These Roasted Hatch Chile-Gape-Chorizo Tapas, or hors d’oeuvres, are a the perfect bite of sweet and smoky and fresh and rich flavors. This post contains Amazon affiliate links for your convenience at no additional cost to you.
My Spanish Soul Sister and her daughter were just here visiting from Madrid for the past ten days.
I made them a few of my favorite seasonal recipes including these pretty Roasted Hatch Chile-Grape-Chorizo Tapas.
This recipe popped into my mind when I opened my box of fresh, beautiful bright green Hatch Chiles from my friends at Melissa’s Produce. We’re smack in the middle of their season, which is only about six weeks long. (Throughout Most of August and September.)
Where can I get Hatch Chiles, you ask?
- Here is the 2018 list of locations near you! And you can even have them roasted for you on the dates listed with their locations. Don’t miss out!
What do Hatch Chiles Taste Like?
- Hatch Chiles are grown in New Mexico in the Mesilla Valley, north of Las Cruces, where the sunlight is intense and and the nights are cool. This climate combination results in a chile that has a wonderful earthy flavor, with a subtle sweetness and kick to it.
- Hatch Chiles range from mild to hot, and are typically labeled this way in stores. If not, you’ll have to taste them before using them. (A good idea either way.)
What are Tapas?
- In a nutshell, tapas are small Spanish savory dishes, typically served with drinks at a bar.
- Tapas can be served hot or cold.
- Tapas are different all over Spain and can vary widely from a simple bowl of olives to a plate of potatoes slathered in sauce.
- It seems Spaniards have never really agreed on the origins of tapas. According to one theory, the word tapas comes from the Spanish verb tapar, which means “to cover.” Around 1900, in order to keep bugs out of drinks, a piece of bread was used “to cover” the glass. The bread became the tapa. Get it? I’m going with it.
I’m calling this a tapas recipe because, well, I was serving my Spanish friends. ;-). They’re incredibly delicious — you can pack a whole lot of flavor onto a little toothpick.
What did I serve the Roasted Hatch Chile-Gape-Chorizo Tapas with?
- Creamy Avocado Gazpacho
- Seared Ahi Tuna-Mango and Avocado
- Roasted Hatch Chile White Peach Salsa with my favorite chips.
Now go whip up a few of these super tasty, pretty, Roasted Hatch Chile-Grape-Chorizo Tapas and invite a few friends over.
This is not a sponsored post. Melissa’s sent me Hatch Chiles for recipe testing, and I love them. 🙂
These Roasted Hatch Chile-Gape-Chorizo Tapas are a the perfect bite of sweet and smoky and fresh and rich flavors.
*You will need 2 dozen toothpicks.
- 3 roasted & peeled Hatch Chiles (click here for How to roast and peel peppers) *see notes
- 2 dozen red, seedless grapes, washed and dried
- about 2 ounces chorizo, thinly sliced and cut into 2 dozen bite-sized pieces
- about 4 ounces Manchego cheese, thinly sliced and cut into 2 dozen bite-sized pieces
Once you’ve roasted and peeled the chiles (here’s how), cut off the stem and remove the seeds. Then cut them each, vertically, into about 8 equal sized strips.
Wrap a chile strip around each grape, using a toothpick to secure it. If it doesn’t go all the way around, that’s okay — if it does, try to overlap the ends before sticking the toothpick through. Push the wrapped grape gently to towards the top of the toothpick.
Beneath the wrapped grapes, add a piece of the chorizo, followed by a piece of the cheese.
Keep refrigerated, lightly covered with plastic wrap, until you’re ready to serve them. They can be made up to 4 hours ahead of time.
You can roast the chiles up to 2 days ahead of time. (I’d keep them whole until you’re ready to prepare the tapas.)