New Mexico’s Hatch chiles are in season (August to September) and I’m finding fun ways to add a fresh, savory kick to all my dishes right now. Another short-season summer treat is squash blossoms—I get prime picks of both ingredients at my local Gelson’s Supermarkets. The über flavorful Melissa’s Produce hatch chiles are on spotlight with roasting days at select Gelson’s locations.
If you haven’t experienced Gelson’s visiting during a roasting day is the perfect opportunity. And by experience, I mean I’ve never been on a first-name basis with an entire supermarket staff who are genuine, knowledgable and eager to help. I can’t tell you how many amazing culinary discoveries I’ve made thanks to their staff cluing me in. The quality of its specialty products are bar none—to the point that my family prefers home-cooked meals over some Michelin rated restaurants.
Naturally, my first instinct when I got home from the market was to add some finely chopped, fresh Hatch chiles to my signature Ricotta, Pecorino Romano and goat cheese squash blossom stuffing. The results were delicious. If you can get your hands on these two late-summer short-season gourmet ingredients this recipe is a party pleaser worth trying—even if it’s for a party of…you!
I’ve added a playlist of songs I’m listening to right now and you can enjoy them while you try this recipe by clicking on the Summer Playlist image below. Enjoy!
Photography by Aaron R. Thomas.