Hatch Chile Recipes from Chef Zack Bruell

It’s Hatch Chile season! Hatch Chiles present endless culinary possibilities. Use these flavorful and versatile chiles when your recipes need a flavor boost. Spice things up with these delicious recipes from award-winning Chef Zack Bruell!

Hatch Chile VinaigretteSea Scallop Ceviche with Hatch ChilesHatch Chile Potato Gratin

For even more about Hatch Chiles, including roasting and freezing instructions, Heinen’s chile roast schedule and even more recipes, click here.

Hatch Chile Vinaigrette

1 Hatch Chile, grilled, peeled and seeded
1 cup Zack Bruell Olive Oil, 100% Extra Virgin
1/3 cup fresh lemon juice
3 tbs fresh cilantro
Salt and pepper to taste

Place ingredients in blender and mix.

Serve with diced avocado and tomatoes.

Download recipe .pdf

Sea Scallop Ceviche with Hatch Chiles

6 sea scallops, sliced paper thin
1/2 Hatch Chili, finely diced
1/4 red pepper, finely diced
1 tbs of finely diced cucumber
1 tsp diced red onion
1 tsp chopped cilantro
1/6 cup Zack Bruell Olive Oil, 100% Extra Virgin
1/6 cup of fresh lime juice

Place ingredients in bowl and toss.  Let sit 5 minutes. Season with sea salt and fresh ground pepper.

Serves 4

Download .pdf

Hatch Chile Potato Gratin

2 Hatch Chilis, grilled, peeled, seeded and diced
2 Idaho potatoes, peeled and thinly sliced
2 cloves garlic, finely diced
1/2 teaspoon fresh chopped thyme
2 cups heavy cream
1 cup grated Fontina cheese
1/8 pound of butter, cut up into cubes
Salt and pepper, to taste

Preheat oven 375 degrees.

Warm heavy cream in a pot with garlic, thyme and slightly over salt. Butter the bottom of the pan. Arrange in a small sauté pan. Arrange a layer of potatoes. Sprinkle with cheese and Hatch Chiles. Place sliced butter on top. Continue with another layer. Finish with a layer of potatoes on top. Pour heavy cream mixture over top. Place in oven. Bake until golden brown and potatoes are fully cooked.

Download .pdf

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