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Roasted Hatch Green Chile — Fire-Roasted & Ready to Use
Get the authentic smoky flavor of Hatch chile without the hassle—our Roasted Hatch Green Chile is
flame-roasted in the traditional New Mexican way, hand-peeled, then vacuum-sealed and shipped frozen so you can
enjoy bold, smoky Hatch flavor all year long. Whether you’re topping tacos, stirring into stews, or mixing into
green chile queso, this is classic Hatch done right. :contentReference[oaicite:0]{index=0}
Fully roasted & peeled: No prep, no charring, no mess.
Frozen for freshness: Flash-frozen and shipped on dry ice to lock in peak flavor. :contentReference[oaicite:1]{index=1}
Heat options for every palate: Mild, Medium, Hot — perfect for everything from tacos to casseroles.
Chef-ready versatile ingredient: Just thaw and add to your favorite recipe.
Cook with confidence: browse our Hatch chile recipe collection for creative ideas,
from classic New Mexican enchiladas to smoky roasted Hatch burgers and green chile stew. :contentReference[oaicite:2]{index=2}
Roasted Hatch Green Chile — fire-roasted and ready when you are
This is the “skip the mess” version of Hatch season: chile that’s already flame-roasted,
peeled, vacuum-sealed, and shipped frozen.
You get the smoky depth people love from a traditional roast, without needing a grill, broiler, or cleanup.
Think of roasted Hatch chile as a “flavor starter.” It adds smoky depth fast—no long simmer required.
Here are the high-impact uses customers come back to:
Breakfast upgrade: fold into scrambled eggs, breakfast burritos, hash browns, or breakfast sandwiches.
Fast weeknight dinners: stir into soups, stews, chili, or rice bowls for instant Southwestern flavor.
Smother everything: add to enchilada sauce, burrito sauce, or creamy green chile sauce.
Roasted chile is a freezer staple. The goal is simple: thaw what you need, keep the rest frozen, and
portion it so it’s easy to cook with on busy nights.
Best thawing methods
Overnight in the fridge: best texture, easiest planning.
Cold-water thaw: keep the sealed bag in cold water, changing water every 10–15 minutes.
Cook-from-frozen: toss into soups, stews, sauces, and chili—just simmer a few extra minutes.
Portioning tip (saves time later)
After thawing, divide into ½ cup or 1 cup portions and refreeze flat (quick to grab, quick to thaw).
Label portions by heat level if you keep multiple varieties on hand.
Pairings that complete a meal (and build a smarter cart)
Roasted chile shines when it’s part of a “complete plan.” Here are pairings that make dinner easier and
improve the final dish—not just random add-ons:
“What everyone else buys” shortcut:bestsellers
if you want a proven cart with fewer decisions.
If you’re trying to maximize value on a single shipment, check
mix & match savings bundles.
It’s one of the simplest ways to build a deeper Hatch pantry without overthinking it.
Yes—this is roasted chile meant to be convenient. Thaw what you need and use it like you would any roasted green chile in recipes.
What’s the easiest way to use it on a weeknight?
Add it to eggs, soups, chili, rice bowls, or a quick queso. If you want a roadmap, start with
the recipe collection
and save
green chile queso
for your next get-together.
This is the “skip the mess” version of Hatch season: chile that’s already flame-roasted,
peeled, vacuum-sealed, and shipped frozen.
You get the smoky depth people love from a traditional roast, without needing a grill, broiler, or cleanup.
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