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New Mexico chile

post #1 of 4
Thread Starter 
Right now I'm lovin' the green chile everywhere- Hatch green chile is #1. Made rellenos recently, and my favorite squash & green chile stew. Scramble it in eggs, grill it & throw on veggie burgers, chop it an stir in melted cheese for queso & chips(also good with on a veggie burger for mock queso steak), send it thru the Quisinart for enchilada sauce..... just love green chile.

Next month or so? The delicious glory that is red chile season!!
post #2 of 4
I prefer green. Every year I buy a huge bag of organic green chiles and freeze them in little bags, so I can have green chile all year long. Mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm
post #3 of 4
Thread Starter 
I'm weak for red foremost but right now the green is terrific. I prefer to roast & freeze myself as well. I think the huge roasters over cook & I like some body left, especially for rellenos. Also the gray color the chile turns when over cooked is YECCK!
post #4 of 4
Thread Starter 
Last night: green chile stew made with Hatch chile,taters, carrots, celery, onion, garlic, cumin, oregano. The last few minutes I added MorningStar Farms recipe crumbles. Served it with chile-cheese cornbread. It was great. (I know the whole GMO controversy and dont care. )

Also a fan of rellenos stuffed with cheese and soysauge, cheese and corn, cheese and mashed beans....
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