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Hatch Chile Baked Penne

by on August 9, 2012 · 8 comments

I’m stepping out of the cookie zone to share a recipe made with a pepper that is wildly popular here during the month of August, the Hatch green chile. Named after The Hatch Valley in New Mexico, Hatch green chiles are lighter in color, slightly sweeter and skinnier than poblano peppers. During Hatch season we use them in just about everything, which in this case is a creamy baked penne dish.
baked hatch penne

This recipe is from the late Jean Andrews, aka Austin’s Pepper Lady. I never got to meet her, but I always felt a connection because we appeared in the newspaper the same day. I’d won a cooking contest, and she was promoting The Peppers Cookbook. A day or two later, during a visit to my ear doctor, he commented that two of his patients had been in the paper. It was yet another “Austin sure is a small town” moment, and if you live here you know what I’m talking about. Everyone knows someone you know. At any rate, I went out and bought The Peppers Cookbook the next day. This recipe is adapted from the book, but I used Hatch peppers in place of Poblano.  As you can see by the photo, I made a fraction of the dish, which is another nice thing about this recipe — you can halve, quarter or even eighth it!    But don’t worry.  The full batch version is below.

5.0 from 2 reviews

Hatch Chile Baked Penne
 
Prep time
Cook time
Total time
 
Creamy baked pasta dish made with Hatch chile peppers
Author:
Recipe type: Side Dish
Serves: 8
Ingredients
  • 3 hatch chili peppers, mild or spicy
  • 10 cups of water
  • 1 teaspoon chicken or vegetable soup base
  • 14 to 16 ounces of penne pasta
  • 2 cups of sour cream or a mixture of sour cream and good yogurt
  • 1/4 cup heavy creamy (completely optional!)
  • 2 cups Mexican style shredded cheese, Monterey Jack etc.
  • Salt and pepper to taste
Instructions
  1. Roast the peppers. Slit the chili peppers down the center, scrape out the seeds and arrange on a large foil lined baking sheet. Bake at 450F for about 10 minutes or until the pepper’s skins have blistered. Turn and bake for a few more minutes. Remove from the oven and using tongs, transfer to a heavy duty freezer bag or a bowl with a lid. Seal the hot peppers in the bag (or cover bowl) and let cool. When cool, remove from bags, peel away skins, chop.
  2. Bring 10 cups of water to a boil. Stir in the soup base. You can also add a little salt to the water if you want. Add pasta and boil until al dente (7 to 12 minutes depending on type).
  3. Meanwhile, in a food processor or blender, process the sour cream, and chopped chile peppers.
  4. Drain the pasta and toss it with the sour cream mixture and 1 cup of the shredded cheese. If you feel like it, add a little cream. At this point you can add some salt and pepper to taste, but I never do.
  5. Arrange in a greased 9×13 inch casserole dish and cover with foil. Bake at 375 F. for about 10 minutes, then sprinkle remaining cheese over the top. Bake uncovered for another 10-15 minutes or until cheese is melted.
Notes
To halve the recipe, halve all ingredients and bake in an 8 inch square casserole dish (1 to 1 1/2 quarts). The amount of hatch peppers is a suggestion. Use however many you want! Also, the soup base just adds a touch of flavor to the pasta. You can skip it if need be, but if you skip it make sure to salt the water.

 

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Published on August 9, 2012

{ 8 comments… read them below or add one }

Amy @ What Jew Wanna Eat August 9, 2012 at 9:27 pm

Yum I love hatch season! I think I’m going to make something similar at HEB tomorrow :)

charlotte r August 9, 2012 at 11:45 pm

HEB plus just pulled out the roaster, can hardly wait to get my supply of hatch peppers.

Alton August 10, 2012 at 12:50 pm

How timely! I just called Eric to be sure to pick up our 30 lbs of Hatch chilis at Albertson’s tomorrow. I have been searching for recipes. He first had one last year and has been waiting for them to come into season. Albertsons sells them in 30 lb. batches and roasts them for you. I was thinking of Chili Rellenos, but several people said they were too thin for rellenos that it is best to layer them. Guess I will have enough chilis to experiment with!

Amy D. August 10, 2012 at 3:03 pm

Hi Anna,
I am making this for dinner tonight…my first time to cook with chili peppers! I’m making a half batch. Anyway, if you get this before I start cooking in a few hours can you let me know…did you use all sour cream or a combo of sour cream and yogurt? Just wondering what tastes best..I have both. I’m going to skip the heavy cream. Thanks!!!

Anna August 10, 2012 at 5:14 pm

Hi Amy, I didn’t have any yogurt so I just used sour cream. I think half yogurt would be great, though.

Preston Mitchell May 9, 2013 at 11:29 am

If you miss HEB’s short window for hatch green chile, or want to try making red sauce, our farm actually ships directly to individuals. You can order both fresh (August-October) and frozen (year-round) at our website http://hatch-green-chile.com before and after HEB and Whole Foods quit offering it locally.

Anna May 9, 2013 at 11:34 am

Cool! Thanks for the tip!!

Preston Mitchell May 9, 2013 at 11:38 am

Anytime! If you’d like a complementary box in exchange for a review, I’d be happy to send one your way. Feel free to contact my via email :)

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