Hatch Green Chile Steak Roll Ups

Hatch green chile season isn’t over until some steak is involved, that’s how I roll! Today, I’m sharing my easy recipe for Hatch Chile Steak Roll Ups (with Cilantro Yogurt Sauce), a flavorful, fancy-looking and surprisingly fast way to pepper up your dinner menu.  Beef Hatch Chile Roll Ups

I originally created these bundles of yum for Beef Loving Texans, the mothership of all things meat. In fact, I’ll be at Dallas Mania (a fitness convention) for the remainder of the week slinging steaks non-stop and talking about the health and performance benefits of lean beef. Stop by if you’re around . . . and read on to get the recipe deets: Continue reading

Hatch Chile Breakfast Egg Bake – Meal Prep Friendly

If I could pick the perfect pepper, it would be a Hatch green chile. In season for just a short time in late summer, these long, fleshy peppers are amazingly delicious grown in the soils of Hatch, NM along the Rio Grande. Because I’m a bona find Hatch-horder (one time having over 75 pounds of fire-roasted peppers in my freezer), I have yet another delicious recipe to share – Hatch Chile Breakfast Bake!Hatch Chile Breakfast Bake

It’s real family pleaser and can be served for breakfast, lunch or dinner. Heck, crumble up the leftovers in a tortilla, douse in hot sauce and avocado and get to town! Read on to get the recipe and all the details, better hurry before Hatch season ends.

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101 Ways to Use Hatch Green Chile + Central Market Festival

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August is one of the most awesome months of the year! Never mind the sizzle of 100 degrees outside or the bittersweet emotions of back-to-school . . . .  it’s freakin’ Hatch green chile season, baby! Hatch Chile Festival at Central Market

Central Market invited me to celebrate at their Hatch Chile Festival  (running until August 22, 2017) and share my love for this famed pepper hailing from New Mexico.  Oh, you KNOW I was into this invitation like a salty tortilla chip in hot salsa! I tasted, I learned tips & techniques, I took home fresh Hatch and packaged products, and today I’m sharing all that and 101 Ways to Enjoy Hatch Green Chile Now & All Year!

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Hatch Salmon Cakes Recipe + More Green Chile Fish Dinners

Hatch Green Chile Salmon Cakes with Summer Veggie Saute gets a kick of southwestern green goodness from Stubbs Green Chile Anytime Sauce.It’s that time of year – Hatch Green Chile Season! I’m sure I’ll have several new recipe creations to share with you, but let me start off the Hatch love fest with three delicious dinner ideas using fish and Hatch green chile. The first is a brand new recipe of mine – Hatch Green Chile Salmon Cakes with Summer Veggie Saute!  If you have dietary needs, this recipe is Paleo friendly, gluten-free, dairy free and low carb.

Hatch Salmon Patties with Zucchini and Tomatoes makes a southwestern-inspired summer dinner.

There are fire-roasted Hatch chiles in the patties and also a delicious sauce stirred into the veggie saute. I’ve made Hatch sauces from scratch before, but the Green Chile Anytime Sauce from Stubbs BBQ Sauces was awesome and had all that familiar flavor of Hatch, lime and garlic – it’s quite spicy, which my husband and I love! It’s perfect for a sauce, marinade or dip! I was sent bottles of the Anytime Sauces to experiment with, and I love them — check out their entire line of Anytime Sauces that also includes Sweet Black Pepper and Texas Sriracha versions. Yeehaw!

Enjoy some heart-healthy fish and the flavors of the southwest with this easy-to-make, one-dish dinner.

I can’t help but blog about Hatch Green Chiles all I can each year during their short August to early September season. These Hatch salmon cakes aren’t the first time I’ve paired up fish with the chile pepper – my Hatch Green Chile Trout is a personal favorite for quick-to-fix, one skillet meals (I keep a stash of roasted chiles in the freezer at all times).

Tilapia Green Chile Nachos with Stubbs BBQ Green Chile Anytime Sauce

Stubbs BBQ has lots of  Hatch Chile recipes on their site using the Stubbs Hatch Anytime Sauce. Up next in my Hatch Queue are the Green Chile Tilapia Nachos!

2011 HAtch green chili tv segment cropDon’t feel like fish? Check out some of the award-winning recipes I’ve hatched up in years past like Hatch Green Chile Chicken Cheesecake and Hot Mess Hatch Green Chile Burgers on Squash “Buns”.

 

 

The next recipe I NEED to make is this one for Green Chile Grilled Cheese Sandwiches!

