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Thick Crust Sheet Pan Pizza Recipe with BBQ Chicken and Jalapeño

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BBQ Chicken Pizza Recipe with Jalapeno. Sweet and tangy BBQ sauce is a wonderful compliment to roasted chicken, salty cheese and that bite of heat from jalapeno peppers Give this easy sheet pan pizza recipe a try.

BBQ chicken pizza cooked in a sheet pan with tomatoes, jalapeno, cilantro and drizzled with ranch dressing

Sheet Pan Pizza to the rescue. A super easy weeknight pizza recipe so unique in flavor, you’ll want to make this one over and over.

Need a quick and easy dinner for a Friday night? This sheet pan pizza recipe with BBQ Chicken and Jalapeno peppers fit perfectly into the plan of comfort.

Last week I treated clients for lunch at our popular Highlands Ranch eatery, Old Blinking Light. I usually order my favorite Ranch Salad, but on this day, their BBQ Chicken Pizza with Jalapeno jumped off the menu.

A mini sized pizza with a simple fresh green salad tossed with Red Wine Vinegar Dressing, it was a delicious, and of course had me planning to make this one at home.

I decided to turn their delicious Southwestern pizza creation into a homemade BBQ Chicken pizza and an easy sheet pan pizza recipe that I could use for more flavor combination in the future.

Sheet Pan Pizza Store Bought Dough

I usually make my own homemade pizza dough, but this time I cheated. Why not turn this into an incredibly easy weeknight pizza recipe and use store bought dough. Practically everyone sells it these days.

Or make it even easier, call your local neighborhood Italian restaurant that’s on the way home, and order a pizza shell, raw, rolled out and naked to be picked up at 5:00.

After shelling out a couple of bucks, you’ll be home in a jiff. Chop up some leftover rotisserie chicken, red onion, two jalapeño, some tomato and grab a bottle of your favorite bbq sauce and you’ll have dinner was on the table by 5:45.

And it will be delicious. Just what the doctor ordered.

It’s easy to shape store bought dough into any shape you want. Divide half to make ½ pound and make this a thin crust sheet pan pizza. Or use the entire pound of dough to make this thick crust sheet pan pizza.

BBQ sauce Chicken pizza with jalapenos cilantro tomatoes and drizzled with ranch dressing.

How To Make Sheet Pan Pizza

  • Preheat Oven. Preheat oven to 500 degrees at least 30 minutes before cooking the pizza.
  • Prepare Toppings: Cook chicken breast by seasoning with salt and pepper and simply roasting in the oven for about 30 minutes. Or shred meat from a rotisserie chicken. Chop the onions, chop the jalapeno peppers and slice cherry tomatoes in half. Grate the cheddar cheese and you’re ready to proceed.
  • Press The Dough Into A Quarter Sheet Pan. A quarter sheet pan is the smaller sheet pan in your arsenal of baking tools. 12 ½ by 9 inches. Whether using store purchased or homemade pizza dough, use your hand or a rolling pin to shape the dough to fit the sheet pan. Place the dough into the sheet pan.
  • “Dock” the Crust Before Adding Toppings Docking is a baking term used to describe the technique of perforating dough before baking. Use a fork to complete this. Pricking the dough with allow the dough to release steam while baking. It will keep the bottom of the crust from getting soggy and will prevent the dough from bubbling up. You’ll get a more even baking surface.
  • Add The BBQ Sauce Using a basting brush, brush the dough with the BBQ Sauce.
  • Add The Toppings Sprinkle on grated cheddar cheese, chopped onion, chopped jalapeno and top with the chicken.
  • Bake That Sheet Pan Pizza Bake the pizza for about 25 minutes or until crust is golden on the edges and the entire pizza is nice and bubbly.
  • Serving Sheet Pan Pizza Let the pizza rest for 5 – 10 minutes and then using a pizza cutter or a sharp chef knife, slice the pizza. Set a trivet on the table, place the sheet pan pizza in the middle with a spatula for serving. Everyone can dig in and enjoy.

Sheet Pan Pizza with BBQ Sauce and Chicken

The sweet and tangy BBQ sauce is a great compliment to the salty cheese and roasted chicken. Adding a bite of heat from the jalapeno and flavored with onion and home grown tomatoes, we devoured this one.  

The finishing touch of drizzled Spicy Ranch Dressing is a great addition to the overall flavor combination.

More Pizza Recipes

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

BBQ chicken pizza cooked in a sheet pan with tomatoes, jalapeno, cilantro and drizzled with ranch dressing
Print Recipe
5 from 1 vote

BBQ Chicken and Jalapeno Pizza

Sheet Pan Pizza Recipe with Chicken and BBQ Sauce. Add jalapeno and a drizzle of ranch dressing for a wow flavor.
Prep Time15 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Main Course Chicken
Cuisine: Italian
Servings: 8 slices
Calories: 262kcal
Author: Lea Ann Brown

Ingredients

  • 1 Tablespoon corn meal
  • 1 pound pizza dough for thick crust, ½ pound for thin crust
  • ½ Cup BBQ sauce
  • ½ Cup cheddar cheese grated
  • ½ small red onion chopped
  • ½ cup fresh tomato chopped
  • 2 small jalapeno chopped
  • 1 ½ cups chicken breast chopped
  • Fresh cilantro fine chopped and Ranch Dressing for topping
  • ¼ cup Spicy Ranch Dressing to drizzle

Instructions

  • Preheat oven to 500 degrees at least 30 minutes before you plan to cook the pizza.
  • Sprinkle a quarter sheet pan with corn meal. A quarter sheet pan is 12 ½ inches by 9 ½ inches.
  • Roll out the dough with a rolling pin, or shape the dough with your hands to form a triangle to fit the sheet pan. Using a fork, jab holes all over the pizza. This allows steam to release from the dough and will make for more even cooking.
  • Using a silicone brush brush the crust with the BBQ sauce. Then sprinkle on the chopped ingredients ending with the chicken. Bake for about 25 minutes or until the crust is golden and the toppings are bubbly.
  • For Thin Crust Pizza: Preheat oven to 425. Sprinkle pizza stone with corn meal. Spread out 1 pound pizza dough onto the pizza stone. Evenly coat the dough with the BBQ sauce and then cheddar cheese. Sprinkle on the rest of the ingredients. Bake for 15 – 20 minutes or until everything looks bubbly and cooked. Remove from oven and sprinkle with chopped cilantro and drizzle with Ranch dressing.

