Tag Archives: Hatch Chiles

New Mexico Hatch Chile Chicken Soup

New Mexico Hatch Chile Chicken Soup

Happy weekend!! And happy three-day weekend for many of us! Yea! This particular recipe is from a new cookbook I received for Christmas, Soup of the Day by Ellen Brown. I adore soups (plus stews, chowders, bisques, chilis), so having a book where soup is the major theme of the book just excites me to no end! When I learned of this soup, a soup where I can use up FOUR of my hatch chiles sitting in my freezer, I knew it was getting made immediately.

New Mexico Hatch Chile Chicken Soup

This soup is quite delicious, and extremely health-conscious while not compromising on flavor or heartiness. Perfect for this cold weather.

New Mexico Hatch Chile Chicken Soup

So I’ve made a decision that 2015 should see more recipe development from me. Y’all know how much I love my cookbooks here, and I’ve learned pretty much everything I know from them. But I think it’s high time I started flexing my creative muscles a little more. So I’ll update you periodically on how things are going in my little test kitchen, so to speak, and hopefully be sharing a few perfected recipes throughout the year! The first thing I’ve been working on is Bacon Cheeseburger Chili. It needs more bacon…

New Mexico Hatch Chile Chicken Soup

In the meantime, stay warm with this delicious, slightly spicy soup!

{One Year Ago: Brunswick StewFish, Fennel and Saffron Stew; Garbanzo Bean, Lentil and Vegetable Stew}
{Two Years Ago: Homemade Old Bay Seasoning}

Source: Soup of the Day by Ellen Brown

Ingredients:
3 tbs olive oil
1 lb. boneless, skinless chicken breasts, cut into ½” cubes
1 large onion, diced
4-5 garlic cloves, minced
4 Hatch chiles, roasted, peeled, stemmed, seeded and diced
1 (15 oz.) can diced tomatoes, preferably fire-roasted, undrained
2 quarts chicken stock
1 large russet potato, peeled and diced
Kosher salt and black pepper
¼ cup chopped fresh cilantro, for garnish
Cotija cheese, crumbled, for garnish

Directions:
Heat the oil is a large stockpot over medium-high heat. Add the chicken and cook for about 3-4 minutes, until opaque. Remove from the pot with a slotted spoon and set aside. Add the onion and cook, stirring frequently, for 3-5 minutes, until the onion is translucent. Add the garlic and chiles and cook another minute.
Add the tomatoes and stock. Bring to a boil over medium-high heat, stirring occasionally. Add the potato, and simmer the soup, uncovered, for 10 minutes. Add the chicken back in and cook an additional 10-15 minutes, or until the chicken is cooked through. Season the soup to taste with salt and black pepper.
Serve immediately, garnishing each bowl with cilantro and Cotija.

Cranberry Hatch Chile Salsa #SundaySupper

Cranberry Hatch chile salsa 6397

Happy Sunday Supper everyone! We are smoothly transitioning from the season of giving thanks to the season of giving (and receiving, let’s be honest) gifts with our theme this week of Food as Gifts!

You will get lots of wonderful ideas for the family and friends in your life who enjoy a good edible present. Today I’m sharing a cranberry salsa/sauce, which probably prompted you to say or at least think, “Uh, Thanksgiving was last week, Julie. Maybe you need a calendar for Christmas.” I know, I know. But I firmly believe that cranberries should last us until January, and that they are just as comfortable on December holiday tables as they are on the Thanksgiving table.

cranberries 6290

And since this is a gift from me, I had to go all Tex-Mex with it, giving you this wonderful, amazing Tex-Mex-y spin on the usual cranberry sauce. I used Hatch chiles, but you could easily sub in the same amount of jalapenos and it would be delicious. This is a bit spicy, and not nearly as sweet as some cranberry sauces, which I loved. It’s thick and beautiful.

Cranberry Hatch Chile Salsa 6387

You can pass it around at a formal holiday table like you would at Thanksgiving, or I also loved it heated and then poured over a block of cream cheese to be scooped up with crackers. Or honestly, just eat it with tortilla chips in front of the TV. It’s perfectly at home that way! It is also lovely on leftover turkey tacos or enchiladas. I would know. 😉

Cranberry Hatch Chile salsa 6401

If you happen to have someone on your gift-giving list who loves spicy Tex-Mex inspired holiday-appropriate condiments, then you’re covered on what to get them – cross ‘em off the list and pat yourself on the back! Or, give yourself a gift this year. You work hard. You deserve it. Enjoy, everyone!

Cranberry hatch chile salsa 6407

{One Year Ago: Apple Cider Doughnuts}
{Two Years Ago: Pumpkin Cheesecake, Mole Poblano with Chicken Thighs}

Source: slightly adapted from The Homesick Texan’s Family Table by Lisa Fain

Ingredients:
12 oz. fresh or frozen cranberries, thawed if frozen
½ cup granulated sugar
½ cup fresh squeezed orange juice
¼ tsp ground cinnamon
2 poblano chiles, roasted, peeled, stemmed, seeded and diced
2 Hatch chiles, roasted, peeled, stemmed, seeded and diced
¼ cup chopped toasted pecans
2 tbs finely grated orange zest
½ cup chopped fresh cilantro
¼ tsp ground cumin
Pinch of ground ginger
Pinch of cayenne
Kosher salt, to taste

Directions:
In a large pot, stir together the cranberries, sugar, orange juice, and cinnamon. Cook over medium heat until the sugar is dissolved and the cranberries are soft, about 10 minutes. Remove from the heat.
Stir in the poblano and Hatch chiles, pecans, orange zest, cilantro, cumin, ginger, and cayenne. Add salt to taste. Refrigerate for 2 hours before serving. Stored in an airtight container in the refrigerator, it should keep up to 1 week.

