Hatch Chile FestivalGet ‘em While They’re Hot!
Hatch Chile Roasting Weekends
August 25-26 and September 1-2
Spice it up at a Market District store near you! Enjoy roasting, sampling, recipes, demos & more! It’s our hottest event of the year!
What Are Hatch Chiles?
These bold, spicy peppers are grown only in Hatch, New Mexico for a brief time during the late summer. Fire roasting enhances their addictive flavor. Find fresh-packed Hatch chiles (buy a case and freeze for winter) and roasted pre-packed in our Produce Department, and look for these deli specialties, also — only in August!
- Great Midwest® Hatch Pepper Cheddar — Made with 100% rBST-free milk by master cheesemakers in Wisconsin, this specialty Cheddar offers a smooth and creamy texture with fiery bits of Hatch chile peppers. It’s known for boldly taking casseroles, pasta salads, nachos and more to the next level of deliciousness and came in third in the 2016 American Cheese Society Competition
- Dietz & Watson Hatch Turkey — Made with whole-muscle turkey breast hand-seasoned and topped with genuine, fire-roasted New Mexico Hatch chiles for a nuanced spicy finish.
It’s National Sandwich Month! Use Hatch Turkey and Great Midwest Hatch Pepper Cheddar to add a little bite to your next laudable lunch!
10 Ways to Use Hatch Chiles
- Chop and add to mac ‘n cheese or risotto
- Use to add authentic flavor to salsa
- Infuse into oil to use all year 'round
- Roast as a topping for pizza or focaccia
- Bake into breads
- Add to salad dressing
- Serve with grilled pears or peaches
- Bake into chocolate chip cookies or brownies
- Add to omelets
- Make the best grilled cheese ever!
Hatch Chile Chicken BurritosCompliments of Melissa’s
Prep Time: 15 min.
Cook Time: 20 min.
- 2-3 Hatch chiles
- 2 medium tomatoes, chopped
- ½ cup sliced green onion
- 1 Tbsp. chopped fresh cilantro
- 1 tsp. Market District extra virgin olive oil
- ¾ lb. boneless, skinless chicken breast, cut into 1-inch cubes
- 2 Tbsp. Melissa’s Hatch chile powder
- 8 10-inch flour tortillas
- To roast Hatch chile, set oven on broil or heat a grill until hot. Roast chile turning until charred on all sides, approximately eight minutes.
- Seal in paper bag to cool, then peel, stem, seed and chop.
- In a large bowl, combine tomato, Hatch chile, green onion and cilantro. Set aside.
- In a large skillet, heat oil over medium-high heat. Add chicken and cook about 2 minutes. Add 2 tablespoons water and the Hatch chile powder and continue cooking until chicken is cooked through, about 7 minutes.
- Add tomato mixture to pan and stir to combine, then simmer the mixture a few minutes to cook off liquid.
- Spoon about ½ cup filling onto each tortilla, fold in top and edges and roll into burritos.