tag:blogger.com,1999:blog-42414344678417766872024-03-05T01:19:07.696-06:00Hatch Chile HeavenUnknownnoreply@blogger.comBlogger14125tag:blogger.com,1999:blog-4241434467841776687.post-67847083168797832102015-12-18T19:47:00.005-06:002023-04-17T15:37:24.681-05:00New Look; Same Book<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhpu82p_6apwQRB1YoRPCRptADJiYdqT2zrFsQzIx77innVz-6f1AqQI9L_pZ_FL_Q39kkyV3rMygwegCMS9skWistkAdex9GFN2iDP5mr4_SEKvjmZmLTJbpKD5Dlqjrv2uXVwqHqj6k/s2048/Hatch+--+3D+--+11.21.21.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1414" data-original-width="2048" height="221" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhpu82p_6apwQRB1YoRPCRptADJiYdqT2zrFsQzIx77innVz-6f1AqQI9L_pZ_FL_Q39kkyV3rMygwegCMS9skWistkAdex9GFN2iDP5mr4_SEKvjmZmLTJbpKD5Dlqjrv2uXVwqHqj6k/s320/Hatch+--+3D+--+11.21.21.jpg" width="320" /></a></div> Hatch Chile Cookbook has had a face lift...<p></p><p>New cover, same great recipes.<br />
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Print -- $17.95, 324 pages, 300 recipes. <b><a href="https://amzn.to/3A34BJc">Available on Amazon</a></b>.<br />
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The ebook is available at <b><span style="color: #449911;"><a href="https://amzn.to/3A34BJc">Amazon</a></span></b>, <b><a href="https://itunes.apple.com/us/book/hatch-chile-cookbook/id1021656645?mt=11"><span style="color: #449911;">Apple</span></a></b>, <b><a href="https://www.smashwords.com/books/view/561599"><span style="color: #449911;">Smashwords</span></a></b>, <b><a href="https://store.kobobooks.com/en-US/ebook/hatch-chile-cookbook"><span style="color: #449911;">Kobo</span></a></b>, and <a href="http://www.barnesandnoble.com/w/hatch-chile-cookbook-gloria-chadwick/1111516948?ean=2940014796408"><span style="color: #449911;"><b>Barnes & Noble</b></span></a> for $7.99. <br /></p><div class="blogger-post-footer">Copyright 2009 by Gloria Chadwick. All Rights Reserved. http://hatchchile.blogspot.com</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4241434467841776687.post-21520783705186744052015-09-03T17:57:00.011-05:002021-11-22T15:55:20.304-06:00Hatch Chile Cheesy Chicken FajitasI've been planning on making fajitas for a while, ever since I got my new Fajita Sizzler Set which promises to make every day a Fiesta. I'm all for that. To celebrate the Hatch harvest, and to break in my Fajita Sizzler Set, I made <span style="font-weight: bold;">Hatch Chile Cheesy Chicken Fajitas</span>. Some people put cheese on fajitas; others don't, but we are a cheese-loving family, so cheesy fajitas it is.<br />
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<ul>
<li>1/2 (26 oz.) package frozen, pre-cooked Fajita-seasoned chicken breast strips</li>
<li>1 T. ground cumin, divided</li>
<li>1 T. fajita seasoning, divided (Yes, I know the chicken is already seasoned for fajitas, but we like lots of flavor.)</li>
<li>1 - 2 T. butter, or margarine, if you prefer</li>
<li>1 large onion, cut into slices</li>
<li>1 green bell pepper, stemmed, seeded, and sliced</li>
<li>1 red bell pepper, stemmed, seeded, and sliced</li>
<li>2 cloves garlic, finely chopped</li>
<li>1 hot roasted Hatch chile, char removed, stemmed, seeded, and coarsely chopped</li>
<li>Squeeze or two of lime juice</li>
<li>8 (8-inch) flour tortillas</li>
<li>1 cup shredded Cheddar cheese</li>
<li>1 cup shredded Monterey Jack cheese</li>
<li>Guacamole</li>
</ul>
Heat a 12-inch nonstick skillet over medium-high heat. Pour in 1/4 cup water and half the package of chicken strips (to feed four). Sprinkle with half the cumin and half the fajita seasoning. Cover and cook, stirring occasionally, about 8 to 10 minutes, until the chicken is browned and the water has evaporated. Or, get involved in the Beatles Anthology on TV like I did and ignore the chicken. It will burn nicely. You'll smell it before the smoke detector goes off. Actually, I was going for an authentic, smoky flavor. I rescued the chicken by adding a little water to the skillet, then stirring the chicken in the smoky sauce. Remove the chicken to a plate and set aside.<br />
