Hatch Chilies
A Culinary Adventure with Friends

By Bobbie Kitto
Recipe Included: Carol’s Mexican Meatloaf

I received a gift of 15lbs. of both mild and hot Hatch Chilies from Melissa’s Produce.  I promptly called my adventurous cooking friends and we planned a get-together.  Each one was asked to bring a dish.

Five of the friends volunteered to use the Hatch chilies as an ingredient in their dishes.  We had Cowboy Potato Salad, Carol’s Mexican Meatloaf, Hatch Mac & Cheese, Spicy Thai Noodles, Hatch Spring rolls, Sushi with Hatch Chilies, and Hatch Chile Rellenos Casserole.  My other guests filled in the balance of our meal so that if one was not a Chili lover they had choices too.

All of the dishes were good. Some were really surprising in how well the Hatch chilies elevated the dish to a new level.  One of these dishes was the Cowboy potato salad brought by Donna. This recipe was found on Punchfork by Donna.  The addition of the chilies added just enough heat to make it a crowd favorite. It would have been a hit with any crowd since it was not overwhelming with fire, just a little added zest.

Next up, Carol’s meatloaf. She had gotten this out of a magazine years ago.  We both were stopped in our tracks when the recipe suggested we taste the meatloaf mixture’s seasoning before we cooked the raw meat.  Carol bypassed that and just went with her gut on the seasoning. It turned out great. The recipe is below for you to try.

Janet’s Hatch Mac & Cheese was smooth and creamy with just enough Hatch seasoning to set it apart from the regular style of Mac & Cheese. Per Janet, it didn’t take much to convert her standard Mac & Cheese to this favorable version.  Just add the chilies toward the end of the cooking of the sauce. First time around maybe use the mild version of the Hatch Chilies to get the feel of how the chilies affect the recipe.

Laura’s Spicy Thai Noodles proved that Hatch Chilies can be added into other ethic food recipes with great success.  This recipe would be for someone looking for a spicer version of chicken and noodles with vegetables.

The most unusual recipe we tasted was Michele’s Mock Spring rolls and sushi. This inventive cook took Spam, peaches, and Hatch Chilies, added some stickie rice to create her mock spring rolls. The product was a real surprise. The peaches and chilies really added to the taste profile.

The Chili Rellenos casserole was much milder than expected. I made it. I was afraid the chilies might be too much, so I used cream cheese along with cheddar cheese for the filling. The result was nice change from the usual Chili Rellenos casserole. This one had a little more bite to it, but not so hot one had to grab for a drink to put out the fire.  I had used the usual recipe for a layered chili casserole.

Gathering with friends to explore new recipes centered on a single ingredient not only sparks creativity in the kitchen but also strengthens bonds and creates lasting memories. As one shares laughter, stories, and delicious dishes, we discover that cooking is much more than just a meal—it’s an experience that fosters connection and joy. So, whether it’s a seasonal vegetable, a pantry staple, or a unique spice, invite your friends over, roll up your sleeves, and embark on a culinary adventure together. After all, the most flavorful recipes are often the ones made with love and shared among friends. Happy cooking!

Carol’s Mexican Meatloaf

Ingredients:

½ cup old fashioned oatmeal

1 to 1 ½ lbs. pounds ground sirloin

1 medium onion chopped

1 ¼  cups salsa (I used Pace)

1 egg white

1 pkg. taco seasoning

1 4 oz.  can hot hatch green chilies  OR  ¼  of a hot hatch green chile and ½ mild hatch green chile

Salt and pepper

1/3 cup of reduced fat shredded Mexican blend cheese

Directions:

Preheat oven to 350 degrees

Coat a 9 x 5 x 3 inch loaf pan with nonstick cooking spray

In a large bowl combine the oatmeal and 1 cup salsa. Let stand 5 min.

Add meat, onion, egg white, taco seasoning, and the green chilies to oatmeal mixture. Place into prepared pan

Bake 45 minutes

Spoon ¼ cup salsa and cheese on top of meatloaf and bake 5 mins. More.

Let stand 5 minutes before cutting.

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Review by Bobbie Kitto
Edited by Linda Kissam

Note: Roberta (Bobbie) Kitto is a freelance writer based out of Laughlin, NV. Her interests include travel, culinary pursuits and gardening. No fee was paid for this article review. Her opinions are her own.

To make the best of each recipe, use for quality ingredients! Bobbie  highly recommends products from Melissa’s.