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    Hatch Chile Season - Best Ways to Celebrate the Season

    Deemed the very best roasting chilies on the planet, Hatch Chile Peppers are only fresh for a short window of time! Traditionally the Hatch Chile Season is from August 1st to the end of September. The Hatch Chile is a chile that is grown in the small town of Hatch, New Mexico, and is considered a premium green chile! While the Hatch Chile has had a dedicated following for decades, these chilies have gained a lot of attention from foodies around the world in recent years and continue to remain trendy.

    We are HUGE fans of Hatch Chile Peppers at Terrapin Ridge Farms. These peppers fit right into our obsession with sweet and heat and pair wonderfully with cheeses, meats and fish. In fact, their smoky and robust flavor make them a great match for a wide variety of foods. When developing our Hatch Chile Products, our owner, Mary O'Donnell made sure you could taste the pepper with every bite. She was careful not to hide any of the unique flavors of the prized green chile!

    Although the season is only 2 to 3 months long, we offer our certified Hatch Chile Products year round. If you have not tried one of our spicy Hatch creations we encourage you to do so!! Check out these awesome recipes below using our certified Hatch Chile products.

    Hatch Chile Cream Cheese Salmon Panini

    1/2 cup Terrapin Ridge Farms Hatch Chile Cream Cheese
    8 oz smoked salmon, sliced or chunked
    8 pieces bell pepper quarters or onion slices
    8 oz pepper-Jack cheese slices
    8 slices dense white bread, sandwich-sized
    Grill bell pepper quarters or onion slices. For each sandwich, layer one bread slice, 2 vegetable slices, 2 oz sliced cheese and 2 oz salmon. Spread 2 Tbsp Hatch Chile Cream Cheese on one side of each remaining bread piece. Top each sandwich, spread side down. Grill sandwiches on panini grill. If you do not have a grill you can cook on stove with heavy plate or a skillet, just until cheese begins to melt. Enjoy!

    Hatch Chile Sausage Dip

    1lb breakfast sausage browned and drained
    2 bricks of cream cheese
    1 jar of Hatch Chile Cream Cheese Dip
    After you cook and drain you sausage, mix into crock-pot with cream cheese and Terrapin Ridge Farms Hatch Chile Cream Cheese. Also you can leave on the stove cooked in skillet. Makes a great appetizer and nachos dip! You can eat with chips, crackers or on tacos!

    Hatch Chile Stuffed Bleu Cheese Burgers

    1 pound Lean Ground Beef
    1 cup Crumbled Bleu Cheese to taste
    Salt and Pepper
    4 slices Cheddar Cheese (depending on how many burgers you make)
    1 jar Terrapin Ridge Farms Jalapeno Hatch Jam
    4 each Hamburger Buns

    In a bowl, combine the beef, bleu cheese and salt and pepper until well mixed. Form the mixture into 4 patties. Place the patties onto a wire rack and place it onto a sheet pan. Place 1 piece of cheddar cheese onto each burger and then top each with desired amount of a Terrapin Ridge Farms Jalapeno Hatch Jam, we suggest using 1 TBSP. Place under the broiler and cook to your desired doneness. Add your favorite condiments and enjoy. These are just as delicious grilled!
    Makes 4 burgers.

    Jalapeno, Hatch Chile stuffed Pork Tenderloin

    1 Package Pork Tenderloin -- butterflied lengthwise
    1 jar Terrapin Ridge Farms Jalapeno Hatch Chile Jam
    1 Jar Terrapin Ridge Farms Apricot Ginger Teriyaki Glaze
    2 Tablespoons Extra Virgin Olive Oil
    Kosher Salt and Pepper--To taste
    1/2 Cup Chicken Broth

    Place the pork and Apricot Ginger Teriyaki Glaze in a reseal-able plastic bag and refrigerate for 2 hours. Preheat the oven to 350 ºF and prepare a hot grill. Lay the pork on a cutting board and open it up. Heavily glaze the tenderloin with Terrapin Ridge Farms Jalapeno Hatch Jam. Close the pork and secure it with butchers twine. Brush the pork with the olive oil and season it with salt and pepper. Sear it on the grill, on all sides. In a roasting pan with a rack, pour in the chicken broth and place the pork on the rack. Cover with aluminum foil and place in the oven. Roast for 40 minutes or until you reach an internal temperature of 160 ºF. Remove the pork from the oven and let it rest for 10 minutes before slicing.

    Southwest Salad with Hatch Chile Ranch Dressing

    3 cups Lettuce chopped or torn
    1 jar Terrapin Ridge Farms Hatch Chile Ranch Dressing
    1/3 cup Grape tomatoes sliced in half
    1/4 cup Cucumbers seeded and cut into bite size pieces
    2 tablespoons Bell pepper seeded and cut into bit size pieces
    2 tablespoons Corn frozen or canned, served at room temperature
    2 tablespoons Beans whichever type is your favorite
    1/3 cup Cooked chicken cut into bite size pieces
    2 tablespoons cheddar cheese, shredded
    1 tablespoon Toasted pine nuts or sunflower seeds

    First add the lettuce, tomatoes, cucumbers, bell peppers, corn, beans, and chicken in a bowl. Top the combined ingredients with the cheddar cheese, and pine nuts or sunflower seeds. Drizzle with Terrapin Ridge Farms Hatch Chile Ranch Dressing. Toss all together and serve!

    Hatch Chile Bacon Ranch Pizza

    Pizza Dough, homemade or store bought
    1 jar Terrapin Ridge Farms Hatch Chile Bacon Ranch Dip
    3 cups shredded mozzarella cheese
    1 1/3 cups chopped cooked chicken
    4 strips bacon cooked and crumbled

    Start by preheating oven to 425 degrees F. Roll out the dough to about a 15-18 inch circle and place on your pizza pan. Spread Terrapin Ridge Farms Hatch Chile Bacon Ranch Dip on top evenly. Sprinkle the mozzarella, shredded chicken and crumbled bacon on top. Bacon for approx. 20-22 minutes, or according to pizza dough package and to your desired crispiness. Serve for dinner or as a fantastic party treat.