Favorite Hatch chile recipes from Star-Telegram archives

Hatch chile enchilada burger

▪ 1/2 cup dark chili powder

▪ 1 cup vegetable oil

▪ 2 6-inch corn tortillas

▪ 6-ounce hamburger patty (Chef Kenny Mills likes to mix in shredded smoked brisket.)

▪ 2 teaspoons chili powder

▪ Kosher salt and black pepper, to taste

▪ 1/2 cup grated mixed cheese

▪ Hamburger bun

▪ 2-3 leaves lettuce

▪ 1-2 sliced tomatoes

▪ 1/4 small onion, shredded

▪ 1/4 avocado, sliced

▪ 1 egg, cooked over-easy

▪ 1/4 cup roasted Hatch green chiles, thinly sliced

1. Heat dark chili powder and oil in a skillet. Lightly fry one tortilla at a time until it just starts to bubble. Flip and fry for a couple seconds more and remove to a paper towel-covered plate. Keep tortillas covered. (Remaining oil may be used for additional tortillas.)

2. Rub the patty with 2 teaspoons chili powder and place on hot grill. Season with salt and pepper. Grill patty to desired temperature, then top with cheese. Place patty in preheated oven to melt cheese.

Assembly: Toast hamburger bun and layer the bottom bun with lettuce, sliced tomatoes, shredded onions, prepared corn tortillas and the patty with melted cheese. Add avocado and egg and finish with roasted Hatch chiles.

Nutritional analysis per serving: 1,222 calories, 91 grams fat, 62 grams carbohydrates, 44 grams protein, 357 milligrams cholesterol, 640 milligrams sodium, 5 grams dietary fiber, 66 percent of calories from fat.

Let’s Hatch it out over cocoa Key lime pie

Pie crust:

▪ 1 1/2 cups shortbread, processed into crumbs (recommended: Central Market brand)

▪ 1/3 cup granulated sugar

▪ 1/8 teaspoon Hatch chile powder

▪ 4 tablespoons butter, melted

Filling:

▪ 2 14-ounce cans condensed milk

▪ 1/2 cup Key lime juice

▪ 2 eggs

▪ 2 egg yolks

▪ 1 teaspoon cocoa powder, sifted

▪ 1/4 teaspoon Hatch chile powder

▪ 1/8 teaspoon salt

▪ Zest from one lime

Garnish:

▪ 1 cup heavy whipping cream

▪ 1/8 teaspoon Hatch chile powder

▪ 1 tablespoon orange zest

1. Heat oven to 375 degrees. In a bowl, mix shortbread crumbs, sugar, Hatch chile powder and butter with your hands. Press the mixture firmly into a 9-inch pie pan, and bake until brown, about 15 minutes. Remove from oven and allow to cool to room temperature. Lower oven temperature to 325 degrees.

2. In a separate bowl, combine all filling ingredients. Whisk until well blended and place in the cooled pie shell. Bake 15 minutes, then allow pie to chill in the refrigerator for at least 2 hours.

3. Once pie is chilled, whisk heavy cream, Hatch chile powder and orange zest until peaks form. Place cream in a plastic freezer bag, cut a small hole in bottom at one corner and pipe cream around edge of pie.

Nutritional analysis per serving: 615 calories, 31 grams fat, 76 grams carbohydrates, 12 grams protein, 196 milligrams cholesterol, 295 milligrams sodium, 1 gram dietary fiber, 44 percent of calories from fat.

Prickly pear and Hatch martini

▪ 2 slivers of Hatch chile (divided)

▪ Ice

▪ 1 1/4 ounces Ambhar Platinum tequila

▪ 1/2 ounce Fruitlab hibiscus liqueur

▪ 2 ounces prickly pear juice

▪ 1/2 ounce lemon juice

▪ Splash of soda

1. Muddle one sliver of Hatch chile in a metal shaker until the chile breaks up. Add ice, tequila, hibiscus liqueur, prickly pear juice and lemon juice. Cover and shake intensely to mix. Add soda.

2. Strain into martini glass. Garnish with a sliver of chile.

Nutritional analysis per serving: 182 calories, trace fat, 17 grams carbohydrates, 2 grams protein, no cholesterol, 13 milligrams sodium, 1 gram dietary fiber, 2 percent of calories from fat.

Green chile-goat cheese smashed potatoes

▪ 1 1/2 pounds red-skinned potatoes

▪ Sea salt and pepper

▪ 3 tablespoons butter

▪ 3 tablespoons cream

▪ 3 1/2 ounces goat cheese

▪ 4 1/2 ounces roasted and chopped Hatch green chiles

1. Put potatoes into a big pot along with a big pinch of sea salt, and cover them with water by 4 inches. Put the lid on and turn the heat to high. When the pot boils, reduce the heat to low and cook 10 minutes. Check to see if the potatoes are ready by puncturing them with a fork — the potatoes should be soft but not mushy. If they’re ready, take them off the heat and drain them. If not, give them a few more minutes, and keep testing until they’re done.

