Posted: 9/22/2013 7:52:30 AM EDT
It's that time of year in Colorado... green chile roasters are at the roadsides, roasting chiles while you wait. Nothing else in the world smells like that!  Pueblo, CO is having their annual chile and frijole festival this weekend, unfortunately I was unable to attend this year. Lots of the green chiles sold in the area come up from Hatch, NM, but the Pueblo Mira Sols rock, more flavor, not just heat.
Besides the obvious like green chile with pork, chile rellenos and such, I like to use chiles in other dishes--instead of green/bell pepper, which I'm not a big fan of, I'll put chopped green chiles in pasta sauce, baked beans, and today I'm making a meat loaf with chiles included. Yum! I first had green chiles when I came to Colorado over 37 years ago, and the first nachos I ever ate were made with green chiles instead of jalapenos. I prefer them so to this day. Give it a try!
Here's a recipe for a Mexican quick quiche, using green chiles. It's easy to make, and makes a bunch, good for pot lucks, game day snacks, or as a meal. Give it a go, I bet you'll love it: MEXICAN QUICHE 10 eggs 1 pint cottage cheese 1 tsp salt 1 tsp baking powder 10 drops tabasco sauce 1/2 cup flour 1 lb shredded Jack cheese 1 7 oz can diced green chilies 1/2 cup melted butter or margarine Preheat oven to 400 degrees. Butter a 9x13 baking dish. In a large bowl , mix eggs, cottage cheese, baking powder, salt, tabasco sauce and flour. Add cheese, chilies, and butter, mix well and pour into baking dish. Bake 15 min. at 400 degrees; reduce heat to 350 degrees and bake 25 min. more. Serve warm or cold. Keeps 3 to 4 days in fridge. Yields 60 to 70 appetizer squares or 8 to 10 dish servings. If using canned green chiles, I usually just use two 4 oz cans. If using fresh chiles, I"ll use six to eight seeded, chopped ones. Also good with cheddar/jack mix shredded cheese, or fiesta blend shredded. 10 drops of Tobasco is not a lot, I use more, ~15-20 drops or more. I made one extra spicy by also adding several shots of Frank's Extra Red Hot sauce, plus some habanero chipotle and jalapeno sauces. I've made this for pot lucks at work, people go bonkers over it. PS If it's green, it ain't chili, it's chile. If you've never had a good green chile with pork, well, you don't know what you're missing. 
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Quoted:
Great timing on this thread! I'm seeing green chiles EVERYWHERE, but this is my first year in CO and I have no idea what to do with them. Might go snag some. Get 'em roasted if you can, or roast them yourself on the grill outdoors. The roaster will bag them for you, or bag them yourself if done at home. Let 'em sit a while, they'll steam themselves, which helps the skins loosen. You have to peel the skins off once roasted, then bag 'em up and freeze 'em. I split them and seed them before freezing or use. If you're new to the game, just search for green chile recipes and go crazy experimenting. Buy 'em canned if you must. Heat levels can vary from mild to extreme. |
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Quoted:
Fresh. Just wear gloves or WASH WITH DAWN after getting the seeds out. You touch those seeds, then touch anywhere on your face or worse, get it in your eye, you'll only do it once. Quoted:
1 7 oz can diced green chilies
Fresh. Just wear gloves or WASH WITH DAWN after getting the seeds out. You touch those seeds, then touch anywhere on your face or worse, get it in your eye, you'll only do it once. Actually, I don't think I've ever seen a 7 oz can, but the little 4 oz cans are common. Fresh is best, of course, but canned is better than no chiles at all. There's a small town burger chain down in New Mexico that lays a whole roasted, peeled and seeded green chile on top of your burger. This was long before chile topped burgers became popular. Their burgers will knock your socks off. In Pueblo, CO, the town dish is the "slopper", which is a cheeseburger tossed in a bowl and smothered with fresh made green chile with pork. It's a heart attack in a bowl! And nothing beats a bowl of green, served with some flour tortillas on the side. Or, a good burrito smothered in green and topped with shredded cheese and sour cream.
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Quoted:
Actually, I don't think I've ever seen a 7 oz can. Fresh is best, of course, but canned is better than no chiles at all. There's a small town burger chain down in New Mexico that lays a whole roasted, peeled and seeded green chile on top of your burger. This was long before chile topped burgers became popular. Their burgers will knock your socks off. In Pueblo, CO, the town dish is the "slopper", which is a cheeseburger tossed in a bowl and smothered with fresh made green chile with pork. It's a heart attack in a bowl! Quoted:
Quoted:
1 7 oz can diced green chilies
Fresh. Just wear gloves or WASH WITH DAWN after getting the seeds out. You touch those seeds, then touch anywhere on your face or worse, get it in your eye, you'll only do it once. Actually, I don't think I've ever seen a 7 oz can. Fresh is best, of course, but canned is better than no chiles at all. There's a small town burger chain down in New Mexico that lays a whole roasted, peeled and seeded green chile on top of your burger. This was long before chile topped burgers became popular. Their burgers will knock your socks off. In Pueblo, CO, the town dish is the "slopper", which is a cheeseburger tossed in a bowl and smothered with fresh made green chile with pork. It's a heart attack in a bowl! I remember reading about a place in NM called Bobcat Bite that had one of the best burgers in America, topped with green chiles. |