Hatch Chile Cornbread Waffles


It’s Hatch Chile season!Hatch Chile Cornbread Waffles


Over the years, I’ve written a lot about my favorite pepper, which is grown only in southern New Mexico’s fertile Mesilla Valley, where perfect conditions allow the chile to develop an intense earthy flavor.

Hatch Chiles are only available in August and September, so time is running out! Melissa’s Produce is roasting the chiles at select locations around the country. Click here to see if there is a roasting event near you.

I doubled down on the Hatch Chiles in this recipe for Hatch Chile Cornbread Waffles with Watermelon & Hatch Chile Salsa. This savory cornbread waffle is also a great base for meat or fish. I served it with grilled chicken for a twist on traditional Chicken and Waffles.

I wanted gluten-free Hatch Chile Cornbread Waffles, so I used Bob’s Red Mill 1-to-1 Baking Flour, but you can also use regular flour along with the corn meal. I also used fish sauce in the Watermelon and Hatch Chile Salsa to add some umami saltiness, but you can add salt to taste.

Here’s how they do the roasting:

Plated + Served: Broccoli & Watermelon Salad with Balsamic Vinegar


Had some broccoli. Had some watermelon. Had some feta cheese and basil.

Steamed it. Cubed it. Chopped it.

A refreshing salad.

(Hey… that’s almost Haiku!)



Plated + Served: Watermelon & Basil Ice Pops


When was the last time you threw a really nice, really intimate dinner party?

I’m talking about:
a.) No kids
b.) 6 guests tops (8 in all, including you and your S.O.)
c.) A nicely set table (candles, cloth napkins, music, etc.) and fantastic food (of course)

Why, you ask?


Because Mama came up with a delicious recipe that I’m just dying for you to make and serve at your soirée: An Iced Watermelon Basil Palate Cleanser.

A… palate… what?

A palate cleanser, silly. You know, one of those fancy-do things the French serve in between courses during a meal… like sorbet. A palate cleanser helps remove any lingering flavors in the mouth, so the next course can be better appreciated.


Okay, okay. You don’t HAVE to have a dinner party to whip up these savory Watermelon & Basil Ice Pops (if you’re not going to play into my highfalutin entertaining fantasy, lets just call the recipe what it really is… a savory popsicle.).

And if you add a splash of vodka, you’ve got a great pre-dinner party POPTAIL!

*The good folks at Dexas sent me the 100% Silicone Cube Ice Tray Packet that I used to make the pops. One packet comes with two dishwasher-safe trays that make 18 pops, perfect for this recipe. Because the trays are silicone, whatever you freeze easily pops out. And, as you can see (below the recipe), like a lot of the cool kitchen stuff from Dexas, the trays come in some fabuloso colors and you can order them online



Gadget Tree: Watermelon Cutting and Serving Board


Summer is all about having fun… so why not add a bit of whimsy to the kitchen as well?

Here’s a suggestion: This non-slip Watermelon Cutting and Serving Board.

Since watermelons are already showing up in the supermarket produce aisle, this is a great way to showcase one of the summer’s most refreshing fruits. But it’s also perfect for serving hors d’oeuvres and cheese because the nonporous dishwasher-safe plastic surface won’t take on food odors.

I saw one of these at the Housewares Show a few months back. When the good folks at Dexas sent me one to test out, I was happy to see that the molded edges curve up slightly so that fruit juice doesn’t end up dripping all over the floor. It’s reversible, too. Right now you can find these at Bed Bath & Beyond, HEB Supermarkets and Dillard’s, as well as the Dexas website.

It’s pretty, it’s functional and it’s dishwasher safe… three huge plusses. And, the board doesn’t slide all over the counter, which not only makes carving the watermelon easier, but safer, too. (Very important if you’re gonna let the older kids get in on the act.)

I’ll have some watermelon recipes real soon… because I want to show off my fun cutting board.

Whimsical and safe… what a great combination!


I’m Christina Chavez

I was a TV journalist for many years, but with a house full of kids I decided to come off the road, go to culinary school and follow my passion for cooking. Mama’s High Strung is all about food… everything from creative recipe ideas to some really cool kitchen gadgets and cooking tips. I live in Chicago, but I love to travel and write about my food discoveries! You can reach me by email: mamashighstrung@gmail.com