Hatch Chile Chicken Lasagna {Gluten-Free}

Do you’ll like Hatch chiles?  Do you know what a Hatch chile is??  I ask because up until 6 years ago when I moved to Dallas, I had never heard of them before.  That all changed when I chose to live in an apartment complex right across from the Foodie Heaven known in Texas as Central Market.

Central Market is THE ultimate place to experience Hatch chiles.  Every year in August, they throw a HUGE Hatch Chile Festival that Dallasites look forward to all year long.

This festival is legit – the store roasts thousands of Hatch chiles in a huge roaster right in the parking lot and makes them available for purchase so that customers can create all kinds of drool-worthy Hatch chile dishes to end the summer with a bang.

The smell of these chiles roasting in the parking lot is enough to make me lose my mind, and after trying a few of the “signature” Hatch items created by Central Market (think Hatch cheddar apple pie, Hatch chocolate sauce, Hatch cornbread, and Hatch enchiladas), I was a self-proclaimed “Hatch Head.”

The Hatch Chile Festival is something I have truly missed this year since we now live in Lincoln, NE.  I’ve longingly looked at the Central Market website and ads this month, dreaming of days gone by that I spent roaming the aisles and sampling all of the Hatch chile goodness.

I was uber-grateful and relieved, however, when I found out that local grocers in Lincoln get their own shipments of chiles in from Hatch, NM for a short period near the end of August.  Buying these chiles, roasting them, and incorporating them into my favorite Tex-Mex style meals has been my window to connect to something I loved so much about Texas – and now I plan to give myself, even more, Hatch therapy by sharing some favorite Hatch recipes with you!

I’m planning on sharing a Hatch recipe every Wednesday for the next few weeks, and I hope you will join in the fun and share your favorite ways to use Hatch chiles with me in the comments section below the recipe!  The first recipe I’m sharing today is a light yet satisfying Hatch Chile Lasagna.

It’s gluten-free, less than 10 ingredients, and can be made up to one day ahead and baked when you are ready to eat!  It is certainly balanced enough to make a one-dish meal satisfying for me, but you could certainly serve it with a Southwestern-inspired side salad, grilled corn, or some spicy black beans.

P.S. If you can’t find Hatch chiles in your hometown, roasted Poblano chiles would be a great substitute in this recipe.  You can also substitute another brand of green enchilada sauce if you can’t find the Hatch brand.

Hatch Chile Chicken Lasagna

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 4-6 servings

Serving Size: 2-3 chiles each

This healthy enchilada-style supper comes together in no time and tastes even better the next day for lunch. Serve with a side of citrus fruit or some pinto beans for a complete meal.


  • 12 Hatch chiles, roasted, seeded, and split down the middle
  • 2 cups cooked chopped chicken breast (recommend rotisserie chicken for ease)
  • 1 cup cooked quinoa
  • 1 medium onion, cut into thin strips
  • 1 can Hatch green chile enchilada sauce (14.5-ounce can)
  • 4 ounces or 1 cup of manchego cheese, crumbled or shredded
  • Dried chile powder (can use regular, ancho, or chipotle)
  • 1/2 cup reduced fat sour cream
  • Juice and zest of one lime


  1. Preheat oven to 350.
  2. Caramelize onions in a nonstick saute pan on medium-low heat in 1 teaspoon of oil, stirring often. They should take about 10 minutes to caramelize.
  3. Combine the chopped chicken, cooked quinoa, and caramelized onions in a bowl.
  4. Pour 1/3 of the can of enchilada sauce in the bottom of a 9 x 9-inch baking dish. Place 4 of the chiles in the sauce for the bottom layer. Spread 1/2 the chicken mixture over the chiles. Add 1/3 cup of cheese. Add another 1/3 of the sauce, 4 mores chiles, the other half of chicken mixture, and another 1/3 cup of cheese. Finish by placing the last 4 chiles on top, then spread the remaining 1/3 of the sauce over the chiles. Sprinkle the last 1/3 cup of cheese on the very top, and lightly dust the top of cheese with a sprinkle of chili powder for color.
  5. Bake for 20-30 minutes until the sauce bubbles and the cheese is melted and golden. While the lasagna bake, mix together the sour cream with the lime juice and zest. Refrigerate this until ready to serve.
  6. Serve the lasagna hot from the oven with a drizzle of the lime sour cream on top.
This entry was posted in Snacks.

