What a busy, fun, Hatch Chile Fest! If you haven't purchased Hatch Chiles to freeze and get you through the winter it's not too late. Don't forget they freeze for up to two years. Personally, I just freeze them to get me through the winter.
For everyone who said they enjoyed the recipes I prepared - THANK YOU! I'll let you in on a secret. I try to come in to the store early, before my tastings, and test the recipes out on the employees. Their feedback helps me to perfect the recipe before serving it to you.
The recipes for this weekend's (September 13th, 14th, and 15th) sampling follow. They are all easy to prepare. I hope the tastings are inspiring you and that you are finding out about all the wonderful food and products Fresh Market has to offer.
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I am sorry to say I do not have this recipe. However, Fresh Market carries Spicy Southwest Cheese Spread all year round. It is just at this time of year Fresh Market puts Hatch Chiles in it.
Whenever this is sampled out it is a HUGE hit. It's great for Superbowl weekend, Father's Day, or "just because".
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Southwest Mac 'n Cheese
2
lb. TFM Prepared Mac ‘n Cheese
1 to 2 Hatch Chiles, roasted, peeled, stemmed, seeded, and chopped
¾
c. TFM Mild Salsa
1
tsp. Instant Gourmet Grande Southwest seasoning
Preheat
oven to 350o.
Place
all ingredients in a large mixing bowl.
Stir until well blended. Transfer
to an oven save bowl and cover with aluminum foil. Bake until heated through, approximately 35
to 40 minutes. Serve.
This
freezes well.
Yields: 4 servings
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1 c. mayonnaise
1 to 2 Hatch Chiles, roasted, peeled, stemmed and seeded
½ tsp. Kosher salt
1 to 2 Hatch Chiles, roasted, peeled, stemmed and seeded
½ tsp. Kosher salt
Place all ingredients in a blender. Process until smooth.
Serve on sandwiches, hamburgers or with Quesadillas. You can even use as a dip for tortilla chips. Also used in Chicken Salad recipe below. I used 1½ Chiles in this recipe on Saturday. Customer feedback was that it was too mild. Sunday I used 2 to 2½ Chiles. Everyone seemed pleased with the flavor/heat.
This recipe was prepared in bulk. Sorry to say, I'll leave it to you to do the math if you want to prepare a smaller quantity. However, if you do make it in bulk - this does freeze well. I freeze this for my kids in food saver bags in single serve portions. To reheat they just put the frozen bag in boiling water and cook until heated through. No messy pan to clean up. It's a great, quick snack.
Hatch Chile con Queso
1 6 lb. 11 oz. can Que Bueno! Nacho Cheese
1 1 lb. 12 oz. can Muir Glen Organic Fire Roasted Diced Tomatoes
8 oz. cream cheese, cubed
5 to 6 Hatch Chiles, roasted, peeled, stemmed, seeded, and chopped
Put all ingredients in a slow cooker. Stir until tomatoes are incorporated. Cook on LOW for 4 hours. Stir once or twice during cooking to blend in cream cheese. Serve with tortilla chips.
I prepared three varieties of Quesadilla's. Although the recipes are below, there are no measurements. I just took my ingredients and arranged them on flour tortillas. What can I say except, "you take a little bit of this, and a little bit of that."
Chicken Quesadilla
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 |
| Purchase at Costco (not Fresh Market) |
Hatch Chile con Queso
1 6 lb. 11 oz. can Que Bueno! Nacho Cheese
1 1 lb. 12 oz. can Muir Glen Organic Fire Roasted Diced Tomatoes
8 oz. cream cheese, cubed
5 to 6 Hatch Chiles, roasted, peeled, stemmed, seeded, and chopped
Put all ingredients in a slow cooker. Stir until tomatoes are incorporated. Cook on LOW for 4 hours. Stir once or twice during cooking to blend in cream cheese. Serve with tortilla chips.
I'm sure you can cook this on the stove; low heat. It's just that with all the food I was preparing for Hatch Chile Fest it was easier for me to do this in a crockpot. The crockpot also kept it warm for the duration of Hatch Chile Fest. This recipe is a keeper for Super Bowl parties or tailgating.