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Add the butter to the hot skillet. When it sizzles, add the onion slices and both the green and red bell peppers. Sprinkle with the remaining half of the cumin and fajita seasoning. Saute until the bell peppers are limp and the onions are a nice color of brown. If they're giving you a bit of trouble and staying crunchy when they're supposed to be going soft, add a little water to the skillet, cover, and let the veggies sweat. (You're not being mean to the veggies; you're just helping them soften.) Add the garlic and saute for one minute, then stir in the chopped Hatch chile and heat through.<br />
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How good are you at multi-tasking in the kitchen... doing three things at once? While you're sauteing and maybe or maybe not sweating the onions and peppers, depending on how they behave for you, heat a separate, 10-inch skillet or comal on medium-low heat, place the tortillas, one at a time in the pan, and warm them on both sides, until they're either soft and pliable or a bit crunchy--however you like them, then place them in a tortilla warmer. Mix the Cheddar and Monterey Jack cheeses together in a bowl.<br />
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In between sauteing the veggies and warming tortillas, return the chicken to the veggie skillet, toss to mix and heat through. Place the chicken, onions, and bell pepper mixture on the fajita skillet for serving. Squeeze a little lime juice over everything to add some zip to your fajitas and to accent the flavor.<br />
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Put the fajita mixture into warmed tortillas, smother with cheese, and enjoy with a side of guacamole.<br />
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These were the best fajitas--ever!! Really. The Hatch chile added the perfect zing and the very-well-done chicken was brown and smoky. <div class="blogger-post-footer">Copyright 2009 by Gloria Chadwick. All Rights Reserved. http://hatchchile.blogspot.com</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4241434467841776687.post-88440997013047284692015-08-26T22:14:00.002-05:002021-11-22T16:00:12.097-06:00Chicken and Cream Cheese Enchiladas with Hatch Chile Sauce Smothered with Colby Jack CheeseOk, I know that's a long title for a blog post, but it perfectly describes my <span style="font-weight: bold;">Chicken and Cream Cheese Enchiladas with Hatch Chile Sauce Smothered with Colby Jack Cheese</span>. <br />
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<ul>
<li>1 (15 oz.) can chunk white chicken, drained</li>
<li>1/2 medium onion, very finely diced</li>
<li>Freshly ground black pepper, ground cumin, and chili powder, to taste</li>
<li>1 clove garlic, very finely diced</li>
<li>1 (14 oz.) can Hatch enchilada sauce, divided</li>
<li>10 (6-inch) white corn tortillas, softened (place them, one by one, in the microwave for about 10 to 15 seconds, but don't tell anyone you did it this way; it's a secret... well it's not really a secret; it's more like a helpful hint)</li>
<li>1 (8 oz.) brick Colby Jack cheese, cut into 20 logs (if you love ooey, gooey cheese, cut them thick)</li>
<li>3/4 (8 oz.) package cream cheese, cut into 10 logs (it doesn't cut very nicely, and you'll be stretching it later, so don't worry about it)</li>
<li>1 (8 oz.) package shredded Colby Jack cheese</li>
</ul>
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Heat a 12-inch skillet over medium-high heat. Spray with butter-flavored nonstick cooking spray (or a dab or two of butter if you prefer). Add the chicken and onions. Saute until the onions are soft. Season with freshly ground black pepper, cumin, and chili powder. Wait a minute, then stir it again, seasoning it for the second time with all the above-mentioned spices. Add the garlic and cook for one more minute, just until you get a good whiff of garlic in the air. Add a little bit of the enchilada sauce into the chicken mixture, just to moisten it a bit, and stir to mix. Take the pan off the heat.<br />
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Preheat the oven to 350 degrees. Pour a little of the enchilada sauce into the bottom of a 13 x 9 glass baking dish.<br />
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Lay one softened tortilla in the sauce in the baking dish. Add 2 logs of Colby Jack, one cream cheese log (stretch it to fit over the cheese logs), and a spoonful or two of the chicken mixture. Roll it up (your hands are going to get very messy with the sauce, but that's part of the joy of making enchiladas). When you're done rolling, it should already be seam side down, so just push it to the end of the baking dish and repeat nine more times. You may have to add more sauce to the baking dish to coat the tortillas as you roll them. You should end up with eight in a row and two on the side.<br />
