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Hatch Chili Panic

2009 September 08

The growing season is nearly over and I finally came across some Hatch Chilies from New Mexico… for the first time in my life. People go nuts over these, and I’m not quite sure why yet, but if the aromas from the roasting process are an indicator, I’m in a for a huge treat. These chilies are also unique because they can only be found one place on earth – Hatch, New Mexico. There is something unique about the soil and the climate that makes them one of a kind. Foodies go into withdrawal, and locals know well enough to stock up an entire year’s supply at once.

Whole Foods brought in a local seller for free roasting if you buy their *cheap* Hatch chilies. I’m talking $1.99/lb, compared to upwards of $5.99 at most other places  – grocery stores and farmers markets. Eight pounds and several gallon-sized vacuum-sealed bags later, I’m good for at least a few more months.

To celebrate my inaugural meal with the famed chili, I made a simple egg scramble breakfast. And boy was it good!

Ingredients

  • 1/2 roasted Hatch chili, peeled, seeded, diced (as best you can)
  • 1/2 Green or red bell pepper, seeded and diced
  • 2 Tbsp Onion, diced
  • 3 Eggs, whisked
  • 2 slices Bacon, chopped
  • 1 oz/1 slice Jack cheese (optional)
  • Salt and Pepper to taste
  • Oil for the pan

Methods

  1. Place onion and bell pepper pieces into a pan on medium heat with a little bit of oil. Cook until slightly softer
  2. Whisk chili pieces together with the egg, and pour into pan
  3. Scramble until eggs are thoroughly cooked. If adding cheese, put the slice on top about a minute before eggs are finished – it should be melted by the time you serve
  4. Season with salt and pepper to taste.
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