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I prepared three varieties of Quesadilla's. Although the recipes are below, there are no measurements. I just took my ingredients and arranged them on flour tortillas. What can I say except, "you take a little bit of this, and a little bit of that."
TFM shredded rotisserie chicken
Instant Gourmet Grande Southwest seasoning
TFM frozen corn, thawed
Hatch Chiles, sliced
cilantro, chopped
Adams Reserve Cheddar, shredded
flour tortilla
Season chicken with Southwest seasoning and toss to blend.
Lay a tortilla on a flat surface. On one half of the tortilla place a little cheddar cheese. Top with chicken, corn, chiles and cilantro. Top with remaining cheese. Fold the "empty" side of the tortilla over the filling.
Heat a skillet over medium-high heat. Coat with a little PAM or olive oil. Place tortilla in skillet and cook until light golden brown. Flip tortilla over and cook until light golden brown. Remove to dish and cut into wedges.
Serve with sour cream, Hatch Chile Mayonnaise, salsa, and/or Guacamole.
Additions: diced onion, drained black beans
Vegetarian Quesadilla
Instant Gourmet Grande Southwest seasoning
TFM frozen corn, thawed
Hatch Chiles, sliced
cilantro, chopped
Adams Reserve Cheddar, shredded
flour tortilla
Season chicken with Southwest seasoning and toss to blend.
Lay a tortilla on a flat surface. On one half of the tortilla place a little cheddar cheese. Top with chicken, corn, chiles and cilantro. Top with remaining cheese. Fold the "empty" side of the tortilla over the filling.
Heat a skillet over medium-high heat. Coat with a little PAM or olive oil. Place tortilla in skillet and cook until light golden brown. Flip tortilla over and cook until light golden brown. Remove to dish and cut into wedges.
Serve with sour cream, Hatch Chile Mayonnaise, salsa, and/or Guacamole.
Additions: diced onion, drained black beans
TFM Refried Black Beans
Instant Gourmet Grande Southwest seasoning
TFM frozen corn, thawed
diced red onion
Hatch Chiles, sliced
cilantro, chopped
New York Cheddar, shredded
salt, to taste
flour tortilla
Lay a tortilla on a flat surface. On one half of the tortilla spread refried beans. Sprinkle with Southwest seasoning and salt to taste. Top with corn, onion, chiles, cilantro, and cheese. Fold the "empty" side of the tortilla over the filling.
Heat a skillet over medium-high heat. Coat with a little PAM or olive oil. Place tortilla in skillet and cook until light golden brown. Flip tortilla over and cook until light golden brown. Remove to dish and cut into wedges.
Serve with sour cream, Hatch Chile Mayonnaise, salsa, and/or Guacamole.
Additions: diced onion
Cheese Quesadilla
Instant Gourmet Grande Southwest seasoning
TFM frozen corn, thawed
diced red onion
Hatch Chiles, sliced
cilantro, chopped
New York Cheddar, shredded
salt, to taste
flour tortilla
Lay a tortilla on a flat surface. On one half of the tortilla spread refried beans. Sprinkle with Southwest seasoning and salt to taste. Top with corn, onion, chiles, cilantro, and cheese. Fold the "empty" side of the tortilla over the filling.
Heat a skillet over medium-high heat. Coat with a little PAM or olive oil. Place tortilla in skillet and cook until light golden brown. Flip tortilla over and cook until light golden brown. Remove to dish and cut into wedges.
Serve with sour cream, Hatch Chile Mayonnaise, salsa, and/or Guacamole.
Additions: diced onion
Goat cheese, softened
Domestic Parmesan cheese, grated
Monterey Jack cheese, shredded
Hatch Chiles, sliced
cilantro, chopped
flour tortilla
Lay a tortilla on a flat surface. On one half of the tortilla spread a thin layer of Goat Cheese. Top with Parmesan, Montery Jack, chiles, and cilantro. Fold the "empty" side of the tortilla over the filling.
Heat a skillet over medium-high heat. Coat with a little PAM or olive oil. Place tortilla in skillet and cook until light golden brown. Flip tortilla over and cook until light golden brown. Remove to dish and cut into wedges.
Serve with sour cream, Hatch Chile Mayonnaise, salsa, and/or Guacamole.