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Smother with the whole package of Colby Jack cheese, cover with aluminum foil, and bake for 35 to 40 minutes. Remove from the oven and lose the aluminum foil cover. Return to the oven to let the cheese brown for 5 more minutes or so.<br />
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Let them rest for 5 minutes before you try to scoop them out of the baking dish. I've found that using a spatula on one side and a serving spoon on the other side works very nicely in getting the first one out of the baking dish intact.<br />
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BTW, I somehow "lost" the picture that went with this recipe, so I "borrowed" one.<div class="blogger-post-footer">Copyright 2009 by Gloria Chadwick. All Rights Reserved. http://hatchchile.blogspot.com</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4241434467841776687.post-71063843556527579562015-08-05T12:36:00.001-05:002015-12-15T21:02:57.826-06:00Hatch is Here!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlW0umuJFNGGK-OA4Dr5BYkjH8eLn4ih7LaNxK7XW8fpXNyhBqMX3CiQS5wJEYeWyGXILeKAoVQSbHGCf5XHzsMXxbVSKjoJgEztnC7vlsqC34VmR7pSg7jTK9by1S9dD5yjKSJILwtLY/s1600/hatch+central+market.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlW0umuJFNGGK-OA4Dr5BYkjH8eLn4ih7LaNxK7XW8fpXNyhBqMX3CiQS5wJEYeWyGXILeKAoVQSbHGCf5XHzsMXxbVSKjoJgEztnC7vlsqC34VmR7pSg7jTK9by1S9dD5yjKSJILwtLY/s200/hatch+central+market.png" width="134" /></a></div>
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Just got an email from Central Market that Hatch chiles are now in the store. WooHoo!<br />
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On my way out the door right now. Be back with some Hatch and lots of new recipes.<div class="blogger-post-footer">Copyright 2009 by Gloria Chadwick. All Rights Reserved. http://hatchchile.blogspot.com</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4241434467841776687.post-43513242898176812652012-06-07T08:30:00.002-05:002023-04-17T15:39:10.708-05:00Hatch Chile Cookbook is Here!!!<div style="clear: both; text-align: left;">
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcZ5XtzaLzOJsENU6arckB699zE501PSo2WsiH1853k-Ki-e3nbLbWxsrHJTYanOEyhrBKixA-y7xetYXPF7X8kcpeSHaE6TpETnix0rWBA51Mqn_u5gnZLnUTTKDiXHpUxIxJtH1kf8E/s2048/Hatch+--+ebook+cover+--+11.21.21.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1368" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcZ5XtzaLzOJsENU6arckB699zE501PSo2WsiH1853k-Ki-e3nbLbWxsrHJTYanOEyhrBKixA-y7xetYXPF7X8kcpeSHaE6TpETnix0rWBA51Mqn_u5gnZLnUTTKDiXHpUxIxJtH1kf8E/w134-h200/Hatch+--+ebook+cover+--+11.21.21.jpg" width="134" /></a></div><br />The <i><b><a href="http://hatchchile.blogspot.com/p/hatch-chile-cookbook.html">Hatch Chile Cookbook</a></b></i>, three years in the making, is finally HERE!!! Just finished proofing it online and the Kindle version is available for sale, as of five minutes ago. If you're hungry for some Hatch, you can have it <b>NOW</b>!!!</div>
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Print -- $17.95, 324 pages, 300+ recipes.<br />
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The ebook is available at <b><span style="color: #449911;"><a href="https://amzn.to/3A34BJc">Amazon</a></span></b>, <b><a href="https://itunes.apple.com/us/book/hatch-chile-cookbook/id1021656645?mt=11"><span style="color: #449911;">Apple</span></a></b>, <b><a href="https://www.smashwords.com/books/view/561599"><span style="color: #449911;">Smashwords</span></a></b>, <b><a href="https://store.kobobooks.com/en-US/ebook/hatch-chile-cookbook">Kobo</a></b>, and <a href="http://www.barnesandnoble.com/w/hatch-chile-cookbook-gloria-chadwick/1111516948?ean=2940014796408"><span style="color: #449911;"><b>Barnes & Noble</b></span></a> for $7.99<div class="blogger-post-footer">Copyright 2009 by Gloria Chadwick. All Rights Reserved. http://hatchchile.blogspot.com</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4241434467841776687.post-40904534796831812632010-08-20T11:51:00.007-05:002021-11-17T19:59:17.901-06:00Hatch Hamburgers<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOhyKCC0XWKl1K9A0SaCM847sYUc4c6fKS9kbphtGYI1BtRX9JUHF8HwCLUcOMVT-wJLaHmd1AKjtJlPoKs-HGw-_3dZY5SwbgrsqFx3Tq7HdiSg0LbiRhSivIFcvcKiphGUxVNGP8HN0/s1600/HatchHamburger.