Peach BBQ Chicken Pizza

Hello!  Hope you all had a safe and happy Fourth of July!  How did you celebrate? What did you eat?  We have had a wonderful time celebrating our country’s Independence with my family in VA.

It’s been filled with time on the lake, cooking, playing games, and enjoying my dad’s mouthwatering smoked pork BBQ and my mom’s amazing whole wheat and oat pancakes.  I have been spoiled.  So thankful for time with my family

I am writing this post from the dining room of a Hampton Inn in Oxford, MS.   The week before last, my sweet Poppy (mom’s dad) passed away after 4 long years of slowly deteriorating health.

His request was that he be buried next to my Nana in Oxford near their old home, so my family and I have had a long but fun and memorable road trip to come here from VA over the past 2 days. We plan to spend today and tomorrow visiting Poppy and Nana’s favorite places in Oxford and have fun being together while we remember all the great times we had with them here.

Needless to say, today’s post will be short and sweet so I can enjoy time with the fam. I’m excited to share with you one of my favorite uses for the Sweet and Spicy Peach BBQ Sauce I posted a few weeks ago – Peach BBQ Chicken Pizza. It’s made of my favorite, easy, homemade pizza crust. Ryan and I enjoyed this pie so much that we didn’t even talk while we ate it – that’s what happens when dinner leaves you speechless.

Peach BBQ Chicken Pizza

Prep Time: 45 minutes

Cook Time: 15 minutes

Total Time: 1 hour

Yield: 2 twelve-inch pizzas

Serving Size: 1/2 a pizza

Peach BBQ Sauce replaces traditional marinara sauce in this smokey-sweet summertime pizza topped with baby spinach, fresh mozzarella, and thin slices of juicy peach. An original recipe from Dietitian in the Kitchen.


  • For the pizza dough:
  • 1 (0.25 ounce) package active dry yeast (not the Quick Rise kind
  • 1 teaspoon honey
  • 1 cup warm water
  • 1 cup bread flour
  • 1 1/2 cups white whole wheat flour
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt
  • For the pizza toppings:
  • 1 pound of grilled or sauteed boneless, skinless chicken breasts, cut into thin strips
  • 1 1/2 cups Peach BBQ Sauce or your favorite BBQ sauce
  • 2-3 cups baby spinach leaves
  • 8 oz fresh mozzarella ball, cut into thin pieces
  • 1 large peach or 2 medium peaches, cut into thin wedges


  1. For the pizza dough:
  2. Combine the warm water, yeast, and honey in a bowl and let stand for 10 minutes. You will know the yeast is activated when it starts to look creamy.
  3. While the yeast mixture stands, preheat your oven to 425 degrees and place the pans you plan to bake the pizzas on the lowest racks of your oven to get them nice and hot (this will ensure a nice, crispy crust).
  4. Add the flours, olive oil, and salt to the yeast mixture and stir with a wooden spoon until just combined. The dough will look shaggy.
  5. Turn the dough onto a lightly floured surface and knead until smooth ball forms, about 3-4 minutes. Divide the dough into two balls and place under a warm, damp tea towel on your kitchen counter for 15 minutes. Use this time that the dough rests to prepare your toppings.
  6. For the pizza:
  7. On a lightly floured surface, roll your dough balls out into 12” circles. Carefully place the dough on the hot pizza pans.
  8. Start topping the dough with chicken first, then drizzle the bbq sauce evenly in a circular fashion over the chicken.
  9. Next, evenly distribute the spinach leaves over the chicken and sauce.
  10. Finish by evenly distributing the thin slices of mozzarella over both of the pizzas and arrange the peach slices on the very top as you desire.
  11. Bake at 425 for 12-15 minutes until the crust and cheese are golden brown and bubbly. If you can’t fit both pizza pans on the bottom rack of your oven, you may want to rotate them halfway for even browning and a crispy crust.
  12. Slice as you like and serve hot!


