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OMG everybody I just looked at this week's Winn Dixie ad and
- Thread starter orchid
- Start date
I make a chile relleno casserole using them instead of poblanos. I think you've posted one, try
them in it. I also make a few versions of chile verde, enchilada sauce, and quesadillas. You can put them in crab cakes, hamburgers or roll them up in a warm flour tortilla. Here in Texas, many products are sold with them added this time of year, including bread.
We buy 10 lbs at a time and use the grill to roast them. They can be cooled and frozen, then you can stem, skin and seed them as you use them. The stores here bring in big chile roasters and also sell them already roasted but they have a tendency to roast them to mush and charge a premium to do so. This week the chiles are .78 a lb raw and 2.78 roasted.
them in it. I also make a few versions of chile verde, enchilada sauce, and quesadillas. You can put them in crab cakes, hamburgers or roll them up in a warm flour tortilla. Here in Texas, many products are sold with them added this time of year, including bread.
We buy 10 lbs at a time and use the grill to roast them. They can be cooled and frozen, then you can stem, skin and seed them as you use them. The stores here bring in big chile roasters and also sell them already roasted but they have a tendency to roast them to mush and charge a premium to do so. This week the chiles are .78 a lb raw and 2.78 roasted.
Chile Relleno Casserole with Tomato Sauce
This is the one I usually make. The amounts in parenthesis are the amounts I use. I cut them in large pieces (3/4 to 1 inch) and layer in the dish as they're easier to serve and eat that way.
* Exported for MasterCook 4 by Living Cookbook *
Chile Relleno Casserole with Tomato Sauce
Recipe By : Liz Smith of Westwind Gardens
Casserole5 eggs, separated (4)
1/2 tsp salt
1/2 tsp freshly ground pepper
8 poblano, NuMex or Anaheim chiles, roasted,
-- seeded and peeled and stemmed (7 to 8 NM)
3 cups shredded Monterey jack cheese, or a mixture
-- of colby and jack (2 1/2 cups)
Sauce3 Tbs olive oil (divided)
1/4 cup diced onion
1 clove garlic, minced
3 large ripe tomatoes, cored and roughly chopped
3 Tbs minced fresh cilantro (divided)
2 bay leaves
salt
Casserole
1. Preheat the oven to 350 degrees.
2. Beat egg whites until stiff peaks form.
3. In a separate bowl, beat yolks until light in color. Stir in salt and
pepper. Fold egg yolk mixture into whites.
4. Remove stems from the chiles and slice in half lengthwise.
5. In a lightly oiled casserole dish, spread a third of the egg mixture to
cover bottom of dish. Layer half of the chiles on top of egg. Sprinkle with
half the cheese. Layer remaining chiles and cheese and cover with the rest
of the egg mixture. Bake for 30 to 35 minutes or until the egg is set.
Sauce
1. Heat 1 tablespoon of the oil in a medium skillet and add the onion. Sauté
3 to 4 minutes or until the onion is tender. Add the garlic and sauté for 30
seconds more.
2. Scrape the onion mixture into the bowl of a food processor or blender and
add the tomatoes. Puree until smooth.
3. Pour the tomato mixture back into the skillet and add 2 tablespoons of
the minced cilantro, the bay leaves and the remaining 2 tablespoons oil.
Bring to a boil and cook for about 10 minutes or until the sauce is slightly
thickened. Season to taste with salt. Discard bay leaves.
To serve
1. Cut the casserole into squares and serve with tomato sauce spooned over
top and sprinkle with remaining 1 tablespoon cilantro.
Comments: The only time-consuming part of this recipe is roasting, seeding
and peeling the chiles, which can be done in advance to save time at dinner.
Otherwise, this meal is dead easy yet incredibly satisfying. Green chiles
give it an earthy, lightly spicy character. If you like, substitute hot or
sweet peppers for some of the chiles to add color and heat. This dish works
well for dinner, lunch or brunch.
Recipe Author: Liz Smith of Westwind Gardens
Recipe Source: The Oregonian Oct 2007
- - - - - - - - - - - - - - - - - -
This is the one I usually make. The amounts in parenthesis are the amounts I use. I cut them in large pieces (3/4 to 1 inch) and layer in the dish as they're easier to serve and eat that way.
