Hatch chile season is in full swing, guys! The Hungryman and I look forward to it every year, and with each passing season our appreciation and love for these mild to spicy, meaty-fleshed chiles from Hatch, New Mexico (hence the name) seem to grow. Central Market (one of the biggest groceries in Austin) hosts an annual Hatch chile festival, and for those couple of weeks, the chiles take center stage. Literally. And it's not uncommon to see people walking out of the store with cases of the light green peppers, as they are only here for a limited time.
As soon as we stepped out of our car, we could smell that fragrant roasted scent we've come to LOVE. And what a glorious sight to behold, seeing the chiles getting deliciously scorched inside the spinning drums. The Hungryman caught some video footage of the day…Be sure to click on "HD" located in the bottom right corner.
Just as you saw in the video, Hatch chiles are super versatile, and they are sure to spice up and elevate any dish. Just to give you some ideas, in the past, I've made a Chicken Burger, Shepherd's Pie, Beef and Avocado Panini (the Hungryman's personal favorite), and Black Bean Soup. Looking at the old photos is very humbling. If any of you are just getting into food photography, let this be a testament that your skills WILL improve over time with a little practice and determination. If interested, you can find the equipments that I use and some helpful resources in this post.
As I noticed a sharp increase in these recipes being pinned on Pinterest, I thought it was time I share another Hatch-licious recipe.
Seriously, nothing beats the aroma of roasted Hatch chiles! I'm still lobbying for someone to turn it into a scented candle because I would seriously purchase it. Anyone with me? This guide shows you the different methods for roasting - I normally use the Betty's Broiler Method. However, as you saw in the video, I took a little shortcut this time as I found pre-roasted ones. They also freeze beautifully so you can stock up as much as your heart desires!
This Hatch Chile Southwestern Quinoa Casserole was adapted from my Mexican Chicken and Quinoa Casserole recipe, which I'm pretty sure is the most popular recipe on this blog. It's simple, healthy, tasty, and can feed an army! If you want to stay away from cheese all together, you can enjoy it as a quinoa salad (pictured above).
But if you're one who craves that velvety, ooey-gooey element, then spread a layer on top and bake in the oven. Since the mixture is all cooked, it doesn't need to be in there for too long - just until the cheese has melted the way you like.
Top with cilantro…perhaps even guacamole, sour cream...
And dig in! I used the mild variety of Hatch chiles, but the batch I got was definitely packing some heat. I tasted a couple of pieces before mixing it with the other ingredients, and unlike other chiles that will warm you up slowly, the spiciness was on the front end and I could feel my endorphins being released. However, once mixed in and baked, the heat mellowed out and all that was left was the beautifully distinct Hatch flavor. Now combine that with the sweetness of corn, the earthiness of black beans, the nuttiness of quinoa, the tang of salsa...well, let's just says this dish has got flavor to last for days! So if you're lucky enough to have Hatch chiles in your area, be sure to pick some up. But you better act quick! They're not around for very long.
Ingredients
- 1 cup uncooked quinoa
- 1 teaspoon extra virgin olive oil
- 1 medium red onion thinly sliced
- 1 cup diced red bell pepper
- 1 tablespoon minced garlic
- 1 cup chopped roasted Hatch chiles mild or hot
- 1 cup corn fresh or frozen
- 1 tablespoon tomato paste
- 2 cups shredded rotisserie chicken
- 1 15 oz can black beans, no sodium added
- 1 7 ¾ oz can of your favorite salsa
- ½ cup water
- 1 cup shredded cheddar
- Cilantro
- Lime
Instructions
- Preheat oven to 375F.
- Cook quinoa: Bring pot of water to a boil, add quinoa, and then lower heat to simmer. Cover, and cook until soft and liquid is absorbed, about 15 minutes.
- Heat a large nonstick skillet over med-high heat. Add oil and sauté onion until lightly browned, about 5 minutes. Add garlic and sauté for 1 min. Add rest of the vegetables and combine well. Add tomato paste. Add chicken. Transfer mixture to a medium bowl and stir in quinoa and beans.
- Add salsa and water to the same pan, bring to a boil, then reduce heat, and simmer for 5 minutes, stirring occasionally. Combine to the mixture.
- Pour the mixture into a 9 inch by 13 inch baking dish coated with cooking spray. Sprinkle with cheese. Bake for 15-20 minutes, until cheese is melted and bubbly.
- Serve with cilantro, sour cream, guacamole, etc.
Notes
Nutrition
Ingredients
- 1 cup uncooked quinoa
- 1 teaspoon extra virgin olive oil
- 1 medium red onion thinly sliced
- 1 cup diced red bell pepper
- 1 tablespoon minced garlic
- 1 cup chopped roasted Hatch chiles mild or hot
- 1 cup corn fresh or frozen
- 1 tablespoon tomato paste
- 2 cups shredded rotisserie chicken
- 1 15 oz can black beans, no sodium added
- 1 7 ¾ oz can of your favorite salsa
- ½ cup water
- 1 cup reduced-fat shredded cheddar
- Cilantro
- Lime
Instructions
- Preheat oven to 375F.
