+
Shop the Grill Dads

Roasted Hatch Chile Pizza

Cook Time 30 Minutes

Serves 4

  • 1 pound store bought pizza dough, at room temperature
  • 1/3 cup all-purpose flour, for rolling the pizza dough
  • 5 fire roasted hatch chiles, without the stem
  • 1 cup white onion, diced
  • 2 cup shredded mozzarella cheese
  • Olive oil, for the crust
  • 1 tsp Mexican oregano
  • 1/4 tsp citric acid
  • 1/2 tsp New Mexico chili
  • 1 1/2 tbsp garlic paste
  • 1/2 tsp Salt and Pepper + Three Chiles

Start by striping your fire roasted hatch chiles from all the char and roughly dice them. Set aside.

 

In a medium bowl, add your diced hatch chile, white onion, Salt and Pepper + Three Chiles, Mexican oregano, citric acid, New Mexico chili and your garlic paste. Mix well until evenly combined. Set aside.

 

To stretch your pizza dough, pour your all-purpose flour on a work surface. Place your pizza dough on the work surface and begin to stretch the dough with your hands. Then use a rolling pin to finish stretching your dough into a big circle. About 1/4 to 1/2 inch thick.

 

Add your hatch chile mix to your pizza dough and spread it out evenly. Top with your mozzarella cheese and transfer the pizza onto a baking sheet tray.

 

Set your oven to 450 degrees F. Cook your pizza for 10 to 14 minutes or until the cheese is fully melted and the crust is golden brown. Remove from the oven and place on a cutting board.

 

Drizzle some olive oil around the crust, slice your pizza into 8 slices and serve.

Comments:


Be The First To Comment:

Your email address will not be published. Required fields are marked *


Hatch Chile Pizza

Roasted Hatch Chile Pizza

Author Mark & Fey
Course Dinner, Lunch
Keyword Hatch Chile, Pizza
Cook Time 30 minutes
Servings 4

Ingredients

  • 1 pound store bought pizza dough at room temperature
  • 1/3 cup all-purpose flour for rolling the pizza dough
  • 5 fire roasted hatch chiles without the stem
  • 1 cup white onion diced
  • 2 cup shredded mozzarella cheese
  • Olive oil for the crust
  • 1 tsp Mexican oregano
  • 1/4 tsp citric acid
  • 1/2 tsp New Mexico chili
  • 1 1/2 tbsp garlic paste
  • 1/2 tsp Salt and Pepper + Three Chiles

Instructions

  • Start by striping your fire roasted hatch chiles from all the char and roughly dice them. Set aside.
  • In a medium bowl, add your diced hatch chile, white onion, Salt and Pepper + Three Chiles, Mexican oregano, citric acid, New Mexico chili and your garlic paste. Mix well until evenly combined. Set aside.
  • To stretch your pizza dough, pour your all-purpose flour on a work surface. Place your pizza dough on the work surface and begin to stretch the dough with your hands. Then use a rolling pin to finish stretching your dough into a big circle. About 1/4 to 1/2 inch thick.
  • Add your hatch chile mix to your pizza dough and spread it out evenly. Top with your mozzarella cheese and transfer the pizza onto a baking sheet tray.
  • Set your oven to 450 degrees F. Cook your pizza for 10 to 14 minutes or until the cheese is fully melted and the crust is golden brown. Remove from the oven and place on a cutting board.
  • Drizzle some olive oil around the crust, slice your pizza into 8 slices and serve.

Sous Vide Picanha with Hatch Chile Chimichurri

Cook Time 30 Minutes

Serves 4

  • 1 pound store bought pizza dough, at room temperature
  • 1/3 cup all-purpose flour, for rolling the pizza dough
  • 5 fire roasted hatch chiles, without the stem
  • 1 cup white onion, diced
  • 2 cup shredded mozzarella cheese
  • Olive oil, for the crust
  • 1 tsp Mexican oregano
  • 1/4 tsp citric acid
  • 1/2 tsp New Mexico chili
  • 1 1/2 tbsp garlic paste
  • 1/2 tsp Salt and Pepper + Three Chiles

Start by striping your fire roasted hatch chiles from all the char and roughly dice them. Set aside.