* Exported for MasterCook 4 by Living Cookbook *
Chile Relleno Casserole with Tomato Sauce
Recipe By : Liz Smith of Westwind Gardens
Casserole5 eggs, separated (4)
1/2 tsp salt
1/2 tsp freshly ground pepper
8 poblano, NuMex or Anaheim chiles, roasted,
-- seeded and peeled and stemmed (7 to 8 NM)
3 cups shredded Monterey jack cheese, or a mixture
-- of colby and jack (2 1/2 cups)
Sauce3 Tbs olive oil (divided)
1/4 cup diced onion
1 clove garlic, minced
3 large ripe tomatoes, cored and roughly chopped
3 Tbs minced fresh cilantro (divided)
2 bay leaves
salt
Casserole
1. Preheat the oven to 350 degrees.
2. Beat egg whites until stiff peaks form.
3. In a separate bowl, beat yolks until light in color. Stir in salt and
pepper. Fold egg yolk mixture into whites.
4. Remove stems from the chiles and slice in half lengthwise.
5. In a lightly oiled casserole dish, spread a third of the egg mixture to
cover bottom of dish. Layer half of the chiles on top of egg. Sprinkle with
half the cheese. Layer remaining chiles and cheese and cover with the rest
of the egg mixture. Bake for 30 to 35 minutes or until the egg is set.
Sauce
1. Heat 1 tablespoon of the oil in a medium skillet and add the onion. Sauté
3 to 4 minutes or until the onion is tender. Add the garlic and sauté for 30
seconds more.
2. Scrape the onion mixture into the bowl of a food processor or blender and
add the tomatoes. Puree until smooth.
3. Pour the tomato mixture back into the skillet and add 2 tablespoons of
the minced cilantro, the bay leaves and the remaining 2 tablespoons oil.
Bring to a boil and cook for about 10 minutes or until the sauce is slightly
thickened. Season to taste with salt. Discard bay leaves.
To serve
1. Cut the casserole into squares and serve with tomato sauce spooned over
top and sprinkle with remaining 1 tablespoon cilantro.
Comments: The only time-consuming part of this recipe is roasting, seeding
and peeling the chiles, which can be done in advance to save time at dinner.
Otherwise, this meal is dead easy yet incredibly satisfying. Green chiles
give it an earthy, lightly spicy character. If you like, substitute hot or
sweet peppers for some of the chiles to add color and heat. This dish works
well for dinner, lunch or brunch.
Recipe Author: Liz Smith of Westwind Gardens
Recipe Source: The Oregonian Oct 2007
- - - - - - - - - - - - - - - - - -
That's the best price I've seen in Florida. Fresh Market in Sarasota used to carry them but they
were a little more expensive than that. Yes, I think any recipe you would use the canned green chiles will be even more delicious with the fresh. They don't have much heat to them, in my experience. When I used to have to order them, I had a choice on varieties that vary in hotness but here they come in hot or mild. I bought some hot last year, just to see what the difference was. Not much, lol.
were a little more expensive than that. Yes, I think any recipe you would use the canned green chiles will be even more delicious with the fresh. They don't have much heat to them, in my experience. When I used to have to order them, I had a choice on varieties that vary in hotness but here they come in hot or mild. I bought some hot last year, just to see what the difference was. Not much, lol.
patbastrop
Well-known member
I found them today at a BiLo store in Summerville for 89 cents a pound!
I bought 8 pounds and DH fired up the Big Green Egg. We charred them and paper-bagged them. Skinned, packed in 6 quart sized ziplocks, in the freezer! I'm going back tomorrow for more!
I bought 8 pounds and DH fired up the Big Green Egg. We charred them and paper-bagged them. Skinned, packed in 6 quart sized ziplocks, in the freezer! I'm going back tomorrow for more!
When you buy Hatch chilies, there are mild, medium hot and hot
so you generally have a choice of heat or not. I usually buy about fifteen pounds for our family of two. Today I bought ten pounds because I still have 2 large bags of mild, and one bag of hot left. You can put them in so many dishes, anything Mexican, Tex-Mex, soups, bean dishes, braised meat dishes, chicken dishes, egg dishes.
