At this time every year my local Whole Foods market has their mesquite-wood smokers set up by the front door. They are busy smoking and slow roasting the harvest of green Hatch chiles from Hatch, New Mexico. Last year I was searching the internet for a recipe that would feature their smoky flavor, when I came across this little gem. I do not remember where I found it, or what it was called, but it is one of the best things I have ever put in my mouth.
I love to eat this cheesy mixture on warm corn tortillas or with tortilla chips, but my husband loves it on pork chops. How do you like to eat it?
Hatch Chile Cheese Fondue
6 fire roasted hatch green chilis
8 slices bacon
1 medium yellow onion, thinly sliced
2 cloves garlic, minced
2 ears corn, kernels removed
1/2 cup heavy cream
1/2 cup Mexican crema
1 cup monterrey jack cheese
kosher salt and freshly ground black pepper
Cook the bacon in a heavy skillet over medium heat until thoroughly brown and crispy. Remove the bacon and add the onions while the grease is still warm and cook until the onions are translucent. Add the chilis, corn, and garlic and cook for another 10 minutes or until the corn is tender. Add the heavy cream and Mexican crema and cook until bubbling, about 8 minutes. Add the cheese and stir until melted and smooth. Season with salt and pepper and serve immediately.