Looks good. There is nothing in NM like green chile season. I live in the north valley of Albuquerque and the smell of green chile roasting seems to be everywhere when they come into season. How are you going to use them?
Safeway of all placesWhere do you get a box of chiles like that? Being born and raised in Albuquerque I miss the good chile.
Yep in VA. We used to ship them in but recently Harissa Teeter has carried them. Fist time we've seen them at safewaySo you are not actually in Arlington, VA. I was hoping there was an avenue to get a supply out east. I have a friend who participates in a green chile contest in Charleston, WV and he orders roasted chiles direct from Hatch for a small fortune.
Chilies Rellenos is one of my favorite go to comfort foods. This recipe of yours is the same as mine. I have only made them using poblano peppers though. I'm going to try with the hatch. I saw that my local grocer had piles of them the other day. When I make these for a crowd I fire roast, peel and stuff before hand. Cheese, chicken or beef and I seal them up with tooth picks and put them in the fridge. The next day all I have to do is the egg batter. Fluffy is key ...o Prepare your green chilies (preferably with stems, but not
necessary) by slicing them open on the side and inserting cheese. I
use monterey jack cut into little sticks, but you can use something
with a sharper flavor if you prefer. I've used whole frozen green
chilies many times and they turned out great. Nothing beats fresh
roasted and peeled, but frozen works fine.
o Separate some egg whites from the yolks (quantity depends on how
many rellenos you are making. I usually start with four or five eggs.
o Beat the egg whites until they form foamy peaks. Fold in the yolks.
o Heat cooking oil to medium hot in a large skillet or frying pan.
o Lightly season the chilies on one side with a little garlic powder
and a little salt.
o Dredge the chilies in flour.
o Dip them in the whipped eggs.
o Lay the chilies in the hot oil and allow them to fry until you can
turn them with a spatula without them coming apart (about 4 minutes?)
Fry on other side.
o Plate them up and keep them warm in the oven as you prepare the rest
of them or until you are ready to serve.
I've always liked this simple method rather than preparing a batter
and dipping the chilies before frying them. In my opinion, they turn
out much fluffier.
That does sound good! I might even mix that up a little with some ciabatta and gruyere. Humm...head of roasted garlic on the side maybeAw man, I miss Hatch green chilies. We get two boxes each year as well, divy up into small zip locks and freeze to last all year. Can't get them here in Japan.
Try this: Get some Tri-Trip, season copiously with Raven's all purpose seasoning, let sit in the fridge overnight. Slow cook on the grill until medium rare. Cut in to thin slices. Place on toasted small sourdough or french rolls with a green chile and and a slice of monterrey jack cheese. Pure heaven.
The are called Santa Maria sandwiches. You're welcome.
Nice peppers. I like to grow my own too. They are pretty to look at and are great to share with friends and neighbors; cooked or raw. Tim is the produce manager at my local store, he appreciates when people ask for something different so he can diversify... He actually has a passion for the veg!I'll definitely ask my local chain store if they can get them. If not, I found this link to a supplier of fresh chiles. I always thought you would have to get them roasted and frozen
These are some Big Jims, Sandia and Espanola peppers that I grew a few years back here in NC