Hello Friends! I got back in the kitchen and made a quick dinner with these Hatch Green Chile Tortilla Chips from Central Market. I am a big fan of baking fish, so easy and quick, so this wasn’t much of stretch
for me. This post is part of the partnership I am doing with H-E-B and their Primo Picks. Every few months the good people from H-E-B and Central Market send me a fun package full of their Primo Picks items and I get to come up with fun recipes! This time it was all about the Hatch Chiles! Hatch Chile Soups, tortilla chips, salsas, you name it! After almost devouring half the bag of chips, I decided I better make something with them before they were all gone! If you haven’t tried these chips yet, you totally should. They’re kind of like Doritos, but better. I am always looking in the bag to get the perfect chip with the most seasoning on it. Come on y’all knnoooooowwww what I am talking about!
2 cups Hatch Chile Tortilla Chips
1 cup Panko bread crumbs
1lb fresh Tilapia – this wound up being three filets for me, which was more than even for three servings
The great part about using the Hatch Chile Chips is that they are already seasoned so you don’t have to worry about adding extra seasoning yourself! The chips have some spice to them, however once you mix with the Panko and bake, it takes the heat out. If you want a little extra somethin’ somethin’ garnish with Hatch Green Chile Salsa Verde. At least that is what me and my dinner crew did.
Oh hey- these are GMO free and organic btw. Holla!
You could probably crush these in a large plastic bag, but in the words of Julia Child, sometimes you just need to get loaded and whack the hell out of something! Ok, maybe not a direct quote… but it is something like that!
Use a rolling pin, or improvise with a wine bottle, and get after it!
Toss the crushed tortilla chips with the Panko crumbs. Whisk the eggs in a separate bowl. Dip the tilapia in the egg then roll into the bread crumbs. I like to do this step twice for extra crunchy crust.
Place the filets in a baking pan. Bake at 350 degrees for 15 minutes or until cooked through.
I can’t make capital letters on this comment so forgive the bad punctuation!
Is this the recipe for the fish I bought today at Lakeline heb?
I pan fried mine and Served over hatch green chile cornmeal polenta and with some freshly prepared salsa verde (green tomatillos, roasted hatch green chiles, jalapeno, fresh cilantro, fresh garlic, lime juice, salt all thrown into a blender).
it was yummy.