Hatch Chile Crusted Tilapia

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

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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!

Hatch Chile Crusted Tilapia Ingredients

For this recipe, you’ll need:

2 cups Hatch Chile Tortilla Chips

1 cup Panko bread crumbs

2 eggs

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!

DSC_0690You 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!

Hatch Chile Crusted Tilapia
Use a rolling pin, or improvise with a wine bottle, and get after it!

DSC_0695Toss 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.

DSC_0717Place the filets in a baking pan. Bake at 350 degrees for 15 minutes or until cooked through.



Garnish with the salsa!

And viola, there you have it! Super simple dinner. Serve with greens, salad or even in tacos.
If you are looking for some other Hatch Chile recipes this season, check out my post from last year where I made Hatch Chile and Peach Jam!
Disclaimer: HEB sponsored this post and provided me with the products. However all opinions are my own.

Hatch Chile Peach Jam

It’s hatch chile season y’all! And peach season! So many delicious fruits abound this time of year. I wanted to get creative with a hatch chile recipe this year and thought, why not jam?


I knew I didn’t want to use pectin. After researching several different types of recipes and methods, I also realized I didn’t want 10 jars of jam either. This recipe makes one 8oz jar of hatch chile and peach jam. It’s hot and sweet, and perfect for toast or sandwiches, or anything you can think of!

You’ll need:
3 large hatch chiles
3 medium peaches
1/2 cup of sugar

1 8oz glass jar and a lid.

Start by bringing a large pot of water to a boil. Then drop in your peaches and hatch chiles. Let these boil for about 90 seconds.

Once cool enough to touch, peel the skin off of the peaches. You can use a knife, but the skin should easily slide off.

Slice open the hatch chile and remove the seeds. I tried to peel off as much of the skin as I could from the chiles, but their skin was much harder to remove.

At this point you will also want to place your glass jar and lid into a pot of boiling water. Since I plan to store my jam in the fridge, this isn’t as big of deal. However, if you plan to store the jam for a long period of time at room temperature, sterilizing the jar is very important. I boiled the jar and lid for a few minutes then carefully removed them with tongs. Do not touch the lid or jar rim with your hands or anything that is not sterilized. Sorry no pictures, this task required 2 hands.

Dice the hatch chiles and peaches into small chunks.

┬áPut the diced chiles and peaches into a pot. No water needed! Then pour in half a cup of sugar. Turn onto┬ámedium heat. Stir frequently and bring a boil. Be careful not to burn the sugar. Don’t rush the process.

As everything cooks down, I used a spatula to break up any large chunks and mush everything up a bit. Boil for about 10-12 minutes.

Now carefully spoon the jam into the jar, remember don’t use your hands! If you have a large mouth funnel, now would be the time to use it. I just used a sterilized spoon. Do not fill the jar to the top. Leave about an inch of space called head room.

Seal the lid on tight and turn the jar upside down for about 10 minutes to process.

Serve with toast or naan, or even on top of ice cream!

Simple and easy, this is definitely a Texas treat! Great as a hostess or housewarming gift. Hope y’all enjoy this hatch chile peach jam!