Hatch Green Chili Roasting

[Winz]

AJ.
Smoke won't be effective. You are roasting them fast over high heat, and then peeling off the skins (which would have been exposed to the smoke).

Winz


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[1buckie]

First, how'd the wedding go, Dad?

and, what kind of heat are you using on these....I think I'm still going a bit low & it takes a little while to get the char good on them......by then, the pepper itself gets a little soft....thinking higher heat, quicker char?

[jeffinsgf]

I did a bunch from my garden Saturday. If you freeze them in an ice cube tray, two cubes are just the same amount as one of the little commercial cans.

I always put a little oak in the fire when I'm roasting them.

[Heyjude]

OK, No Smoke, Got it.. Thanks Winz!
My Chiles are sweating as we speak.. Uhh.. I am too, its a bit warm today.. 98, Whew!

I bet its hot where you guys are!

These things are smelling great.. Can't wait..

[Heyjude]

My Chiles are cooled, peeled and diced. Thats a lot of work.. Now what?

Winz said,

I dice them up and either use over the next couple of days, or seal them in vacuum bags and freeze them for later.  Diced chile can be used for a multitude of things.  Some of my favorites:  In eggs, on burgers, in soups/stews, with cream cheese and crackers, and baked in homemade bread. 

Breadd?  Nah.. were making enchiladas..

Green Chile Enchiladas

Ingredients:
1/2 lbs meat (chicken, pork or beef) chopped, shredded or ground
2 cups or 1 16 oz jar green chile sauce   Were using Fresh..

(Try New Mexico green chile sauce recipe)

1 dozen 6-inch corn tortillas
2 cups shredded cheddar cheese
1/2 cup sour cream (optional)

New Mexico Green Chile Sauce Recipe

Chile is a sauce made from red or green chiles and served hot over many New Mexican dishes. Chile does not use vinegar, unlike most salsas, picantes and other hot sauces. This basic, yet versatile sauce can be used to create enchiladas, or pour over chimichangas, tacos or burritos.

Ingredients:
1 tablespoon butter or lard
2/3 cup chopped onion
2 tablespoons flour
1-1/2 cups chicken or vegetable broth
1 cup (or more) chopped green chiles
1 large clove garlic, finely minced
3/4 teaspoon salt
Dash of ground cumin
Directions
Melt the butter in a saucepan over medium heat. Sauté the onion until soft. Stir in the flour. Add the broth.
Then add chiles, garlic, salt and cumin. Simmer for 20 minutes.

Makes 2 cups

Directions
Preheat oven to 350°F. Lightly fry corn tortilla in hot oil (steam for low-fat option). Put tortillas on paper towel
to drain excess oil. Place tortilla on dinner plate, add preheated green chile, cooked meat and cheddar cheese
(lightly sprinkled). Add another tortilla and build two more layers. Top with green chile, sprinkle more cheese on top. Place in preheated oven broiler until cheese is melted (approximately 5 minutes). Garnish with sour cream and serve.
Makes 4 servings.
Recipe courtesy of El Pinto Restaurant, www.elpinto.com/recipes

So, to change it up, were gonna use Monteryey Jack instead of cheddar..
We also use a microwave to heat our tortillas in a wet paper towel instead of oil.

Ejnjoy! 

[Winz]

AJ - my mouth is watering. How are the enchiladas?

Winz


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