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5507536702475384242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOhyKCC0XWKl1K9A0SaCM847sYUc4c6fKS9kbphtGYI1BtRX9JUHF8HwCLUcOMVT-wJLaHmd1AKjtJlPoKs-HGw-_3dZY5SwbgrsqFx3Tq7HdiSg0LbiRhSivIFcvcKiphGUxVNGP8HN0/s200/HatchHamburger.jpg" style="cursor: pointer; float: left; height: 167px; margin: 0pt 10px 10px 0pt; width: 200px;" /></a>My first foray into cooking with Hatch chiles this year was a Hatch hamburger. Hamburgers are my favorite food and Hatch makes them so much better.<br />
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The recipe is easy... just remove the char from 2 or 3, or 4, freshly roasted Hatch peppers, chop off the stem and remove the seeds, chop the chiles, then mix them in with a pound of lean ground beef. Shape into patties and grill or fry them to your liking. Top with cheese, tomatoes, a dollop of sour cream, and avocado slices, and you're in Hatch Chile Heaven.<div class="blogger-post-footer">Copyright 2009 by Gloria Chadwick. All Rights Reserved. http://hatchchile.blogspot.com</div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-4241434467841776687.post-74040815247119568702010-01-23T19:13:00.014-06:002021-11-17T20:02:11.180-06:00Hatch Pepper Pork Chops<div class="separator"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQNq6GDNZlPUfIzvHfsF9YXyKxvCkxd5_p_xzCtldogzvuYHIvj3Z9AAzYMLvYQB7wKcUaG3g3TGFG0lelPuq48OV5q4zmcZJ9mEL20dvK05zkC2eOKY4y06SLGYf6RCft_UGr-0q07mw/s1600-h/Hatch+Pepper+Pork+Chops.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" border="0" height="292" id="BLOGGER_PHOTO_ID_5430149938602982610" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQNq6GDNZlPUfIzvHfsF9YXyKxvCkxd5_p_xzCtldogzvuYHIvj3Z9AAzYMLvYQB7wKcUaG3g3TGFG0lelPuq48OV5q4zmcZJ9mEL20dvK05zkC2eOKY4y06SLGYf6RCft_UGr-0q07mw/w441-h292/Hatch+Pepper+Pork+Chops.jpg" style="cursor: pointer; display: block; height: 212px; margin: 0px auto 10px; text-align: center; width: 320px;" width="441" /></a></div>I love Hatch chile peppers and had two of them left in my freezer from my stash so I came up with <span style="font-weight: bold;">Hatch Pepper Pork Chops</span>. I usually cook this on the stove top but since it was a little cool outside I decided to turn on the oven for some heat in the house and bake it this time.<br />
<ul>
<li>2 -3 T. vegetable oil</li>
<li>4 center loin pork chops, trimmed of fat</li>
<li>1 tsp. black pepper, divided</li>
<li>1 T. chili powder, divided</li>
<li>1 T. ground cumin, divided</li>
<li>1 tsp. fajita seasoning, divided</li>
<li>1 medium onion, chopped</li>
<li>1 green bell pepper, chopped</li>
<li>2 roasted Hatch green chiles, stemmed and seeded</li>
<li>1 clove garlic, minced</li>
<li>1 (14.5 oz.) can fire-roasted diced tomatoes</li>
<li>1-1/2 cups water</li>
<li>3/4 cup whole grain brown rice</li>
<li>1 cup shredded Cheddar cheese</li>
</ul>
Preheat the oven to 350 degrees. Lightly spray a 13 x 9 baking dish with cooking spray. Set aside.<br />
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Heat the oil in a 12-inch skillet over medium-high heat. Add the pork chops, season each side with a sprinkle or two of the spices, and brown on both sides. Transfer to the prepared baking dish.<br />
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Add the onion, green bell pepper, Hatch chiles, and garlic to the skillet. Saute in the pork drippings until tender. Season with the remaining black pepper, chili powder, cumin, and fajita seasoning.<br />
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Add the tomatoes and water. Sprinkle on some more seasonings for extra spice and heat. Cover and simmer for 5 minutes to blend the flavors.<br />
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Sprinkle the rice over the pork chops. Spoon the sauce over. Cover with aluminum foil and bake for one hour.<br />
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Uncover and sprinkle with the cheese. Bake, uncovered, for 5 to 10 more minutes or until the cheese melts.<br />
