Somewhere along the line, my food education was wanting. I recently discovered that what I wanted was Hatch Chilis, specifically, fire roasted Hatch Chilis wrapped up in a whole wheat tortilla with a slice of that fabulous Mexican Queso cheese that is so flavorful and similar to Feta in texture. I mentioned Hatch Chilis in the blog on Barefoot Chili, but have decided that they are quite blogworthy on their own.
|Fire Roasting Chilis!|
are a remarkable pepper grown in New Mexico with a very limited growing season. If you are very fortunate, you live in a place where there is an HEB fire roasting these glorious peppers right outside the door to the store where the incredible aroma simply propels you over to the table for a sample. Not to worry if you do not like heat, there is a mild as well as a hot version, so ask which is which before tasting. The problem with tasting the bit of pepper cheese and tortilla is that you are then driven by forces beyond your control directly to the counter where you must immediately purchase all three items. If you buy a bunch of bags, remember to freeze them as they will spoil quickly - in just a few days.
If you want to moderate the heat, slice open the spicy chili and scrape off some of the seeds. Otherwise, just decapitate the stem, lay it in its full blackened beauty across the center of a fresh whole wheat tortilla, cut a thick slice of the fresh cheese, roll up, and nuke it for a few seconds just to the point where the cheese begins to melt. Instant heaven for lunch.
Add them to your homemade chili. Make chili rellanos. Add them to all stews and meats for fajitas. I may not try them on oatmeal, but in the morning I will add one to my egg scramble. I simply cannot wait.
I saw some Hatch chilis in my local grocery store just this morning - now I know what to do with them, and intend on doing so. Yum!ReplyDelete