Hatch Chile Entree

Kickin’ it with Kenny – Hatch Chile Entreés

Got your Hatch Chiles? Heading to a Hatch Chile roast at a Heinen’s near you? Hatch Chile season is in full swing and our stores are stocked with the best of the crop fresh from Hatch New Mexico. Grab your Hatch Chiles while they’re still around and whip up these amazing entrees that highlight the unique flavor of these amazing peppers.

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:

Heinen’s Gourmet Turkey Burger with Hatch Chile Mayonnaise

Grilled White Fish with Heinen’s Tropical Hatch Salsa

Garlic-Chile Butter Sauteed Shrimp

Heinen’s Gourmet Turkey Burger with Hatch Chile Mayonnaise


Your favorite Heinen’s gourmet turkey burgers (from the meat department)
1 cup good quality mayonnaise
1 teaspoon minced garlic
1 Hatch Chile, roasted, peeled, stemmed, seeded and chopped
1 tablespoon fresh lime juice
Salt and freshly ground black pepper


Combine the mayonnaise, garlic, chile and lime juice in the bowl of a food processor. Season with salt and pepper.

Grill the turkey burgers until they’re 165 degrees Fahrenheit when measured with a meat thermometer.

Top the burgers with the Hatch mayo and your favorite condiments.

Makes 1½ cups of mayonnaise

Grilled White Fish with Heinen’s Tropical Hatch Salsa


1 pound of your favorite white, flaky fish fillets
1 teaspoon olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic salt
Heinen’s Tropical Hatch Salsa


Preheat an outdoor grill for high heat and lightly oil the grate.

Brush fish fillets with 1 teaspoon olive oil; season with salt, black pepper, and garlic salt.

Place fish fillets on grill and close lid; cook until fish flakes easily with a fork, 3 to 5 minutes per side.

Top with Heinen’s Tropical Hatch Salsa.

Garlic-Chile Butter Sautéed Shrimp


3 tablespoons Heinen’s Unsalted Butter, softened
1 Hatch Chile, roasted, peeled, stemmed, seeded and finely diced
2 red Fresno chiles, finely diced
3 cloves garlic, roasted and minced
1/2 teaspoon Melissa’s Hatch Chile Powder
2½ cups uncooked white rice
1/2 cup tomatillo sauce
24 large fresh shrimp, peeled and deveined
Fresh cilantro, finely chopped


In a mixing bowl, combine the butter, chiles, garlic and Hatch Chile Powder. Blend the mixture well, form into a log and refrigerate until firm, or up to 3 days.

Combine the rice and 6 cups water in a saucepan. Bring the water to a boil, then reduce the heat to low, cover, and simmer for 18 to 20 minutes, or until the rice is tender. Mix the tomatillo sauce into the cooked rice and cover the pot to keep warm.

Melt the garlic-chile butter in a sauté pan over medium-high heat. Add the shrimp and cook, stirring often, until shrimp turns pink and opaque. This will only take a couple of minutes.

To serve, spread the rice on a platter and lay the shrimp decoratively over top. Drizzle some of the butter from the pan over the shrimp, if desired. Garnish with cilantro.

Makes 6 servings

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