Double the Hatch Chile Chilaquiles

How has this Southern Cali girl never posted a Mexican breakfast? It’s only been about 9 years that I’ve lived here and only consumed nearly 1 million Mexican style breakfasts. But none on the blog? Well that is certainly about to change!

Double the hatch chile chilaquiles is what’s on the menu for today! And thanks to the awesome guys at The Hatch Chile Store for stocking my freezer happily with roasted hatch chiles! The Hatch Chile Store sponsored me to go The International Food Blogging Conference in Seattle last week and I really wanted to bring my A-game with an awesome hatch recipe!

I know it is hatch chile season now and you can probably find them at most supermarkets, but the wonderful thing about The Hatch Store is that they can give you the delicious flavors of New Mexico ALL year long!

A few months ago I received this generous package of frozen and prepped chiles. You may have seen it on my Instagram a while back. I was floored with how much hatch chiles come in a package and all prepped, roasted ready for devouring! So far I’ve made hatch fritatta, loaded hatch chile burger and I have my heart set on throwing some spicy hatch chiles in smothered burritos that I know Joe will love! I, on the other hand had to throw a Jew spin on it and make hatch-chile latkes! It is almost Hanukkah season, after all!

So for today’s Double the hatch chile chilaquiles, you get..that’s right..double the hatch! I made 2 salsa’s, 1 with red dried chiles and the other with roasted hatch and tomatillos (because 2 salsa’s is much better than 1.) And of course I didn’t think that was enough hatch action, so I also topped the spicy chilaquiles with more roasted hatch! I don’t think there is ever such a thing as too much hatch. Am I right about this?

Have you had your hatch fix yet?

Print Recipe

5 from 1 vote

Double the Hatch Chile Chilaquiles

Servings: 2 servings

Author: Samantha Ferraro

Ingredients

Hatch Chile Tomatillo Salsa

• 1 lb tomatillos husks removed, washed and cut into quarters
• 1 jalapeno seeds removed and cut into quarters
• 3 garlic cloves
• 1/2 onion cut into quarters
• 5 roasted hatch chiles or you can roast them yourself, seeded
• Small bunch of cilantro
• 1/2 lime juiced
• 1 Tb honey
• Salt and pepper to taste
• Olive oil for drizzling

Red Chile Salsa

• 2 dried Guajillo chiles seeds and stem removed
• 2 dried Ancho chiles seeds and stem removed
• 1 large tomato cut in small chunks
• 1 garlic clove
• 1/2 lime juiced
• 2 stems fresh oregano leaves removed from stem
• 1 Tb honey
• Salt and pepper to taste
• 1/4 cup Soaking liquid reserved (if needed)

Chilaquiles

• 6 corn tortillas cut into small triangles
• 2 eggs
• 1-2 Tb butter
• 4 roasted hatch chiles chopped
• Cojita cheese crumbled
• Sour cream optional
• Avocado diced
• Cilantro chopped for garnish
• Canola oil for frying tortillas

Instructions

• First make the hatch tomatillo salsa. If you haven't roasted hatch chiles yet, place them in a 400 degree F oven and roast until skin is charred. Then remove from oven and place foil over for about 10 minutes. This will help remove the outer charred layer. Then remove seeds and reserve.
• In another baking sheet, add the tomatillos, jalapeno, garlic and onion. Toss with salt, pepper and olive oil and roast at 400 degrees F for about 15-20 minutes or until the tomatillos are fork tender. Remove from oven and allow to cool for a few minutes.
• Then place all roasted vegetables and hatch chiles in a food processor (or blender) with cilantro, lime juice, honey, salt and pepper. Blend until smooth or desired consistency. Taste for seasoning and set aside.
• To make the red salsa, toast the dried chiles in a skillet for about 30 seconds -1 minutes turning them. They should toast slightly but not burn. Then remove chiles and place them in a bowl of warm water and allow to soak for about 30 minutes until they soften and the water turns a light red.
• Then add the chiles to a food processor (or blender) with tomato, garlic, lime juice, oregano, honey and salt and pepper. Blend until smooth and add reserved soaking liquid if needed. Add a little at a time until desired consistency. Taste for seasoning and set aside.
• To make the chilaquiles, Drizzle canola oil in a pan so it coats the bottom. Fry tortilla triangles in the oil until they crisp up and are slightly browned on both sides, about 1-2 minutes. Then drain well on a paper towel lined baking sheet to absorb excess oil.
• In another pan, fry 2 eggs (or more if like) in butter until whites are set but yolk is still runny. When done, set aside.
• To put together, place tortillas back in skillet (I used the one I fried tortillas in) and toss with a few tablespoons of tomatillo salsa. Toss gently until tortillas are covered with salsa. Then add fried eggs, red salsa, chopped hatch chiles, avocado, cojita cheese and cilantro.

Notes

Both salsa make more than needed for the chilaquiles.

For more hatch inspiration, follow The Hatch Chile Store on Facebook and Twitter