Friday, September 26, 2014

Hatch Chiles

When I saw this display of Hatch Chiles at Wegmans it seemed like they were the next big thing in vegetables. So I got a bag and then went about roasting, skinning and freezing them.

These chiles get their name from Hatch, New Mexico where they are grown. They have meaty flesh, mild-medium heat and a unique flavor. Now that I have a batch stowed away in the freezer I need to figure out what to do with them.

Hatch Chile Pepper Jack, Bacon and Eggs

Hatch Chile Pepper Corn Pudding

Hatch Chile Mac and Cheese

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