Beverages:

Bread:

Appetizers and Snacks:

Condiments and Sauces:

Savory and Sweet Mixes:

Desserts and Sweets:

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Mexican Chorizo Strata

Mexican Chorizo Strata 5517

Thanks to my dislike of Thanksgiving stuffing/dressing (soggy bread, y’all – can’t do it!), I automatically assumed I would dislike bread pudding and strata, especially the savory types. Several years ago I tried dessert bread pudding (similar to this one), in a restaurant in New Orleans, and immediately fell in love. Of course the boozy whiskey sauce didn’t discourage me from loving it, but I’d like to think I would have enjoyed it anyway.

Mexican chorizo strata, before baking 5460

Mexican chorizo strata 5472

After solidifying my taste for sweet bread pudding, I decided earlier this year it was time to tackle the savory. I made and tasted this one, and found myself overjoyed and unable to stop eating it. That really cemented things, and now I’m part of the bona fide I-Love-Savory-Bread-Puddings-and-Stratas Club. I couldn’t wait to make more!

mexican chorizo strata w/ guacamole 5478

And now I’ve made my first strata. (Honestly I’m not sure what the difference between the two is, other than stratas seem to sit longer than bread puddings before you bake them? Feel free to enlighten me in the comment section.)

Mexican Chorizo strata 5485

Mexican chorizo Strata 5493

I had some chorizo sitting around, so I opted to go Mexican with this. This also afforded me a lovely opportunity to use up some Hatch chiles sitting in my freezer, and I’ll always take those opportunities, because 1) who doesn’t love Hatch chiles, and 2) I have a few too many and I desperately need to start whittling down the stash.

Mexican Chorizo Strata 5501

This dish is lovely, and will feed a large crowd. It’s one of the easier meals I’ve put together, too. And leftovers reheat beautifully. I’m not a mom, but if I were, I’m thinking stratas would definitely be in the dinner rotation. They are infinitely adaptable, nutritious (you can of course use whole wheat bread), and can be very kid friendly. Enjoy!

Mexican chorizo strata 5516

{One Year Ago: Cranberry Apple Muffins}

Source: slightly adapted from Week in a Day by Rachael Ray

Ingredients:
Olive oil
1 lb. Mexican chorizo, casings removed
3 fresh chiles, either Hatch, poblano or large jalapeno, roasted, peeled, seeded and chopped
7-8 thick slices of stale white or egg-based bread, cut into large cubes (I can’t imagine why you couldn’t use whole wheat bread here if you wanted)
2 cups milk
8 tbs (1 stick) unsalted butter, melted and cooled
6 large eggs
1 tbs hot sauce
Kosher salt and black pepper
2 ½ cups shredded sharp cheddar cheese
Guacamole, for serving

Directions:
In a large skillet, heat a drizzle of olive oil over medium-high heat. Add the chorizo and cook, breaking it into crumbles as it browns. Cook until no traces of pink remain. Add the chiles in and stir to combine. Set aside off the heat.
Grease a 9×13” baking dish, then scatter the bread cubes around in an even layer. Add the cooked chorizo mixture and gently move the bread around to get some of the chorizo down into the nooks and crannies.
In a large bowl, whisk together the milk, melted butter, eggs, hot sauce, plus season to taste with salt and pepper. Pour the mixture over the bread and chorizo. Top with the cheese. Refrigerate overnight.
Preheat your oven to 325 F. Place the strata on a baking sheet and place in the oven. Bake until the eggs are set and the top is golden, about 1 hour.
Let rest a few minutes, then slice into squares and serve warm with guacamole on the side.

Hatch Chile Cheese Bread

Hatch Chile Cheese Bread

I figure I should give y’all a break from apples today, just so you don’t revolt or something. So instead we’ll talk hatch chiles! A couple of weeks ago, I placed an order for ten pounds of those coveted and adored chiles, straight from the source – Hatch, New Mexico. Don’t worry, I split the order with one of Matt’s coworkers.

Hatch Chile Cheese Bread

They are now roasted, peeled, diced, and safely stowed in my freezer so I can use them all year long. The company I used offers the chiles whole or already roasted, peeled and diced, and I’m thinking that next year I may take them up on that offer to do all the work for me. Roasting five pounds of chiles was something of a production. Worth it, sure, but still. Despite wearing gloves I still managed to get chile in my eye, and I ruined a crème brulee torch. Not sure exactly how either happened…

hatch chile cheese bread

hatch chile cheese bread

No matter. This is the first recipe I made with them. It was realllly delicious. Cheesy bread is just to die for, we all know that, and adding in the pop and superb flavor of the hatches just took it over the top. So yum. Add this one to your to-make-soon list or your Pinterest page if you are also a hatch chile fiend. And if you can’t find hatch chiles, sub in Anaheims or jalapenos. Poblanos would work too. Enjoy!

Hatch Chile Cheese Bread

{One year ago: Apple Fritters}

Source: adapted from A Zesty Bite

Ingredients:
3 cups flour
1 Tbsp baking powder
1/2 tsp chili powder
1 tsp salt
1/4 cup sugar
1 1/3 cup buttermilk
1 egg
4 Tbsp butter, melted
1/3 lb. Monterey jack cheese, shredded
1 hatch green chile, roasted, peeled, seeded, and chopped

Directions:
Preheat oven to 375 F. Grease a standard loaf pan and set aside.
In a large bowl whisk the flour, baking powder, chili powder, salt, and sugar. In a 2-cup measuring cup, combine the buttermilk, egg, and melted butter. Pour into the flour mixture and whisk until just combined. Next add the cheese and green chile. Fold in with a rubber spatula.
Pour batter into the prepared pan. Cook for 50 minutes to an hour, until a cake tester inserted into the center comes out clean. Bread should be a nice golden brown color.