- Cook quinoa: Bring pot of water to a boil, add quinoa, and then lower heat to simmer. Cover, and cook until soft and liquid is absorbed, about 15 minutes.
- Heat a large nonstick skillet over med-high heat. Add oil and sauté onion until lightly browned, about 5 minutes. Add garlic and sauté for 1 min. Add rest of the vegetables and combine well. Add tomato paste. Add chicken. Transfer mixture to a medium bowl and stir in quinoa and beans.
- Add salsa and water to the same pan, bring to a boil, then reduce heat, and simmer for 5 minutes, stirring occasionally. Combine to the mixture.
- Pour the mixture into a 9 inch by 13 inch baking dish coated with cooking spray. Sprinkle with cheese. Bake for 15-20 minutes, until cheese is melted and bubbly.
- Serve with cilantro, sour cream, guacamole, etc.
Julie says
My daughter-in-law made the Hatch Chile SW Quinoa Casserole the other night. We didn't have Quinoa so she used brown rice, we didn't have the chicken so she used some pork loin we had left over and she added diced squash and zucchini. Have to tell you...it was amazing!! Next time we're going to have the Quinoa on hand and make this again!!! It's a keeper!!
Min says
Hi Julie! I'm so so glad to hear that you guys enjoyed it so much! Now I want to try making it with pork loin ;).
Erlene says
This chile quinoa casserole sounds delicious. I'll probably have to cut back on the chiles for the kids though. Thanks for sharing on Merry Monday. Pinned.
midwest grandma says
I just found you this AM! This recipe looks yummy, although I don't think I can get the Hatch peppers in my area. Tell me about freezing them please?
Min says
If you can't get your hands on hatch chiles, you can substitute with green chiles ;). As for freezing, I've found that roasted chiles freeze much better than fresh ones. Peel the outer skin of the roasted chiles (I like to do this under running water), pat dry, and place them in freezer-safe zip-loc bag. Be sure to remove all the air and store them flat. Hope this helps!
Pamela @ Brooklyn Farm Girl says
I am so into this casserole you have no idea. Just pinned to make for dinner this week, can't wait to taste all the flavor!
Min says
Aww thanks, Pamela! You'll have to let me know how it turns out!! 😉
Krista @ Joyful Healthy Eats says
YUP! Hatch chili signs are all over the place, they would literally hit ya in the face as soon as you walk into the grocery store. That and then there are hatch chili everything, burgers, fish, chips, dips, no food group left untouched. 🙂 Love this recipe Min... sounds absolutely perfect!
Min says
Haha! They are hard to miss, huh? Thanks for the love, Krista! It's a wonderful way to enjoy them the chiles ;).
Katie | Healthy Seasonal Recipes says
My brother in law just was in New Mexico last week, and came home with a big box of freshly roasted hatch chiles. We have been enjoying them for days. I love this quinoa bake. It looks so comforting!
Min says
You have an awesome brother in law ;). Don't you just love that roasted aroma? How have you enjoying them? I hope you give this recipe a try! Def comforting for sure.
Kari @ bite-sized thoughts says
I really need to get better acquainted with hatch chiles! This looks like comfort food and its best 🙂
Min says
I wish I could send some to London for you. Really hope you'll get to try in the future as I think you'll really appreciate its unique flavor!
Lea Ann (Cooking On The Ranch) says
Yay for Hatch season. Can you believe I still have a few packages in the freezer from last year. And, I've been craving casseroles lately. This is very creative. Thanks for sharing.
Min says
Wow! You should use it up now so you can stock up again 😉 But don't you just love how beautifully they freeze? This casserole will be a great way to enjoy your chiles!!
Bri | Bites of Bri says
I love the flavors in this! YUM! Plus, I love all of the ingredients individually so combining them is a no brainer 🙂
Min says
Thanks, Bri! I can't wait for you to try this super quick and easy dish!
ellie | fit for the soul says
Eeeep! I still don't think I've tried hatch chiles yet...or it wasn't highlighted in whatever dish I might have tried? Everything looks so good I'm salivating. I think it's the curse of the blogger/blog reader that we tend to look at food pictures when we start to get hungry, eh? 😉
Min says
Ooh you def need to try it! It's got some kick to it which I know you can handle 😉
Matt Robinson says
What an absolutely awesome casserole, can't wait to try this one!!
Min says
Thanks, Matt! I think you're going to like this one 😉
Ashley | Spoonful of Flavor says
I love quinoa recipes and this one is the perfect weeknight meal! I would probably be in foodie heaven with all of the fun food festivals in Austin. Yay for hatch chiles! Have a great weekend, Min!
Min says
You definitely need to come visit! Guaranteed delicious foods ;). I had a pretty relaxing weekend. Hope you had a great one as well and that you're recharged for the week ahead!