Tag Archives: hatch chiles

Hatch chile green sauce

Food Club® Hatch Chile Sauce

Hatch Chile green sauce

Prepare homemade Hatch Chile sauce that you can add to enchiladas, marinade meats in and simply top your favorite tacos with.


10 Hatch Green Chiles, roasted, peeled and chopped

3 tbs. veggie oil

1 yellow onion, chopped finely

8 garlic cloves, minced

2 tsp. flour

2 cups vegetable stock

pinch of salt


In a large saute pan, heat vegetable oil over medium- high heat.

Add onions and salt, and sweat until soft. Add garlic and saute until fragrant.

Add flour and stir for 1 minute (be sure to not let the flour burn)

Once the flour has lumped to the onions and garlic and thickened, slowly add vegetable stock and continue to stir. Once fully added, add chopped chiles and bring to a simmer for 20 minutes until thickened.

Use immediately, store in the fridge for up to 5 days, or freeze for up to 6 months.

Grilled Stuffed Anaheim Peppers

These grilled stuffed chiles are a delicious way to take advantage of the Hatch Chile Season!

Check out the video recipe here!

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Grilled Stuffed Anaheim Peppers

Prep: 20 minutes • Grill: 5 minutes • Serves: 8

1            tablespoon olive oil

1            garlic clove, minced

¼           cup panko breadcrumbs

¼           cup raw unsalted pepitas

1            tablespoon chopped fresh cilantro

½           teaspoon ancho chili powder

1            green onion, thinly sliced

½           cup cream cheese, softened

1/3       cup shredded Cheddar cheese

¼           cup fresh or frozen corn kernels

3            tablespoons chèvre

2            tablespoons fresh lime juice

4            large or 8 small Anaheim or Hatch chile peppers, halved lengthwise and seeded

1. Prepare outdoor grill for direct grilling over medium-high heat. In large skillet, heat oil over medium-high heat; add garlic, breadcrumbs and pepitas, and cook 2 minutes or until lightly toasted. Remove from heat; stir in cilantro and chili powder.

2. In small bowl, stir onion, cream cheese, Cheddar cheese, corn, chèvre and lime juice; transfer to small zip-top plastic bag and snip off bottom corner of bag. Fill pepper halves with cheese mixture; sprinkle with pepita mixture.

3. Place peppers, skin side down, on hot grill rack; cover and cook 5 minutes or until grill marks appear and cheese melts.

Approximate nutritional values per serving: 152 Calories, 11g Fat (5g Saturated), 23mg Cholesterol, 102mg Sodium, 10g Carbohydrates, 1g Fiber, 3g Sugars, 0g Added Sugars, 5g Protein

hatch chile mac and cheeese

Food Club® Green Chile Mac and Cheese

Hatch CHile mac and cheese

Spice up this comfort food classic with the addition of seasonal Hatch Chiles!


1 box spiral noodles

4 tbs. butter

4 tbs. flour

3 cups milk

3 cups cheddar cheese

1 can chopped green chiles


Heat the oven to 375 degrees and grease an 9×11 dish.

Follow the instructions on the pasta box and cook noodles until al dente.

In a medium sauce pan, melt the butter over medium heat. Once fully melted, add flour and stir for 3 minutes until thick. Slowly add milk and continue to mix. Once all milk has been added, add cheddar cheese and chopped green chiles.

Add noodles to the greased dish and top with cheese mixture.

Bake for 15-20 minutes and enjoy!