Hatch Chile Smores
By Chef Tom Fraker


5 Graham Crackers, halved then quartered
10 Marshmallows
1/2 cup Chocolate Chips
1/2 teaspoon New Mexico Hatch Chile Powder (chiles dried and ground)


Preheat the oven to 350ºF.

On a baking sheet, place half of the cracker quarters. Top each cracker with a marshmallow and place in the oven. Bake until the marshmallow begins to melt, about 5 minutes.

Remove the crackers from the oven and immediately top them with the remaining cracker quarters, pressing down slightly.

Melt the chocolate in the microwave and mix in the chile powder. Dip each cookie in the chocolate, coating all sides and place on parchment pepper to dry.

Makes 10 smores


This is that fun summer cookie with a little punch.

Recipe from Hatch Chile Cookbook