Notes

Use light and dark meat from a rotisserie chicken to make this an even easier meal.

Nutrition

Calories: 262kcal | Carbohydrates: 34g | Protein: 11g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 22mg | Sodium: 595mg | Potassium: 163mg | Fiber: 1g | Sugar: 8g | Vitamin A: 226IU | Vitamin C: 7mg | Calcium: 106mg | Iron: 2mg

Sheet Pan Pizza … It’s What’s for Dinner.

Hatch Green Chili with Pork, (Colorado Green Chili)

By 154 Comments

Colorado Green Chili features tender shredded roasted pork shoulder, plenty of roasted Hatch Green Chile Peppers and your favorite Southwest warming spices. This Award Winning Pork Green Chili Recipe is Fall comfort food at its best and one of our favorite ways to use Hatch Chile Peppers.

Hatch Green Chili With Pork served with flour tortillas and lime wedges.

What Is Colorado Green Chili?

A nod to our neighbors to the South, no surprise Hatch Green Chili originated in New Mexico. Traditional New Mexico Hatch Green Chili is a simple sauce or soup with seasonings and roasted Hatch Green Chile peppers.

New Mexico vs. Colorado Green Chili: Heading North, Green chili transforms into a thicker soup or stew with the addition of pork for Colorado Green Chili.

This Colorado version is a savory pork stew taking advantage of roasted chile peppers, pork roast and plenty of Southwestern warming spices. It’s a popular dish in the Southwest, particularly in New Mexico and Colorado with variations from each state. Colorado green chili is a thicker and heartier with the addition of pork.

This recipe is the only way I’ve ever prepared it … for over 40 years.

Every August when chiles are roasting in our markets, I make a couple of large batches of my Hatch Green Chili to pack away in freezer containers to keep us warm until Spring.

Where Did I Get This Recipe?

Back in 1979 I had my first introduction to this incredible Southwestern treat when a coworker, who happened to be from New Mexico, brought a crock pot full of Green Chili with Pork to an office pot luck. 

I hounded her for at least a year for her recipe but to no avail. All I knew was that it was full of pork and green chiles. Keep in mind this was before computers, Google search options and the wealth of resources we have at our fingertips current day.

With that said, this Colorado Green Chili recipe has developed into my own, with countless tweaks since 1979. And has turned into an award winning Hatch Green Chili Recipe.

Where Do Hatch Chiles Come From?

You can roast any variety of popular capiscum chile peppers, Anaheim, Big Jim or even chiles grown here in Colorado known as Mirasol to make this recipe.

But if you can get your hands on Chile Peppers from the Hatch Valley of New Mexico, they’re meatier, they’re larger and have a beautiful chile pepper flavor. Some say superior flavor. For a chile pepper to be labeled a Hatch Chile, it must be grown in the Hatch Valley region of Southern New Mexico.

Why are they special?

  • Hatch Chile Peppers offer a great balance of heat and sweetness.
  • The New Mexico terroir, the long hot days and cool nights, the climate is perfect for producing excellent peppers for your Southwestern recipes.
  • They’re simply wildly popular here in the West.

Each Fall, we celebrate the arrival of Chile peppers from the Hatch Valley. Parking lot and roadside stands fire up their chile roasting drums and the aromas of New Mexico fill the air.

We evangelize and we obsess. We talk constantly about them and we add Hatch chile peppers to almost everything. We clear out our freezers to make room for as many packages of roasted chile peppers as we can possibly squeeze in.

A Winter stash is a cache to cherish. And the first thing I make is this Colorado green chili recipe with pork.

Let’s get started.

Table of contents

Ingredients You’ll Need

Ingredients to make Hatch Green Chili with Pork, Colorado Style.
  • Pork: Bone In pork shoulder roast BUTT Roast. Note: Bone in pork shoulder roasts are typically sold in 7 – 8 pound packages.
  • Bacon Grease Drippings will be used to add flavor when cooking onions.
  • Tomatoes: 1 can chopped tomatoes, or use three large fresh tomatoes.
  • Chile vs Chili: Please note this recipe calls for Chili powder seasoning (with an i) and New Mexico Chimayo Chile Powder. Chili seasoning is a blend of spices used to make Tex-Mex style Chili Soups. Chile powder (with an “e”) is a single blend red chile powder. Chimayo Chile Powder is recommended, or use any New Mexico ground chile powder. To learn more, check out my article Chili vs. Chile.
  • Southwest Spices: Cumin, Coriander, Mexican Oregano, Smoked Paprika. Use coriander seed or ground coriander.
  • Hatch Chile Peppers, roasted, cleaned and chopped.
  • Lime Wedges: Brothy soups always benefit from a bit of acid to brighten the flavor. Vinegr is a good example, but try a squeeze of lime for this recipe.
  • A cornstarch slurry if you’d like to thicken the chili once cooked.

Note: If Hatch chile peppers aren't available, Pueblo chile peppers make an excellent substitute. Pueblo chiles are typically meatier and often a bit hotter than Hatch chiles, but they work beautifully in recipes using chile peppers. Learn how Pueblo chiles compare to Hatch chiles.

Mexican Oregano is preferred for this recipe. It's peppery, grassy, earthy flavor is a good compliment for Mexican Food. If you don't have Mexican Oregano, substitute Marjoram. Known for its aroma and delicate flavor, its related to oregano and will bring a sweet undertone to any recipe.

