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Cooking with DEBC & Hatch Chiles

Cooking with Beer & Hatch Chiles

A delicious meal awaits – and it’s made with beer! Try your hand at a hearty Deep Ellum IPA + Hatch Chile Casserole or some Dallas Blonde Hatch Chile Poppers.

Be sure to document your results and tag us on Instagram @deepellumbrewing.



5-6 hatch chiles
1 tbsp olive oil
1 onion, sliced
10 oz canned green enchilada sauce
1/4 cup Deep Ellum IPA
2-3 cups tortilla chips
1 1/2 cups Monterey Jack cheese, shredded
Serve with sour cream, avocado, cilantro



  1. Arrange hatch chiles on a baking sheet and broil in the oven on high for 3-5 minutes. Turn chiles over and broil for another 3-5 minutes, until browned all over, and slightly charred.
  2. Transfer chiles to a bowl and cover with a towel. Let sit for 15 minutes to steam. Remove skim, stems, and seeds from chiles. Slice chiles into thin strips.
  3. Preheat oven to 400°F. Heat olive oil in a large oven-safe skillet over medium-high heat. Add onions and cook for 3-5 minutes, until lightly browned.
  4. Add hatch chiles, enchilada sauce, and Deep Ellum IPA. Bring to a boil and simmer for 5 minutes.
  5. Remove from heat, and gently fold in tortilla chips. Top with cheese and bake for 15-20 minutes, until nicely browned.
  6. Let cool and serve topped with sour cream, avocado, and cilantro.

Enjoy your meal! Remember to share your cooking experience with us on Instagram @deepellumbrewing.