Tamales, Rellenos, Chimichangas & Roasted Chile

Every item ships frozen on dry ice and is made with 100% certified Hatch chile in Southern New Mexico. Here's how they compare side by side.

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Our flagship product and the starting point for everything else in this collection.

Roasted Hatch Green Chile is the ingredient that makes New Mexican food taste like New Mexican food. We pick the peppers at peak harvest from our family's fields in the Hatch Valley, flame-roast them over an open drum roaster until the skins blister and char, then partially peel and package them the same day. The result is smoky, complex, and unlike anything you can get from a grocery store can.

Each 5-lb box ships frozen and arrives packed on dry ice. You can choose chopped (diced into roughly ½-inch squares, ideal for stews, queso, burgers, enchiladas, and scrambled eggs) or whole (full pods with stems removed, the form you need if you're making your own chile rellenos from scratch). Heat levels range from mild to hot, so check the Scoville guide on the product page to pick the right one for your palate.

What Roasted Hatch Green Chile Makes

Short answer: almost anything. This is the same fire-roasted chile that restaurants across New Mexico use to smother burritos, top burgers, stir into queso, and build green enchilada sauce. It's also the base ingredient for green chile stew and the filling for our rellenos. Many of our customers keep a box in the freezer year-round, pulling out a bag at a time to add to breakfast burritos, mac and cheese, cornbread, and homemade soups. For recipe ideas, browse our recipe archive.

If you want roasted green chile in a shelf-stable jar (no freezer required), check out our Jarred Roasted Green Chile in the Sauces & Salsas collection. The frozen version gives you bulk quantity and a fresher texture; the jarred version gives you grab-and-go convenience. For a detailed breakdown, see our Fresh vs. Frozen vs. Jarred guide.

The dish that converts people into Hatch Chile fans. Available in green and red.

A chile relleno is a whole roasted chile pod stuffed with cheese, dipped in egg batter, and fried until golden. It's one of the most iconic dishes in New Mexican cuisine, and one of the hardest to make at home. Roasting, peeling, stuffing, battering, and frying is a multi-hour process that most people only attempt for holidays. Our frozen rellenos let you skip straight to the frying pan.

Hatch Green Chile Rellenos

Made with Big Jim Hatch Green Chile, a variety known for its large pods and medium heat that delivers flavor without overwhelming spice. Each pepper is flame-roasted, hand-peeled, stuffed with Monterey Jack cheese, dipped in a light egg batter, and fried to a crispy golden brown. Sold by the dozen.

How to Cook Frozen Chile Rellenos

All three methods take under 10 minutes from a slightly thawed state. Defrost for about 30 seconds in the microwave or let them sit out for 10–15 minutes, then choose your method:

Pan fry (recommended): Heat oil in a skillet over medium-high heat. Fry rellenos for 7–10 minutes, turning once, until the batter is golden brown and the cheese is melted through. Deep fry: Heat oil to 375°F and fry for approximately 4 minutes until golden. Air fry: Set your air fryer to 400°F and cook for about 9 minutes per batch of 3 rellenos. Check that the cheese is fully melted before serving.

Serve smothered in Hatch Green Chile Sauce or Red Chile Sauce, or eat them plain, the crispy batter and gooey cheese speak for themselves. For full cooking details, visit our Preparation Instructions page.

Stone-ground masa, hand-rolled, steamed to perfection. Sold by the dozen.

Tamales are the centerpiece of every New Mexican holiday table and a year-round comfort food across the Southwest. Making them from scratch is an all-day family affair, which is exactly why we do the work for you. Every tamale we sell is handmade in small batches in Southern New Mexico using an authentic recipe: fluffy masa made from stone-ground maseca (dried corn), stuffed with filling, wrapped in a paper casing, and steamed until the masa is tender and the filling is melted through.

Hatch Green Chile Chicken Tamales

Shredded chicken and Hatch Green Chile wrapped in stone-ground masa. This is the most popular tamale in our lineup, the green chile and chicken combination is one of the most iconic flavor pairings in New Mexican cooking. You'll find this same pairing in enchiladas, burritos, and stew across the state. Each bag contains 12 tamales.

Hatch Green Chile Cheese Tamales

A vegetarian option inspired by our chile rellenos. Gooey cheese and Hatch Green Chile tucked into the same stone-ground masa, steamed until the cheese melts through the corn dough. Rich, satisfying, and completely meat-free. A great option if you're feeding a mixed crowd or want something lighter alongside a meat-heavy holiday spread.

