Sponsored by 505 Southwestern
Broncos Stadium at Mile High had just introduced dozens of new menu items featuring a new fan favorite – flame roasted green chile. But for their new menu, green chile wasn’t being reserved for nachos or tacos. Instead, the flavorful ingredient was finding its way onto burgers, pizza, and even mac-n-cheese. Nearly a year later, Papa John’s has rolled out specialty pizzas featuring flame roasted green chile from 505 Southwestern in markets in Texas, Colorado, New Mexico, and Arizona.
“People want new flavors, and increasingly, they want something with more of a kick,” said Eric Greenspan, regular judge and competitor on the The Food Network. “One of my go-to ingredients is flame roasted green chile. It literally makes everything taste better.”
Green chiles are grown in a number of states and countries, but a little town in Southern New Mexico has quickly become famous for its version of the crop: the Hatch Valley. This region is unique, where hot days, cool nights, unique soil composition, elevation, and a passionate agricultural community work together to create a well-balanced pepper with distinctive flavor and the consistent heat levels chefs seek.
Green chile is harvested and flame-roasted in late summer, but for authentic green chile year-round, 505 Southwestern’s all-natural, flame-roasted green chile is an easy, shelf-stable alternative.
Often used in the Southwest as a condiment for familiar dishes such as burritos and enchiladas, and more recently on burgers and pizza, innovative chefs across the country are incorporating green chile-based sauces into menus in unfamiliar and exciting ways. For example, one such menu offers a Prime Pork Chop Milanesa drizzled with a green chile & goat cheese sauce. Another interesting menu presentation is a Mahi Mahi dish topped with roasted green chile & strawberry relish.
The creative applications of this trendy, flavorful chile pepper are endless! For recipe ideas, click here.