Green Chile Grilled Cheese Sandwich

[Tweet “Holy Hatchtastic! Hatch Green Chile Cakes with Summer Veggie Saute #paleo]

Hatch Green Chile Salmon Cakes with Summer Veggie Saute

Are you a Hatch Green Chile fan? Please share your Hatch love in the comments below – XOXO, Jennifer

 

 

Hatch Green Chile Salmon Cakes with Summer Veggie Saute
Print Recipe
Spice up a healthy fish dinner with the amazing flavor of Hatch green chiles and get out of your salmon rut!
Servings Prep Time
4 servings 15 minutes
Cook Time
12 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
12 minutes
Hatch Green Chile Salmon Cakes with Summer Veggie Saute
Print Recipe
Spice up a healthy fish dinner with the amazing flavor of Hatch green chiles and get out of your salmon rut!
Servings Prep Time
4 servings 15 minutes
Cook Time
12 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
12 minutes
Ingredients
Servings: servings
Instructions
  1. In medium bowl, mix together salmon, chiles, green onions, salt and pepper until combined. Next stir in egg and ¼ cup of almond meal.
  2. Form salmon mixture into four 1-inch thick patties; sprinkle remaining 2 tablespoons almond meal over each patty, lightly pat down. Heat olive oil in a skillet over medium-heat. Cook patties in hot oil until golden and cooked through, 3 to 4 minutes per side. Transfer patties to paper towels to cool off a bit while cooking veggies.
  3. Heat remaining 2 tablespoons olive oil in same skillet. Add zucchini and sauté for 3 to 4 minutes or until starting to soften, but not getting soggy. Add halved tomatoes and continue to cook, stirring, for another 1 minutes. Add hatch green chile sauce and stir for a few more minutes until heated. Stir in 2 tablespoons of green onions.
  4. To serve, place mound of veggies on plate and top with salmon cake. Drizzle with additional Hatch sauce if desired.
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FAST! Beef Tenderloin and Tomato Pizza with Ancho Crema

Use leftover beef steak, fresh tomatoes and naan bread to make a easy weeknight meal.

I’d hard to imagine there would EVER be beef tenderloin left on the platter at my house – but there was this weekend! That’s because I cooked an extra hunk so that we’d have “leftovers on purpose” for a couple easy weeknight recipes that were floating around in my head. I had to threaten all the boys to keep their dirty meat-stealing mitts of this extra steak, and once they saw the More-eo Blondie Bars I made for dessert, they had moved on to new conquests.

This southwestern-inspired naan pizza recipe uses leftover steak dressed up with fresh tomatoes and an creamy ancho pepper drizzle.

So, the great thing about this Beef Tenderloin & Tomato Pizza with Ancho Crema is that you can use thin slices of any leftover steak like top sirloin, ribeye, flat iron — or even fajita meat! I also used naan bread for “let’s make dinner in five minutes” convenience, but feel free to do a homemade traditional crust or even a cauliflower crust if you prefer.

Tomatoes are an abundant source of lycopene, vitamin B6 and other important nutrients.The toppings are fresh and healthy with a southwestern spin – cilantro, queso fresco, hatch green chilies and a trifecta of colorful tomatoes. Red, yellow and orange – they were almost too beautiful to eat!  But gobble them up because I know how great the abundance of lycopene and vitamin B6 found in tomatoes is for athletes — you can learn more on the topic of tomatoes and working out in a post I wrote for CorePower.com.

Beef Tenderloin & Tomato Pizza with Ancho Crema Recipe

  • 4 8-inch diameter pieces of naan bread
  • 2 tablespoons olive oil
  • 1 teaspoon garlic salt
  • 1 teaspoon dried red pepper flakes
  • 1 medium yellow tomato, seeded and sliced thinly
  • 1 medium red tomato, seeded and sliced thinly
  • 1 medium orange tomato, seeded and sliced thinly
  • ½ cup chopped fire-roasted hatch green chilies (or can use canned)
  • 1 cup of crumbled queso freco
  • 1 tablespoon minced fresh cilantro
  • 1 8-ounce pre-cooked beef tenderloin steak (or other steak) sliced thinly across grain.
  •  1/3 cup Greek yogurt
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon ground ancho chili powder
  • Avocado for garnish
  1. Preheat oven to 400 F degrees.
  2. Lay naan bread on a baking sheet and brush tops with olive oil. Sprinkle with the garlic salt and pepper flakes.
  3. Layer each crust with tomato slices and green chilies. Sprinkle with queso fresco cheese.
  4. Bake in oven for approximately 10 minutes or until edges of bread turning golden brown and cheese beginning to bubble.
  5. Remove from oven and top with thinly sliced steak that is room temperature or has been lightly warmed — taking care not to over reheat it and make tough.
  6. To make crema, whisk together Greek yogurt, Worcestershire sauce and chili powder in small bowl. Drizzle on top of pizzas. Sprinkle with cilantro. Serve with avocado, if desired. Serves 4.

