Celebrate hatch chile season by making a delicious, spicy breakfast/brunch for the whole family! Hatch Chile Breakfast Flatbread adds heat to the table. Top flatbread with homemade enchilada sauce, mozzarella cheese, roasted hatch chiles and a raw egg. The flatbread bakes quickly, then is removed and immediately sliced into. The egg yolk should run all over the flatbread (if you’re into that kind of thing) and add creaminess to this peppery dish.
I married a Louisianan almost six years ago, but when the vows were said and done, I didn’t inherit his tastebuds.
(I realize this is a really strange way to start a blog post. Please go with me…)
My husband is from a small(ish) town in South Louisiana. He’s got Louisiana tastebuds, meaning he’ll eat anything under the sun, and he likes his food SPICY.
(See where I’m goin’ with this line of thinking? Hint: This post is about peppers, which are spicier than I expected.)
When we first got married, I’d cook dinner… and he’d slather it in hot sauce. And while I’ve gotten better throughout the years at adding more heat, I still can’t hang with the natives.
I’m the girl who can only eat the first or second batch of crawfish because they get too spicy.
I’m the one who can’t handle the smell of hot sauce, let alone a copious amount of it in any food.
I’m the one who gets terrible heartburn when she eats peppers.
… And somehow, I still haven’t learned my lesson.
This Hatch Chile Breakfast Flatbread is hot. Not bad hot, mind you. It’s a flavorful heat, but it sneaks up on you after you take a bite.
Our nanny picked half of the peppers off hers. I ate mine and cried a little bit. Not because I was disappointed, but because it was spicy.
Yeah. I’m that girl who cries when she eats something with some heat.
When my husband got home? No tears were shed on his part. He thought this flatbread was fantastic. Go figure.
So if you’re into that good kind of simmering heat that comes with hatch chile peppers? You’re gonna love this. And if you’d rather not eat anything that offers a bit of a sizzle? I say move on to the next recipe.
Here’s how I made it:
Celebrate hatch chile season by making a delicious, spicy breakfast/brunch for the whole family! Hatch Chile Breakfast Flatbread adds heat to the table. Top flatbread with homemade enchilada sauce, mozzarella cheese, roasted hatch chiles and a raw egg. The flatbread bakes quickly, then is removed and immediately sliced into. The egg yolk should run all over the flatbread (if you're into that kind of thing) and add creaminess to this peppery dish.
- 1 flatbread
- ¼ cup enchilada sauce (homemade or store-bought)
- ½ cup mozzarella cheese, , shredded
- 1 broiled hatch chile, burnt skins removed and diced
- 1 egg
Broil the hatch chiles
- Preheat the broiler. When screaming hot, place the desired number of hatch chiles onto a baking sheet.
- Broil for 10-15 minutes, or until the skins of the chiles are blistered and blackened.
- Remove from the oven, and let cool for a few minutes.
- Transfer the chiles to a plastic bag.
- Let the chiles steam in the plastic bag.
- When the chiles have come to room temperature, remove from the bag.
- The blistered skins should easily peel away from the chiles. Remove the blistered and blackened bits as best as you can.
- Slice the hatch chiles for the flatbread.
Make the flatbread
- Preheat the oven to 450°F degrees. Line a baking sheet with parchment paper or a nonstick baking mat.
- Place the flatbread in the middle of the prepared baking sheet. (You can probably fit two flatbreads onto a larger baking sheet if you so desire.)
- Measure the enchilada sauce onto the flatbread, and spread evenly.
- Sprinkle the mozzarella cheese onto the flatbread.
- Arrange the roasted hatch chiles on top of the mozzarella cheese.
- Crack the egg, and break it near the center of the flatbread. (If the shell breaks and some pieces get into the raw egg, carefully pick them out with your fingers, then wash your hands well.)
- Transfer the prepared flatbread(s) into the oven.
- Bake for 8-10 minutes, or until the egg is just set if you want an oozing yolk. Bake for 15 if you want the yolk to be cooked through.
- Remove from the oven, and let cool for 5 minutes.
- Slice, and enjoy warm!
Please note the cooking time includes the total time for the broiling of the chiles AND the flatbread. Do NOT cook the flatbread for 20+ minutes.
Also note the total time does NOT include cooling time for the chiles.
This recipe can easily be doubled or tripled.
If you're unsure about the heat level of this flatbread, err on the side of too little hatch chile. You can always add more if you want more spice.
Serving Size:1 flatbread
Amount Per Serving: Calories: 515Total Fat: 19gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 230mgSodium: 1402mgCarbohydrates: 58gFiber: 4gSugar: 8gProtein: 28g
Nutrition facts are an estimate and not guaranteed to be accurate.