Hatch chiles receive all the buzz here in Austin come August. From August 8-21, Central Market, a local grocery store, will be hosting the 17th Annual Hatch Chile Festival! These unique peppers are all the rage amongst the foodies with their wonderfully meaty flesh and mild-medium heat. They’re harvested only a few weeks out of the year from Hatch, New Mexico, which means it’s time to get our fix now! And of course roast and freeze some for the rest of the year. I don’t know about you, but anytime I hear “limited time only,” I feel that it’s my duty to take advantage… would be a sin to pass it up! I’m an advertiser’s dream when it comes to being swayed by words. Not proud of it.
These unique peppers are so versatile. I simply roast them and add them to any and every dish, such as Chile Con Queso, enchiladas, salads, stews, soups, sandwiches, etc.
I went to the store and went a lil’ pepper happy…returned home with 6 Ibs. worth. What do I do with them?!? First, I roast them! Just can’t get enough of the intoxicating peppery aroma that fills the house! The scent is like no other. They should have their own scented candle. No? Well, I’d buy it for sure! These delectables are def a summer staple!
Loosely followed Paleo Picadillo Casserole
Serving size: 4 people | Prep time: 30 min | Cooking time: 30 min
- 1 Ib. ground bison (any meat of choice)
- 1 zucchini, diced
- 1 med onion, diced
- 1 cup mushroom, diced
- 4 hatch chiles, roasted, skin removed, diced
- 2 ears of corn, roasted and removed from cob
- 2-3 chipotle chiles in adobo sauce, chopped
- 14 oz. can diced tomatoes, in juice
- 2 Tbs. adobo sauce
- 1 Tsp. nutmeg
- 1 Tsp. cumin
- 1 Tsp. chile pepper
- EVOO for roasting
- salt and pepper to taste
- 3 med sweet potatoes, roasted and dice
- 1 egg
- Pumpkin seeds (optional, I like the crunch they provide)
Hatch chiles: Wash, pat with paper towel, rub with EVOO, broil in the oven until the skin chars. When cooled, remove skin and dice.
Sweet potatoes and corn: Coat in EVOO and roast in the oven at 400F for 30 min.
Filling: Cook ground meat, until browned. Remove from pan. Cook all the veggies until softened, about 8 min. Return meat to pan and add tomatoes and all the seasonings.
Topping: Puree the roasted sweet potatoes. Add egg.
Assembly: Spread mixture into a casserole dish. Spread sweet potatoes on top. Sprinkle pumpkin seeds.
Slow-Cooked Beef, Hatch Chile, Avocado Panini
Inspired by the Ahogada sandwich at Kerbey Lane
- 1 Ib. flank steak
- 14.5oz can low-sodium beef broth
- 1 Tbs. cumin
- 2 Tbs. Braggs liquid aminos
- 1 Tbs. chili powder
- 1 Tbs. garlic powder
- 1/4 tsp. nutmeg
- 2 bay leaves
- 1 med red onion, sliced
- 1 med avocado, sliced
- 3 hatch chiles, roasted
- Slices of cheese (I used mild cheddar)
- 1/2 lime juice
- 1 cup tomato sauce
- Combine cumin, liquid aminos, chili powder, garlic powder , nutmeg in a bowl. Rub all over flank steak. Place in slow-cooker. Add broth. Cook for 6 hours on low. *
- Roast hatch chiles. When cool, peel the skin and rough slice.
- Carmelize onions. Refer to this site for step by step instructions.
- Simmer tomato sauce. Add lime juice.
- Slice avocado thinly.
- Assembly: Spread butter on the side of the bread that will face the panini grill. Layer with a slice of cheese, beef, avocado, onions, hatch chile, another slice of cheese, and finally second piece of bread. Close the grill and cook until done.
- In a shallow bowl, pour tomato sauce. Place sandwich on top. Dip generously as you devour!
* I slow-cooked the meat the night before so I could just assemble for lunch the next day.
Have you had hatch chiles before? If so, let’s share recipes! I still have 3 Ibs. left.