w squared wrote:I'm new to Texas, so this is my first exposure to Hatch Chiles. I picked up a couple pounds of roasted chiles from Central Market this afternoon, chopped them up, and froze some for making green chile sauce later. I also picked up some fresh chiles - not sure what I will do with them yet. Any suggestions?
I spread a bit of the finely shopped roasted/peeled/seeded chiles on some foccacia, topped with some queso fresco, and broiled it for dinner this evening - after that I'm not at all sure that I picked up enough!
One tip on freezing the roasted chiles. In my experience, being from NM where our green chile is like a religion, it is best to freeze them whole with the skins still on.
Roasted green chile strips on a cheese burger is awesome (some prefer chopped). One of my favorite breakfasts is a green chile cheese bagel with cheddar and chopped green chiles under the broiler. You can put it in or on just about anything. Sautee some chopped green chile with some diced onion and pour it over a nice medium pork chop and veggies and starch of your choice for an awesome dinner.