Hubby blackens them on the grill and brings them into me. I let cool, for a bit, then pack 4 to 5 peppers into a quart size zip lock. Then I put about 4 to 5 of those bags into a gallon size freezer zip lock and store them in the freezer stacked. When I want to use them, I take out what I want, let them sit for about ten minutes, then remove the blackened skin and pull out the stem....seeds usually come out with the stem.
How many you pack into the quart size bag depends on how big your peppers are. Last year, the crop was huge. When you buy them, pick out as many perfectly straight ones as you can. The blacken quicker and easier that way, and are easier to pack.
so you generally have a choice of heat or not. I usually buy about fifteen pounds for our family of two. Today I bought ten pounds because I still have 2 large bags of mild, and one bag of hot left. You can put them in so many dishes, anything Mexican, Tex-Mex, soups, bean dishes, braised meat dishes, chicken dishes, egg dishes.
Hubby blackens them on the grill and brings them into me. I let cool, for a bit, then pack 4 to 5 peppers into a quart size zip lock. Then I put about 4 to 5 of those bags into a gallon size freezer zip lock and store them in the freezer stacked. When I want to use them, I take out what I want, let them sit for about ten minutes, then remove the blackened skin and pull out the stem....seeds usually come out with the stem.
How many you pack into the quart size bag depends on how big your peppers are. Last year, the crop was huge. When you buy them, pick out as many perfectly straight ones as you can. The blacken quicker and easier that way, and are easier to pack.
I should mention, that if they are in a store near you and you want them, get down there
their season is so short and the stores get sold out very fast. I see folks walking out with flats of them. Hubby waited for a few hours today after I asked him to pick them up for me. They had sold out of the medium hot, so I ended up with hot. There is usually almost a three week period here where I live that they have them, but the choice peppers and heat options diminish with time.
their season is so short and the stores get sold out very fast. I see folks walking out with flats of them. Hubby waited for a few hours today after I asked him to pick them up for me. They had sold out of the medium hot, so I ended up with hot. There is usually almost a three week period here where I live that they have them, but the choice peppers and heat options diminish with time.
'Round here I can get them about 1$/lb, roasting included. . .
This was what I saw them priced at a local Alberton's chain supermarket. BUT you had to buy a 35 lb burlap gunny sack to get them at this price. The store had 6 big-a$$ roasters out front and people were lined out across the whole of the store frontage (from corner to corner, which is quite a ways) to get them roasted after purchasing. Some people had *4 (four)* 30 lb sacks in their grocery carts!
I would have bought some but they only had extra hot left, which is too hot for me. I want them to make green chile enchilada sauce, so I was thinkin' of canning them up in my pressure cooker.
This was what I saw them priced at a local Alberton's chain supermarket. BUT you had to buy a 35 lb burlap gunny sack to get them at this price. The store had 6 big-a$$ roasters out front and people were lined out across the whole of the store frontage (from corner to corner, which is quite a ways) to get them roasted after purchasing. Some people had *4 (four)* 30 lb sacks in their grocery carts!
I would have bought some but they only had extra hot left, which is too hot for me. I want them to make green chile enchilada sauce, so I was thinkin' of canning them up in my pressure cooker.
michael-in-phoenix
Well-known member
That is exactly how we handle them. To the letter!
michael-in-phoenix
Well-known member
For those here that have never had a Hatch chile, they have a flavor...
...that is similar to other green chiles, but with unique undertones of 'umami', and an earthy depth of flavor that is hard to describe. Very tasty, and if you like green chiles, you will love Hatch chiles.
I especially like a simple relish of roasted peeled and diced chile with a bit of pressed or minced garlic and a pinch of salt (to taste). Very simple, and delicious on a big, grilled cheeseburger!
Michael
...that is similar to other green chiles, but with unique undertones of 'umami', and an earthy depth of flavor that is hard to describe. Very tasty, and if you like green chiles, you will love Hatch chiles.
I especially like a simple relish of roasted peeled and diced chile with a bit of pressed or minced garlic and a pinch of salt (to taste). Very simple, and delicious on a big, grilled cheeseburger!
Michael