Kickin’ it with Kenny – Hatch Chile Desserts

True fanatics know, our fresh, authentic Hatch Chiles are great in just about every dish. From your morning omelette to your dinner plate, when these powerful peppers are around they’re always the star of the show. But what about dessert? We think so highly of Hatch that there’s even a place on our dessert table for these green beauties.

Authentic Hatch Chiles are available in Mild or Hot varieties and add great southwestern flavor and a bit of heat to your favorite culinary creations. Not sure what how to use your Hatch Chiles? Check out these great recipes featured on Fox 8 Cleveland’s Kickin’ It With Kenny:

Sinfully Spicy Apple Pie

Hatch Chile S’mores

Spicy Vanilla Milkshake

Hatch Chocolate Chip Cookies


Sinfully Spicy Apple Pie

Ingredients:

1 box prepared pie crusts
10 Granny Smith Apples (2.5 pounds) peeled, cored and sliced
1/2 cup Hatch Chiles (roasted, peeled & chopped)
1½ cups sugar
1½ teaspoons cinnamon
1/4 water
1/2 cup flour
1/4 cup Heinen’s Shredded Cheddar Cheese
2 tablespoons Heinen’s Unsalted Butter, softened, cut into 8 pieces
2 tablespoons Heinen’s Milk
Sugar and cinnamon for sprinkling

Preparation:

Combine apples, chiles, sugar, cinnamon, water, and flour in bowl and mix.  Let rest in refrigerator for minimum 30 minutes.

Roll out crust and place in greased pie plate allowing excess to hang over the rim.  Pour apple mixture into pie plate, top with shredded cheese and butter pieces, and place top crust. Pinch together top and bottom crusts and flute.

With the tines of a fork, poke holes for steam venting.  Place pie in refrigerator for 15 minutes.  Pre-heat oven to 350⁰F.  Brush crust with milk and sprinkle the cinnamon and sugar on top.  Place on middle rack for 60 minutes or until crust turns dark golden brown.  Allow to cool for 20 minutes.  Serve warm and enjoy!


Hatch Chile S’mores

Ingredients:

5 graham crackers, snapped along perforations into quartered
40 miniature marshmallows
12 oz. semi-sweet chocolate chips
2 tablespoons vegetable oil
1/2 teaspoon Melissa’s Hatch Chile Powder

Preparation:

Preheat the oven to 350⁰F.

On a baking sheet, spread half of the cracker quarters. Top each with 4 marshmallows and bake until the marshmallow begins to melt, about 5 minutes. Take the crackers out of the oven and immediately top them with the remaining cracker quarters, pressing down slightly.

Combine the chocolate and oil in a microwave-safe bowl. Microwave on high for 1 minute, and then stir the mixture with a wooden spoon. Continue microwaving on high in 10-second increments, stirring well after each increment, until the chocolate and oil are completely melted, combined and smooth. Add the chile powder to the chocolate and stir to incorporate. Dip each cracker sandwich into the melted chocolate, turning to coat all sides and place on parchment paper to dry.

Makes 10 s’mores 

Recipe courtesy of Melissa’s World Variety Produce


Spicy Vanilla Milkshake

Ingredients:

5 cups vanilla ice cream
3 cups whole milk
2 Hatch Chiles, roasted, peeled, stemmed, seeded and chopped
Whipped cream
Chopped Hatch Chiles

Preparation:

In a blender, combine ice cream, milk and chiles. Blend until mixture is smooth and frothy. Pour into glasses, top with whipped cream and chopped chiles and serve.

Makes 4-6 shakes

Recipe courtesy of Melissa’s World Variety Produce


Hatch Chile Chocolate Chip Cookies

Ingredients:

8 oz. (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semi-sweet chocolate chips
2 Hatch Chiles, roasted, peeled, stemmed, seeded and chopped

Preparation:

Preheat oven to 350⁰F.

Use a handheld mixer or stand mixer to cream together the butter and sugars until smooth. Beat in the eggs one at a time, then stir in vanilla. Stir in the flour, baking soda and salt, and then mix in the chocolate chips and chiles.

Drop the dough by large spoonfuls onto ungreased baking sheets. Bake until the cookies begin to brown, about 10 minutes. Cool on a wire rack.

Makes about 4 dozen cookies

Recipe courtesy of Melissa’s World Variety Produce

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