melissa-dallas
Well-known member
Stuff with cheese, wrap with bacon & grill or broil.
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Beautiful Hatch chiles from New Mexico are 99 cents per pound at Lucky's. Now what to do with them?
- Thread starter pat-nocal
- Start date
florisandy
Well-known member
omg - LOL!! You one very-very sick puppy Ang!
heather_in_sf
Well-known member
I like putting a Tbl in my scrambled eggs! Plus there's posole, yum...
heather_in_sf
Well-known member
The farmer's market in SFe has a vendor who makes croissants with Jack and Hatch chiles,
Oh my, they are the best things ever. I bought Paula Peck's baking book just for her croissant recipe. I really should get on that....
Oh my, they are the best things ever. I bought Paula Peck's baking book just for her croissant recipe. I really should get on that....
patbastrop
Well-known member
I have, Pat. I'll look them up and post!
music-city-missy
Well-known member
Just picked up a bunch at Harris Teeter for $0.79/pound Can't wait to play
Rec: Mashed Potato Stuffed Peppers
Mashed Potato Stuffed Peppers
4 medium poblano or Anaheim chile peppers (I used hatch chiles)
2 garlic cloves, minced
2 tbsp red wine vinegar
1 tbsp extra virgin olive oil
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 lb. Yukon gold or any yellow-fleshed potatoes, peeled and cut into large chunks
2 tbsp chopped fresh chives
4 oz cream cheese
1/4 to 1/2 cup milk
1/2 cup shredded Cheddar or Monterey Jack cheese (about 2 oz)
Preheat the oven to 375 degrees.
Cut the chile peppers in half lengthwise, remove the seeds and stems, and scrape away most of the white membranes.
In a medium bowl, combine the garlic, vinegar, oil, salt and pepper. Toss the chile peppers in the bowl to thoroughly coat. Place, cut side down, on a baking sheet and bake for 20 to 30 minutes, or until peppers are tender.
Meanwhile, bring a large pot of salted water to a boil and cook the potatoes for 15 minutes, or until tender. Drain and transfer to a large bowl. Mash the potatoes with the chives. Cut the cream cheese into pieces and add to the potatoes, allowing it to melt. Mash it in with the potatoes. Continue mashing and add enough milk to make the potatoes smooth and creamy.
Turn the peppers cut side up on the baking sheet. Mound the mashed potatoes in the baked peppers. Top with the shredded cheese. Bake for 15 minutes, or until lightly browned.
Pat’s notes: Different and tasty. Used a white cheddar but next time I think I’ll use a yellow cheddar for more color on top. Was a nice side dish to grilled pork chops
Source: Simply Organic, Jesse Ziff Cool
Mashed Potato Stuffed Peppers
4 medium poblano or Anaheim chile peppers (I used hatch chiles)
2 garlic cloves, minced
2 tbsp red wine vinegar
1 tbsp extra virgin olive oil
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 lb. Yukon gold or any yellow-fleshed potatoes, peeled and cut into large chunks
2 tbsp chopped fresh chives
4 oz cream cheese
1/4 to 1/2 cup milk
1/2 cup shredded Cheddar or Monterey Jack cheese (about 2 oz)
Preheat the oven to 375 degrees.
Cut the chile peppers in half lengthwise, remove the seeds and stems, and scrape away most of the white membranes.
In a medium bowl, combine the garlic, vinegar, oil, salt and pepper. Toss the chile peppers in the bowl to thoroughly coat. Place, cut side down, on a baking sheet and bake for 20 to 30 minutes, or until peppers are tender.
Meanwhile, bring a large pot of salted water to a boil and cook the potatoes for 15 minutes, or until tender. Drain and transfer to a large bowl. Mash the potatoes with the chives. Cut the cream cheese into pieces and add to the potatoes, allowing it to melt. Mash it in with the potatoes. Continue mashing and add enough milk to make the potatoes smooth and creamy.
Turn the peppers cut side up on the baking sheet. Mound the mashed potatoes in the baked peppers. Top with the shredded cheese. Bake for 15 minutes, or until lightly browned.
Pat’s notes: Different and tasty. Used a white cheddar but next time I think I’ll use a yellow cheddar for more color on top. Was a nice side dish to grilled pork chops
Source: Simply Organic, Jesse Ziff Cool