Not exact matches
I usually add chopped green New Mexican
chile to this recipe but since the only fresh green
chile I could find were
Anaheims that were too mild, I decided to use the juice from the serranos since I knew it was hot.
The original recipe called for poblano
chiles, but my market didn't have them, so I went with the
Anaheims.
Filed Under: Vegetarian Tagged With:
anaheim peppers, black beans, butter,
chiles, corn, elbow macaroni, flour, garlic, hatch
chiles, macaroni, milk, olive oil, onion, panko breadcrumbs, Parmesan cheese, pepperjack cheese, poblano peppers
This filling could be stuffed into any
chile -
anaheim, hatch, or even everyday bell peppers would do.
If it's not hatch
chile season you can substitute poblanos or
anaheims for the hatch.
Just like my other hatch
chile recipes, you can easily substitute poblanos or
anaheims for the hatch
chiles if you don't have any on hand.
Its heat depends on the
chiles; go with
Anaheims if you scorch easily.
Peel, stem and seed
chiles, then finely chop (mince
Anaheims and poblanos, since they're sturdier).
New Mexico green
chiles resemble
Anaheims, but their flavor and heat have captivated many who, like Logan, go to great lengths to find them.
«Ghost Face Killah» ghost
chile beer packs the heat of six different
chiles, including
anaheim (New Mexican), fresno, jalapeño, serrano, habanero and the infamous ghost
chile (Bhut Jolokia).
Anaheims, Big Jims, Hatch if you can find them, and any along those lines for the bulk of the roasted
chile flavor.
24 dried
chile peppers, such as chipotle, guajillo, ancho, etc. 2 cups hot water 3 pounds ripe plum tomatoes 2 large mild to medium - hot green
chiles, such as
Anaheims (or bell peppers, if you prefer) 2 small onions 1 head garlic, broken into cloves but not peeled 2 tsp white sugar 1 tsp salt 1 cup white vinegar
If you can not get Hatch
chile in any form, substitute poblanos or
anaheims, but be sure to roast them with other vegetables, then peel, seed, and chop them.
For example, milder
chiles, such as
Anaheims and poblanos, add flavor without causing pain.
He recommends using the milder
chile varieties, such as
Anaheims and poblanos (available in most supermarkets), rather than super-hot types, such as habaneros and jalapenos, that can irritate the skin and mouth.