This pizza dough recipe yields enough dough for 2 thin 12” crusts. It can easily be doubled to make enough for 4 pizzas. I often do this and place 2 dough balls in the freezer for later. Thaw frozen dough balls in the fridge for 12 hours prior to use and let the dough sit on the counter for 10 minutes before you roll it out.

This entry was posted in Snacks.

Teriyaki Turkey Burgers with Grilled Pineapple and Wasabi Avocado Spread

Hi, All,

In preparation for the 4th of July and many more summer cookouts, I want to share this awesome turkey burger recipe with you to add to your burger repertoire!

Ryan and I enjoyed these outside on our porch last week and they were so good we have been talking about them ever since. This was a favorite menu option for a family of 6 that I cooked for in Dallas – it’s got lots of unexpected flavors, it’s kid-friendly, and is an all-around perfect way to jazz up a turkey burger.

I’m a big fan of turkey burgers because they are a nice, clean alternative to red meat and the flavor/topping options are endless.  These burgers get a nice shot of teriyaki sauce into the patty and are glazed with sauce on the outside once the patty is cooked.  A grilled pineapple ring is used as a sweet, tangy topping and perfectly compliments the teriyaki flavor.

Next, we add creamy avocado mashed with prepared wasabi paste for a spicy flavor kick.   (You can find this wasabi paste in the Asian section of most all grocery stores.) Serve it on a whole-grain bun with sweet potato fries and walk right into healthy burger heaven!


Teriyaki Turkey Burgers with Grilled Pineapple and Wasabi Avocado Spread

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4 four-ounce burgers with 1 pineapple ring and 2 tablespoons wasabi avocado spread per burger

Turkey burgers get a makeover with a zesty Asian flare and feature a teriyaki glaze, grilled pineapple rings, and a spicy wasabi avocado spread. A Dietitian in the Kitchen client favorite!


  • 1 pound 93% lean ground turkey
  • 1 tablespoon plus 1/4 cup prepared teriyaki sauce
  • 1 teaspoon Simply Asia Spicy Szechwan Five Spice Seasoning (optional)
  • 1/2 teaspoon coarse Kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • 4 pineapple rings (I use Dole Canned Pineapple Rings in Juice)
  • 1 ripe avocado
  • 1 teaspoon prepared wasabi paste
  • Green leaf lettuce
  • Whole grain hamburger buns


  1. For the burgers:
  2. Preheat your grill, grill pan or skillet, and grease with oil.
  3. Add 1 tablespoon teriyaki sauce, Asian seasoning, salt, and pepper to ground turkey. With a light hand, mix until just combined. Be careful not to over-handle the meat. Form into 4 patties that are about 1/2” thick.
  4. Cook the burgers for 4 minutes on one side, flip and cook additional 4 minutes or so until cooked through. During the last 2 minutes of cooking, brush the top sides of the patties with the additional teriyaki sauce.
  5. Remove the patties to a plate, cover with foil, and let rest for 5 minutes. In the meantime, grill the pineapple rings for about 90 seconds on each side.
  6. Place the turkey patties on toasted buns, top with pineapple rings, lettuce, and 2 tablespoons wasabi avocado spread. Serve with sweet potato fries.
  7. For the wasabi avocado spread:
  8. Mash the ripe avocado with the wasabi paste using a fork until combined and creamy. Cover the surface with plastic wrap and a bit of lime juice if you have it until ready to serve.
This entry was posted in Snacks.