Enjoy hatch chili season with this Queso Fundido recipe

It's been 30 spicy years of Hatch Chili Season at Central Market. Treva Chadwell was here to give us a delicious recipe and show us some of their pre-made hatch chili meals.

Together we made queso fundido with chorizo and hatch chilis, putting a twist on the usually poblano centered recipe.

First, char your chili however you can, be that broiled in an oven, placed over a grill, or even put over an open flame on a stovetop. Cook until the skin starts to bubble and peels right off. Then chop your peppers into bite sized pieces, removing the seeds as you go. Treva recommends anytime you work with a pepper to wear gloves or put oil on your hands to avoid spreading the naturally spicy oils to your eyes or nose.

Next, sauté some onions, adding diced tomatoes and your charred chilis. It all comes together easily, just add all your ingredients to some melting cheese and browned chorizo, before placing it back into the oven to finish melting. Set your oven to 450 degrees and cook until the cheese looks brown and gooey. Then you can use some tortillas to make a fun cheesy taco.

Central Market is celebrating Hatch Chilies until August 19th. They are actively roasting the chilis outside of their store every morning. As well as new premade hatch chili premade meals.

CENTRAL MARKET'S 30TH
HATCH CHILE CELEBRATION
August 6 – August 19
Central Market on Broadway

CENTRAL MARKET
4821 Broadway
(210)368-8600
CENTRALMARKET.COM