Try these tasty Hatch Pepper recipes courtesy of the winners from the #HatchChileChamps2025!

BEST APPETIZER: Elote-Style Hatch Chile Dip by Kathleen Stewart
BEST SALSA/SOUP/CHILI: Creamy Hatch Chile, Shrimp and Corn Chowder by Susan Bickta
BEST ENTRÉE: Charred Hatch Chile Crab Cakes with Lime Cilantro Hatch Aioli by Sandy Dee

1st Place Appetizer Winner: Kathleen Stewart

@kat.bakescakes

Ingredients:
3 ears of corn (or 2 cups frozen corn)
2 tbsp salted butter
2 red Melissa’s Hatch chiles, deseeded and chopped
1/3 cup sour cream
1/3 cup mayonnaise
Juice of 1 lime
1 cup freshly shredded Monterey Jack cheese
Queso fresco, for garnish

Directions:
Prepare the Corn: If using fresh corn on the cob, cook it to your preference. My favorite method is baking it in the husk (350°F for 30 minutes) or grilling it. Once cooked, remove the kernels from the cob. If using frozen corn, skip this step.

Cook the Corn and Chiles: In a medium skillet, heat the butter over medium-low heat until melted.

Add the fresh or frozen corn and chopped Hatch chiles to the skillet. Cook, stirring occasionally, until the corn is tender (about 5-7 minutes).

Mix in the Creamy Ingredients:
Once the corn is heated through, add the sour cream, mayonnaise, lime juice, and Monterey Jack cheese.

Stir constantly and cook until the cheese is melted and everything is combined (about 2-3 minutes). Adjust heat if needed.

Assemble and Serve: Pour the dip into a 5-inch casserole dish or serving bowl. Garnish with crumbled queso fresco.

Serve with corn chips and enjoy!

1st Place Salsa/Soup/Chili Winner : Susan Bickta

@souxie1024

Ingredients:
3 tablespoons canola oil
3/4 cup diced Melissa’s Hatch Chile (mild or hot to suit your taste)
2/3 cup chopped shallots
1 teaspoon minced garlic (from a 5-ounce jar)
1 teaspoon ground cumin
1 14-ounce can chicken broth
1 14.75 ounce can creamed corn
1 11-ounce can shoe peg corn, drained
2 cups half and half
2 cups shredded Monterey Jack cheese, plus more for garnish
4 ounces cream cheese with chives, softened, cut into small cubes
2 8-ounce bags frozen salad shrimp (100/200 count), thawed, peeled, deveined, tail off
1/2 teaspoon hot sauce
Corn Chips (for garnish)

Directions:
Place a 4-5 quart Dutch oven over medium high heat. Add the oil, Hatch Chile, and shallots.

Sauté, stirring often, until vegetables are crisp tender, about 2-3 minutes.

Add the garlic and cumin and cook another minute.

Add the chicken broth, creamed corn, shoe peg corn and half and half. Mix well and continue to cook, stirring often until heated through.

Add the shredded cheese and cream cheese and cook until melted and well incorporated.

Add the shrimp and hot sauce. Mix well and cook until heated through.

Serve with additional hot sauce and shredded cheese. Garnish with crushed corn chips

1st Place Entreé Winner: Sandy Dee

@sandranetc

Ingredients:
Crab Cakes
8 oz lump crab meat, picked over for shells
½ cup Melissa’s Hot Hatch Peppers, roasted, seeded, and diced
1 large egg, beaten
¼ cup mayonnaise
½ cup panko breadcrumbs
tbsp fresh cilantro, chopped
1 tbsp Dijon mustard
1 tsp smoked paprika
2 cloves Melissa’s Peeled Garlic, minced
salt, to taste
2 tbsp olive oil (for frying), more as needed

Lime Cilantro Hatch Aioli
½ cup mayonnaise
Juice of 1 lime
2 tbsp fresh cilantro, chopped
1 clove Melissa’s Peeled Garlic, minced
1 tbsp Melissa’s Hot Hatch Peppers, roasted and finely diced
½ tsp hot pepper sauce (or to taste)
salt, to taste
black pepper, to taste

Directions:
Make the crab mixture: In a large bowl, gently combine the lump crab meat and roasted Hatch peppers. Add the egg, mayonnaise, panko breadcrumbs, cilantro, Dijon mustard, smoked paprika, garlic, and salt. Mix gently until just combined.

Shape & chill: Form the mixture into 4 equal sized patties. Place them in the refrigerator for 20 minutes to help them firm up.

Make the aioli: While the crab cakes are chilling, mix together the mayonnaise, lime juice, cilantro, garlic, Hatch peppers, hot pepper sauce, salt, and black pepper. Chill until ready to serve.

Cook the crab cakes: Heat the olive oil in a skillet over medium heat. Cook the crab cakes for about 4 minutes per side, or until golden brown and cooked through.

5. Serve: Plate hot and drizzle with the chilled Lime Cilantro Hatch Aioli. Garnish with extra herbs or Hatch pepper slices if desired.