Slice of healthy naan bread pizza.What toppings do you like to put on your pizza? Please share in the comments below:

Never too Hot for Hatch Green Chile Chicken Enchilada Soup!

It was almost cold today; the backdoor thermometer decreed it to be 93 degrees!  I guess weather is all relative, but I was sure thankful for a break from the 100+ degree streak Austin has been on forever.  The cloud cover on my mid-morning run kept me from breaking much of a sweat and while it did get toasty later in the afternoon, the lower angle of the sun cast an amber glow and longer shadows that could only mean one thing — autumn will be here someday and hopefully someday soon!

jennifer fisher thefitfork.com hatch green chile chicken enchilada soup

All this wishful thinking about changing seasons turned my mind to food.  Soup. Wouldn’t soup be great for dinner?  Regardless of the fact that cold weather is still month(s) away, I caved to my cravings and made one of my “most favoritest” soups of all time – Hatch Green Chile Chicken Enchilada Soup.  Although I was super excited about making the soup, the actual process was bittersweet. I was reminded that Hatch green chile season, which runs from late July through early September, has pretty much come to an end.  I did have an apocalyptic-like stash (75 pounds) of these prized peppers in my freezer, but it’s been dwindling by the day.

As a past Hatch Green Chile Cook-Off Winner at Central Market’s #HATCHFEST, I’ve made some very unusual recipes for the contest including Hatch Green Chile and Chicken Cheesecake and Hatch Green Chile Banana Muffins.  My Hatch Green Chile Chicken Enchilada Soup isn’t quite as crazy as these concoctions, but my husband claims it is still off-the-hook delicious. It’s one of his favorites and mine too – it’s super simple to make, can be prepared ahead of time for those busy nights, and stays tasty when served as leftovers – in fact, it might be even better the next day (so make a double batch)!

This is the first time that I’ve ever written the recipe down, so if the soup seems too thick just add more chicken stock, if it seems too thin, add more crushed tortilla chips. Also, I usually use chicken that I have grilled earlier in the week, but you can cook yours however you like. And, if you don’t eat meat, just swap out the stock for vegetable stock and omit the chicken. Enjoy!

Hatch Green Chile Chicken Enchilada Soup Recipe

  • 6 cups chicken broth
  • 1 (15-ounce) can crushed tomatoes
  • 2/3 cup diced Hatch green chiles (that have been roasted, seeded & peeled)
  • 1/4 cup dried minced onion
  • 1 teaspoon ground cumin
  • 1 teaspoon pepper
  • 1 cup crushed tortilla chips
  • 1 cup pre-cooked diced chicken breast
  • 8 ounces light sour cream
  • Garnish: additional tortilla chips, shredded cheese, green onions

Serves 6.

In a large covered pot, add chicken stock, tomatoes (with all the juice), green chiles, onion, cumin, pepper and tortilla chips. Bring to a boil over medium high heat and then reduce to medium and let simmer for 20 minutes, stirring occasionally.

Add chicken and cook for 2 to 3 more minutes until heated through. Remove pot from heat and stir in sour cream until thoroughly incorporated.

To serve, top with crushed chips, cheese and green onions.

anolon pot

Also wanted to give a shout out to my new Anolon 4qt Covered Casserole from the Nouvelle Copper  line. Features include a double full-cap copper base that distributes heat very evenly, anodized construction that is twice as hard as stainless steel, non-stick interior and stainless steel handles. Two other thumbs up: This pot can go straight from the stove top to the oven (very convenient) and has a European-inspired design (very cool).

