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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, roasted Hatch green chiles are very healthy. They are low in calories and fat while being exceptionally rich in Vitamin C and Vitamin A, which support immune function, skin health, and vision.
A 100g serving of roasted Hatch green chiles contains approximately 35 calories and 7g of carbohydrates. This makes them a nutrient-dense addition to meals without adding significant caloric load.
Yes, they are keto-friendly. With only 7g of total carbohydrates per 100g and a good amount of dietary fiber, they have a low net carb count that fits well within a ketogenic or low-carb diet.
Naturally, roasted Hatch green chiles are both vegan and gluten-free. They are a whole vegetable product, though you should always check the labels of canned or jarred versions for any added thickeners or preservatives.
They have a unique smoky, savory, and slightly buttery flavor profile. The roasting process brings out a natural sweetness that balances their heat, which can range from mild to extra hot depending on the specific variety.
Yes, it is best to peel them. The roasting process chars the thin, papery outer skin, which can be tough and unpleasant to eat; removing it reveals the tender, flavorful flesh underneath.
They are incredibly versatile and can be chopped into salsas, layered onto burgers, or stirred into soups and stews. They are also commonly used in egg dishes, enchiladas, and the classic New Mexican Green Chile Stew.
Roasted Hatch Green Chiles is a versatile ingredient found in cuisines around the world. With 35 calories per 100g and 1.5 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the vegetable category with complete nutrition information.
View all vegetable →Discover 1 recipes featuring roasted hatch green chiles with step-by-step instructions.
Browse recipes →Yes, they freeze exceptionally well. To preserve them, place the roasted (and optionally peeled) chiles in airtight freezer bags with the air squeezed out; they will maintain their quality for up to 12 months.
Freshly roasted chiles should be stored in an airtight container and used within 3 to 5 days. If you cannot use them within that timeframe, freezing is the best option to prevent spoilage.
The heat comes from capsaicinoids, which may offer mild anti-inflammatory benefits and help boost metabolism. Additionally, the high fiber content aids in digestion and promotes a feeling of fullness.
