Most of these flavorful recipes however, call
for roasting the chiles until charred, peeling off the skin, and removing the core, seeds, and membranes.
Not exact matches
2 tablespoons butter 1 medium onion, chopped 2 cloves garlic, minced 1 1/2 cups cooked whole kernel corn 1 teaspoon dried oregano 1/3 cup sour cream 6 ounces cheddar cheese, cubed 6 green New Mexican
chiles,
roasted and peeled, stems left on Flour
for dredging 3 eggs, separated 1 tablespoon water 3 tablespoons flour 1/4 teaspoon salt Vegetable oil
for frying
4 large or 8 small, New Mexican green
chiles,
roasted peeled and seeded, with the stems on 1/3 to 1/2 pound cheddar or Monterey Jack cheese, cut into sticks All - purpose flour 3 eggs 3 tablespoons flour 1 tablespoon water 1/4 teaspoon salt Vegetable oil
for frying
8 fresh poblano
chiles, seeded, de-veined,
roasted, and peeled 1 quart water 3 cups sugar 1 teaspoon vanilla extract 1 quart water 3 cups sugar 1 teaspoon vanilla extract 2 cups freshly grated coconut 6 medium dried apricots, cut into thin strips
for garnish
I substituted a blend of sharp white cheddar and deliciously smoky gouda
for traditional cheddar, and used
roasted hatch
chiles instead of pimentos because «tis the season
for hatch
chiles.
Variation # 2 toppings (hippie - ish): swap chickpeas
for the black beans,
roasted broccoli, guacamole, cilantro, hemp seeds, pickled serrano
chiles *
I added some
roasted green
chile for some spice, and used twice the kidney beans, instead of garbanzo.
This recipe calls
for roasted Hatch
chile.
I have a stash of
roasted chiles in my freezer, so this is an easy task
for me.
Rick Bayless adapted this recipe
for lamb
roast, braised until fork tender, glazed with a spiced
chile paste and served with an aromatic tomato sauce.
* By the way, I broke into my stash of fire -
roasted Hatch green
chiles for the making of this recipe!
During the process, use tongs to flip the
chiles several times
for even
roasting.
Mix and match your favorite in - season vegetables with LA VICTORIA ® SUPREMA ® Salsa and Fire
Roasted Diced Green
Chiles for your next holiday party success.
In a dry cast iron skillet
roast the
chile de arbol
for 4 minutes making sure not to burn them.
In the 16th century, Spanish sailors took
chiles on voyages to ward off scurvy and ate two
roasted peppers
for dessert each day to improve their vision.
3 methods
for making homemade Tomatillo Salsa Verde, a delicious Mexican green salsa made with
roasted tomatillos,
chile peppers, lime juice, cilantro, and onion.
Add chicken, LA VICTORIA ® Fire
Roasted Diced Green
Chiles and chili powder and cook
for 3 minutes, stirring occasionally.
Add creamed spinach, corn and LA VICTORIA ® Fire
Roasted Diced Green
Chiles and you get the ideal comfort food, perfect
for every family.
I may
roast some of my jalapenos and sub
for the canned
chiles.
I served these with
roasted brussels sprouts and cauliflower (simply
roast them in olive oil and sea salt on 375
for about 45 minutes, tossing them every 15 minutes until crispy and delicious), but I recommend serving them with some creamy mashed potatoes or egg noodles as well (or even some crusty French bread) to mop up that delicious spicy - savory - chocolate -
chile - wine sauce.
2 ripe avocados 1/2 tomato, chopped 1/2 clove garlic 2 habanero
chiles,
roasted, peeled, stemmed and chopped 1 tablespoon chopped cilantro 2 limes Salt to taste
For the chips: 12 small fresh corn tortillas, cut into wedges 2 cups corn oil Salt to taste
6 shallots, peeled 3 cloves garlic, peeled 1 tablespoon freshly grated ginger 1 teaspoon turmeric Pinch of salt Defrosted superhot 1 / 2 - inch
chile cubes, as needed 8 cups coconut milk (not sweetened coconut cream) 3 1/2 pounds chuck
roast, cut into 1 - inch cubes Fresh basil leaves
for garnish
In the late summer and early fall, the aroma of
roasting chiles fills the air all over the state and produces a state of bliss
for chileheads.
Most people — even non-New Mexicans, understand that the question refers to the preference
for green
chile, the unripe pods that are
roasted and peeled, or red
chile, the sauce made from the dried red pods.
The wood infuses the meat with a slightly smoky flavor that's a perfect match
for the
roasted green
chile.
Dry -
roast the cumin, mustard, turmeric, black peppercorns, cinnamon, cardamom, clove powder, and nutmeg powder in a skillet
for about a minute, and then place them into a food processor or blender with the onion, garlic, ginger, red
chiles in vinegar, 1/8 cup oil, 3/4 cup vinegar, sugar, and salt, and puree to a smooth paste.
As
for the
roasted garlic dressing with green
chile....
Ingredients 6 ounces bacon, chopped (or more, if you are prone to snacking) 2 medium red onions, finely chopped (1/3 cup reserved
for garnish) 3 pounds ground beef 2 jalapenos, ribs and seeds removed, finely chopped 3 cloves garlic, finely chopped 3 tbsp chili powder (i used ground ancho
chile) 2 tbsp cumin 1 tsp oregano 3 tsp salt One 28 ounce can diced fire
roasted tomatoes 2 cups beef broth (plus more if needed) 2 15 - ounce can kidney or pinto beans (or one of each), drained and rinsed 1 lime, juiced Cilantro (optional) Shredded cheddar cheese
for garnish
Dried
chiles, paprika sausage, hot paprika, and black garlic — regular garlic
roasted for days until it turns sweet and jet black, with a licorice - like flavor — give the soup a rounded spiciness.