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I served it with a side of pinto beans. Dinner was Totally Awesome!!! :)<div class="blogger-post-footer">Copyright 2009 by Gloria Chadwick. All Rights Reserved. http://hatchchile.blogspot.com</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4241434467841776687.post-65214368046041763292009-11-23T13:52:00.014-06:002021-11-17T20:03:20.542-06:00Green Chile Pork RoastI bought a pork tenderloin the other day and was wondering what to do with it. It didn't take me long to decide to make a <span style="font-style: italic; font-weight: bold;">Green Chile Pork Roast</span> with my Hatch chile stash.<br />
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I'm working on a new book (not a cookbook) and when I write, I usually get so involved that I lose track of time and before I know it, my stomach is growling and it's waaay past dinnertime, so I solved that dilemma today by pulling out my crock pot and making dinner this morning right after breakfast.<br />
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Don't you just love crock pots? They do all the cooking for you. All you have to do is the prep. I have this kitchen-sink mind-set when I cook in my crock pot (actually, it's every time I cook). I tend to throw a lot of ingredients into the mix, then I sort of get into a rhythm where I toss in a lot of spices without measuring.<br />
<ul>
<li>1 (14.5 oz.) can petite diced tomatoes, with juice, divided</li>
<li>Fajita seasoning, to taste</li>
<li>Powdered cumin, to taste</li>
<li>Dried, minced garlic, to taste</li>
<li>Freshly ground black pepper, to taste</li>
<li>Chili powder (lots), to taste</li>
<li>Mexican oregano, crumbled, to taste</li>
<li>1 large onion, chopped</li>
<li>2 large Hatch green chiles, roasted, seeded, and chopped, divided</li>
<li>1 (2 pound) pork tenderloin (The one I bought was seasoned with lemon-pepper, so that added some extra flavor.)</li>
<li>6 medium red potatoes, scrubbed and quartered</li>
<li>1 (12 oz.) jar roasted red peppers, with juice</li>
</ul>
Pour a little bit of the diced tomatoes, with some juice, into the bottom of the crock pot. Season to taste with the fajita seasoning, cumin, garlic, black pepper, chili powder, and oregano.<br />
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Chop the onion and Hatch chiles. Layer half of the chiles, and all the onion on top of the diced tomatoes, seasoning to taste between layers. Save the remaining half of the Hatch chiles to top the roast with before cooking.<br />
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Heat a 12-inch skillet (not a non-stick skillet--you want to get a good sear on the meat) over medium-high heat. Add the pork tenderloin, with it's own juices, and sear it on all sides. Do not brown it in olive oil or butter. You want the meat to get nice and crusty brown, plus you'll be deglazing the pan and adding the meat juices to the crock pot.<br />
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Place the browned meat on top of the veggies in the crock pot. Season to taste with the above-mentioned herbs and spices. Add a little water to the skillet to deglaze the pan, stirring to scrape up all the tasty brown bits on the bottom of the pan. Add these juices to the crock pot on top of the meat. Scatter the remaining Hatch chiles over top of the meat.<br />
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Add the potatoes around the sides of the meat. Add the roasted red peppers, season again, to taste, then pour the remaining diced tomatoes over everything. Put the lid on, let it cook on High for 6 hours, then enjoy your complete meal cooked in a crock pot.<br />
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I never follow a recipe when I cook. I just toss things together and hope they'll taste good. This turned out to be totally delicious, with just the perfect amount of heat. I have lots of delicious leftovers--perfect for nuking in the microwave when I'm writing waaay past dinnertime.<div class="blogger-post-footer">Copyright 2009 by Gloria Chadwick. All Rights Reserved. http://hatchchile.blogspot.com</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4241434467841776687.post-7862022834874676792009-10-04T11:29:00.012-05:002021-11-17T20:04:19.930-06:00Hatch Chile Chili and CornbreadIt's getting to be chili weather again. Time to turn our thoughts to bowls of delicious, steaming chili to warm our hearts and souls... not to mention our stomachs!<br />
