Throughout September, the aroma of roasting green chiles begins to fill the air. The infamous Hatch chile peppers hail from the tiny town of Hatch, New Mexico, where a combination of hot days and cool nights produces the tongue-stinging, capsaicin-packed chile peppers. Its flavor is a unique blend of sweetness and spicy heat with a touch of smokiness from the roasting required to remove the skin. Hatch chiles vary in heat from mild to extra hot and add a nice kick to savory recipes. They can be frozen for up to a year, so you can stock up and spread their use until the next year’s harvest.
Try this delicious recipe provided by Sprouts Farmers Market for:
Hatch Chile and Bacon Quiche
1 refrigerated pie crust, softened at room temperature
8 bacon strips, cooked and crumbled
1 cup Monterey jack cheese, shredded
1 cup cheddar cheese, shredded
1/2 cup Hatch chiles, roasted, peeled and chopped
4 green onions, chopped
1 1/4 cup half-and-half
pinch of salt and pepper
Preheat oven to 425°F.
- Unfold pie crust and repair any tears with wet fingertips. Press crust into 9-inch deep dish plate. Bake 5 minutes, or until golden brown. Remove from oven and reduce temperature to 400°F.
- Cook bacon in large skillet over medium-high heat until brown and crispy, then pat dry with paper towels. Crumble bacon.
- Sprinkle bacon, Hatch chiles and green onions over crust.
- Combine Monterey jack and cheddar cheese and sprinkle over bacon, chiles and onions.
- Beat together half-and-half, eggs, salt and pepper in medium bowl. Once mixed, pour mixture into crust.
- Bake quiche for 45 minutes, or until knife inserted into center comes out clean.
- Let quiche stand for 5 minutes. Cut into wedges and serve.
Or for directions on how to roast your chilis – also provided by Sprouts – Here you go….