 

In a medium bowl, add your diced hatch chile, white onion, Salt and Pepper + Three Chiles, Mexican oregano, citric acid, New Mexico chili and your garlic paste. Mix well until evenly combined. Set aside.

 

To stretch your pizza dough, pour your all-purpose flour on a work surface. Place your pizza dough on the work surface and begin to stretch the dough with your hands. Then use a rolling pin to finish stretching your dough into a big circle. About 1/4 to 1/2 inch thick.

 

Add your hatch chile mix to your pizza dough and spread it out evenly. Top with your mozzarella cheese and transfer the pizza onto a baking sheet tray.

 

Set your oven to 450 degrees F. Cook your pizza for 10 to 14 minutes or until the cheese is fully melted and the crust is golden brown. Remove from the oven and place on a cutting board.

 

Drizzle some olive oil around the crust, slice your pizza into 8 slices and serve.

Comments:


Be The First To Comment:

Your email address will not be published. Required fields are marked *


Picanha with Hatch Chile Chimichurri

Sous Vide Picanha with Hatch Chile Chimichurri

Author Mark & Fey
Course Dinner, Tailgate
Keyword Beef, Chimichurri, Hatch Chile, Picanha, Sous Vide
Cook Time 30 minutes
Servings 6

Ingredients

  • 1 2 to 2 1/2 pounds picanha steak
  • Kosher salt for seasoning
  • Black pepper for seasoning
  • Salt and Pepper + Three Chiles for seasoning
  • 1 big fire roasted hatch chile
  • 2 cups fresh parsley
  • 1 cup fresh cilantro
  • 5 garlic cloves
  • 1/4 cup red wine vinegar
  • 1 tsp citric acid
  • 1/4 cup olive oil

Instructions

  • Season your picanha steak with Kosher salt, black pepper and your Salt and Pepper + Three Chiles generously on all sides.
  • Set your sous vide to 133 degrees F. Add your picanha to cook until it reaches an internal temperature of 133 degrees F throughout the whole steak. Remove from the sous vide and set aside.
  • Set a grill to high heat. Add your picanha and sear on all sides for 1 to 2 minutes per side or until you get a perfect sear on all sides. Remove from the heat and set aside to rest for 6 to 8 minutes.
  • To make your hatch chile chimichurri, add into a blender your fire roasted hatch chile without the stem, parsley, cilantro, garlic, 1 tsp Salt and Pepper + Three Chiles, red wine vinegar, citric acid and begin to blend on medium speed until everything is evenly combined. Transfer your mixture into a medium bowl. Add your olive oil and whisk it in until evenly combined. Add Kosher salt to taste. Set aside.
  • Slice your picanha into 1/3 of an inch thick slices, sprinkle with sea salt and serve with a side of your hatch chile chimichurri.

Beer Soaked Hatch Chile Hot Dog

Cook Time 30 Minutes

Serves 4

  • 1 pound store bought pizza dough, at room temperature
  • 1/3 cup all-purpose flour, for rolling the pizza dough
  • 5 fire roasted hatch chiles, without the stem
  • 1 cup white onion, diced
  • 2 cup shredded mozzarella cheese
  • Olive oil, for the crust
  • 1 tsp Mexican oregano
  • 1/4 tsp citric acid
  • 1/2 tsp New Mexico chili
  • 1 1/2 tbsp garlic paste
  • 1/2 tsp Salt and Pepper + Three Chiles

Start by striping your fire roasted hatch chiles from all the char and roughly dice them. Set aside.

 

In a medium bowl, add your diced hatch chile, white onion, Salt and Pepper + Three Chiles, Mexican oregano, citric acid, New Mexico chili and your garlic paste. Mix well until evenly combined. Set aside.

 

To stretch your pizza dough, pour your all-purpose flour on a work surface. Place your pizza dough on the work surface and begin to stretch the dough with your hands. Then use a rolling pin to finish stretching your dough into a big circle. About 1/4 to 1/2 inch thick.

 

Add your hatch chile mix to your pizza dough and spread it out evenly. Top with your mozzarella cheese and transfer the pizza onto a baking sheet tray.

