Leftover turkey meat is the perfect foundation for a rich white bean chili made with three types of peppers.
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Entries tagged with 'Hatch chiles'
After roasting, peeling, and chopping fresh Hatch chiles, I like to throw them in between a couple of tortillas, along with some grated cheddar and jack cheeses, and some grilled chicken thighs that were previously bathed in tequila and lime juice. The heat and earthiness of the Hatch chiles are a great match to the citrus tang of the chicken thighs.
The heat and earthiness of the Hatch chilis are a great match to the citrus tang of the chicken thighs in these cheesy quesadillas.
We all know chili: thick, rich, spicy, meaty, complex, and red, right? But what about green chili, that equally complex, fresher, porkier cousin common to many Southwestern states? Is it possible to make without fresh Hatch chilies from New Mexico?
What makes the Hatch chile so special? That it's only available in August and September? Maybe that adds to the appeal. But I think it's because they're the perfect chile-loving balance of flavor and heat. I just picked up a batch at the grocery store, and came up with these 15 ways to enjoy the precious chiles.