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Hatch chili flatbread is a culinary delight that brings together the vibrant flavors of the Southwest in a comforting and versatile dish. Originating from the Hatch Valley in New Mexico, Hatch chiles are renowned for their unique flavor profile that ranges from mild to hot, making them a favorite among chili enthusiasts and chefs alike. This recipe harnesses the essence of these chiles, combining them with simple ingredients to create a flatbread that is perfect for gatherings, snacking, or as a satisfying weeknight dinner. The beauty of this dish lies not only in its taste but also in its adaptability; it can be served as an appetizer, a side dish, or even as a base for various toppings.

Hatch Chili Flatbread

Discover the irresistible flavor of Hatch Chili Flatbread, a Southwest-inspired dish that combines the distinctive taste of Hatch chiles with simple ingredients for a delightful culinary experience. Perfect for any occasion, this versatile flatbread can be enjoyed as an appetizer, side dish, or main course. With easy-to-follow steps, you'll learn how to create a chewy, flavorful flatbread topped with gooey cheese and fresh toppings. Enjoy this comforting dish that caters to all taste buds, from mild to spicy!
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Ingredients
  

2 cups all-purpose flour

1 cup warm water (about 110°F or 43°C)

1 tablespoon active dry yeast

1 teaspoon sugar

1 teaspoon salt

2 tablespoons olive oil

1 cup roasted Hatch green chiles, chopped (canned or fresh)

1 cup shredded mozzarella cheese

1/2 cup crumbled feta cheese

1/4 teaspoon garlic powder

1/4 teaspoon cumin

Fresh cilantro for garnish (optional)

Instructions
 

Activate Yeast: In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 5-7 minutes until it becomes frothy.

    Prepare Dough: In a large mixing bowl, combine flour and salt. Once the yeast is activated, pour the yeast mixture and olive oil into the flour mixture. Stir until a shaggy dough forms.

      Knead Dough: Transfer the dough onto a floured surface and knead for about 8-10 minutes, until it becomes smooth and elastic.

        First Rise: Place the kneaded dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.

          Prepare Topping: While the dough is rising, mix the chopped Hatch chiles, mozzarella, feta, garlic powder, and cumin in a bowl. Set aside.

            Shape Flatbreads: Once the dough has risen, punch it down and divide into 4 equal parts. Roll each piece into a flat, oval shape, about 1/4 inch thick.

              Preheat Oven: Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat up.

                Add Toppings: Place the rolled-out flatbreads on a parchment-lined baking sheet (or on the hot pizza stone). Generously top each flatbread with the Hatch chili and cheese mixture.

                  Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are golden and the cheese is bubbly and slightly browned.

                    Serve: Remove from oven and let cool briefly. Garnish with fresh cilantro if desired. Slice into wedges and serve warm.

                      Prep Time: 15 minutes | Total Time: 1 hour 30 minutes | Servings: 4