Spicy Chocolate Peanut Butter Brownie Crisps

It’s Hatch Chile season once again, and for me, half the fun is finding creative new ways in which to use them. I decided to go with something sweet this year, and made these spicy brownie squares using Melissa’s Hatch Chile Clean Snax in the topping. Considering how addicting Clean Snax are (the zesty Hatch Chile variety in particular), I figured the brownies would be as well. I wasn’t wrong. They are so good!

Spicy Chocolate Peanut Butter Brownie Crisps

1 package Ghirardelli Chocolate Supreme Brownie Mix

1½ cups Jif Extra Crunchy peanut butter

2 cups (12 ounces) semisweet chocolate chips

1 cup Jif creamy peanut butter

1 cup Rice Krispies

1 cup crumbled Melissa’s Hatch Chile Clean Snax

Line a 13” x 9” baking pan with parchment, letting ends hang 2” over the sides. Prepare and bake brownie mix according to package directions; pour into prepared pan. Cool in pan on a wire rack 30 minutes. Refrigerate until cold.

Spread crunchy peanut butter over brownies. Place chocolate chips and creamy peanut butter in a large microwave-safe bowl. Microwave in 30-second intervals until melted; stir until smooth. Stir in Rice Krispies and Clean Snax; spread over chunky peanut butter layer. Refrigerate, covered, at least 30 minutes or until set.

Lifting with parchment, remove brownies from pan. Cut into bars. Store in an airtight container in the refrigerator.

NOTE: Feel free to play around with the amount of Rice Krispies and Clean Snax. If you don’t want it quite as spicy, use ½ cup of Clean Snax and 1 ½ cups of Rice Krispies. Also, if spicy isn’t your thing, check out the other varieties of Clean Snax (almond and coconut are my two favorites), for an entirely different taste.

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Cream of Roasted​ ​Hatch Chile Soup

In case you were unaware, it is hatch chile seasoning. Years ago, I had never heard of hatch chiles, these days it’s hard to find someone who hasn’t. If you happen to fall into the latter group, let me explain what hatch chiles are. Hatch chiles are those grown in the Hatch Valley of New Mexico. The warm days and cool nights in this valley create a uniquely flavored chile that is much sought after by fans of southwestern dishes like me. They have a meaty flesh and mild-medium heat making them ideal for use in a wide variety of dishes. I roasted them this morning, and used them in this delicious soup. For more information on how to prepare hatch chiles, or additional recipes, you can purchase a copy of Melissa's Hatch Chile Cookbook here. Celebrate the season! It doesn’t last long. 

Cream of Roasted​ ​Hatch Chile Soup

3 T. butter

3 T. flour

3 c. homemade chicken stock

2 c. heavy cream

2 T. butter

1 large onion, minced

1 c. Melissa's Roasted Red Bell Peppers, finely diced​

​3 Melissa's Hatch chiles*, roasted, seeded, finely diced

2 c. Gruyere cheese, grated

¼ t. Kosher salt, if needed

Garnish with finely chopped parsley, a sprinkling of Hatch Chile Powder, or crumbled Hatch Chile Clean Snax. The latter gives it a nice sweet little kick.

Melt the 3 tablespoons of butter in a heavy large saucepan over low heat. Add flour and ​whisk for 3 minutes. Whisk in stock and cream. Increase heat and bring to boil, stirring constantly. Reduce heat and simmer until thickened, stirring occasionally, about 10 minutes.

Add cheese to cream mixture and stir until melted.

Meanwhile, in a ​heavy small skillet, melt the remaining 2 tablespoons butter. Add onion and cook until soft, stirring occasionally about 8 minutes. Mix in red peppers and hatch chiles. Stir vegetables into cream mixture. Season with salt, garnish with parsley, and serve.

Serves 8.

​

*Hatch chiles are available either mild or hot, so you control the heat here.​

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One of the most popular recipes on the blog is Cream of Roasted Jalapeno Soup. If you like more heat and less cheese, you may want to try that one. It was on it that this Hatch version is based.

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Hatch Chile Black Bean Hummus

Unless you have been living under a rock, or glued to eclipse websites (which I've recently come to realize is pretty much the same thing), then you may not know that it's hatch chile season. ​

Hatch Chiles are named after the growing region from which they originate, Hatch, New Mexico. The intense sunlight and cool nights that this valley provide result in a uniquely flavored chile that's unrivaled by any other. Meaty, and with mild to medium heat, they are ideal for standards such as Chile Con Queso and Chile Rellenos, but if you allow your imagination to take hold, you will find that they are an excellent addition to almost anything from your morning eggs to your evening soup, snack, or salad.

 This is my third recipe using hatch chiles, and I am struggling to decide which one I like the best. I should probably let you decide, so here is my first concoction pairing the chiles with black beans for a unique and delicious hummus. 

Hatch Chile Black Bean Hummus

1 15-ounce can black beans, rinsed and drained
1 small Melissa’s Hatch Chile, roasted and seeded
1/4 cup chopped cilantro
1 tablespoon sherry vinegar
1 tablespoon tahini
1 tablespoon olive oil
1/4 - 1/2 teaspoon cumin
Pinch salt

Blend in a bullet blender, food processor, or regular blender until smooth and creamy. Serve with crackers or crudités.

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