Hatch Red Chile Pork Tamales

The traditional New Mexican tamale: shredded pork drenched in Hatch Red Chile sauce, wrapped in masa, and steamed. Red chile pork tamales are a staple at Christmas in New Mexico, families make hundreds of them in a single weekend and freeze the extras. Ours follow that same tradition, just packaged in dozens so you don't have to spend the whole day in the kitchen.

How to Heat Frozen Tamales

Start by defrosting each tamale in the microwave for about 45 seconds. Then choose your reheating method: Steamer (best results): Place thawed tamales in a steamer for 8–12 minutes until heated through. Oven: Preheat to 325°F, wrap tamales individually in foil, and bake for 15–20 minutes. Microwave: For a quick option, wrap in a damp paper towel and microwave for 1–2 minutes. The steamer method gives you the softest, most authentic texture. Serve with red or green Hatch chile sauce on top.

A deep-fried burrito filled with Hatch Green Chile, cheese, and your choice of chicken or beef.

A chimichanga is essentially a burrito that's been deep-fried (or pan-fried) until the tortilla turns crispy and golden. It's a Southwestern staple that's harder to find outside the region than it should be. Our chimichangas are stuffed with Hatch Green Chile, cheese, and either chicken or beef, then frozen so you can fry them at home in under 10 minutes.

Hatch Green Chile Chicken & Cheese Chimichangas

Shredded chicken, Hatch Green Chile, and melty cheese wrapped in a flour tortilla. The chicken version is lighter and pairs well with sour cream, guacamole, or a drizzle of green chile sauce. Each box contains 10 chimichangas.

Hatch Green Chile Beef & Cheese Chimichangas

Seasoned ground beef, Hatch Green Chile, and cheese in a flour tortilla. Heartier than the chicken version, with the beef adding a richer, more savory bite. Also comes in a box of 10. Both varieties are made with Big Jim Hatch Green Chile, which has a medium heat level that works for the whole family.

How to Cook Frozen Chimichangas

Same technique as the rellenos: defrost slightly (30 seconds in the microwave or 10–15 minutes at room temperature), then cook using your preferred method. Pan fry: 7–10 minutes in oil, turning once. Deep fry: 375°F for about 4 minutes. Air fry: 400°F for approximately 9 minutes per batch of 3. The tortilla should be golden and crispy all the way around, with the cheese fully melted inside. Chimichangas pair perfectly with our salsas, try the Hatch Chile Salsa or 575 Salsa for dipping.

How long you have once a bag leaves the freezer.

Frozen and sealed at 0°F, every item in this collection keeps for up to a year. Once you move a bag from the freezer to the fridge to thaw, plan to cook or eat it within 3–5 days. After opening a package, treat the contents like fresh-cooked food, same fridge window, same rules.

If you've thawed more chile or more tamales than you can use, you can refreeze raw roasted green chile once without much loss in texture. We don't recommend refreezing rellenos, tamales, or chimichangas after they've fully thawed, the masa and the egg batter don't come back the same way.

Chunks of pork, potatoes, onions, and Hatch Green Chile in a rich, savory broth. Fully cooked, just reheat and serve.

Green chile stew is to New Mexico what clam chowder is to New England or gumbo is to Louisiana, it's the dish that defines the state. Every restaurant, diner, and abuela in New Mexico has their own version. Ours is packed with chunks of tender pork, potatoes, onions, and generous amounts of Hatch Green Chile in a thick, savory broth that tastes like it's been simmering on the stove all afternoon.

Each 5-lb box contains five individually sealed 1-lb bags, so you can thaw and reheat one serving at a time without defrosting the whole batch. The stew is fully cooked, just reheat to 165°F on the stovetop, in the microwave, or in a slow cooker. Serve in a bowl with a warm flour tortilla on the side, and top with avocado, cilantro, sour cream, or Greek yogurt. For a heartier meal, ladle it over rice or serve alongside our cheese tamales.

To make your own green chile stew from scratch, grab a box of our roasted green chile (chopped) and follow our recipe blog for a step-by-step guide. The frozen stew is for when you want authentic flavor without the 3-hour cook time.

Related collections

If you don't see exactly what you're looking for here, a few neighboring pages may help:

Tamales, our three frozen tamale varieties on a dedicated page.
Mix & Match Save, auto-discount tiers when you build a 4-item box.
How to cook with Hatch chile, recipe pillar for the cooking side.