For heat that's downright irresistible, LA VICTORIA ® Fire
Roasted Diced Green
Chiles are the perfect addition to your favorite recipe or along side it.
This soup takes the classic chicken noodle soup, spices it up with a bit of green
chile, then creates another layer of flavor and stuff that's good
for you with the addition of two heads of
roasted garlic.
A few snapshots from my week in Marrakesh, Morocco + the recipe
for a platter of
roasted vegetables spiced with dried mint, cumin, ginger, cinnamon, and a kiss of
chile.
For the enchilada sauce — toast two dried
chiles (I used New Mexico
chiles) in a skillet and then Vitamix it with a can of fire
roasted diced tomatoes — in the same skillet, saute a diced onion & some garlic in EVOO until well softened, then toss into the Vitamix with the tomato mixture.
Last weekend after
roasting up a batch of
chiles I had a craving
for enchiladas which lead to a pot of
chile sauce and these Green
Chile Chicken Enchiladas.
Preston from The Hatch Chile Store had sent me some
roasted hatch
chiles back in June and they sat in my freezer
for a while when I took a little cooking break.
When
chiles from Hatch, New Mexico, come to market in August, I stock up on enough to
roast and freeze
for chile pies, pots of Southwestern chili, and batches of salsa through the winter months.
The marinaded steak, pesto and fresh
roasted green
chiles a perfect
for game day, week day or any day we just need pizza!
Taste the
roasted chiles to see how hot they are before putting them on the pizza, that way, you will know how many to use
for your own friends and family
Our All American BBQ gift includes a bottle each of Bourbon Molasses BBQ Sauce and
Roasted Peach Whiskey Sauce spiced with garlic &
chile, plus Vidalia Onion Fig Sauce, which is thick & full - bodied, perfect
for basting meats while grilling or
roasting, and includes a recipe
for Fig & Onion Pork Tenderloin.
Then we made a homemade fresh tomato sauce
for the
chiles, poached chicken and red mole sauce (no chocolate in this one which I loved),
roasted vegetables, and herbed rice.
* Find frozen flame -
roasted New Mexico green
chiles, mild to spicy,
for $ 6
for 5 lbs.
We couldn't find a reliable mail - order source
for roasted northern green
chiles, but we did find good
roasted Sandia
chiles here.
Anaheim
chiles, which are a New Mexico variety, are widely available throughout the West and make a fine substitute
for northern green
chiles —
roast them over a stovetop burner or under a broiler to blacken the skins.
The only thing I was missing before my trip to Kroger was the corn meal (since I've been using masa harina) and a can or two of fire
roasted diced green
chiles for corn muffins.
Ingredients 1/2 cup finely chopped onion 1 large garlic clove 1 tablespoon chopped fresh sage 1 dried arbol
chile, or pinch of red pepper flakes kosher or sea salt 2 tablespoons extra virgin olive oil 2 cups
roasted winter squash about 1/2 cup vegetable or beef stock 2 - 4 tablespoons Parmigiano Reggiano or Winchester Sharp Gouda Cheese, plus cheese
for shaving 1 tablespoon pumpkin or extra virgin olive oil
bottle of beer, divided 1 very large white (or yellow) onion, thickly sliced 4 fresh Serrano peppers (or substitute jalapenos) 2 tablespoons canola or high - oleic safflower oil 4 cloves garlic 1 large stalk celery, diced 2 medium green bell peppers, chopped 1 tablespoon cumin 1/2 teaspoon freshly ground black pepper 1 teaspoon dried oregano leaves, preferably Mexican 1 package chicken - style seitan, well chopped (or substitute regular seitan) 1 4 - ounce can chopped fire -
roasted green
chiles, preferably Hatch 1 chipotle pepper (from canned chipotles in adobo), minced 2 1/2 cups crushed tomatoes (about 3/4 of a 28 - oz can) 1/2 teaspoon salt 1 1/2 cups reserved bean cooking liquid 1/2 ounce bittersweet chocolate Fat - free sour cream (or vegan sour cream) and chopped red onions,
for garnish
After
roasting: Let
chiles sweat in a paper or plastic bag
for five minutes.
I wanted to be all authentico with thin slices of pork shoulder stacked gyro - style on a rotisserie and slowly
roasted until the outside is deliciously crisp and the inside is succulent but I have neither the equipment or the patience
for that so I made a more güerita - friendly version with thinly pounded boneless pork chops that I coated in a
chile and pineapple marinade and grilled over hot charcoal.
An ancho
chile rub serves double - duty in this dinner: it's the sweet and zesty rub
for the tenderloin, and the seasoning
for the
roasted veg.
6 to 8 dried red New Mexican
chiles, stems and seeds removed 1 clove garlic 1 teaspoon ground Mexican oregano 1/2 pound pork, cubed from a
roast or chops 1 to 1 and 1/2 pounds very lean ground beef 12 corn tortillas Vegetable oil
for frying 2 cups grated cheddar or Monterey Jack cheese 1 medium onion, chopped