 

If you love Hatch Green Chiles as much as I do, you’ll want to check out some of my other Hatch recipes:

jennifer fisher - thefitfork.com - hatch cheesecake

Hatch Green Chile & Chicken Cheesecake with Avocado Drizzle

Hot  Mess Hatch Green Chile Burgers with Calabaza Squash “Buns”

Green Chile & Pork Stuffed Zuchinni

Hatch Green Chile Guacamole

All Hail to the Hatch | Hatch Green Chile & Chicken Cheesecake with Avocado Drizzle Recipe

Holy hot peppers, the mother of all Hatch green chile festivals is about to hit town right here in the ATX (that’s Austin for you non-locals). Delivered straight from the fertile farms of New Mexico to greedy grocery shoppers like myself, Hatch season is a much anticipated event that only comes around once a year. The best way to prepare the peppers is by fire-roasting; it lends a yummy smoky flavor. Central Market and some other stores take care of this step for you, roasting them in a huge tumbler and then packaging them up read to go. While it’s not as convenient, it’s definitely well worth the time and trouble to roast them on the grill at home.  This precious pepper is a versatile addition to nearly every food imaginable, from classic quesadillas and rellenos to unexpected sweet dishes like ice creams and quick breads – seriously!

hatch-poster-3

How would I know such a thing? Well, I’ve seen all sorts of eye-popping, taste bud-blasting Hatch creations as I battled it off time and time again at the Central Market Hatch Green Chile Festival Cook-Off. In the last four years, I’ve taken 3rd place, 2nd place and 1st place – and then last year my recipe made the finals but I had to bow out due to the Hood to Coast Relay with Nuun Hydration.  Right now, my creative juices are flowing, trying to figure out just exactly how I’m going to use the signature punch of Hatch peppers in my next recipe creation. Good thing I still have a good portion of a past prize, about 75 pounds of fire-roasted peppers, processed and packaged up in the freezer.

jennifer fisher - thefitfork.com - hatch cheesecakeI’m sharing one of my past winning recipes and hopefully the rest of the recipes if time permits this month. Hatch Green Chile & Chicken Cheesecake with Avocado Drizzle isn’t exactly the most low-calorie recipe in town, but I did make some low-fat substitutions to bring it down a notch. Also, if you’re in a time crunch, I’ve found a great fresh product by Litehouse Foods (Avocado Dip) that can be substituted for the Avocado Drizzle portion of the recipe.

jennifer fisher hatch green chile cheesecake thefitfork

Hatch Green Chile & Chicken Cheesecake with Avocado Drizzle

For Cheesecake:

  • 1 1/3 cup crushed Central Market Hatch Green Chile tortilla chips (or plain)
  • ¼ cup butter, melted
  • 3 (8-ounce) packages reduced-fat cream cheese, softened
  • 4 large eggs
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon Worcestershire sauce
  • ¼ teaspoon salt
  • 3 tablespoons minced green onions
  • 1 ½ cup finely shredded cooked chicken (white meat)
  • ½ pound fire-roasted Hatch green peppers, skinned, seeded and chopped*
  • 1 ½ cups shredded pepper jack cheese
  • 8 ounces light sour cream
  • 1 teaspoon seasoned salt
  • Garnish: hatch green chile tortilla chips

Avocado Drizzle:

  •  2 large Hass avocados (approx 8 ounce each), seeded, peeled and diced ½”
  • ½ cup chicken broth
  • ¼ cup fire-roasted Hatch green peppers, skinned, seeded and chopped
  • 1 tablespoon of jalapeño pepper; seeded and diced (more to taste if you like hot-hot)
  • 2 cloves roasted garlic
  • 1 teaspoon lime juice
  • Salt and pepper to taste

In medium bowl, combine the tortilla chips and melted butter. Press mixture onto the bottom and 1-inch up the sides of a 9-inch springform pan. Set aside

In large work bowl of electric mixer, beat the cream cheese at high speed until light and fluffy. Add the eggs, one at a time, beating well after each. By hand, stir in the chili powder, cumin, Worcestershire sauce, salt and minced green onions.

Pour half of the cream cheese mixture into the prepared pan. Layer with chicken, Hatch peppers and pepper jack cheese.  Pour remaining cream cheese mixture on top.

Bake at 350 F for 10 minutes; then reduce the heat to 300 F and bake for an additional 1 hour or until set in the center. Remove from oven and cool completely on a wire rack.

Combine the sour cream and seasoned salt and spread evenly over the top of the cheesecake. Cover and chill for at least 8 hours.

While chilling prepare sauce by adding avocado, chicken broth, roasted hatch peppers, jalapeño, garlic and lime juice until pureed. Add salt and pepper to taste. If coulis seems too thick, blend in a tiny bit of water a time until desired consistency.

To serve, remove sides of springform pan; slice into 8 servings. Place each slice on a serving plate and pour a share of the hatch-avocado coulis on top. Garnish each slice with a tortilla chip wedge artfully sticking out of the top.

*If you can’t get your hands on fresh peppers, you can substitute the canned variety. The recipe will still be great, but it just won’t have the same unexplainable effect of a true Hatch pepper.