New Orleans, Get Ready to Hatch!
We are excited to stock Hatch Chile Peppers for a limited time! These chiles come only from the Hatch Valley of New Mexico and are known for their sweet, unique taste. We’re roasting these peppers in-store every day. So pick some up or prepare them at home. But be sure to hurry… Hatch Season only lasts for a limited time!
Hatch Chile con Queso
- 1 tsp olive oil
- 1/4 cup chopped white onion
- 1 clove garlic, minced
- 2 roasted hatch chiles, chopped (skin, seeds, and stem removed)
- 4-6 tbsp milk
- 8 oz. white American cheese, shredded
- 2 oz. Monterrey Jack cheese, shredded
- Heat oil in small sauce pan over medium heat.
- Sauté onion until translucent, 3-5 minutes.
- Add minced garlic and cook for 1 minute more.
- Add chiles and 4 tablespoons milk, stirring until heated.
- Add grated cheese one handful at a time, occasionally stirring between additions to incorporate melted cheese with the milk.
- Add additional milk by the tablespoon, if necessary.
- Salt and pepper to taste, serve warm with chips.
- It will get thicker as it cools but it can easily be thinned with a short trip through the microwave.
- Hatch Chile con Queso
Stuffed Hatch Cheeseburger
- 1 lb lean ground beef
- Worcestershire Sauce
- 1 roasted hatch chile, chopped (skin, seeds, and stems removed)
- 6 tbsp grated Monterrey Jack cheese
- Burger buns
- Sliced avocado
- 1/2 cup Hatch Chile con Queso
- Heat grill to medium-high heat.
- Season ground beef with a pinch of salt, black pepper and a few dashes of Worcestershire sauce.
- Divide ground beef into three equal portions and divide each portion in half.
- Form each ball of ground beef into a patty.
- Top three of the patties with two tablespoons cheese, 1/3 of the chiles and then second patty.
- Pinch the patties around the edges to seal well and lightly press into a uniform burger patty.
- Cook on the grill 4-5 minutes each side, until cooked to desired doneness.
- Assemble on buns and top with sliced avocado and a scoop of queso.
Hatch Chile Mac N’ Cheese
- 3 tbsp butter
- 1/4 cup yellow onion, chopped
- 2 tbsp flour
- 2 cups milk
- 2 cups cheddar cheese (divided)
- 2 cups elbow macaroni, cooked
- 4 Hatch Chile Peppers (roasted, peeled, seeded and chopped)
- Preheat oven to 350 degrees.
- Melt butter in a heavy pot.
- Add onion and sauté for 5 minutes.
- Stir in flour until incorporated.
- Whisk in milk and turn up heat, constantly stirring. Do not let boil.
- Add in half the cheese and all the Hatch Chiles and stir until melted.
- Mix sauce with cooked pasta and pour into an oven-safe dish.
- Top with remaining cheese and bake until cheese is melted and slightly brown.
Hatch Chile Pepper Garlic Bread
- 1 LG’s house-made ready-to-bake garlic bread
- 4-5 Hatch Chile Peppers, roasted
- 2 cups Mexican style shredded cheese
- Peel skin from the chile peppers, remove seeds and chop into small chunks.
- Follow the directions on the garlic bread bag to prepare the bread. Halfway through baking, remove the bread from the baking bag and place open-faced on a cookie sheet.
- Sprinkle the chiles and shredded cheese over both halves.
- Continue baking until cheese is melted and the edges are crispy.
- For a spicier garlic bread, sprinkle with red chili flakes or jalapeño slices.
Hatch Chile Pepper and Bacon Cornbread
- 6-8 Hatch Chile Peppers, roasted
- 6 oz bacon, cooked and crumbled
- 1 package Jiffy cornbread or corn muffin mix
- 1 egg
- 1/3 cup milk
- 2 cups shredded cheddar or pepper jack cheese
- Cook bacon, chop or crumble, and set aside.
- Peel 6 to 8 roasted Hatch Chile Peppers and chop into rough sized chunks, set aside.
- Prepare one box of Jiffy cornbread or corn muffin mix according to the recipe.
- Reserve some of the cheese and bacon to top the cornbread.
- Fold the bacon, peppers and shredded cheese into the batter and pour into a greased baking pan.
- Bake according to the instructions on the box.
- During the last 5 min of baking, sprinkle reserved bacon pieces and shredded cheese over top.
- Finish baking until cheese is melted.
- For a spicier cornbread, try adding jalapeños to the dough in addition to the Hatch Chiles. For a sweeter cornbread, brush top with a local made honey once out of the oven.