It’s that time again, Hatch Chiles are back! Available during the late summer months of August and September, Hatch Chiles are typically roasted to bring out both the subtle sweetness and Southwest heat. Today we’re using this seasonal favorite in our Hatch Chile Vegan Ramen Mac and Cheese.
Did we say Ramen? We sure did! Why not substitute this quick-cook solution for your favorite pasta noodles? Lotus Foods Organic Millet and Brown Rice Ramen cakes cook up in about 3-4 minutes and make a fantastic, gluten-free anchor for any busy weeknight meal. Our creamy vegan sweet potato cheese is a nutritious addition to these fun ramen bowls with an added spicy kick from roasted Hatch Chiles. It’s fun and the kids will love it!
How to roast Hatch Chiles at home:
Simply wash your chiles, place on a foil-lined baking sheet under the broiler, leaving about 4-6 inches between the chiles and the heat source. Watch closely. You’re looking for about 40-60% charring. Flip and repeat. After chiles are sufficiently blackened and charred, remove and place in a ceramic bowl. Cover with a lid or clean cloth for about 15 minutes, allowing steam to further loosen the skins. Remove skins and seeds, chop and you’re ready to go.
