hatch chile cream cheese + avocado bagel sandwich

late summer means. .

hatch chiles!

let’s talk about ‘em.

the hatch chile, or the new mexico chile as it is more formally known, grows best in the climate of its namesake.

authentic new mexican hatch chiles are a prized favorite among those from the southwest + are actually named after their original growing area in hatch, new mexico. {phew! i love when new facts are easy to remember!}

hatch farmers say that the intense sunlight + cool nights in this valley result in a uniquely flavored chile.

the typical season for the chile runs from august into early september + in that {far too short!} timespan, you’ll see people running -not walking- to their markets to join in on the chile party!

one of the greatest things about hatch season is the prized process of roasting!

if you’re lucky enough to catch a roasting, you’ll find a chile roaster from your market standing proud next to a large cylindrical cage drum over propane-fueled flames.

with a rumble in your tummy + a glimmer in your eye, you’ll watch as the bright hatch peppers turn ‘round + ‘round, blistering over the mesmerizing flames.

my move to wichita has brought me closer to the new mexico region, therefore i have run into these roastings weekly at my local whole foods, but the internet tells me that a lovely market near you {wherever you are!} just might have the same wonder occurring.

no roasting near you? no problem!

just as with other peppers, you can easily get the job done at home by simply roasting them over an open flame on your gas stove or grill! the always burning things in two seconds broiler is there for backup as well.

once roasted, they have a meaty flesh + mild-medium heat making them ideal for use in chile rellenos, tortilla soup + chile con queso. . but today, i am going to totally throw you for a loop.

we’re going to mix it up into some cream cheese, schmear it on a freshly toasted bagel + top it with buttery avocado + cool cilantro.

and guess what. .

. .this bagel sandwich blew my mind.

no if’s, and’s or but’s about it.

the decadent cream cheese is laced with the subtle heat of the hatch chiles + with each bite, they form a perfect marriage.

i scarfed down enjoyed this sandwich for a treat-yo-self kind of lunch but it would truly taste great at any time of the day! {brunch eaters, i’m talkin to you – throw a fried egg equipped with a runny yolk on top + fahgettaboudit!}  

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 no hatch chiles near you? i bet you can find an anaheim! these peppers are a bit milder then their cousin the hatch, but they will roast up beautifully + can typically be found year-round!

a protein would be a great add – like roasted deli turkey for a lunch vibe or grilled chicken breast for an amped up dinner version. don’t forget about the runny egg mention, that’s a serious home run.

 while the assembled sandwich won’t hold too well after 8+ hours, the cream cheese mix sure will! just store it in a airtight container in the fridge!

a great way to drop the cals would be to choose a light cream cheese + swap the bagel for a hearty whole grain bread.

did you know that the chile pepper is actually a fruit!

“Chilies straddle the border, a fruit technically, a vegetable in our salads and curries. Perhaps some of the confusion comes from the fact that, well, chili peppers don’t want to be eaten by us. That’s why they produce capsicum, the chemical substance that is felt by our tongues as pungent spiciness. Their intended targets are birds, who cannot taste capsicum.”

also!

“Another definite fruit characteristic is that, despite the presence of capsicum, chilies are in fact incredibly healthy. They have more Vitamin C than oranges, more Vitamin A than tomatoes, and are significant sources of Magnesium, Iron, and Thiamine.”

{fun information is from this source!}