Gazpacho Soup

Kickin’ it with Kenny – Hatch Chile Starters and Appetizers

Hatch Chile season is here and if you haven’t yet gotten your fill of authentic New Mexico Hatch Chiles, now is the time. These flavorful and truly unique green chiles are grown only in New Mexico’s Hatch Valley and are harvested only once each year, so when they’re gone, they’re gone.

Authentic Hatch Chiles are available in Mild or Hot varieties and add great southwestern flavor and a bit of heat to your favorite culinary creations. Not sure what how to use your Hatch Chiles? Check out these great recipes featured on Fox 8 Cleveland’s Kickin’ It With Kenny:

Hatch Chile Pinwheels

Spicy Hatch Chile Gazpacho

Hatch Chile Corn Muffins

Hatch Chile Pinwheels


8 ounces Heinen’s Cream Cheese, softened
4 roasted, peeled, stemmed, seeded and chopped Hatch Chiles
6 Tortillas
Garlic Powder to Taste


Chop chiles into a medium dice. Spread softened cream cheese on tortillas, lay in diced Hatch Chiles. Sprinkle with garlic powder. Roll tortilla tightly. Chill 30 min and serve.

Makes 24 appetizer servings

Recipe adapted from Melissa’s World Variety Produce

Spicy Gazpacho


4 large fresh tomatoes, peeled and diced
1/2 English cucumber, peeled and finely diced
1/2 cup finely diced red bell pepper
1/4 cup minced green onion
1 large Hatch Chile, roasted, peeled, stemmed, seeded and chopped
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon ground cumin|
1 pinch dried oregano
1 pinch cayenne pepper, or to taste
Freshly ground black pepper to taste
1 pint cherry tomatoes
1/4 cup Heinen’s Extra Virgin Olive Oil
1 lime, juiced
1 tablespoon Heinen’s Balsamic Vinegar
1 teaspoon Worcestershire sauce
Salt and ground black pepper to taste
2 tablespoons thinly sliced fresh basil


Combine diced tomatoes, cucumber, bell pepper, green onion, Hatch Chile, and garlic in a large bowl. Stir in salt, cumin, oregano, cayenne pepper, and black pepper.

Place cherry tomatoes, olive oil, lime juice, balsamic vinegar, and Worcestershire sauce in a blender. Cover and puree until smooth. Pour pureed mixture through a strainer into the tomato-cucumber mixture; stir to combine.

Place 1/3 of the tomato mixture into the blender. Cover, turn blender on, and puree until smooth. Return pureed mixture to the remaining tomato-cucumber mixture. Stir to combine. Cover and chill in refrigerator for 2 hours.

Season cold soup with salt and black pepper to taste. Ladle into bowls and top with basil. Serve with Hatch Chile Corn Muffins.

Makes 6 Servings

Hatch Chile Corn Muffins


Cooking Spray
1 cup all-purpose flour
1 cup yellow cornmeal
2 tablespoons granulated sugar
4 teaspoons baking powder
1 teaspoon salt
1 cup buttermilk
1/4 cup vegetable oil
2 eggs, lightly beaten
1/2 cup shredded cheddar cheese
1/4 cup, roasted, peeled, stemmed, seeded and chopped Hatch Chiles


Preheat the oven to 425⁰F. Lightly coat a 12-cup muffin tin with cooking spray.

In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder and salt. In a separate bowl, stir together the buttermilk, oil and eggs. Add the wet ingredients to the dry ingredients. Stir just enough to combine (do not overmix). Fold in the cheese and chiles.

Spoon the batter into the prepared muffin cups. Bake for 22 to 25 minutes, or until a wooden toothpick comes out clean. Serve warm.

Makes 12 muffins

Recipe courtesy of Melissa’s World Variety Produce

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