Domestic Parmesan cheese, grated
Monterey Jack cheese, shredded
Hatch Chiles, sliced
cilantro, chopped
flour tortilla
Lay a tortilla on a flat surface. On one half of the tortilla spread a thin layer of Goat Cheese. Top with Parmesan, Montery Jack, chiles, and cilantro. Fold the "empty" side of the tortilla over the filling.
Heat a skillet over medium-high heat. Coat with a little PAM or olive oil. Place tortilla in skillet and cook until light golden brown. Flip tortilla over and cook until light golden brown. Remove to dish and cut into wedges.
Serve with sour cream, Hatch Chile Mayonnaise, salsa, and/or Guacamole.
These are all quick for snacks and lunches. I make my quesadillas by folding them in half so they are more manageable when cooking and the filling doesn't fall out.
Chicken Salad
While enjoying my morning coffee I realized that I would have TFM's rotisserie chicken left after preparing Chicken Quesadillas. No sense in wasting it so I will prepare chicken salad this afternoon. I'm thinking .... rotiserrie chicken, hatch chile mayonnaise, apple, smoked BBQ almonds ...??? In my head it sounds yummy, but I'll test this on my faithful team of taste testers. If it is delicious I'll post the recipe tomorrow. Check back tomorrow afternoon.
9/15/13 - 8:00 PM
WOW! Up until I prepared this recipe, the Southwest Mac 'n Cheese was the favorite of Hatch Chile Fest. This recipe just blew that away. It seems like everyone RAVED about this. I know my favorite taste testers couldn't get enough of it. I am so glad you all enjoyed it. If you came late to the party, I'm sorry you missed it. As promised, here's the recipe. This is just the ingredients with no measurements. I prepared this at the last minute and only had time for "a little bit of this, and a little bit of that".
TFM Rotisserie Chicken, diced (remove skin and bones)
Instant Gourmet Grande Southwest seasoning
Red Onion, diced
Mild Wisconsin Cheddar cheese, shredded
Cilantro, chopped
Smoked Almonds, roughly chopped
Hatch Chile Mayonnaise (recipe above)
In a mixing bowl, add chicken and sprinkle with Southwest seasoning to taste. Toss to coat. Add onion, cheese, cilantro, and almonds. Toss until well incorporated. Add Hatch Chile mayonnaise to taste. Serve on TFM's Southwest Hatch Chile Cheese Sourdough bread.
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Chicken Salad
While enjoying my morning coffee I realized that I would have TFM's rotisserie chicken left after preparing Chicken Quesadillas. No sense in wasting it so I will prepare chicken salad this afternoon. I'm thinking .... rotiserrie chicken, hatch chile mayonnaise, apple, smoked BBQ almonds ...??? In my head it sounds yummy, but I'll test this on my faithful team of taste testers. If it is delicious I'll post the recipe tomorrow. Check back tomorrow afternoon.
9/15/13 - 8:00 PM
WOW! Up until I prepared this recipe, the Southwest Mac 'n Cheese was the favorite of Hatch Chile Fest. This recipe just blew that away. It seems like everyone RAVED about this. I know my favorite taste testers couldn't get enough of it. I am so glad you all enjoyed it. If you came late to the party, I'm sorry you missed it. As promised, here's the recipe. This is just the ingredients with no measurements. I prepared this at the last minute and only had time for "a little bit of this, and a little bit of that".
TFM Rotisserie Chicken, diced (remove skin and bones)
Instant Gourmet Grande Southwest seasoning
Red Onion, diced
Mild Wisconsin Cheddar cheese, shredded
Cilantro, chopped
Smoked Almonds, roughly chopped
Hatch Chile Mayonnaise (recipe above)
In a mixing bowl, add chicken and sprinkle with Southwest seasoning to taste. Toss to coat. Add onion, cheese, cilantro, and almonds. Toss until well incorporated. Add Hatch Chile mayonnaise to taste. Serve on TFM's Southwest Hatch Chile Cheese Sourdough bread.
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Next weekend (Saturday, September 21st & Sunday, September 22nd) is another sampling event. I'm not sure what food TFM will be sampling and I am still planning what I want to prepare with my wines. Check back on Thursday (September 19th) and I will have all the information posted. Another fun event!
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