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It was such a day for chili a few weeks ago here in San Antonio.<br />
It was raining and a bit chilly (temps in the 60s and 70s... very nice after our record-breaking heat wave of 100+ degrees for 57 days) so I decided to make chili, but not just any chili. I made <span style="font-weight: bold;">Hatch Chile Chili</span> and <span style="font-weight: bold;">Hatch Chile Cornbread</span> to go along with it. (First time I've turned my oven on in months.)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg7k6yv3tU8IdsU3JrSHp38ROE60D1NriPLXgcXKazq2G2tNovhH4UffSvovlgLxsAAhpqQN-N-PRQ5jTf_Qaov9YXk6Riq5TR7H2RxJyT8ChL8v0pd6IK6mPX7ju9IDJZLGckSvE528o/s1600/chili+and+cornbread.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="565" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg7k6yv3tU8IdsU3JrSHp38ROE60D1NriPLXgcXKazq2G2tNovhH4UffSvovlgLxsAAhpqQN-N-PRQ5jTf_Qaov9YXk6Riq5TR7H2RxJyT8ChL8v0pd6IK6mPX7ju9IDJZLGckSvE528o/w640-h565/chili+and+cornbread.jpg" width="640" /></a></div>
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<ul>
<li>1 pound lean ground turkey</li>
<li>1 medium onion, chopped</li>
<li>1 - 2 T. cumin, divided</li>
<li>3 - 4 T. chili powder, divided</li>
<li>1 T. fajita seasoning, divided</li>
<li>2 garlic cloves, minced</li>
<li>2 roasted Hatch chiles, peeled, seeded, and chopped</li>
<li>1 (8 oz.) can tomato sauce</li>
<li>1 (14.5 oz.) can petite diced tomatoes</li>
<li>1 (15.5 oz.) can red kidney beans, drained and rinsed</li>
<li>Cornbread</li>
</ul>
Heat a deep, 12-inch chef's skillet over medium-high heat. Add the turkey and onions. Shake in some of the cumin, chili powder, and fajita seasoning to season the meat and onions as they cook, stirring and adding more seasoning occasionally, until the meat is broken up and nearly browned, and the onions have begun to soften.<br />
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Add the garlic and Hatch chiles into the turkey mixture. Season a bit more with the cumin, chili powder, and fajita seasoning. Stir occasionally until the meat is completely browned.<br />
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Add the tomato sauce, diced tomatoes, and beans. Season with more of the cumin, chili power, and fajita seasoning. Stir to mix everything together and bring to a boil, then reduce the heat to medium-low, cover, and let simmer for an hour or so, stirring occasionally.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaib-dNm8GxGJvC7RkIE1M2NfbRVGWXCYYwm9EzrTvH35MnTGecgxgc0-36qTVZD6DfXIaoWCfvBIMQXKfEAhJhGft6EH8scsvsV7OYrQh5CTPjlMkk0FEUjlqJvAmaGHPzGFOs1CWFf8/s1600-h/cornbread+mix.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5388791826240118370" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaib-dNm8GxGJvC7RkIE1M2NfbRVGWXCYYwm9EzrTvH35MnTGecgxgc0-36qTVZD6DfXIaoWCfvBIMQXKfEAhJhGft6EH8scsvsV7OYrQh5CTPjlMkk0FEUjlqJvAmaGHPzGFOs1CWFf8/s200/cornbread+mix.jpg" style="cursor: pointer; float: right; height: 117px; margin: 0pt 0pt 10px 10px; width: 81px;" /></a>While the chili is cooking, make the cornbread. I admit, I totally cheated and used a packaged mix, but I did add a roasted Hatch chile, seeded and chopped, into the mix.<br />
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Spoon the chili into a bowl. Serve the cornbread on the side. Guaranteed to warm you up on a cold rainy day, or any other time.<div class="blogger-post-footer">Copyright 2009 by Gloria Chadwick. All Rights Reserved. http://hatchchile.blogspot.com</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4241434467841776687.post-34776980474889102402009-09-17T05:38:00.002-05:002021-11-17T20:07:27.017-06:00Buckhorn Green Chile Cheeseburger<div class="separator"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGAsS8L7cBzJywZo9ES9Nr1sGr28VbTY3nBP3X5yjRruH41LK7UnMhFjEu3FQJF3EwKZ_JscBKNLsBu0CnwX5tIQjErB9I1jc7jUjaC6-UkEcy1Ssxaf7CiLX1bFh9LtAifGToajgfsKI/s1600-h/BuckhornGreenChileCheeseburger.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" height="131" id="BLOGGER_PHOTO_ID_5382449993327298130" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGAsS8L7cBzJywZo9ES9Nr1sGr28VbTY3nBP3X5yjRruH41LK7UnMhFjEu3FQJF3EwKZ_JscBKNLsBu0CnwX5tIQjErB9I1jc7jUjaC6-UkEcy1Ssxaf7CiLX1bFh9LtAifGToajgfsKI/w200-h131/BuckhornGreenChileCheeseburger.jpg" style="cursor: pointer; display: block; height: 210px; margin: 0px auto 10px; text-align: center; width: 320px;" width="200" /></a></div>The real deal <a href="http://nmgastronome.com/blog/?p=164">Green Chile Cheeseburger</a> from Buckhorn Tavern in San Antonio, New Mexico--winner of Bobby Flay's throwdown!<br />
