Ingredients
Scale
- 4 fresh hatch chilies
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 tbsp extra virgin olive oil
- 1/2 cup crumbled queso fresco (optional)
- Salt and pepper to taste
Instructions
- Roast the hatch chilies over an open flame or under a broiler until the skins blister and char.
- Allow the chilies to cool, then peel off the skins and chop them roughly.
- In a pan, heat olive oil over medium heat. Add the chopped onions and sauté until translucent.
- Stir in minced garlic and cook for another minute.
- Add the roasted chilies to the pan, mixing well with the onion and garlic.
- Season generously with salt and pepper while stirring.
- If using cheese, add it now or melt it into the mix for creaminess before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 150
- Sugar: 2g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg