parchment paper.
2. In a large bowl, whisk together melted butter and sugar until smooth. Beat in eggs one at a time, then stir in vanilla extract.
3. Sift in flour, cocoa powder, salt, and baking powder, folding gently until just combined. Fold in chopped Hatch chiles and chocolate chips.
4. Spread batter evenly into the prepared pan. Bake for 25–30 minutes, until a toothpick inserted in the center comes out with moist crumbs (not wet batter).
5. Let cool completely before slicing into squares.

The subtle smokiness of the chiles deepens the chocolate flavor, making these brownies dangerously addictive. Serve with a cold glass of milk to tame the heat!

Tip: For extra spice, toss a pinch of cayenne pepper into the dry ingredients.

Hatch Chili Meatloaf

This smoky, slightly spicy meatloaf gets a Southwestern twist with roasted Hatch chiles and a tangy glaze—comfort food with a kick!

Ingredients

• 1 ½ lbs ground beef (80/20 blend)
• 1 cup finely diced yellow onion
• 2 eggs, lightly beaten
• ½ cup breadcrumbs
• ½ cup roasted Hatch chiles, chopped (fresh or canned)
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp salt
• ½ tsp black pepper
• ¼ cup ketchup
• 1 tbsp brown sugar
• 1 tsp apple cider vinegar

Instructions

1. Preheat oven to 375°F. Line a loaf pan with parchment paper or lightly grease.
2. In a large bowl, combine ground beef, yellow onion, eggs, breadcrumbs, Hatch chiles, Worcestershire sauce, garlic powder, smoked paprika, salt, and black pepper. Mix gently with hands until just combined—don’t overwork.
3. Transfer mixture to the loaf pan, shaping into an even loaf. In a small bowl, whisk ketchup, brown sugar, and apple cider vinegar; spread evenly over the top.
4. Bake for 50–55 minutes until the internal temperature reaches 160°F. Let rest 10 minutes before slicing.

The Hatch chiles add a subtle smokiness that pairs perfectly with the sweet-tangy glaze—no dry, bland meatloaf here!

Tip: For extra charred flavor, broil the meatloaf for 2–3 minutes after baking (watch closely!).

Hatch Chili Veggie Stir-Fry

This smoky, slightly spicy stir-fry is a vibrant way to use fresh Hatch chiles—toss in whatever veggies you have for a quick, flavor-packed meal.

Ingredients:

• 2 tbsp vegetable oil
• 2 Hatch chiles, seeded and thinly sliced
• 1 red bell pepper, sliced
• 1 small zucchini, halved and sliced
• 1 cup snap peas, trimmed
• 3 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp honey
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• Cooked rice, for serving

Instructions:

1. Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add Hatch chiles and red bell pepper; stir-fry for 2 minutes until slightly softened.
2. Add zucchini and snap peas; cook for 3 minutes, stirring frequently. Push veggies to the side, then add garlic to the center and sauté for 30 seconds until fragrant.
3. Pour in 1 tbsp soy sauce, 1 tsp honey, 1/2 tsp smoked paprika, and 1/4 tsp salt. Toss everything together and cook for 1 more minute until glossy.
4. Serve immediately over rice.

The charred edges of the Hatch chiles and the hint of smokiness from the paprika make this stir-fry taste like it came straight from a grill—without the fuss.

Tip: For extra heat, leave some seeds in the Hatch chiles or add a pinch of red pepper flakes with the garlic.

Hatch Chili Margarita

Spice up happy hour with this smoky-sweet margarita that packs just the right amount of heat—perfect for those who love a little kick in their cocktails.

Ingredients:

• 2 oz silver tequila
• 1 oz fresh lime juice
• 1 oz orange liqueur (like Cointreau)
• 1/2 oz agave syrup
• 1/4 tsp finely minced Hatch chili (seeds removed for less heat)
• Ice
• Tajín or chili salt (for rimming)
• Lime wedge (for garnish)

Instructions:

1. Rim a rocks glass with a lime wedge and dip it in Tajín or chili salt. Fill the glass with ice.
2. In a shaker, muddle the minced Hatch chili with 1/2 oz agave syrup until fragrant.
3. Add the tequila, 1 oz lime juice, and 1 oz orange liqueur to the shaker with a handful of ice. Shake vigorously for 15 seconds.
4. Strain into the prepared glass over fresh ice. Garnish with a lime wedge.

The smoky depth of Hatch chili balances the bright citrus, making every sip a playful dance of sweet, tart, and spicy.

Tip: For a smoother heat, infuse the tequila with a whole dried Hatch chili overnight—just strain before using.

Hatch Chili Ice Cream

This unexpected dessert balances sweet creaminess with a subtle smoky kick—perfect for adventurous eaters who love a little heat in their treats.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 4 large egg yolks
• 1 tsp vanilla extract
• 1/4 tsp fine sea salt
• 2 tbsp finely chopped roasted Hatch green chiles (mild or medium heat)

Instructions:

1. In a saucepan over medium heat, warm heavy cream, whole milk, and 1/2 cup sugar until steaming (about 5 minutes). Do not boil.
2. Whisk egg yolks and remaining 1/4 cup sugar in a bowl until pale. Slowly ladle 1/2 cup hot cream mixture into yolks, whisking constantly.
3. Pour yolk mixture back into saucepan. Cook on low, stirring constantly with a spatula, until thickened (about 8–10 minutes; coats the back of a spoon).
4. Strain through a fine-mesh sieve into a bowl. Stir in vanilla extract, fine sea salt, and chopped Hatch chiles. Chill for 4 hours or overnight.
5. Churn in an ice cream maker according to manufacturer’s instructions (about 20–25 minutes). Transfer to a freezer container and freeze for 2 hours before serving.

The magic here? The chiles’ smoky depth lingers just long enough to make each spoonful intriguing—without overpowering the rich vanilla base.

Tip: For extra texture, fold in 1/2 cup crushed graham crackers during the last minute of churning.

Hatch Chili Stuffed Mushrooms

These smoky, cheesy stuffed mushrooms pack a punch of flavor with roasted Hatch chiles—perfect for game day or a cozy appetizer spread.

Ingredients:

• 16 oz. whole cremini mushrooms (about 20 medium), stems removed and reserved
• 2 tbsp olive oil, divided
• 1/2 cup finely diced yellow onion
• 2 cloves garlic, minced
• 1/2 cup roasted Hatch chiles, diced (canned or fresh)
• 4 oz. cream cheese, softened
• 1/2 cup shredded Monterey Jack cheese
• 1/4 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh cilantro (optional, for garnish)

Instructions:

1. Preheat oven to 375°F. Brush mushroom caps with 1 tbsp olive oil and arrange on a baking sheet, hollow-side up.
2. Finely chop reserved mushroom stems. Heat remaining 1 tbsp olive oil in a skillet over medium heat. Sauté onion and chopped stems for 5 minutes until softened. Add garlic and Hatch chiles; cook 1 minute more.
3. Remove skillet from heat. Stir in cream cheese, Monterey Jack, smoked paprika, salt, and pepper until fully combined.
4. Spoon filling into mushroom caps, pressing gently to mound slightly. Bake 18–20 minutes until mushrooms are tender and filling is bubbly.
5. Garnish with cilantro if desired. Serve warm.

The roasted Hatch chiles add a subtle heat that mellows into the creamy filling—no one will guess how simple these are to make!

Tip: For extra smokiness, broil stuffed mushrooms for 1–2 minutes at the end (watch closely!).

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!