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I searched the web, but couldn't find the recipe, though the ingredients are listed in the above-linked article. The beef is seasoned with granulated garlic, then cooked to perfection and topped with green chile (of course!), American cheese, lettuce, pickles, chopped red onions, tomatoes, and mustard. <br />
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Guess I'll either have to duplicate the recipe or go to Manny's Buckhorn Tavern for a green chile cheeseburger. I'm guessing it would be totally worth the trip.<br />
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As owner Bob Olguin says of his world-famous green chile cheeseburger, "The green chile cheeseburger should taste like going to heaven..."<div class="blogger-post-footer">Copyright 2009 by Gloria Chadwick. All Rights Reserved. http://hatchchile.blogspot.com</div>Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-4241434467841776687.post-50109610217373104312009-09-09T14:50:00.011-05:002021-11-17T20:17:41.695-06:00Green Chile Cheeseburger<div class="separator"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ2H7JG7oKqOM4SIlS5gL6sh8urKpwTUlfD6yXD7QWNGqgu2VthuP1a26iyT1lRHTHVraLCFh4xKc_HriMaVkBEc0ryXVh5p-19Er6mZClUYLmksp2pFEyMJDJRM87ek2areakkBEvwnQ/s1600-h/seriouseats-green-chile-cheeseburger.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" border="0" height="266" id="BLOGGER_PHOTO_ID_5379558984854660162" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ2H7JG7oKqOM4SIlS5gL6sh8urKpwTUlfD6yXD7QWNGqgu2VthuP1a26iyT1lRHTHVraLCFh4xKc_HriMaVkBEc0ryXVh5p-19Er6mZClUYLmksp2pFEyMJDJRM87ek2areakkBEvwnQ/w400-h266/seriouseats-green-chile-cheeseburger.jpg" style="cursor: pointer; display: block; height: 213px; margin: 0px auto 10px; text-align: center; width: 320px;" width="400" /></a></div>Practically my favorite food in the whole world is a hamburger. Put Hatch chiles on it, and in it, add a slice of cheese, and I'm in Hatch Chile Heaven. Such was not the case with Joshua and his <a href="http://www.seriouseats.com/recipes/2009/09/green-chile-cheeseburger-grilling-recipe.html">Green Chile Cheeseburger</a>. OMG--he used poblanos! {{gasp!}} What was he thinking!??<br />
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He's a self-proclaimed burger purist who decided to expand his hamburger repertoire, and not being able to explain what possessed him, ventured into the land of hot peppers.<br />
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His burger is beautiful and looks absolutely delicious, and he said he enjoyed the "pleasing mix of Southwest flavors" but I'd definitely switch out the poblanos for Hatch chiles. Most of his commentors agree, wondering what the heck he was doing with poblanos when he could have used Hatch chiles.<div class="blogger-post-footer">Copyright 2009 by Gloria Chadwick. All Rights Reserved. http://hatchchile.blogspot.com</div>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-4241434467841776687.post-69212762034183393492009-09-02T20:19:00.000-05:002021-11-17T20:22:19.154-06:00Hatch al Pastor Tacos<div class="separator"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinwHunmGhZNu0VV1s8S0t_vo9dFNEvUfsBxqUKNts1vabsJbR3TeuE6FWY-ei2oplpZO00IZDNIedaLu2ID6BXq__poEz7vLYgDO7qBpUZfLp9IV-WwTuU6VT8OwM5g5LWUME4li5Fk1w/s1600-h/Hornsfan.Hatchtacosalpastor.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" border="0" height="266" id="BLOGGER_PHOTO_ID_5376903242761998898" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinwHunmGhZNu0VV1s8S0t_vo9dFNEvUfsBxqUKNts1vabsJbR3TeuE6FWY-ei2oplpZO00IZDNIedaLu2ID6BXq__poEz7vLYgDO7qBpUZfLp9IV-WwTuU6VT8OwM5g5LWUME4li5Fk1w/w400-h266/Hornsfan.Hatchtacosalpastor.JPG" style="cursor: pointer; display: block; height: 213px; margin: 0px auto 10px; text-align: center; width: 320px;" width="400" /></a></div><p>Hornsfan, <a href="http://bytes-from-texas.blogspot.com/">Bytes from Texas</a> and unofficial Hatch Chile Queen of the foodie blogosphere, totally loves Hatch chiles. She created a <a href="http://bytes-from-texas.blogspot.com/2009/08/hatch-chile-week-day-one-hatch-al.html">Hatch 'al Pastor' Taco with Fennel Slaw</a> that looks and sounds absolutely delicious. </p><p>Be sure to visit her blog... she has a new Hatch recipe every day this week along with some interesting Hatch info and history.