Roasted Green Chiles Recipes

ROASTED GREEN CHILES

Steps:

• Wash the peppers & pat dry.
• Leave peppers whole & place on a baking sheet, leaving at least ½" of space between peppers.
• Turn the oven to broil & move the oven rack to the closest setting to the broiler.
• Broil the peppers until the pepper skins have blistered & turned black in places, about 3 minutes.
• Turn peppers over & broil another 2 mins, until the skin is spotted with black.
• Remove the baking sheet from oven & immediately place peppers in a paper bag. Fold top of bag over to seal. Let sit for 10 minutes
• Remove peppers from bag. The skin will be easy to remove from the peppers. Skin & seed peppers.
• Coarsely chop green chilis.
• Use right away or freeze in cubes & store in a small plastic bag for the freezer.

ROASTED GREEN CHILE HOLLANDAISE

Steps:

• In a bowl fitted into a sauce pan with barely simmering water, whisk the yolks with the lemon juice until light and frothy. Whisk in the butter in 2-tablespoon increments. The sauce will seem thin at first, but continue to whisk until the sauce thickens. Be careful not to overcook because the eggs will scramble. When sauce is thick, remove from heat and stir in remaining ingredients. Serve immediately.

ROASTED GREEN CHILE-CHICKEN ENCHILADAS

Steps:

• Make the salsa: Put the tomatillos, jalapenos, and onion in a saucepan with the vinegar and water to cover. Bring to a boil, reduce the heat and poach until the tomatillos are soft, about 10 minutes. Drain. Put the vegetables in a blender, add the cumin, and puree. Add the cilantro, lime juice, and salt, and pulse to combine. Set aside.
• Meanwhile, place the poblano peppers directly over the flame on a gas stove and cook, turning with tongs, until the skin is charred and blackened. (Or, if you have an electric stove, put the chiles on a baking sheet and broil, turning with tongs, until the skin is blackened.) Skin the peppers; then seed, core, and dice them.
• Heat a 2-count of olive oil in a medium saucepan over medium heat. Add the onion and cook until softened and caramelized, 5 to 7 minutes. Add the garlic and cook 1 minute. Stir in the cumin and cook 1 minute. Then sprinkle on the flour and cook, stirring, 1 more minute. Gradually pour in the stock, stirring constantly. Bring to a simmer, stirring to make sure the flour doesn't stick to the bottom of the pan; the liquid will thicken. Fold in the chicken, diced peppers, and cilantro, and season well with salt and pepper.
• To assemble the dish: Preheat the oven to 350 degrees F. Get your self a large baking dish. Dip a tortilla into the tomatilla salsa and put it on a cutting board. Put a big scoop of the chicken mixture in the center, sprinkle with a little of the cheese, and roll the tortilla like a cigar to enclose the filling. Use a spatula to place it seam side down in the baking dish. Continue to fill all of the tortillas and put them in the baking dish. Pour the remaining tomatilla salsa over the top and sprinkle with the remaining cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Serve hot with the guacamole and sour cream.
• Halve and pit the avocados. Scoop out the flesh with a tablespoon into a mixing bowl. Mash the avocados with a fork, leaving them somewhat chunky. Add the remaining ingredients, and fold everything together to gently mix. Lay a piece of plastic wrap right on the surface of the guacamole so it doesn't brown and refrigerate 1 hour before serving.

ROASTED GREEN CHILES

Steps:

• Gather the ingredients.
• Begin by preparing your heat source. You will need something extremely hot to char the chiles with. An open flame-such as a grill-is best, but you can also roast them in a hot pan or under a broiler.
• Turn up the heat and begin roasting chiles by turning them frequently over heat source. Roast them until the skins are blackened and blistering.
• The skins do not need to be solid black, just blackened in areas and the rest of the skin should appear loosened and browned.
• It should take about 10 minutes over an open flame or in a broiler, and 15 to 20 minutes if you roast them in a pan.
• Once skin is thoroughly charred, remove chiles from heat source and place in a bowl.
• Cover bowl loosely to allow hot roasted chiles to create steam. You can cover bowl with aluminum foil, a lid, or a dishtowel.
• Let chiles steam for about 10 minutes. This helps to loosen skins even more, but this step can be skipped if time is of the essence.
• When chiles have cooled enough to where you can touch them, begin peeling off the skin. It should peel off easily, but if it is being stubborn, you can run the chile under warm water while peeling. This will remove some of the chiles flavorful oils and should only be done if the skin is hard to remove.
• If you are using green chiles for rellenos (stuffed chiles), use a knife to cut a 2-inch slit from stem and down side and use a spoon to carefully scoop out seeds. Roasted chiles tear very easily, so go slowly and take your time.
• If using the chiles for anything else, you can cut off stem portion and slit remaining chile down the entire side to open it up.
• Use a spoon to scrape off seeds. Discard seeds and stems and use roasted green chile in your recipe.

GREEN CHILE CHEESEBURGERS

Steps:

• Grill peppers, covered, over high heat until all sides are blistered and blackened, 8-10 minutes, turning as needed. Immediately place peppers in a small bowl; let stand, covered, 20 minutes. Reduce grill temperature to medium heat., Meanwhile, in a large bowl, combine beef, salt and pepper; mix lightly but thoroughly. Shape into six 3/4-in.-thick patties., Peel off and discard charred skin from peppers. Cut peppers lengthwise in half; carefully remove stems and seeds. Cut into slices or coarsely chop. , Grill burgers, covered, over medium heat until a thermometer reads 160°, 5-7 minutes on each side. Top with cheese and chiles; grill, covered, until cheese is melted, 1-2 minutes longer. Top bun bottoms with burgers. If desired, serve with lettuce, tomato, onion, bacon and mayonnaise.

ROASTED GREEN CHILE STEW

Steps:

• Heat the olive oil in a Dutch oven or heavy saucepan over medium-high heat. Add the cubed pork, garlic, onion, cumin and oregano. Cook and stir until pork is browned.
• Cook and stir for a few more minutes, then pour in the vegetable broth. Reduce the heat to low, and simmer for about 30 minutes.
• Add the potato to the stew, and simmer for about 45 minutes. You can roast your chilies during this time, peel, seed chop and add to the stew along with the serrano peppers. If the stew becomes too dry, add a little water. When the potatoes are soft and the pork is tender, add the tomatoes. Cook for about 10 minutes, then remove from the heat and serve.