I was pleased when Reasor’s asked me to be a part of their Hatch Chile Fest again this year. I had such a fun time doing it last year and I like posing similar challenges to myself with lengths of time in between to see how my talent has progressed and grown. Last year I made an excellent casserole and this year I wanted to up the ante. Are you one of those people who likes breakfast for dinner? Do you try and cut down your caloric intake in the evening? Well, I wanted to make 3 recipes for breakfast, lunch, and dinner that you could mix, match, and enjoy. This 24 Hour Hatch fest is great to give you the sweet, spicy, and delicious. All 3 recipes are made with Reasor’s Hatch Peppers they get in every summer. My recipes range from ultra-spicy (lettuce wraps) to sweet and sultry (bean burger). So run to your local Reasor’s, pick up some roasted hatch peppers (yes you can buy them pre-roasted and save yourself some time) and try out one, two, or all three of these recipes and spice up the end of your summer the right way! Thank you again to Reasor’s for partnering with me again this year and thank you for allowing me to be creative year after year.
- 3 Hatch Chile Peppers (Roasted)
- 1/4 cup White Onion
- 1/2 Lime; Juiced
- 1 tbsp. cilantro
- 1 bundle Romaine lettuce
- 12 Cherry Tomatoes
- 1/4 cup granulated Sugar
- 1/2 cup soy sauce
- 1 tsp Japanese Seven Spice (McCormick)
- 1 tsp Korean-Style Red Pepper (McCormick)
- 1 tsp Crushed Red Pepper
- 1 tbsp. Japanese Sesame oil
- 1 tsp Onion powder
- 1 tsp Garlic powder
- 2 tbsp. Butter
- 1 tsp Sesame seeds
- 24oz Swanson Chicken Breast (In a can)
- Dice the white onion, cherry tomatoes and place in a bowl. **Tip** the finer the dice the better this will taste. Next, add the lime juice and cilantro to the bowl. Stir together until everything is mixed well and let sit for about 10 minutes. This is basically making Pico de Gallo so feel free to taste test. 🙂
- In a saucepan, add your soy sauce and granulated sugar. Mix and simmer on medium heat for about 5 minutes. Next, set aside to cool and you will see the sauce begin to thicken.
- Dice the Hatch Chile Peppers into small pieces and set aside.
- In a frying pan add the butter, Garlic powder, onion powder, Japanese sesame oil, Japanese Seven Spice, Korean-Style Red Pepper, Hatch Chile peppers, Chicken and cook on medium heat for about 4 minutes. Tip: Drain off the liquid from the can of chicken prior to adding into your pan.
- Now, using a spoon with drain holes scoop the Pico de Gallo out of the bowl. Mix everything together and cook for an additional 2 minutes on medium heat.
- 6. Break off large pieces of lettuce that you will use for the lettuce wraps. Tip: Rinse the lettuce off before using and break the light green part of the lettuce off. Now, scoop one spoonful of the chicken mixture and place in the center of the lettuce. 7.Using a spoon dip, it into the sauce and drizzle on top of the lettuce leaf.
- Top these wraps off with a sprinkle of sesame seeds and enjoy!
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