 

Set your oven to 450 degrees F. Cook your pizza for 10 to 14 minutes or until the cheese is fully melted and the crust is golden brown. Remove from the oven and place on a cutting board.

 

Drizzle some olive oil around the crust, slice your pizza into 8 slices and serve.

Comments:


Be The First To Comment:

Your email address will not be published. Required fields are marked *


Beer Soaked Hatch Chile Hot Dog

Beer Soaked Hatch Chile Hot Dog

Author Mark & Fey
Course Dinner, Lunch, Tailgate
Keyword Beef, Beef Hot Dogs, Beer, Hatch Chile, Hot Dog
Cook Time 20 minutes
Servings 6

Ingredients

  • 6 all beef hot dogs
  • 6 hot dog buns
  • 1 16oz can of Pabst Blue Ribbon
  • 1 white onion diced
  • 1 cup fire roasted hatch chile diced
  • 6 slices mild cheddar cheese
  • Salt and Pepper + Three Chiles for seasoning
  • Neutral oil for the pan

Instructions

  • Start by scoring  your hot dogs to make little slits. In a large container, add your hot dogs and pour the full can of Pabst Blue Ribbon. Let them soak for at least 1 hour.
  • Set a skillet or griddle to medium high heat and coat with oil. Add your onions and your hatch chile and season with your Salt and Pepper + Three Chiles. Cook the onions until they are softened, for about 5 minutes. Remove from the heat and set aside.
  • On the same skillet or griddle, over high heat, cook your hot dogs with a little bit of beer for about 1 to 2 minutes per side, until crisped. Remove from the heat and set aside.
  • Toast your buns for a couple of minutes until golden brown. Set aside.
  • Begin building your dogs by adding a slice of cheese to the bun (you can use a torch to melt the cheese), followed by the hot dog and then your hatch chile and onions. Eat right away!

Fire Roasted Hatch Chile Ice Cream

Cook Time 30 Minutes

Serves 4

  • 1 pound store bought pizza dough, at room temperature
  • 1/3 cup all-purpose flour, for rolling the pizza dough
  • 5 fire roasted hatch chiles, without the stem
  • 1 cup white onion, diced
  • 2 cup shredded mozzarella cheese
  • Olive oil, for the crust
  • 1 tsp Mexican oregano
  • 1/4 tsp citric acid
  • 1/2 tsp New Mexico chili
  • 1 1/2 tbsp garlic paste
  • 1/2 tsp Salt and Pepper + Three Chiles

Start by striping your fire roasted hatch chiles from all the char and roughly dice them. Set aside.

 

In a medium bowl, add your diced hatch chile, white onion, Salt and Pepper + Three Chiles, Mexican oregano, citric acid, New Mexico chili and your garlic paste. Mix well until evenly combined. Set aside.

 

To stretch your pizza dough, pour your all-purpose flour on a work surface. Place your pizza dough on the work surface and begin to stretch the dough with your hands. Then use a rolling pin to finish stretching your dough into a big circle. About 1/4 to 1/2 inch thick.

 

Add your hatch chile mix to your pizza dough and spread it out evenly. Top with your mozzarella cheese and transfer the pizza onto a baking sheet tray.

 

Set your oven to 450 degrees F. Cook your pizza for 10 to 14 minutes or until the cheese is fully melted and the crust is golden brown. Remove from the oven and place on a cutting board.

 

Drizzle some olive oil around the crust, slice your pizza into 8 slices and serve.

Comments:


Be The First To Comment:

Your email address will not be published. Required fields are marked *


Fire Roasted Hatch Chile Ice Cream

Fire Roasted Hatch Chile Ice Cream On a Ninja Creami

Author Mark & Fey
Course Snack
Keyword Hatch Chile, Ice Cream, Ninja CREAMi
Cook Time 10 minutes
Servings 4

Ingredients

  • 1 1/2 tbsp cream cheese softened
  • 1/2 cup granulated sugar
  • 1 1/2 tsp vanilla extract
  • 1 cup heavy cream
  • 1 1/2 cup whole milk
  • 2 tbsp diced fire roasted hatch chile

