Hatch Chili Layered Stack

It’s hatch chili season for the months of August and September with grocery stores offering mild, medium, hot and extra hot varieties from New Mexico at really decent prices. I thought about jazzing up the hatch chili a little bit by making a colorful layered stack appetizer and incorporating the mild and medium ones into it. (I love spicy food but I was to chicken to get the extra hot chilis! lol)

It took me about 15 minutes to completely roast the chilis on the stove. I prefer this over any other cooking method because this brings out the flavors more and gives it a nice and smoky finish.


I then prepared each layer separately and built the stack once I got everything ready.

Starting from the bottom:
– Pan seared wild cod in ghee, chipotle mayonnaise
– Chopped roma tomatoes, roasted mild hatch chilis
– Guacamole (onions, garlic powder, lime juice, cilantro, salt, roasted medium hatch chilis)
– Chopped fresh mango topped with more roasted mild hatch chilis and cilantro


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