My menu-planning – and I’m using the term loosely here – doesn’t always go according to plan and over the years I’ve learned how to shake it off, pivot and improvise. More often than not, it turns out just fine; other times, not so much. Either way, I consider it a “win” in the personal growth column.
With Hatch chile season underway, I discovered a couple of recipes featuring them that I wanted to try – one a casserole and the other a soup/chili. If you’re not familiar with them, Hatch chiles are some of the most versatile peppers available. The problem is they’re only available for such a short time – the first of August through the end of September.
They are considered special due to their exclusive cultivation in the mineral-rich soil and unique climate of New Mexico's Hatch Valley that results in their distinctive, smoky and complex flavor. Their heat level ranges from mild to extra hot and they are known for their versatility. I’ve read that good substitutes for them include Anaheim peppers, poblano peppers and Cubanelle peppers, which all offer similar flavor profiles.
The name Hatch peppers often refers to the type of chiles the area has brought to fame, regardless of where they were actually grown, though to be authentically called a Hatch pepper, the pods must be grown in the Hatch region.
Hatch green chiles are served roasted and peeled, whole or diced and in various sauces. The most common uses are often served diced, or within sauces and components of dishes such as enchiladas, burritos, burgers, french fries or rice. They may also be served whole raw, fried or baked, as in chiles rellenos. I understand that New Mexican-style chile rellenos follow the more traditional Mexican technique of being covered with egg batter and fried, although variations and casseroles do exist.
So wouldn’t you just know that on the day I’ve designated to make my Hatch chile dishes there’s not a Hatch chile to be found in Livingston. Turns out their short season was even shorter than I’d remembered. I decided to forgo the soup/chili dish but still wanted to make the casserole, so I ended up making “Hatch Chile Enchilada Pie” with poblano peppers instead. It was good and we enjoyed it, but I found it to be a little too similar to the perennial favorite “King Ranch Chicken,” which – in my humble opinion – is one of the best things ever and certainly doesn’t need tweaking.
I served the dish accompanied by Rachael Ray’s “Avocado Boats,” a recipe I discovered many years ago that I think makes the perfect side salad when enjoying Southwestern fare. Though the recipe is super simple as is, I’ve come up with a way to simplify it even more. I include this info in my notes following the recipe, so be sure to check it out below.
And just in case you were wondering, I’ve already made a note in my 2026 calendar to procure my Hatch chiles a little earlier next year.
From allrecipes.com
Set the oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
Arrange Hatch chiles, skin-side up, on the prepared baking sheet. Brush with 1 tablespoon of olive oil.
Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Cool; remove and discard skins. Roughly chop chiles.
Melt butter in a large skillet over medium-high heat. Cook chicken thighs until browned, about 2 minutes per side. Pour 1 cup chicken broth over thighs and bring to a boil. Cover the skillet and reduce heat to medium. Cook the chicken thighs until no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from heat.
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Cook and stir onion, garlic, oregano, cumin, salt, and pepper in hot oil until onion is soft, about 6 minutes. Stir chopped chiles, tomatoes, and 1½ cups chicken broth into onion mixture. Bring to a boil, reduce heat to medium-low, and simmer until chiles and onion are tender, 20 minutes.
Mash chile-onion mixture to a sauce consistency. Remove chicken thighs from chicken broth, reserving ½ cup broth. Stir thighs into chile sauce; cook until chicken is heated through, about 2 minutes.
Preheat the oven to 350 degrees.
Spread a thin layer of chile chicken sauce on the bottom of an 8-inch pie dish. Arrange a layer of corn tortillas over sauce, spread another layer of chile chicken sauce over the tortillas, and sprinkle Mexican cheese blend over sauce. Repeat the layering process until all tortillas, sauce, and cheese are used, ending with a layer of cheese. Pour 1/2 cup reserved chicken broth over the top.
Bake in the preheated oven until the cheese is melted and the sauce is bubbling, about 30 minutes.
By Rachael Ray
Cut into and all around the pit of each avocado, down to the pits. Twist the avocados and separate them. Whack the corner of your knife into each pit and remove it. Using a large spoon, scoop out each avocado half and arrange them on a plate. Dress the avocados with lemon juice, a few drops of hot sauce and a drizzle of extra-virgin olive oil. Combine the tomatoes and scallions and season with salt. Fill the avocados with plum tomatoes and serve.
My notes:
I purchase the pre-made fresh pico de gallo from the produce section to use as the filling for my avocado halves, then just drizzle a little olive oil, Tabasco and lemon juice on top. The whole thing comes together in the time it takes your casserole to cool off enough for cutting.
