I’m having a Hatch Chile Festival.
In my kitchen.
(This is not to be confused with the enormous Hatch Chile festival going on Labor Day Weekend in New Mexico. My kitchen is a bit smaller than New Mexico.)
Truth is, all of my beautiful Hatch chiles from Melissa’s have indeed been contributing to a festive atmosphere at my house! Some red, some green, some hot, some mild, and all delicious and each one with a slightly different shape. And roasting them is part of the fun!
Monday we used them as a wonderful “case” for Roasted Hatch Chile Pepper Jack, Bacon and Eggs — and today they’re layered between cheddar and sweet cornbread. Oh my!
This Roasted Hatch Chile Cornbread Casserole is perfect alongside a bowl of hot chili — or for breakfast or brunch, served with a dab of sweet butter. Yum!