How To Make Colorado Green Chili, It’s Easy

Searing a pork roast in a large skillet to make Hatch Green Chili.
Seared pork roast in a Dutch oven to make Hatch Green Chili with Pork.
  1. Step 1: Remove the pork roast from package and pat dry with a paper towel. Use a large skillet to heat oil. Season both sides of the pork roast with salt. Add oil to the hot skillet, once oil is hot, add the pork roast and sear on both sides until golden browned. About 5 minutes per side.
  2. Step 2: Preheat oven to 350 degrees. Place the seared pork roast in a 7-quart Dutch oven and cover. 30 – 40 minutes per pound is a good rule of thumb. And plan on about 3-4 hours. Use a digital read meat thermometer to determine an internal temperature of 145 degrees. The meat should be fall apart and easily shred.

Pro Tip: Don't skip searing the meat. This is a crucial step in getting the most flavor out of this meal. Searing creates what is technically called Maillard reaction. Maillard reaction is the process where a crust is created. Simply stated, it's responsible for the complex flavors and aroma that makes bread taste toasty, and a grilled or seared burger taste charred. It's a technique that brings science to your cooking skills.

Shredded pork shoulder roast meat to make Hatch Green Chili Colorado.
Cooking onions and spices to make Hatch Green Chili Colorado.
  1. Step 3: When the pork roast is cool enough to handle, use a large sheet pan, or disposable foil pan and use two forks, or hands, to shred the meat. Discard any large pieces of fat and the bone.
  2. Step 4: Discard the grease from the pan. Leave a couple of tablespoons of the fat from the pork roast, or use bacon drippings. Heat the Dutch oven, add the onion and cook until soft, about 5 minutes . Add the garlic and cook until fragrant, about 30 seconds to 1 minute. Add salt, coriander, cumin, oregano, chile powder, chili seasoning and smoked paprika. Stir just long enough to warm spices until fragrant. About 30 seconds.
Adding shredded pork, tomatoes, and chopped chile peppers to pot to make Hatch Green Chili Colorado.
Hatch Green Chili Colorado in a Dutch Oven.
  1. Step 5: Prepare the green chiles by chopping off the tops, splitting them open. Use the back of a paring knife to scraping out seeds. Chop into bite sized pieces and add to the Dutch Oven along with the tomatoes, shredded pork roast and chicken broth.
  2. Step 6: Stir together and simmer on low, partially covered for at least an hour, and preferably two.
how to clean roasted chile peppers

Pro Tip: When cleaning roasted Hatch chile peppers, don’t run them under water to remove the charred skin. Doing so will wash away most of that smoky flavor that comes from the roasting process. Simply remove the burnt skin with your hands. And leaving a few small little patches of that smoky skin will simply add flavor to any green chile recipe.

Tips for Success

  • Over Seasoning: Resist the urge to over season this Chili. You want the Hatch chile peppers to be the star of the show.
  • Make Ahead: If roasting the pork shoulder a day or two in advance, go ahead and shred the meat before refrigerating. It’s much easier to shred while the meat is still warm.
  • Purchase Roasted Chile Peppers: Chile roasting events where chile roasting barrels are fired up and roasting chile peppers are common in our area. Purchasing these peppers are a true convenience if not a luxury.
  • Purchase Quality Products: If you’re looking to make an award winning pork green chili recipe, I urge you to always buy quality Chile Seasoning for the single blend of Chile Powder. I used New Mexico Chimayo Red Chile powder or simply powder labeled as New Mexico Red Chile Powder. Ancho chile powder, or cayenne pepper will also work for this recipe. If you use Chipotle Chile Powder, you'll get a smokier flavor.
How to eat green chile with pork on a flour tortilla

How To Serve It

  • Simply serve green chili with warm flour tortillas for dipping or scooping. Or lightly crush corn tortillas with your hands over the chili for a little crunch.
  • A dollop of sour cream or Mexican Crema is always welcome.
  • Some chopped cilantro works well here.
  • To make it a meal, serve with my recipe for Cheesy Cornbread, or a try this Southwest Salad with Black Beans.

How To Roast Hatch Green Chile Peppers

If you can only find fresh chile peppers, you will have to roast them yourself, which is a very time consuming job.

  • Broil: Place chile peppers on a sheet pan and broil until blistered, turn and blister the other side. Place the peppers in a gallon sized zip lock bag, don’t seal and let them steam for about 20 minutes. You can then clean and prep them.
  • Grill: I feel a gas grill is an easier option. Simply heat the grill to 400 degrees, then place as many chile peppers as you can fit on the grates. Once blistered on one side, use long tongs to turn and blister on the other side. Place the peppers in a gallon sized zip lock bag, don’t seal and let them steam for about 20 minutes. You can then clean and prep them.
  • Air Fryer: If you’re simply wanting roast a small batch of green chiles, an air fryer is a good option. Spray the peppers with oil, then place them in the air fryer. Cook until blistered, then turn and cook the other side. Use the zip lock bag method to steam.

Make Ahead, Freezing and Reheating

  • Make Ahead: As with any type of soup style recipe like this, it tastes better the next day or even in two days. Make this chili up to four days in advance. Store in the refrigerator and reheat stovetop when ready to serve. You can also roast the pork shoulder a couple days in advance, shred the meat and then continue with the recipe the day you plan to serve.
  • Refrigerate: To refrigerate leftovers, simply place in a sealed container. This green pork chili will keep for up to 5 days. To reheat, a microwave safe soup bowl works great.
  • Freezer: As I mentioned, I’ve been known to double this recipe just so I can have a stash of this Hatch Green Chili in the freezer to keep us warm all Winter. I like to store it in half gallon or gallon freeze safe plastic storage bags. Just fill them most of the way to the top, squeeze the air out and seal well. Those bags will lay flat in the freezer to optimize freezer space. They’ll keep for up to 6 months.

Questions You Might Have

What Is The Best Cut of Pork To Make Green Chili?

Pork shoulder roast or pork BUTT is commonly used to make Green Chili. More fat = tender and moist. Pork shoulder roasts (also labeled as Boston Butt) are typically sold in 7 – 8 pound packages. Once cooked, fat and bone removed, you’ll end up with about 3 – 4 pounds of shredded pork. I discourage to you use leaner cuts like pork tenderloin or a pork loin roast. The meat will have a dry texture.

