Wednesday, September 26, 2007

Green Chile Recipes

It's time for a post about recipes for our wonderful green chiles. From time to time, I'll come back and add additional information to this page.

Chiles Rellenos (low fat version)
Roast 6-8 or more large green chiles (Anaheim type) under the broiler or over an open flame until charred all over. Place in a closed plastic bag or covered Tupperware container for ten minutes or so. You should then be able to peel them easily. Take off the stem ends and take out seeds and membranes (leave some in if you want—they’re the hot part). Beat three egg whites until stiff, adding ½ tsp. salt. You can leave out the yolks, but I stir them up and fold them into the beaten egg whites. In a greased oblong casserole, place half the egg white mixture, put all the chiles on top of it, sprinkle with as much grated cheese as you want, then cover over with the remaining egg whites, spreading them all the way to the edges to seal. Bake at 350 for 25 minutes or so until brown.

Green Chile Meat (for Burritos)
After our trip to Cloudcroft and our yummy burrito lunch, I came home and did my best to duplicate the green chile meat stuffing. This is what I came up with.
Brown one chopped onion. Add a pound of ground beef and stir until all is well browned. Add a 2 tablespoons of flour and mix well. Add four peeled, cubed, cooked potatoes. Stir in 12 roasted, peeled, seeded, and chopped green chiles (you decide on the type and the amount of heat you want. I used a medium hot Anaheim-type). Add 2 cups water or beef broth, stir well. Simmer for about 30 minutes. The mixture will thicken, so stir it occasionally and add more broth if necessary. You want a consistency that you can spoon into a warm tortilla, not too soupy. Top with grated cheese.

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