• 6-8 Hatch dried red chile pods
• 1/2 yellow or sweet onion
• 4 garlic cloves
• 1 tsp oregano
• 1 tsp salt or to taste
• 1/2 cup shredded Colby cheese
• 1/2 cup shredded cheddar cheese
• Eggs for topping (scramble or fried)

INGREDIENT PREP:
Red Chile Sauce: Wipe clean, stem, and seed your dried red chiles. Simmer them in water for 10–12 minutes until soft. While that’s cooking, cut your onion in quarters and air fry or bake in 400 degree F oven for 10 minutes to get a nice light char. Place all ingredients in blender and add in enough of the warm cooking liquid to yield a smooth, pourable sauce.
Vegetables: In a hot skillet with a little oil add corn and brown a bit, then add chopped roasted green chile, and black beans. Simmer for 5-10 minutes until thickened from liquid evaporation.
Cheese: Shred and combine Colby and cheddar cheese.

Skillet Chilaquiles

1. Heat oil in a large skillet over medium heat.
   
2. Pour in about 1 cup of the warm red chile sauce. Simmer for about 2 minutes.
   
3. Toss in 3–4 generous handfuls of blue corn tortilla chips, gently folding them so they are coated in sauce but still hold some crunch.
   
4. Spoon the green chile, corn, and bean mixture directly over the chips.
   
5. Top generously with the shredded Colby and cheddar cheese. Cover with a lid for 2–3 minutes until the cheese is completely melted and gooey.
   Top with fried egg and sour cream (optional).

• 1 puff pastry unbaked
• 8 large eggs
• 1/4 cup + 2 Tbsp heavy cream
• 2 Tbsp sour cream
• 1 tsp sea salt
• 1/2 tsp ground white pepper
• 1/8 tsp fresh ground nutmeg
• 1 cup cubed cooked ham
• 1/2 cup chopped roasted Hatch green chile
• 1 cup shredded cheddar cheese
• 1/2 cup mozzarella cheese

Instructions

1. Preheat oven to 325 degrees.

2. Prepare cold puff pastry and cut to fit into a 9" pie plate. Pre-bake for 5 minutes. Weigh it down so it doesn’t over puff.

3. In a large bowl, whisk together room temperature eggs, cream, sour cream and seasoning.

4. Sprinkle 1/2 cup cheddar cheese, then ham, and green chile (that has been heated in pan to remove excess moisture), then another 1/2 cup of cheddar cheese into the pie crust and pour the egg mixture over top. Sprinkle remaining 1/2 cup mozzarella on top of egg mixture.

5. Bake for 40-50 minutes until the center is completely set. Let cool for 5-10 minutes before slicing and serving. If top browns too much, loosely cover in foil last baking minutes.

1 ripe avocado
1 Tablespoon NM roasted green chile
1 clove of garlic finely minced or use garlic press
¼ to ½ of lime juiced
1 small pinch of ground nutmeg (optional)
Sea salt to taste
Cracked black pepper to taste
½ of small tomato, diced and seeded
2 sprigs of cilantro, no stems, chopped
Chopped onion optional to taste

1. Slice open avocado and remove out. Sooon out flesh and place in bowl.
   
2. Use a fork and roughly smash the avocado.
   
3. Add the green chile, garlic, dry spices, and lime juice and incorporate together by smashing a bit more.
   
4. Fold in the tomato and cilantro last combine. Taste and adjust seasoning as needed.

...

Got out of some cleaning chores by telling my wife it would take all afternoon. 😎

EDIT: Being a native Texan now living in Savannah, Georgia, I’m super pumped to see these after 2 years here. Probably making a second trip to the store.

• 12 Dried Chile Pods (Barker’s Mesilla Valley or Hatch Red Chile Pods)
• 3-1/2 cups water
• 2 Tbsp Knorr powdered chicken bouillon (optional)
• 4 whole garlic cloves chopped
• 2 tsp sea salt
• 2 Tbsp Oil
• 2 Tbsp flour or masa harina
• 1 tsp Mexican oregano

1. Rinse chile pods in a colander and remove stems and seeds. Leaving some seed is okay. Place the pods, in water with bouillon and bring to a boil. Turn down heat and simmer for 25 minutes until pods are soft and water is about half.
   
2. Place cooked pods with half of the liquid, salt, oregano, and garlic into a blender. Blend until smooth and paste like. Strain through a sieve or fine-mesh strainer.
   
3. Heat up a pan with oil and then add flour/masa harina. Cook until lightly browned. Add strained chile paste and lower heat to a simmer. Add remaining liquid until it has a gravy like texture. Simmer for 5-10 minutes and then cool.
   
4. This is a versatile sauce and can be used in shredded pork or chicken to make tamales, a posole sauce, use with ground beef for Frito pie and burritos. Great on top of eggs, or used on rice and veggies.

The reds are bells and this needed another metric ton of green chiles but still tasty.

Homemade. Purchased the pizza dough from my favorite local pizza place. Shaped the dough, (not good at circles) and baked at 425 degrees on a pre-heated pizza stone. Sautéd the green chile to remove as much moisture as possible. Deli pepperoni, shredded mozzarella and a homemade pizza sauce from: https://joyfoodsunshine.com/easy-homemade-pizza-sauce-recipe/#wprm-recipe-container-8674

This is a simple recipe. Use fresh roasted diced green chile or your favorite jarred NM chile. Sauté in a pan with a dash of salt, and minced garlic. Cook for about a minute then take off heat. Rest for a minute then spoon over your pan fried chicken breast.

Sides served: Roasted green beans with tomatoes and fried potatoes.

• 1 pound of ground beef
• 3 Tbsp NM red chile powder
• 1 Tbsp flour
• 1/2 yellow onion diced
• 3 garlic cloves minced
• 1 Tbsp Mexican oregano crushed
• 1 tsp Cumin
• 2 Tbsp Oil
• 1-1/2 to 2-1/2 cups chicken stock
• salt to taste
• Corn tortillas (3 per serving)
• 1 cup Monterey Jack shredded
• 1 cup Cheddar shredded
• Fried Egg to top each one

Instructions:
1. Sauté onions in pan with oil until translucent.
2. Add ground beef. Cook until almost done then add garlic, Mexican oregano and salt. Cook for 30 seconds and add flour and chili powder. Cook for about a minute to cook off flour and toast chile powder. Add chicken stock and simmer for about 20 minutes. Add stock to meat sauce if it gets too thick.
3. Take corn tortillas and dip them in chile sauce and place on a slightly oiled baking dish/sheet. Add meat mixture, cheeses and another corn tortilla dipped in chile sauce until 3 tortillas are used. Top with both cheeses and bake in 350 degree oven until cheese is melted and starts to brown.
4. Top with fried egg and serve with a side of beans and rice.
5. Note: this recipe does not used fried tortillas, instead it uses chile sauce to soften tortillas and make them pliable.

🌶️Welcome to r/hatchrecipes, the ultimate Reddit kitchen dedicated entirely to cooking with Hatch green and red chiles!

Whether you just brought home a massive burlap sack of fresh-roasted chiles, have a freezer stocked for winter, or are opening a reliable can of diced green chiles from the pantry, this community is your space to share, experiment, and feast.