Are Hatch Green Chile Peppers Hot?

Most Hatch Chile peppers are not as hot as a jalapeno pepper. On the other hand they can be as hot as a jalapeno or hotter. Why? There are several varieties of chile peppers grown in the Hatch Valley. And are categorized as Hatch Chile peppers because of the location they’re grown. They’re commonly labeled simply as Mild, Medium and Hot. Easy, let that be your guide.

Where Can I Buy Hatch Chile Peppers?

Many farmer’s markets will set up chile roasting machines to roast peppers on site. If you simply can’t find Hatch Chiles in your area, you can always order them delivered to your doorstep. And they’re already roasted! Yes please! During harvest season, which starts in late August, you can also order fresh chiles and roast them yourself.

Can I Use Canned Hatch Chile Peppers?

Yes, plan on 16 ounces of canned chile peppers, four 4-ounce cans chopped. There are usually about 4 whole peppers in 4-ounce can of chopped peppers. Or use 16 ounces of whole canned chile peppers.

Is Hatch Green Chile the Same as Chile Verde?

No. Chile Verde is a classic Mexican pork stew in a tangy sauce of tomatillos, green chiles and peppers. The chile peppers routinely used are poblano peppers and jalapeno peppers.

How Do You Control The Spicy Heat?

That the beauty of cooking with chile peppers. You can purchase mild, medium, hot and even extra hot peppers. I suggest purchasing medium heat peppers for optimal flavor, or the pork may overpower the overall flavor of the end dish.

Can I Make Colorado Green Chili In A Slow Cooker?

Yes, this recipe is easily adapted to a Crock Pot Slow Cooker. You can sear the meat then transfer to a crock pot and cook on low for about 8 hours or until tender. Remove the meat and shred, then continue the recipe instructions. Once all ingredients are assembled and in the crock, cook on low for about 4 hours.

Recipe For Colorado Green Chili

Green Chili with Pork. Colorado style with plenty of Hatch Green Chile and unique spices.

I hope you give my recipe a try. You’ll find many great reviews in the comments section. I entered my recipe in the South Metro Denver Realtor Association Green Chili contest for nearly 6 years, and it always placed at the top.

How To Use Leftovers

Now that you’ve got that big glorious batch of Green Chili, here’s a couple of way to use the leftovers:

  • Smothered Hatch Green Chili Breakfast Burrito, Hatch Green Chili Smothered breakfast burritos are a breakfast burritos championed. Clearly one of our best burrito recipes. A perfect combo of potatoes, scrambled eggs and bacon.
  • Fried Eggs with Green Chili, This is just one of our ways to enjoy our stash of Hatch Green Chili. Smear a flour tortilla with refried beans, add a big ladle of leftover Green Chili and top with fried or poached eggs.
  • Leftover Shredded Pork: You’ll have about a pound of shredded pork that goes unused in this chili. Reheat in a saucepan with your favorite BBQ Sauce for an easy BBQ pork sandwich.

More Hatch Chile Peppers Recipes

And don’t miss my post for Chili vs. Chile for some great info on all things Chile Peppers and Hatch chile peppers recipes. You’ll lots of ways to use Hatch chiles. There’s something for everyone.

And if you’re of fan of Southwestern Cuisine, don’t miss my Mexican Southwestern Category. You’ll find lots of great recipes, including another classic New Mexico recipe for Carne Adovada, New Mexico Red Chile Pork. And one of the most popular Hatch green chile recipes on my site for Hatch Green Chile Dip … tortilla chips never had it so good.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Print Recipe
4.90 from 87 votes

Colorado Green Chili With Pork

Award Winning Colorado Green Chili features roasted pork shoulder and plenty of warming spices. This chili is Fall comfort food at its best and one of our favorite ways to use Hatch green chile peppers.
Prep Time30 minutes
Cook Time5 hours
Total Time5 hours 30 minutes
Course: Soup, Stews and Chilis
Cuisine: Southwestern
Diet: Gluten Free
Servings: 10
Calories: 243kcal
Author: Lea Ann Brown

Ingredients

  • 2 Tablespoons neutral oil Such as vegetable or canola oil.
  • 1 pork shoulder BUTT roast, Bone in These are usually sold weighing about 7 pounds.
  • 1 Tablespoon Kosher Salt
  • 1 tablespoon bacon drippings
  • 1 large onion chopped, about 1 ½ cups
  • 5 cloves garlic peeled and minced
  • 14.5 ounces can chopped tomato undrained. Or 5 – 6 medium fresh tomatoes.
  • 32 ounces chicken broth
  • 1 teaspoon Kosher alt
  • 1 Tablespoon coriander dried, ground, or seeds that have been slightly crushed.
  • 1 teaspoon cumin ground
  • 1 teaspoon Chimayo Chile Powder or good quality red chile powder
  • 1 teaspoon Chili Seasoning your favorite brand
  • 2 Teaspoons Mexican Oregano
  • 1 teaspoon sweet smoked paprika
  • 1 – 1 ¼ pounds Prepared Hatch Chile Peppers roasted, skinned and chopped. Depending on the size of the peppers, this could range from 8 – 15 roasted peppers.
  • juice of ½ lime
  • ½ cup water
  • ¼ cup cornstarch

Instructions

  • Remove pork roast from package, pat dry with a paper towel and season both sides with Kosher salt. Heat a large skillet over medium high heat. Once the pan is hot, add the neutral oil. Once the oil is shimmering, add the pork roast and sear about 5 minutes on each side. Or until well browned.
  • Preheat oven to 350 degrees. Place the seared pork roast in a 7 quart Dutch oven and cover. Cook for 30 – 40 minutes per pound is a good rule of thumb. And plan on about 4 hours. Use a digital read meat thermometer to determine an internal temperature of 195 degrees. The meat should be fall apart and easily shreddable at this temperature.
  • Use a large sheet pan, platter, or disposable foil roasting pan to shred pork. Use hands or forks to shred and discard any pieces of fat and bone. When it's all said and done, You'll have about 3 pounds of shredded pork. Reserve two pounds for the Green Chili.
  • Heat the bacon drippings in the same Dutch oven. (or use butter or oil) Add the onion and cook until soft, about 5 minutes . Add the garlic and cook until fragrant, about 30 seconds to 1 minute. Add salt, coriander, cumin, oregano, chile powder, chili seasoning and smoked paprika. Stir just long enough to warm spices until fragrant. About 30 seconds.
  • Add 2 pounds of the shredded pork, canned tomatoes, chicken broth, and chopped chiles. Bring to a boil and then simmer on low, partially covered, for at least 1 hour. Up to 2 hours is even better.
  • If you want to thicken the Hatch Green Chili, In a bowl combine water and cornstarch and stir until combined. At the end of cooking add this mix and simmer for a few minutes or until thickened. Taste and adjust seasonings if needed.
  • Serve with warmed flour or corn tortillas and a wedge of lime.

