Hats off to Hatch Pepper Cheddar
Sometimes the combination of two ingredients results in magic. Henning’s Hatch Pepper Cheddar is a mouthwatering marriage of mild, green Hatch chilies and salty, smooth, white Wisconsin cheddar. Made by the esteemed Henning Cheese Company of Kiel, Wisconsin, this cheese showcases the flavor of authentic Hatch Chili Peppers from Hatch, New Mexico. Located just west of the banks of the Rio Grande River, Hatch is home to an annual Hatch Chili Festival that celebrates this mild, sweet, savory pepper.
Make use of seasonal veggies and Hatch Cheddar in this tasty recipe. Serve as a tasty breakfast or pair it with a green salad for a light lunch or dinner. It’s a great make-ahead dish, and, slices are easy to pack in a lunch, or reheat in the microwave.
- 1 tablespoon extra virgin olive oil
- 3/4 cup chopped onion
- 1 cup broccoli florets, packed
- 1/4 cup red bell pepper, chopped
- 1/4 cup shredded greens (kale, chard or spinach)
- 1/2 teaspoon salt
- 1/2 teaspoon hot sauce (optional)
- 9 large eggs, lightly beaten
- 2 ounces Hatch Chili Cheddar cheese, grated
Directions: Preheat oven to 375 degrees F. Coat a pie pan with a teaspoon of olive oil, then pour the remaining oil in a large sauté pan. Put the pan over high heat. Add onion and bell pepper, and when it sizzles, reduce heat to medium. Sauté until tender, then add the broccoli. Stir and cook for just a minute, the broccoli will be crisp-tender. Add the thyme, salt, and hot sauce and stir. Remove from heat, and set aside.
In a medium bowl, whisk the eggs. Stir in the sautéed mixture, and half the grated cheese and transfer to the pie pan. Top with the remaining cheese. Bake for 30 minutes, or until golden and puffed. Serve warm, or chilled.