3 hatch chile seasonal recipes from Jalapeno Inferno in Scottsdale

Terry Craig, owner of Jalapeno Inferno, prepares a variety of dishes utilizing hatch chiles.

HATCH CHILE "ESPINACA CON QUESO"

1 pound shredded pepperjack cheese
1 cup milk
2 cups fresh spinach, chopped
1 cup fresh hatch chiles, chopped
1/2 cup fresh tomatoes, chopped

Place all ingredients in a double boiler, heat and stir until thoroughly melted.

HATCH CHILE MANGO MARGARITA

1 ½ oz Don julio blanco tequila
3/4 oz Cointreau
2 oz Fresh lime juice
1 oz fresh diced hatch chilies
1 oz Mango puree

In shaker glass, muddle chilies and lime juice. Add remaining ingredients and shake vigorously over ice. Pour into salted rim margarita glass, garnish with fresh lime and hatch chilies.

HATCH CHILE SWEET POTATO PUREE

3 pounds Fresh sweet potatoes
8 ounces Cream cheese, softened
1/2 cup Fresh hatch chilies, diced
1 tsp chile powder
1 tsp whole oregano
Salt/pepper to taste
Green onions, fine diced

Roast sweet potatoes in 350 degree oven for roughly 1 hour, allow to cool slightly. Peel and scoop cooked potatoes in bowl. Add all other ingredients, mix thoroughly. Utilize mixture for stuffing taco shells (soft or for frying), or for stuffing for corn tortilla enchiladas.

Jalapeno Inferno
480-585-6442  
23587 N. Scottsdale Road
Scottsdale, Arizona 85255