Video

Notes

Tips For Success: 
  • Over Seasoning: Resist the urge to over season this Chili. You want the Hatch chile peppers to be the star of the show.
  • Make Ahead: If roasting the pork shoulder a day or two in advance, go ahead and shred the meat before refrigerating. It’s much easier to shred while the meat is still warm.
  • Purchase Roasted Chile Peppers: Chile roasting events where chile roasting barrels are fired up and roasting chile peppers are common in our area. Purchasing these peppers are a true convenience if not a luxury.
  • Purchase Quality Products: If you’re looking to make an award winning pork green chili recipe, I urge you to always buy quality Chile Seasoning for the single blend of Chile Powder. I used New Mexico Chimayo Red Chile powder or simply powder labeled as New Mexico Red Chile Powder. Ancho chile powder, or cayenne pepper will also work for this recipe. If you use Chipotle Chile Powder, you'll get a smokier flavor.
  • Yield: Pork roasts vary. Some may be fattier. In the end, after cooked and once the bone is removed and fat has rendered, a 7 pound pork roast will yield about 3 pounds of shredded meat.
  • Chile Pepper Prep: DO NOT rinse the chiles under water to clean. You rinse away that roasted flavor. Simply use your hands to slide away the charred roasted skin of the chiles and the back of a knife to remove seeds from the inside of the chile peppers.

Nutrition

Calories: 243kcal | Carbohydrates: 12g | Protein: 23g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 75mg | Sodium: 1423mg | Potassium: 591mg | Fiber: 3g | Sugar: 4g | Vitamin A: 302IU | Vitamin C: 22mg | Calcium: 57mg | Iron: 3mg

Colorado Green Chili… It’s What’s For Dinner

Hatch Green Chile Cheeseburger

By 35 Comments

Roasted New Mexico Hatch Chile peppers turn a normal burger into an iconic Green Chile Cheeseburger that will capture your burger loving attention. Bring a little Southwest flavor to your kitchen with this easy burger recipe.

And is you’re looking for more Southwestern – Mexican burger ideas, don’t miss this recipe for my recipe for Tortilla Burgers.

Green chile cheese burgers on a white plate.

What Makes A Green Chile Cheeseburger So Special?

If you’ve ever driven through the New Mexico, you know that chile peppers rule the culinary landscape. So it’s only natural that a hamburger would get some royal chile pepper treatment.

What Is A Green Chile Cheeseburger?

Hatch Chile Cheeseburgers are made famous from the Hatch Chile Pepper Region in New Mexico. A burger patty that either contains chopped chile peppers, or topped with copious amount of roasted Hatch chiles, whole or chopped. Either method makes this famous burger a Southwestern staple.

It’s no doubt that New Mexican’s love their green chile cheeseburgers, and more than likely you can find one in just about every town across the state. And each will have it’s own version of what this burger should be.

Whether it be a double smash burger, flame broiled, or off a flat top grill, one commonality is there’s cheese and green chile peppers involved. And not to mention the toppings and condiments are widely variable.

Why Is This Burger So Famous In New Mexico?

It all starts with the world renowned Hatch Chile Peppers, grown in the Hatch Valley of New Mexico. These peppers are smoky, spicy and when combined with melty cheese, a burger patty and toasted buns, the rest is History. I’ve not been, but the New Mexico State Fair has a yearly competition to crown the best Hatch Chile Cheeseburger in the state every year.

My Simple Version

For my recipe, I’m keeping things nostalgic and very simple by adding chopped Hatch Chile Peppers on top of a cooked burger patty which has been simply seasoned with some green chile salt, a mix of equal parts of green chile powder and kosher salt.

This is the preparation method and my experience when I had my first green chile cheeseburger, nearly 30 years ago, at a small town burger joint.

In this post you’ll learn:

  • How to make a simple straight-forward green chile cheeseburger.
  • How to pan fry the burger.
  • How many roasted chile peppers per burger.
  • A unique way to season the burger meat.
  • The best heat level of peppers to choose.
  • And a list of toppings to choose from, that a variety of New Mexico restaurants offer.

Let’s take a look:

Ingredients You’ll Need

Ingredients to make green chile cheeseburgers.
  • Ground Beef, 80-20% burger blend is traditional for making a good burger. The fat content keeps the burger juicy and flavorful.
  • Green Chile Salt: A simple 50/50 blend of Kosher Salt and Green Chile Powder is a unique way to season the ground beef. A trick I learned from one of my New Mexico native Executive Chef Instructors in Culinary School. You can easily find green chile powder at a specialty spice shop.
  • Chile Peppers: I’ve made many green chile cheeseburgers, using many varieties of peppers. To be official and traditional, please choose Hatch Chile Peppers from New Mexico. The unique growing conditions in the Hatch Valley make these peppers a very special treat. You’ll need to use chile peppers that have been roasted, somewhat peeled and veins and seeds removed.
  • Cheese: Choose a really good melting cheese. American cheese melts like a charm, as does a white Muenster cheese. Monterey Jack and Pepper Jack are also good choices.

