n a large bowl, toss Hatch chile, apple, jicama, tangerines and salad
heet with aluminum foil; add Hatch chile peppers.
Cook under the
Layer your ingredients as follows: bread, spinach, Dietz & Watson Hatch Chile Cheese, Dietz & Watson Hatch Turkey, red onion, and bread.
Place the panini on a panini press for 5 minutes.
Preheat an outdoor grill for medium heat and lightly oil the grate. Grill the shishito peppers until blistered, 1 to 2 minutes per side.
Plate the panini with the peppers.
utting board; dice.
Grill Hatch chile peppers, turning frequently, until blackened
ith aluminum foil.
Arrange Hatch chiles, skin-side up, on
r so.
Add the hatch chiles, salsa verde, chicken stock
ith aluminum foil.
Place Hatch chile peppers cut-side down on
heet with aluminum foil. Place chile peppers cut-side down on
heet with aluminum foil. Place Hatch chile peppers, cut sides-down, onto
Preheat an outdoor grill for medium heat, and lightly oil the grate.
Cook corn and chile pepper on the preheated grill until corn is slightly charred and chile pepper is blistered, about 20 minutes.
Place chile pepper in a resealable plastic bag. Let steam until softened, about 5 minutes. Peel skin off chile pepper and chop.
Cut corn kernels off the cob into a large bowl. Stir in chopped chile pepper, goat cheese, lime juice, salt, and black pepper.
arlic for 2 minutes. Add chile powder, salt, and cumin. Cook
heet with aluminum foil; arrange chile peppers cut-side down on
Place Hatch chiles directly on the grates
Mix all fruit and chiles together carefully. Add jalapenos, mint, lime juice, brown sugar. Set aside.
Butter pound cake and place on outdoor grill until lightly toasted. In a martini glass, put grilled cake-top with fruit & chile salsa. Whip cream, add vanilla, powdered sugar and whip to mix. Add mango sorbet, whip just to mix. Top off your chile fruit salsa cakes-yum!
Heat oil in a large pot or Dutch oven over medium heat. Add onion and carrot; cook and stir until almost soft, about 5 minutes. Add chile peppers and garlic; cook and stir until fragrant, about 2 minutes. Season with salt and black pepper. Stir in pork and all-purpose flour.
Stir chicken broth slowly into the pot. Add tomatoes, potatoes, and cumin. Bring to a boil; reduce heat and cover. Simmer, stirring occasionally, until potatoes are tender, 20 to 25 minutes.
heet with aluminum foil. Place Hatch chile peppers, cut sides down, onto
*Warning: Even mild Hatch chiles can be pretty warm
heet with aluminum foil. Place Hatch peppers with cut sides down
heet with aluminum foil; spread Hatch chile peppers on top.
Cook
ith aluminum foil.
Place chile peppers cut-side down on