Fire Roasted Hatch Green Chilis Recipe

Hello home cooks! My name is Chef Gabriel Candelaria and I am originally from New Mexico. I am here to introduce you to my state’s prized pepper, the Hatch chile. I love cooking with these peppers because there are so many different ways to prepare them. As most vegetables, Hatch chiles often become an accompaniment to a main dish. Today, I am going to make them THE dish.

The Hatch is unlike any other pepper that you may have tried. It is a sweet pepper with a touch of smokiness as well as a freshness that makes each pepper taste like they have been freshly picked. The Hatch chile is a small, slightly wrinkled green pepper that was developed in New Mexico in the early 1900s by horticulturist Fabián Garciá.

For those of you that are unfamiliar, Hatch chile season is a big thing in the Southwest. It is almost as popular as pumpkin spice season! You can often find grocery stores in the Southwest hosting Hatch chile roasts with large gas-fired roasting drums in their parking lots. It comes around just once a year and I think people appreciate the limited availability that comes with the season.

Fire Roasted Hatch Green Chilis with Hatch Chili Ranch

A little bit of background about this recipe. I developed this recipe for a national cooking contest sponsored by a large produce company. This entry took first place with over a thousand entries from across the country. I feel that it features the beauty and flavor of the Hatch chile pepper and the judges agreed! I am excited to share it with you today.

This recipe is all about complimenting and enhancing the flavor of the Hatch chile. With that in mind, I have included ingredients that will both work with the chiles flavor profile and bring a dash of color and excitement to the dish.

The main challenge when preparing this dish is making sure that you do not overcook the peppers in the oven.  It takes a few minutes for each side of the pepper to be ready and new chefs can sometimes overcook the peppers because they are unsure if the peppers are done. My best advice is be vigilant. If you are really concerned, it is better to risk slightly undercooking the pepper because they will steam after they are taken out of the oven. If they are slightly undercooked, it will just make peeling the skin a little more difficult.

As for the stuffing, this is where Litehouse® Hatch Chile Ranch dressing comes into play. The corn puree and vegetables have their flavor enhanced by the dressing and the dressing helps to provide an on-flavor sauce to make sure each bit has that pure Hatch chile goodness.

Fire Roasted Green Hatch Chilis Recipe

Serves 4 | Finish in 45 minutes

Fire-roasted New Mexico Hatch green chilis stuffed with calabacitas and sauced with Litehouse® Hatch Chile Ranch and corn puree.


  • 4 New Mexico Hatch Green Chilis
  • 2 ears Sweet Corn
  • 2 tbsp. Cooking Oil
  • ½ Red Onion, small dice
  • 2 tsp. Garlic, minced
  • 1 Medium Yellow Squash, small dice
  • 1 Medium Green Squash, small dice
  • 1 tsp. Salt
  • ½ tsp. Fresh Cracked Black Pepper
  • 4 tbsp. Litehouse® Hatch Chile Ranch
  • 2 tbsp. Cotija Cheese, crumbled
  • 1 tbsp. Fresh Micro Cilantro


  1. Turn on oven to broil.
  2. Place chilis and corn on foil-lined roasting pan. Place pan in oven a few inches under broiler. Cook for approximately 10-15 minutes checking and turning every 3-5 minutes until all sides are blackened.
  3. Remove chilis and corn from oven.
  4. Place chilis into a plastic zip-lock bag and close bag to steam. Set aside.
  5. Pre-heat large sauté pan to high heat.
  6. Put cooking oil in the pan.
  7. Place onions and garlic into the pan and sauté 2-3 minutes, or until tender.
  8. Add yellow and green squash to pan and sauté 3-4 minutes, or until squash is lightly browned. Season with salt and pepper. Remove from heat.
  9. Cut corn kernels from corn cob.
  10. Place kernels in blender with Litehouse® Hatch Chile Ranch. Blend until smooth. Set the puree aside.
  11. Remove chilis from bag and peel outer skin. Cut lengthwise slit in each chili.
  12. Stuff each chili with ¼ of squash mixture.
  13. Serve with Litehouse® Hatch Chile Ranch and corn puree.
  14. Garnish with Cotija cheese and micro cilantro.

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