Substitutions

  • Colorado Style With Pueblo Chiles: I don’t want to slight my home state of Colorado. Pueblo chile peppers may be substituted for New Mexico Chiles. Pueblo chiles are routinely Mirasol Peppers, which when dried are Guajillo peppers you find in your supermarkets. Pueblo Chile peppers are hotter than Hatch, for a spicier cheeseburger experience.
  • Seasoning: For my burger, I wanted to share with you the green chile salt trick, an easy and complimentary way to season this burger. If you’d like a seasoning with a little more depth, try a combo of :
  • ¼ teaspoon garlic powder,
  • 1 teaspoon dried oregano,
  • ¼ teaspoon each cumin and coriander
  • Salt and pepper

This combo comes from my friend over at M.J.’s Kitchen.

Chile Pepper Pro Tip:

  • Heat Level: Please do wimp out and choose a chile pepper labeled mild. The heat level and the warm flavor of the chile is important here. If the chile is too mild, it simply won’t elevate the flavor of the burger and you may not even notice it’s there. A green chile cheeseburger needs a burst of spicy meaty chile to get your attention. Choose medium or hot chile peppers.
  • Whole or Chopped? I’ve had these burgers where the chile peppers are simply roasted, laid out flat and then placed on the burger. More times than not, upon first bite, the chile pepper pulls out on the first bite. I like to use chopped chile peppers that stay put so you can enjoy them with every bite.

Step by Step: How to Make A Green Chile Cheese Burger

Pan frying hamburger patties.
  1. Step 1: Whenever I pan fry burgers, I take the smash-burger approach. Simply because it seems to work so well. Divide one pound ground beef into ¼ pound patties. Use a kitchen scale for accuracy. Then gently roll them into very large meatballs. Use a good searing skillet such as a French Carbon Steel Pan (my favorite) or a cast iron skillet. Get the skillet nice and hot, add a very small amount of oil, or use non-stick spray, then add the patties. Using a sturdy spatula, smash the patties to about ½ inch thick. Disclaimer: I am an Amazon affiliate. If you purchase the carbon steel pan using the link above, I receive a small commission at no extra charge to you.
Seasoning pan fried green chile cheeseburgers.
  1. Step 2: Sprinkle each patty with a good amount of the chile salt. Cook for 3-4 minutes, or until well browned on the first side. Turn, season the other side and cook until internal temperature reaches 165 degrees. Use a digital read meat thermometer to determine this. In the meantime, toast the buns in another skillet. Note: My skillet will only comfortably accommodate two burgers at a time.

Bun Toasting Tip:

  • Use Mayonnaise: Spread the buns with mayonnaise rather than butter to toast. Why? Mayo will enhance the flavor, and the oil and the egg yolks in mayo will create a crispier experience, which means avoiding soggy buns. You’ll get a rich golden brown crust, which is technically obtained through a process called Maillard Reaction. Mayonnaise will also keep the bun from drying out. A good thing when it’s supporting those roasted chile peppers.
  • Grill Pan: Since I’m cooking these burgers indoors, I like to use my grill pan to obtain those desirable grill marks on the buns.
Pan fried green chile cheeseburgers with melted cheese.
  1. Step 3: Add the cheese. Place a slice of cheese on each patty. I like to cover with a lid for just a few seconds to get the cheese nice and melted.
Green Chile Cheeseburger with a toasted bun.
  1. Step 4: Plate that burger. Place the cheeseburger patties on the bun and top with the chopped Hatch chile peppers. As a rule of thumb, I use about two chopped peppers per burger.

Tips For Success

  • Texture: When rolling the patties into large meatballs, don’t overwork the meat. A looser patty will make a better textured burger.
  • Chile Prep: If you’re roasting your own chile peppers, or using peppers that have been roasted for you, don’t rinse them under water to remove the charred skin. You’re washing away some of that smoky flavor. use your hands to slide the skin off. And no need to remove every little bit of skin, a little left on the pepper adds flavor.
  • Advice: I don’t recommend adding the chopped peppers directly into the meat before frying. Keep them as a topping. The chunks of peppers may compromise the texture of the patty causing them to fall apart while cooking.

Green Chile Cheeseburger Topping Ideas

I’ve kept my cheeseburger very basic here, but common toppings are lettuce, a slice of tomato and a slice of onion. Sliced avocados are also a popular choice. Here are some variations of the Green Chile Cheeseburger from restaurants in New Mexico.

  • The Shed, Santa Fe: Makes their green chile burgers with bison and no cheese. Topped with chopped green chile peppers and Grillo’s Pickles.
  • Double green chile cheeseburger; chopped green chile peppers, American cheese, lettuce, tomatoes, onions, pickles, mustard and catsup. Twister’s style.
  • Cafe Abiquiu makes their burgers with a brioche bun, American cheese and green chile aioli.
  • The Taos Ale House really puts a spin on the traditional by adding marinara, mozzarella and jalapenos.

These are just a few ideas on the different versions you’ll find in New Mexico. Source: New Mexico Magazine.

Want to find your perfect Green Chile Cheeseburger, check out New Mexico True’s article that guides you through the official Green Chile Cheeseburger Trail.

What To Serve Them With

Where To Buy Hatch Chile Peppers

I’m lucky that every Fall chile roasters fire up in our neighborhoods and Hatch Chile Peppers are readily available. I buy a half bushel and freeze them in portions to have a stash year round. If this tradition isn’t available to you you have options.

  • You can order them from stores located in the Hatch Valley, such as The Hatch Chile Store. Fresh frozen, and shipped directly to your door step, it’s a great option.
  • Check your local grocery store frozen food section. I’ve also seen them available at Costco.
  • You can also purchase cans of green chile peppers on the Mexican food aisle at the grocery store. They offer whole and chopped green chile peppers.

Questions You May Have

Can I Use A Leaner Blend Of Ground Beef?

You can. However, an 85/15 or 80/20% blend is a really good combination for burgers. The lean meat and the fat work together to create flavor and that juicy burger texture that we all love. I personally recommend an 80/20 blend for the best flavor.

Are These Green Chile Burgers Spicy Hot?

That’s the beauty of cooking with green chile peppers. You can purchase mild, medium or hot peppers to customize your burgers to meet your heat tolerance. Again, I recommend choosing a medium hot chile pepper to maximize the flavor and experience of these New Mexico burgers.

