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 pan.
  7. Place onions and garlic into 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 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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