2. After you’ve drained the water off of the potatoes, add butter and stir. Using a hand potato masher or a wooden spoon, mash potatoes so some are smashed and others are still in pieces.

3. Stir in cream, then gently fold in goat cheese and green chiles. Season with salt and pepper, to taste. Serve warm.

Nutritional analysis per serving: 359 calories, 20 grams fat, 34 grams carbohydrates, 12 grams protein, 59 milligrams cholesterol, 389 milligrams sodium, 3 grams dietary fiber, 50 percent of calories from fat.

Green chile-roasted corn salsa

This easy summer salsa is great on its own as a side for grilled foods, on top of chicken, or with grilled shrimp mixed in. It’s also wonderful with tortilla chips.

• 1 cup roasted corn kernels (1 cob)
• 1/2 cup roasted and chopped Hatch green chile
• 2 greens onions, chopped
• 8 cherry tomatoes, quartered
• 1 clove garlic, minced
• 1 tablespoon canola oil
• juice of half a lime
• sea salt and pepper

1. Toss everything in a bowl; taste for seasonings. Let rest for a half-hour or so before serving.

Nutritional analysis per 2-tablespoon serving: 25 calories, 1 gram fat, 3 grams carbohydrates, 1 gram protein, no cholesterol, 9 milligrams sodium, trace dietary fiber, 36 percent of calories from fat.

Green chile corn pudding

▪ 4 ears fresh sweet corn

▪ 3 roasted, seeded and peeled Hatch green chiles, chopped (about 1/2 cup)

▪ 3 tablespoons flour

▪ 2 tablespoons sugar

▪ 1/2 teaspoon salt

▪ 6 tablespoons butter, melted

▪ 3 eggs

▪ 1/2 cup cream

▪ 1/2 cup whole milk

1. Heat oven to 375 degrees. Slice kernels from cobs with a sharp knife; do not cut all the way to the cob but take the kernel off. You should have about 2 cups of kernels. Place kernels in a large bowl. Then “milk” the remainder of the corn and its juices from the cobs into the bowl by scraping the cobs thoroughly with the back of your knife.

2. Stir Hatch green chiles, flour, sugar, salt and melted butter into the corn.

3. In a small bowl, beat eggs well. Add cream and milk and blend thoroughly; add to the corn mixture and blend well.

4. Pour corn mixture into a casserole or baking dish and bake for 50 minutes to an hour, until top is browned. Or bake the pudding in individual ramekins, reducing baking time to 40 minutes.

Nutritional analysis per serving: 287 calories, 20 grams fat, 22 grams carbohydrates, 7 grams protein, 157 milligrams cholesterol, 357 milligrams sodium, 2 grams dietary fiber, 62 percent of calories from fat.

Hatch chickpea chili

• 1 cup fried chickpeas or 3 cups canned (about 32 ounces)
• 2 pounds fresh tomatillos, washed and peeled
• 2 medium-sized Spanish onions, 1 loosely chopped and 1 diced
• 4 garlic cloves
• 4 mild Hatch chile peppers
• 2 teaspoons kosher salt
• 1 tablespoons freshly ground black pepper
• 2 tablespoons chopped cilantro, plus more for garnish
• Sour cream for garnish (optional)

1. If using dried chickpeas, place them in a large bowl and cover completely with cold water. Allow to soak overnight, about 12 hours. Drain and transfer to a large cooking pot. Cover with water equaling twice the amount of chickpeas and bring to a boil. Cover and simmer for approximately one hour. Check for desired tenderness, then drain and cool. If using canned chickpeas, drain and rinse under cold water. Set aside.

2. Heat oven to 375 degrees. Place tomatillos, loosely chopped onions and garlic remaining two whole roasted chiles in a blender and blend until pureed, in batches if needed.

3. Dice two of the roasted chiles and set aside.

4. Place roasted tomatillos, onion, garlic and remaining two whole roasted chiles in a blender and blend until pureed, in batches if needed.

5. In a medium-sized skillet, saute remaining diced onion until soft and translucent.

6. Through a fine-mesh strainer, pour the pureed chile mixture into a saucepan over medium heat. Add the chickpeas, diced chilies and sauteed onions and bring the mixture to a simmer. Stir in the salt, pepper and cilantro. Serve with a dollop of sour cream and sprinkle with more cilantro.

Note: Nutritional analysis unavailable.

Ruby Red grapefruit and Hatch margarita

▪ 1 1/2 ounces Partida Silver tequila

▪ 2 ounces fresh-squeezed Ruby Red grapefruit juice

▪ 1/2 ounce fresh-squeezed lime juice

▪ 2 thin slivers Hatch chile

▪ 1 1/2 ounces agave nectar

▪ 1 ounce water

Fill shaker with ice. Pour ingredients over ice. Shake and pour into collins glass.

Nutritional analysis per serving: 183 calories, trace fat, 21 grams carbohydrates, 2 grams protein, no cholesterol, 10 milligrams sodium, 2 grams dietary fiber, 2 percent of calories from fat.