Can I Grill These Burgers?

Absolutely yes. And with no alterations to these instructions.

Can I Use Jarred Green Chile Peppers Instead of Fresh Roasted?

You can. You’ll find a selection of brands on the Mexican aisle at your supermarket. They’re a great alternative if you don’t have access to fresh roasted green chiles.

Explore More Southwestern Burgers

And if you’ve been curious about cooking with bison, don’t miss my recipe for Buffalo Burgers. One of the most popular burger recipes on my site, it’s drizzled with a special sauce and seasoned beautifully, it’s a great recipe to start with.

And if you’re a burger fanatic like us, don’t miss my category for Hamburger Recipes. I’m positive you’ll find something you’ll fall in love with.

And if you’re curious about chile peppers and want to learn more, check out my article on Chili vs. Chile. A guide to everything chile.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Green Chile Cheeseburger with a toasted bun.
Print Recipe
5 from 1 vote

Hatch Green Chile Cheeseburgers

Roasted New Mexico Hatch Chile peppers turn a normal burger into an iconic Green Chile Cheeseburger that will capture your burger loving attention.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course Beef
Cuisine: Mexican, Southwestern
Servings: 4 Hamburgers
Calories: 559kcal
Author: Lea Ann Brown

Equipment

  • 1 Heavy Skillet A French Carbon Steel Pan or Cast Iron Skillet

Ingredients

  • 1 pound 80/20 blend ground beef
  • 1 teaspoon Kosher salt
  • 1 teaspoon Green Chile Powder
  • 8 Roasted Hatch chile peppers deseeded and deveined, rough chopped
  • 4 slices Good melting cheese American cheese works well here as well as Muenster.
  • 4 small Hamburger buns
  • 2 Tablespoons Mayonnaise for toasting the hamburger buns

Instructions

  • Divide the hamburger into 4 equal parts. Using a kitchen scale is a great tool to make sure each patty is very near 4 ounces.
  • Roll each patty into a large round meatball.
  • Mix together the green chile powder and the kosher salt.
  • Heat a good searing skillet over medium high heat. Once the skillet is hot, add two of the patties. Use a sturdy spatula to smash to burgers to approximately ½ inch thick. Once smashed, sprinkle each patty with the chile powder/salt mix. Let the burgers cook for 3 – 4 minutes.
  • In the meantime, spread mayonnaise on the buns and toast in a separate skillet. Keep warm.
  • Turn the burgers, season the other side with the chile powder/salt mix and cook another 3 – 4 minutes, or until internal temperature reaches 160 degrees. Add a slice of cheese to each patty and once melted, add chopped chile peppers on top of the cheese and serve.

Notes

Tips For Success:
  • Texture: When rolling the patties into large meatballs, don’t overwork the meat. A looser patty will make a better textured burger.
  • Chile Prep: If you’re roasting your own chile peppers, or using peppers that have been roasted for you, don’t rinse them under water to remove the charred skin. You’re washing away some of that smoky flavor. use your hands to slide the skin off. And no need to remove every little bit of skin, a little left on the pepper adds flavor.
  • Advice: I don’t recommend adding the chopped peppers directly into the meat before frying. Keep them as a topping. The chunks of peppers may compromise the texture of the patty causing them to fall apart while cooking.

Nutrition

Calories: 559kcal | Carbohydrates: 29g | Protein: 28g | Fat: 36g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 104mg | Sodium: 1573mg | Potassium: 398mg | Fiber: 4g | Sugar: 7g | Vitamin A: 352IU | Vitamin C: 11mg | Calcium: 304mg | Iron: 4mg

Hatch Green Chile Cheeseburgers … It’s What’s for Dinner.

Lemon Lime Salmon with Lemon Butter

By 22 Comments

This is a recipe for Lemon Lime Salmon. A super easy baked salmon recipe that’s perfect for a weeknight dinner. And so delicious you’ll want to serve it to guests. 

One of our favorite quick to the table salmon dinners is this recipe for Caper Sauce For Salmon. With a Mediterranean vibe, it’s healthy and satisfying.

Lemon lime salmon topped with slices of lemon and limes and served with dijon cream green beans.

You want to know how easy this recipe is? It's such an easy fix that you can prepare this at an altitude of 10,000 feet at a rustic Colorado campsite, after having three glasses of high alcohol content red wine, on an empty stomach…nuff said.

Of course I must admit I did some pre-prep at a home altitude of 5,280 feet, with no wine, before traveling to said 10,000 foot camping site. I mean you have to know the ins and outs of this high altitude, no oxygen camping  business folks.  (wink)

I really have no problem with recipes or meals that take a couple of hours of tinkering, fussing, adjusting, tasting, more fussing and tinkering…but you can't beat a "quick middle of the week, I'm tired from working all day" easy meal. This is one of those.

Lemon Lime Salmon in a Le Creuset baking dish topped with lemon and lime slices

I've had this recipe for too many years to count. I was watching a salmon demonstration one Saturday afternoon at a local supermarket. The fish counter guy was searing a chunk of salmon filet that had been topped with a sprinkle of cumin, some lemon zest, a slice of lemon and topped with a pat of butter. So over the years it's evolved into this.

Lemon Butter for dipping salmon

And a simple lemon butter sauce for dipping makes this a tasty little dish… let’s take a look.

Recipe for Lemon Lime Salmon with Lemon Butter Sauce

Lemon lime salmon with slices of lemons and limes served with french green beans.

I hope you give this easy lemon lime salmon recipe a try, and if you do please come back and give the recipe a star rating. And leave a comment about your experience with the recipe. 

And if you have a favorite easy salmon recipe, let me know, I’d love to give it a try.

More Salmon Dinner Recipes

Salmon is so versatile and easy to prepare. Here are some of our favorite recipes.

And if you’re looking for more seafood recipes, don’t miss the most popular fish recipe on my site, Heavenly Halibut. Topped with mayo and Parmesan cheese, it’s well … heavenly.  And check out my Seafood category for more ideas.

