Monday, July 21, 2008

Hatch Green Chiles

It’s almost harvest time at the Hatch Green Chile Farms in Hatch, New Mexico. That means every time you go grocery shopping, there will be a giant roaster set up in front of the store churning, turning and roasting up those magnificent green chiles straight from the farm. Heck, even Wal-Mart sets up a roaster for its’ customers convenience. And if you get the green chiles and the store doesn’t have a roaster up front, just set up your barbecue grill and do it yourself. I love the aroma of roasting chile. It makes you hungry. So with that in mind, here’s a recipe for Chiles Rellenos that I hope you will enjoy. (Of course you can’t have Rellenos without Mexican Rice and Refried Beans, so they’re included too. OOOhh, also Piña Coladas!)
Chiles Rellenos

8 - 10 (7 inch) green chiles (Anaheim’s, Poblanos, or Big Jims), roasted, peeled, seeded, and the stems left attached
¾ pound grated mild Cheddar, about 3 cups
½ cup all-purpose flour
2 ½ teaspoons salt
½ teaspoon freshly ground black pepper
Vegetable shortening for frying
4 large egg yolks, lightly beaten
4 large egg whites, beaten until foamy
¼ pound grated sharp Cheddar, about 1 cup

Preheat broiler.Carefully cut a lengthwise slit in each chile and stuff with some Cheddar. Combine flour, salt, and pepper and dredge chiles.In a large skillet, heat ½ inch shortening to 375º F. on a deep-fat thermometer. Fold yolks into egg whites. Working with 2 chiles at a time, using a slotted spoon, dip chiles into eggs and fry, turning occasionally, until golden, no more than a couple of minutes, with a slotted spoon, transfer chiles (careful - they are delicate) to paper towels to drain. Arrange chiles on a flameproof plate and sprinkle with sharp Cheddar. Broil chiles just long enough to melt cheese and serve immediately, accompanied by salsa if desired.

Chiles Rellenos Salsa

1 can whole tomatoes (unseasoned), mashed or 2 to 3 fresh tomatoes, chopped
3 tablespoons minced cilantro
1 teaspoon salt
1 medium onion, cut in long thin slices
1 teaspoon olive oil
2 tablespoons vinegar
2 teaspoons oregano

Mash canned tomatoes and combine with the remaining ingredients. Chill 2 hours before serving.

Mexican Rice
serves 6-8

½ pound long-grain rice
3 tablespoons shortening
½ small onion, chopped
1 garlic clove, minced
4 to 5 cups chicken broth (fresh or canned)
½ cup frozen (thawed) peas
3 to 4 stewed tomatoes chopped
1 small green pepper, diced
1 teaspoon chopped cilantro
½ teaspoon salt

Chop onions, prepare broth, thaw peas, chop tomatoes, and dice peppers. Heat shortening in a skillet and fry rice over medium heat until golden brown. Add onion and cook until fairly softened. Add minced garlic clove and chicken broth. Cook to a boil, reduce heat to simmer. Add cilantro and salt. Blend in diced pepper and chopped tomatoes. Cover and cook for 40 minutes stirring frequently to prevent from sticking. Add peas and cook for an additional 5 minutes.

Refried Beans
makes 3 to 4 servings

1/3 cup bacon drippings (or vegetable oil)
½ cup finely chopped onion
1 large garlic clove, minced
3 cups cooked pinto beans
¾ cups shredded Monterrey Jack cheese, Longhorn cheddar, or Mozzarella

Heat drippings in a large, heavy skillet over medium heat. Cook onion and garlic until soft. Reduce heat, add 1 cup partially drained beans; mash until smooth. Gradually add 2 more cups mashing to desired consistency. Cook until crusty on the bottom. Turn bean mixture with a large spatula; cook until another crusty layer forms. Top with cheese. Serve hot once cheese is melted through. Makes 3 to 4 servings.

Piña Colada

3 ounces light rum
3 tablespoons coconut milk
5 tablespoons crushed pineapple
2 cups ice

Blend at high speed until smooth. Strain into a glass and serve with a straw. Top with a pineapple wedge and a cherry.

Piña Colada Smoothie

1 eight-ounce can crushed pineapple, chilled
1 medium banana, cut up
¾ cups skim milk
½ cup orange juice
2 tablespoons bottled or canned piña colada mix, chilled
ice cubes

In a blender, combine the undrained pineapple, banana, milk, orange juice, and piña colada mix. Cover and blend until nearly smooth. Serve over ice. Makes 2 servings.


Adam said...

Wow thanks for all the recipes. That's enough to start a Mex-American feast right there.

The charred chiles look great. I can picture them rotating and getting crispy :)

Ben said...

Now, that is what I called a filling dinner. I want to make some chiles rellenos now. Do you know how to make chiles en nogada? Those are my favorite chiles rellenos ever.

Cheryl said...

Five recipes in a single blog post? You set a high bar, Teresa!

The Green Family said...

Yummy! Love chile rellenos! I was just thinking the other day how I would miss smelling the roasting chiles. It is one of my favorite scents. Thanks for the rice recipe!

Mommy's Kitchen said...

Hi Teresa, That meal looks awesome. I love Chili Rellenos. I saw a friend make them once and they are so good. She had burned her chilis on the outside first (i think thats what you call it) then shook them in a brown paper bag and then stuffed the peppers and breaded them they were so good. Your recipe looks really easy. I love mexican rice i cant wait to try your recipe. thanks

Nikki Miller-Ka said...

Teresa, what a feast! I'm so glad I found you and your blog because today's post is everything I love to eat. My mexican rie has always been rice with bottled salsa stirred in. Now I have recipes from you that I can make in my own kitchen! Yeah!

Meryl said...

Mmm, Teresa, that looks really good. Your family must have really enjoyed the feast. I bet those beans are the bomb, too. I've never put bacon drippings in my beans, but I sure ought to!

Sarah said...

Beautiful! Chiles rellenos are a favorite of mine. I could eat that whole platter!

Vicki said...

Mmm...New Mexico chiles. Hubby & I have decided we're retiring to NM, largely in part because of the chiles.