Recipes

Have you ever driven by a market when they are roasting hatch chiles? The smell is incredible, like stop the car and immediately buy pounds of chiles incredible. The man in front of me in line bought 50 pounds of chiles, kind of crazy, but in a good way. I only bought 5 pounds worth and was asked three times if I was sure that was all I wanted. I am able to buy the chiles already roasted at the market, but if you can’t you easily roast them yourself at home. And if you can’t find them, you could also use canned green chiles in this recipe or poblano peppers. This hash makes a great breakfast, lunch, or dinner and tastes delicious with a fried egg and some crunchy bread.

Weight Watchers Green Chile and Corn Hash
Points: 2 weight watchers pointsplus
Servings: 4
Serving Size: about 1 cup
Nutritional Info: 64.6 calories, .6g of fat, 14.6g of carbohydrates, 2.6g of fiber 2.2g of protein

Ingredients

• 4 green hatch chiles
• 2 ears of corn, sliced off the cob
• 1 zucchini, diced
• 1/2 red onion, sliced
• Salt and pepper to taste

Instructions

1. Roast the hatch chiles under a broiler by placing the chilies in single layer on foil-lined baking sheet. Broil for 6-8 minutes, turning frequently, until skins are blistered on all sides.
2. Place peppers in a ziploc bag and close it tightly. Allow peppers to steam for 10-15 min. When cooled, peel off the skin, remove the seeds, and dice.
3. While the chiles are roasting, add cooking spray to a skillet and begin to cook the onion over medium heat. Let cook for about 10 minutes until soft and just beginning to brown.
4. Add the corn, zucchini, and hatch chiles. Cook for an additional 5-7 minutes until everything is cooked through. Serve on it’s own or with a fried egg. (add 2 points for the egg)