Lemon lime salmon topped with slices of lemon and limes and served with dijon cream green beans.
Print Recipe
5 from 1 vote

Lemon Lime Salmon with Lemon Butter

A super easy baked salmon recipe that's perfect for a weeknight dinner. And so delicious you'll want to serve it to guests. 
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course Seafood
Cuisine: American
Servings: 2
Calories: 483kcal
Author: Lea Ann Brown

Ingredients

  • 1 lemon
  • 1 lime
  • ½ teaspoon cumin
  • ½ teaspoon garlic - minced
  • 1 Tablespoon olive oil
  • 3 Tablespoons butter - softened
  • ¾ pound salmon filets or steaks

Instructions

  • Zest the lemon and lime, then thinly slice ½ of each. Juice the other halves. Combine 2 Tablespoons of the lemon/lime juice, cumin, garlic and olive oil. 
  • Place salmon on a sheet of parchment paper. Sprinkle with some of the lime and lemon zest, and pour the lemon-lime juice mixture over top. 
  • Sprinkle with salt and pepper then arrange lemon and lime slices over the filet. Wrap up with the parchment paper. Place in a baking dish and bake at 350 degrees for about 15-20 minutes or until fish is flaky and done.
  • Mix butter, remaining juice and peel in a bowl. Microwave for a few seconds to melt.

Notes

I have also baked this salmon in a baking dish without using parchment paper. Plan on a slightly longer cook time if you don’t use parchment.

Nutrition

Calories: 483kcal | Carbohydrates: 9g | Protein: 35g | Fat: 35g | Saturated Fat: 13g | Cholesterol: 139mg | Sodium: 80mg | Potassium: 942mg | Fiber: 2g | Sugar: 2g | Vitamin A: 593IU | Vitamin C: 38mg | Calcium: 51mg | Iron: 2mg

Lemon Lime Salmon …It’s What’s for Saturday Dinner.

Balsamic Roasted Strawberry Ice Cream

By 18 Comments

Roasting strawberries in balsamic vinegar and sugar gives this such an adult feel featuring a caramelized syrupy decadent end result flavor. Give Balsamic Roaster Strawberry Ice Cream a try. It’s fabulous.

Homemade Strawberry Ice Cream

July is National Ice Cream month, so I better squeeze in a homemade recipe before month end.

But first…am I the only one that has issues on the ice cream aisle at the grocery store? Even my modest Safeway carries more flavors than my attention span can handle.

And the process while trying to make a selection takes me through a range of emotions. It starts with excitement, turns to overwhelmed and then defeat. Not to mention the paranoia that store cameras have shifted my direction due to my physical inactivity.

Luckily my favorite flavor is vanilla, so when I can’t decide between Chocolate Ice Cream with Fudge Brownies or Banana and Strawberry with Walnuts or Oreo Chunks with Raspberry Swirl, I can always reach for the nearest tub sporting a vanilla bean illustration.

With so much to chose from, why even make it at home? Well, until you’ve tried a custard based homemade ice cream you’ve not lived.

Cream that’s been scorched on the stovetop is added to beaten egg yolks to temper. Stir in vanilla. Refrigerate overnight so it “does its thing”. The next day add your extra flavorings and ingredients and churn up a delicious creamy treat. That’s incredible ice cream.

My friend and fellow Denver food blogger, Holly over at A Baker’s House recently posted a recipe for Balsamic Roasted Strawberry Ice Cream.  The savory aspect of this had me pinning the recipe and running to the store for strawberries. Plus, I was anxious to try this creamy version which is not a custard based recipe.

Balsamic roasted strawberries

Incredible flavors here. Roasting the strawberries in balsamic vinegar and sugar gives this such an adult feel featuring a caramelized syrupy decadent end result flavor.

We could not stop eating this creamy sweet and savory ice cream.

Roasted Strawberry Ice Cream

So get out that ice cream maker before you’re asking yourself where the Summer has gone. This is an easy and impressive recipe to make at home. Thank you Holly for a great recipe.

The words strawberries and dessert go hand in hand when it comes to desserts. Don’t miss my latest strawberry dessert recipe, Strawberry Tart Recipe with Cream Cheese Filling.  It’s one of those omg things. 🙂

Homemade Strawberry Ice Cream
Print Recipe
5 from 2 votes

Balsamic Roasted Strawberry Ice Cream

Roasting the strawberries in balsamic vinegar and sugar gives this such an adult feel featuring a caramelized syrupy decadent end result flavor.
Prep Time10 minutes
Cook Time20 minutes
Freezing and churning time4 hours
Total Time4 hours 30 minutes
Course: Dessert
Cuisine: American
Servings: 10
Calories: 198kcal
Author: Lea Ann Brown

Ingredients

  • ice cream base:
  • 1 ⅓ cups heavy whipping cream
  • ⅔ cup half and half
  • ⅔ cup sugar
  • 1 teaspoon vanilla extract
  • Strawberries:
  • 2 Cups Strawberries cleaned and cut into quarters
  • 1 Tablespoon sugar
  • 1 Tablespoon balsamic vinegar

Instructions

  • Roasted strawberries:
  • Heat oven to 425 degrees F. Toss 2 cups strawberries (cleaned and cut into quarters) with 1 Tablespoon sugar and 1 Tablespoon balsamic vinegar. Roast in a 9 x 13 pan or a baking pan lined with aluminum foil for 18-22 minutes. Let cool completely before combining with the base.
  • Directions:
  • Chill the base ingredients then combine and stir in a large bowl. Fold in the cooled strawberries. Pour into the ice cream machine and process for 18-20 minutes. Transfer the almost frozen ice cream into a container and freeze for at least 4 hours.

Nutrition

Calories: 198kcal | Carbohydrates: 19g | Protein: 1g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 49mg | Sodium: 20mg | Potassium: 89mg | Fiber: 1g | Sugar: 16g | Vitamin A: 524IU | Vitamin C: 17mg | Calcium: 42mg | Iron: 1mg

 Balsamic Roasted Strawberry Ice Cream …It’s What’s for a Summer Dessert.