</p><div class="blogger-post-footer">Copyright 2009 by Gloria Chadwick. All Rights Reserved. http://hatchchile.blogspot.com</div>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-4241434467841776687.post-44001690529035964272009-08-27T20:02:00.001-05:002021-11-17T20:09:07.594-06:00Hatch Green Chile Stew & Cornbread<p>One of my foodie friends, Dee, <a href="http://texas-to-mexico.blogspot.com/">Texas-to-Mexico</a>, is totally in love with Hatch chiles, maybe even more than me, and she's hatched up some spicy food for all of us to enjoy. In fact, she was the very first visitor to this brand-new baby blog and left a comment that shows she's in Hatch Chile Heaven. <span style="font-style: italic;">Be still my heart, Gloria!! I ha</span><span style="font-style: italic;">ve been stalking the Hatch Chile Roasting team in our town at the local HEB Plus. I can't </span><span style="font-style: italic;">wait to</span><span style="font-style: italic;"> post the recipes we've been trying! I've been in Chili Pepper heaven. (sigh....). </span> </p><p></p><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEismRF2d0o8ORNGZzyXuMceyehcIZHGS3s1EoMa_iIJ8JgSbrwi1ydYfQ9tyZl97d2MrWUoc3hvFJ-NMEnubuN5_5mZn9qTIb3ZO9P-Tn0NE4Z80saxTuNaosdOOvGSyA84gY_cMyO7adA/s1600-h/Dee.Green+Chili+Stew+%26+Green+Chili+Cornbread.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" height="335" id="BLOGGER_PHOTO_ID_5374655996066524322" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEismRF2d0o8ORNGZzyXuMceyehcIZHGS3s1EoMa_iIJ8JgSbrwi1ydYfQ9tyZl97d2MrWUoc3hvFJ-NMEnubuN5_5mZn9qTIb3ZO9P-Tn0NE4Z80saxTuNaosdOOvGSyA84gY_cMyO7adA/w494-h335/Dee.Green+Chili+Stew+%26+Green+Chili+Cornbread.jpg" style="cursor: pointer; display: block; height: 217px; margin: 0px auto 10px; text-align: center; width: 320px;" width="494" /></a></div>Here's her <a href="http://texas-to-mexico.blogspot.com/2009/08/hatching-up-some-spicy-food.html">Hatch Green Chile Stew</a>, made with pork loin, red bell pepper, apples, and of course Hatch Chiles! She also made Hatch Green Chile Cornbread to go along with the stew, because it's such a perfect match and you just can't have Hatch stew without Hatch cornbread.
<p></p>Visit her blog for the recipes and some Hatch history. I can tell you that she's just beginning and we can expect lots more great Hatch recipes from her!<span> She's thinking about whipping up some "Hatch-a-ritas"</span><span> before the harvest season is over.</span><span style="font-style: italic;">
</span><div class="blogger-post-footer">Copyright 2009 by Gloria Chadwick. All Rights Reserved. http://hatchchile.blogspot.com</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4241434467841776687.post-47449444834684483102009-08-25T09:30:00.015-05:002014-09-21T20:06:21.812-05:00Hatch Chile Heaven<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKqh3Rzh70WeECTfDhrTS182sUx-FfcGrNYqJ8e1j0taJaveXgVSQQYziszOVcKua39ve0uv6eBACPtBZ4IqwIMHR8kcs2nUv91httG6eI2iVSmDt1kKvmnksAdGP9NnsA1P53Rz0RzT0/s1600-h/basketchilesmall.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKqh3Rzh70WeECTfDhrTS182sUx-FfcGrNYqJ8e1j0taJaveXgVSQQYziszOVcKua39ve0uv6eBACPtBZ4IqwIMHR8kcs2nUv91httG6eI2iVSmDt1kKvmnksAdGP9NnsA1P53Rz0RzT0/s200/basketchilesmall.jpg" id="BLOGGER_PHOTO_ID_5373909561547626978" style="cursor: pointer; float: left; height: 149px; margin: 0pt 10px 10px 0pt; width: 133px;" /></a><span style="color: #33cc00; font-weight: bold;"></span><span style="font-weight: bold;">Welcome to Hatch Chile Heaven.</span><br />
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I totally, absolutely LOVE Hatch chiles. I love them so much that I created this blog to honor them. I just couldn't help myself; it was love at first bite. I felt like I was in heaven. <br />
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If you love Hatch chiles, you feel like you're in Hatch heaven when you're eating them. I'll be sharing lots of Hatch chile recipes here and who knows what will grow from this -- there could be a cookbook.<div class="blogger-post-footer">Copyright 2009 by Gloria Chadwick. All Rights Reserved. http://hatchchile.blogspot.com</div>Unknownnoreply@blogger.com5