I love a “one-pan” dish. That’s exactly what you can expect from this aromatic Hatch Veracruzano…ready in 10 minutes flat! It’s one of my favorite times of year, when these green chiles are in season. H-E-B has them fresh (raw) or pre-roasted for you 7 days a week!
Of course standard fares like chicken or pork, Mexican dishes like enchiladas – all are known to adore these devilish peppers. Chef Brent whipped together a sensational sauce made with all-natural Cookwell & Co.’s Veracruz, chunks of queso fresco, and those zesty Hatch chiles. If they’re not hot enough, leave the seeds in! And Brent has some excellent tips for prepping your chiles while your fish cooks. We garnished with a mixture of cilantro and green onion. For more recipes with Hatch chiles head to H-E-B’s website. Now see what wines were made for this dish…
Mary from H-E-B Montrose Market helped me narrow down some whites that are prime pairing for our hatch chile creations. There’s a familiar label in Conundrum from the Wagner family. It’s a proprietary blend of five California grapes…a very good balance with nice acidity! Better even, a good summer wine that’s great by itself.
Take 5 by Procrastinate is a similar make to Conundrum, but for half the price! That doesn’t mean they cut corners – it has just the right touch of sweetness. And the crisp Pinot Gris from Erath has enough body to tame even the spiciest of foods…bring on the heat!