Creamy Hatch Chile Dressing Recipes

CREAMY HATCH CHILE DRESSING

Steps:

• Soak your cashews in enough water to cover and have about 2 -3 inches of water over top. Cashews will swell up and need plenty of water to soak up. Let soak for 2 - 3 hours. Alternately, do a quick soak by soaking cashews in hot water for 5 minutes.
• Turn your broiler on to medium or medium-high, place the hatch chiles on a baking sheet and set under the broiler. Times will vary depending on your oven so pay attention and check on them every few minutes. You will hear them blister and crackle every now and then. Turn every few minutes to char evenly on all sides. Chiles will be ready when charred and softened. Mine took about 7 - 10 minutes. Let cool a few minutes.
• Remove the charred skin, make a slit lengthwise, core and remove the seeds (some seeds ok).
• Place the cashews, chiles, cumin, garlic, cilantro, salt, lime juice and water (starting with the least amount) in a blender/food processor. Blend until creamy scraping down the sides every now and then. Taste for flavor and add more water as needed to create desired consistency.
• Makes about 2 cups.
• Serves 8, 1/4 cup per serving.
• Leftover dressing can be stored in an airtight container in the refrigerator for up to 6 - days. Dressing will thicken upon chilling, thin with water if needed.

HATCH CHILE CREAM CHEESE DIP

Steps:

• Preheat the oven to 375 degrees F.
• Place the Hatch chiles on a burner over medium-low heat until the skins char and blister; this will happen very quickly. Remove to a bowl, cover with plastic wrap and set aside for 15 minutes to steam.
• Heat a 10-inch cast-iron skillet over medium heat and add the canola oil, swirling the pan to coat. Add the scallions and cook until slightly softened, stirring, 1 to 2 minutes.
• Meanwhile, peel and seed the chile and then it cut into medium dice. Turn the heat under the skillet to low and add the chiles, cream cheese and some salt and pepper. Cook, stirring often, until the cream cheese is melted. Add the sour cream, 1 1/2 cups of the shredded cheese, and the lime zest. Smooth the top and then sprinkle with the remaining 1/2 cup shredded cheese.
• Bake until the cheese is melted and bubbly and just starting to brown, about 15 minutes.
• Garnish with the dark green scallions and serve with tortilla chips.