When I was at the grocery store I saw a big sign that read “Hatch Chiles are here! Get them while you can!” With a sign like that, how could I refuse? Even though I wasn’t quite sure what a hatch chile was, I bought a few to bring home and immediately began doing some research about them. Come to find out these green gems are somewhat coveted in the food world. And after putting them in this quesadilla, I know why.
Hatch chile season is pretty short, running from late August through mid October. The peppers are a little milder than a jalapeno and are most often roasted before using. After roasting, many people will freeze them to keep them all year long to spice up all kinds of dishes like green chili, eggs and enchiladas. In my case, I couldn’t resist using them immediately and decided that quesadillas would be the best way to go. The peppers add a nice roasted pepper flavor without being overly spicy, but just to be sure, make sure you remove the seeds.
A childhood favorite, the ice cream float, is turned into a popsicle with these Dr. Pepper Cherry Float Popsicles.
This cheesy Mexican Street Corn topped creamy chili sauce, fresh cilantro, lime and crumbled cotija cheese is kinda messy but TOTALLY worth it.
Hey friends! It’s that time again. Potluck and BBQ season is upon us. And if you’re like me you are always looking for a good dip to bring along. That is why today, I’m over on Oh Sweet Basil sharing a recipe for this delectable Pepper Jack Bacon Ranch Dip.
These grilled tomato basil burgers showcase the star of summer produce: the tomato.
A twist on a classic this Grilled Kale Caesar Salad is loaded with grilled kale, grilled croutons, fresh parmesan cheese and homemade caesar dressing.
These tacos are loaded with chorizo, sweet corn salsa and cotija cheese.
My name is Des. I’m a Mom to Kellan and Preston. Wife to Ryan. Dog mom to Pumpkin and lover of all things food. Whether it is cooking it, eating it, shopping for it or watching TV about it, food is one of my favorite things. Read more »
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