Instructions

  • In a medium bowl, mix your cream cheese with the sugar and vanilla extract. With a whisk or rubber spatula, stir the mixture until evenly combined, for 1 minute. Then slowly mix your heavy cream and milk until fully combined and sugar is dissolved.
  • Pour your mix into an empty CREAMi pint. Put the lid on and freeze for 24 hours.
  • Remove the pint from the freezer and take off the lid. Follow the Ninja CREAMi instructions and attach the pint to your Ninja CREAMi. Select the ICE CREAM mode and process.
  • Remove the pint from the CREAMi and create a 1 1/2 inch wide hole that reaches the bottom of the processed portion of the pint. Add your fire roasted hatch chile and process twice using the ICE CREAM mode with the MIX-IN program.
  • When processing is complete, remove the ice cream from the pint and serve immediately. You’ll be surprised 😉

Beer Soaked Grilled Cheese with Hatch Chile

Cook Time 30 Minutes

Serves 4

  • 1 pound store bought pizza dough, at room temperature
  • 1/3 cup all-purpose flour, for rolling the pizza dough
  • 5 fire roasted hatch chiles, without the stem
  • 1 cup white onion, diced
  • 2 cup shredded mozzarella cheese
  • Olive oil, for the crust
  • 1 tsp Mexican oregano
  • 1/4 tsp citric acid
  • 1/2 tsp New Mexico chili
  • 1 1/2 tbsp garlic paste
  • 1/2 tsp Salt and Pepper + Three Chiles

Start by striping your fire roasted hatch chiles from all the char and roughly dice them. Set aside.

 

In a medium bowl, add your diced hatch chile, white onion, Salt and Pepper + Three Chiles, Mexican oregano, citric acid, New Mexico chili and your garlic paste. Mix well until evenly combined. Set aside.

 

To stretch your pizza dough, pour your all-purpose flour on a work surface. Place your pizza dough on the work surface and begin to stretch the dough with your hands. Then use a rolling pin to finish stretching your dough into a big circle. About 1/4 to 1/2 inch thick.

 

Add your hatch chile mix to your pizza dough and spread it out evenly. Top with your mozzarella cheese and transfer the pizza onto a baking sheet tray.

 

Set your oven to 450 degrees F. Cook your pizza for 10 to 14 minutes or until the cheese is fully melted and the crust is golden brown. Remove from the oven and place on a cutting board.

 

Drizzle some olive oil around the crust, slice your pizza into 8 slices and serve.

Comments:


Be The First To Comment:

Your email address will not be published. Required fields are marked *


Beer Soaked Grilled Cheese with Hatch Chile

Beer Soaked Grilled Cheese with Hatch Chile

Author Mark & Fey
Course Lunch, Sandwich
Keyword grilled cheese, Hatch Chile, Sandwich
Cook Time 20 minutes
Servings 4

Ingredients

  • 8 slices of bread
  • 16 slices mild cheddar cheese
  • 1 cup diced white onion
  • 1 cup diced fire roasted hatch chile
  • 6 eggs
  • 1 12oz can of Pabst Blue Ribbon
  • Salt and Pepper + Three Chiles for seasoning
  • 4 Tbsp unsalted butter
  • Neutral oil for the pan

Instructions

  • Heat a large skillet or griddle to medium high heat. Coat with oil. Add your onions and the hatch chile and season with your Salt and Pepper + Three Chiles. Cook until the onions are softened, for about 5 minutes. Remove from the heat and set aside.
  • Make your soaking mixture by adding the eggs, the full can of Pabst Blue Ribbon and season with Salt and Pepper + Three Chiles in a big rectangular container. Mix well until evenly combined. You can use an immersion blender to make it super smooth if desired.
  • Set your skillet or griddle to medium low heat. Add butter. Soak your slices of bread in your soaking mixture and place in the skillet or griddle. Cook for a couple of minutes and flip the slices of bread. Add 2 slices of cheese to each slice of bread and cook for a few more minutes until the cheese begins to melt. Add your hatch chile and onions to half of your bread slices and close your sandwiches. Cook for 6 more minutes, flipping your sandwiches every 2 minutes. Remove from the heat and serve while hot.