Tag Archives: Hatch chile

The Hatch Chile Store – From Farm to Table

The Hatch Chile Store Logo | mjskitchen.comRecently, my friend Su Anne and I had the privilege of traveling to Hatch chile country to explore the vast agriculture of the area, visit the The Hatch Chile Store and meet its owners – Preston and Elaine.  Preston and Elaine are young entrepreneurs who started The Hatch Chile Store because of their mutual love of green chile and the Hatch Valley in southern New Mexico.  Their family history in the Hatch Valley dates back over 5 generations which essentially means that Hatch chile is in their blood.  In just a few years time, they have put together a successful company that shares their love of chile with the rest of the world through an online shop. To learn more about Preston and Elaine and their business, check out these links:  Our Story and Our Team.

A field of chile in Hatch, New Mexico | mjskitchen.com

As part of our visit, Su Anne and I traveled through the Hatch Valley, a beautiful valley that runs along the Rio Grande from north of Hatch, New Mexico (NM), to Las Cruces, NM. We saw fields and fields of chile along with cotton, alfalfa, and hundreds of pecan groves.  The pictures below attempt to share our experience by taking you from the Hatch chile fields through the process of roasting and packaging chile at The Hatch Chile Store.  By placing an order online, you could have Hatch chile on your table in just a few days.

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Green Chile Chicken Noodle Soup with Roasted Garlic

A hearty and healthy green chile chicken noodle soup with roasted garlic and homemade noodles #green #chile #soup #noodles mjskitchen.com

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January is National Soup month, so this year’s contribution is a hearty and very healthy Green Chile Chicken Noodle Soup with Roasted Garlic. This soup takes the classic chicken noodle soup, spices it up with a bit of green chile, then creates another layer of flavor and stuff that’s good for you with the addition of two heads of roasted garlic.  All of this goodness is poured over cooked noodles – homemade or your favorite store bought.

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New Mexico Green Chile Quiche with Pinon Crust

Recipe for a Green Chile Quiche with Pinon Crust, two cheeses, and bacon (if you desire) | mjskitchen.com

 

Have you had enough green chile yet?  What a silly question!!!  For those of you still wondering what to do with all of the green chile you’ve bought or grown, here’s a VERY TASTY idea – Green Chile Quiche with a Pinon (Pine nut) Crust.  Everyone is going to love this quiche, even you men that don’t eat quiche. 🙂

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Blooming Onion with Hatch Chile and Cheese

A healthier version of the blooming onion - Baked blooming onion with New Mexico chile and cheese | mjskitchen.com

 

Blooming onions are normally all about the fried crispy batter and the dipping sauces. This baked blooming onion is all about the onion and the chile. The following recipe turns a normal sweet onion into a sweet and spicy blooming onion.  Just top an onion “bloom” with a generous amount of Hatch chile, bake, top with some cheese and bake again.  The result – a tender sweet onion infused with the flavor and spiciness of roasted chile and finished off with gooey cheese.

Serve as a side dish or over rice for a vegetarian meal.

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Green Chile Chicken Mushroom Soup

Green chile chicken mushroom soup is spicy and hearty. The cure for the common cold. mjskitchen.com

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A while back a friend asked me to come up with a relatively healthy recipe for a Green Chile Chicken Mushroom Soup.  She had just had a it at a local restaurant and loved it.  However, when she asked how they made it, she was told that they used Campbell’s Cream of Mushroom Soup as the base.  Being a very healthy eater, she was a little disappointed.  Not that there is anything really wrong with canned Cream of Mushroom soup (I’ve eaten enough of it in my lifetime), but fats make up 50% of the calories in one serving and the sodium content @ 870 mg/serving is pretty high. This is based on the FDA recommendation of no more than 2400 mg of salt / day and the American Heart Association recommendation of 1500 mg/day.  But getting back to my friend’s request, did I accept it?  You betcha! And last week everything came together to make it happen.

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Chile Relleno Egg Quesadilla

Chile relleno quesadilla - scrambled egg and chile relleno between corn tortillas

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We’ve been roasting up a lot of little batches of green chile since around the first of August and with every batch, I’ve been making a quick and easy snack with some of the roasted chiles.  Our favorites have been green chile and eggs in some form or fashion.  A couple of years ago, I shared one of the easiest things to do with green chile and eggs and that was to just scramble some eggs and top them with chopped green chile.  I also shared a tortilla egg sandwich, the go to breakfast or lunch when I just don’t want to figure out what to make.  This year I’m sharing a Chile Relleno Quesadillo which is a combination of those two dishes, sort of.

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Calabacitas (Summer Squash, Corn, Green Chile)

Calabacitas-Summer squash, green chile and corn @MJsKitchen

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Calabacitas” is the Spanish word for “little squash”, but in late summer / early fall calabacitas a traditional side dish here in New Mexico. It’s made with local, fresh ingredients: roasted green chile, summer squash, and corn. There are 101 variations of calabacitas, but the one I make is my favorite. It’s simple, easy to make, and can be used as a side dish for just about anything. The amount of green chile that I add to the dish depends on how hot the chile is. Since New Mexico green chile ranges from very mild (almost no heat) to extremely spicy (jalapeno spicy), I always taste the chile before adding it. I don’t want the chile’s heat to be so overpowering that I can’t taste the chile or the other ingredients. With the right mix of fresh ingredients, calabacitas is a delicious little dish and one that I hope you enjoy.

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Roasting Chile and Bell Peppers on the Grill

Fresh New Mexico Green Chile - A how to guide for roasting chile and other peppers | mjskitchen.com

 

It’s green chile time in New Mexico! Producers and consumers alike are firing up their grills and burning the skin off of these beautiful chiles in order to produce some of the tastiest and most delicious chile on earth! Yes, I know that’s a big boast, but, as I’ve said many times before, we New Mexicans are proud of our chile. 🙂  It was a couple of years ago when I first introduced green chile and chile roasting by chile growers and sellers.  Today, I’m going to show you how I roast chile on my home grill. I use this same method to roast bell peppers and poblanos as well. Once roasted, the chiles are peeled and de-stemmed, some if not all of the seeds and piths are removed, and then the flesh is used immediately in a variety of dishes or frozen to be used later in the winter for enchiladas, green chile stews, grits, or whatever your heart desires.  So let’s get to roasting.

If you don’t have a grill or have just a few chiles to roast, you can always roast them under the broiler.

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