Angie, since you & Bill have Hatch chiles, try *New Mexico chile relleno*

M

marilynfl

Moderator
Or else just jump in a plane and head for ABQ.

The woman who cook them are adept at dipping the filled chile in the thick eggwhite coating and gently laying it down into the HOT oil, their hand holding the chile barely above and parallel to the hot oil to slide it in. Awe inspiring and slightly terrifying.

Like I said, you can always jump in a plane (or ON it if you're Tom Cruise) and head to ABQ. Balloon festival is coming up.

https://www.younggunsproduce.com/index.php/recipes/recipe/3-hatch-green-chile-rellenos

 
Exactly what I want to make when I get mine! Thank-you

for sharing!

Received the call back yesterday. Chilies expected in on Monday.
Taking a copy of this recipe to trade produce manager for them smileys/smile.gif Colleen

 
I've got an old paper flyer from Hatch ('80's) with Hatch recipes. If I can remember, I'll check

to see more recipes.

 
I have a delicious chicken dish from a label of canned Hatch chiles--

basically enchiladas, I think but a layered dish. Love it.

 
I have frozen rotisserie chicken I can use

if your recipe uses "already prepared" chicken. We love enchiladas smileys/smile.gif Thank-you! Colleen

 
a search here on relleno provides lots of good recipes. several casseroles and also just rellenos

can't wait to try a few. we rarely deepfry, but it's about time for a fish fry, and why not have rellenos with fried fish? would be really good with a nice tomato-y salsa sauce.

 
Alrighty...the 1983 flyer is from *Bueno* for frozen green and red chile recipes.

Here are the recipes:
Chile con queso
Baked green chile dish
Calabacitas con chile verde
Carne Adovada
Chile Con Carne
Chile Con papas
Baked red or green chile stew
Red Chile enchiladas
Green Chile and Chicken Enchiladas

I've scanned them in and will see if I can upload that data somehow. Anyone know how to post a .pdf file?

 
I also have a 200-page 1994 Hatch Chile Cookbook, which brags that *no lard* is

used in these recipes.

(I'm sorry, but you just canceled out HALF the flavor of NM food by doing that. I'll get off my soap box now...)

I'm gonna name a few of the recipes to show how this cookbook was bulked up:

"Slightly Spicy Spaghetti Sauce"
"Hotsy Cheese Fingers" (which have NO CHILE IN THEM AT ALL)
"Sea Bass with Sesame Chile Seasoning" (...that certainly screams New Mexico)
"Slightly Spicy Lemon Chicken Breast" (1/4 C chile)

You can see where this book is headed: take ANY recipe, add chiles to the dish (or none at all, see Hotsy thingee above) and you have their book.

If there is something you're interested in, let me know and I'll post it. Try searching the other "Hatch Chile Cookbooks" for ideas. This one is too old to have the Look Inside option.

http://www.amazon.com/Hatch-Chile-Cookbook-David-Jackson/dp/1884374034

 
That sounds good! Have you tried them in quesadillas? I really like this black bean salsa, too.

I make it often as a side for tacos, etc. I usually make some guacamole and salsa to serve with this. If you have fresh corn for the salsa, all the better. I briefly cook the ears before cutting off the kernels, just a personal preference.

* Exported for MasterCook 4 by Living Cookbook *

Cheese Quesadillas with Bean & Corn Salsa

Serving Size : 4

Bean and Corn Salsa1 16-oz can black turtle beans, drained and rinsed
3/4 cup frozen corn kernels, thawed
2 medium plum tomatoes, seeded and cut into medium dice
2 Tbs minced cilantro
4 medium scallions, sliced thin
1 Tbs red wine vinegar
1/2 tsp ground cumin
3 Tbs vegetable oil
1/4 tsp salt
1/8 tsp ground black pepperCheese Quesadillas8 8-inch flour tortillas
8 oz grated Monterey Jack cheese (2 cups)
1 4-oz can minced green chiles
4 tsp vegetable oil

1. Bean and Corn Salsa

2. Mix all ingredients in a medium bowl.

3. Cheese Quesadillas

4. Sprinkle each of 4 tortillas with 1/2 cup cheese and 2 tablespoons
chiles. Cap with another tortilla. Heat a medium skillet; brush with 1
teaspoon oil. Sauté quesadillas, 1 at a time, until cheese melts and
tortillas are light brown and spotted, about 2 minutes; remove, cover; keep
warm. Brush skillet with oil as necessary. Quarter quesadillas and serve
immediately with salsa.


- - - - - - - - - - - - - - - - - -

 
Volume.

My buddy used to load his van with cases and cases of fresh hatch chiles. He used to drive through Hatch, NM, on his sales route.

He'd pay pennies per pound.

We'd have chile roasting parties when he got back to Phoenix. I so miss doing that!

Michael

 
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