Recipe: Stuffed Hatch Chili Peppers
How To Peel Green Chile
This is an instructional video on how to prep, peel, and store a sack of New Mexico Green Chile. I love the smell in the air of the Southwest during the months of August and September. This is when the annual Green Chile crop is harvested and transported to the grocery stores for distribution.
In true acknowledgement for my love of the whole Green Chile topic, I've decided to provide an instructional of my experience of the whole peeling process with a 40 pound sack of freshly roasted Hatch Green Chile. I hope you enjoy the content I've created about one of the greatest things in New Mexico culture. Hopefully everyone can get a little taste by watching this video.
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Hatch Green Chile Poppers | Weber Jumbo Joe | Hatch Green Chile Recipe | Barlow BBQ
We all know and love jalapeno poppers, but today we're making Hatch Green Chile Poppers stuffed with mac n cheese on the Weber Jumbo Joe. These are great for parties or just for you to eat up on your own! Full recipe is below!
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HATCH GREEN CHILE POPPERS
Prepare the hatch green chilies by carving out the insides (like a boat) so that there is plenty of room to stuff them. Stuff them with mac n cheese, top with shredded cheddar cheese then wrap with two slices of bacon. Insert three toothpicks so that the bacon stays in place during the cook.
Fill a charcoal chimney halfway with charcoal and light. When the charcoal is ready, dump it into one side of the Jumbo Joe, leaving the opposite side clear for indirect cooking. Place the poppers on the grill opposite the fire and close the lid. Check the poppers every 10-15 minutes until bacon has firmed up.
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The TASTIEST Chile Rellenos EVER!! -- Classic New Mexican Recipe
Hey Chile Heads! In this video, we continue celebrating green chile season by making some AMAZING Chile Rellenos! These deep fried green chiles are such a treat; with the crispy crust and the spicy pepper and the gooey cheese, you'll be going back for seconds...and possibly thirds. Although I'm not a huge fried-food gal, I can't resist a chile relleno from time to time. Try this recipe and you'll understand the hype!
Thank you so much for watching this video! I'm so excited to teach you guys all about New Mexican cuisine. If you have any New Mexican dishes you would like to see me cook on this channel, please let me know in a comment down below! Also, subscribe so you never miss one of my recipes.
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Authentic Chile Rellenos
12 – 15 New Mexican green chiles (make sure the meat on the chile is thick)
8 oz. of sharp cheddar cheese
4 eggs, separated
½ cup flour, separated
½-teaspoon baking powder
1-teaspoon salt
½-teaspoon pepper
Directions:
Heat 1 ½ cups canola oil in a cast iron pan on medium heat.
1. Roast, peel and deseed chile. Make sure not to tear chile pod when deseeding. Just cut a small slit near the stem.
2. Cut cheese into ½-inch thick sticks, set aside.
3. Put ¼-cup flour onto a plate with salt & pepper, and mix.
4. Stuff chiles with cheese, and roll in flour mixture.
5. Put chiles into the freezer for one hour to set up.
6. Separate eggs, mix egg whites until stiff.
7. Mix egg yolks until blended.
8. Mix yolks into whites, add the rest of the flour and baking powder to combine.
9. Remove chiles from freezer and roll in flour again, and coat with egg mixture.
10. Fry in oil for 30 – 45 seconds on each side. If chiles are not browning within that time frame, turn up the heat slightly.
- Top chiles with additional green, or red chile sauce, or as is. I like to enjoy them without any additional chile to get the full flavor. Store in the refrigerator for up to five days, or freeze for up to one month.
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Hatch Green Chile Cheese Sausage - Smoked Sausage Recipe
Thank you for watching this smoked sausage recipe video. On This video, I made some super tasty Hatch Green Chile Cheese Sausages. These sausages are my all time favorite flavor and the heat level was spot on. If you're a fan of Hatch chile and smoked sausage, this is a recipe for you.
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Smokin' Joe
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Bobby Flay's Green Chile Cheeseburgers | Grill It! with Bobby Flay | Food Network
Bobby remembers his time in New Mexico with these juicy cheeseburgers topped with grilled poblano peppers!
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Fans of Bobby Flay stop him at every corner, begging for a chance to cook with the chef – and now they can. Thirteen lucky Food Network viewers, all known for their own grill mastery, have been chosen to cook alongside the grilling guru himself in Grill It! with Bobby Flay. In each episode, the guest griller's best recipe is the food of the day. The twist is that Chef Flay has no clue about the food of choice until the guest arrives, so he has to whip up his own recipe on the fly. It isn't about the competition; it's about the opportunity of a lifetime – to grill it with one of the best pit masters around
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Green Chile Cheeseburgers
RECIPE COURTESY OF BOBBY FLAY
Level: Easy
Total: 45 min
Prep: 20 min
Cook: 25 min
Yield: 4 seervings
Ingredients
2 pounds ground chuck, 80 percent to 85 percent lean
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
8 thin slices Chihuahua or provolone
4 good-quality hamburger buns, toasted
Green Chili Sauce, recipe follows
Romaine lettuce leaves, optional
4 thick slices beefsteak tomatoes, optional
Pickled jalapenos, optional
Green Chile Sauce:
2 poblano chiles, grilled, peeled, seeded, and chopped
1 medium white onion, grilled and chopped
1 to 2 cloves garlic, chopped
2 tablespoons chopped fresh epazote, or fresh oregano leaves
1/4 cup cold water
1 tablespoon honey
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Directions
Heat grill to high. Form meat into 4 (8-ounce) burgers and season each burger on both sides with 1/4 teaspoon of salt and a 1/4 teaspoon of pepper. Grill until charred on both sides and cooked to desired doneness.
Place 2 slices of the cheese on each burger, close the lid or tent with foil, and cook until the cheese has just melted, about 1 minute. Place burgers on buns and top with a few tablespoons of Green Chile Sauce and lettuce, tomato, and pickled jalapeno, if desired.
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Bobby Flay's Green Chile Cheeseburgers | Grill It! with Bobby Flay | Food Network