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what to make with green chiles?

post #1 of 7
Thread Starter 
Hi, I have about ten hot green chiles from my CSA and I don't know what to do with them.

I was thinking of "green chile" or "salsa", anyone have any good recipes?

Thanks.
post #2 of 7
Quote:
Originally Posted by herbmama3-7 View Post
Hi, I have about ten hot green chiles from my CSA and I don't know what to do with them.

I was thinking of "green chile" or "salsa", anyone have any good recipes?

Thanks.
I love chile rellenos. you roast the chiles either on the stovetop (if you have gas) or in the broiler on the oven till they ''blister'' , put them in a ziploc or container with lid for 15-30 mins peel rinse slice a small slit in the side pull out seeds stuff with cheese then dip in flour beat a couple egg whites till they are stiff dip them in that then deep fry for a few minutes til they are brown.
We also like chile verde roast chiles like above peel and dice in food processor add to crockpot with stew meat and let it cook all day thicken at the end with cornstarch or flour serve over rice with asadero cheese with tortillas on the side.
post #3 of 7
Definatly roast and peel them as pp said. then make salsa, or chop and add to eggs or sauteed squash with corn and cheese (calabacitas), or make chicken and green chile enchiladas, or green chile stew, or add to taco filling. the possibilities are endless, we eat TONS of hatch green chile every year. I am unsure how other varities taste or would work in the above mentioned ideas.
post #4 of 7
I love them pureed in tortilla soup. And there's a good green chili recipe in Veganomicon...it uses tomatillos, green apples, green chiles, poblanos, and white beans. It's delicious!
post #5 of 7
what can't you use them in?

i'm a native new mexican, so green chile is a staple veggie around here. we buy it 30 lbs at a time, roast it, peel it and freeze it in small baggies.

the more of the seeds you leave when you prepare it, the spicier it will be.

it peels best after it's roasted, and then you put it in a bowl of or under running water to help get the skin off.

as far as what we put it in/on; eggs, burritos, taco meat, on burgers (SO GOOD!!!), beans, soups, calabacitas, nachos, and as a topping for baked potatoes with butter and sour cream.
post #6 of 7

Crockpot White Bean Chicken Chili

We had some from our garden and I made this soup.
1-2 lb Chicken
tomatoes, peeled and chopped from garden or canned
green chilis (peeled, seeded, and chopped)
onions, diced
garlic, minced
broth just to cover
Cook on low all day. Shred chicken. Add canned white beans. Heat through. Add shredded cheddar/ monteray jack cheese.
I serve mine with a dollop of sour cream, and crushed tortilla chips.
Christi
post #7 of 7
We use green chilies in lots of things. DH is from India, so chilies are a staple around here If we don't want something to be too spicy, we remove the seeds. You can use them in scrambled eggs (yummy!), or fresh salsa (mince them up with tomatoes, onion, cilantro, etc.), or guacamole, or use them in a meat or chicken curry (we saute them with the onion in the beginning of the recipe, before adding the rest of the meat & spices).

Here's a really yummy recipe idea off the top of my head:

heat oil, add cinnamon stick, a few cloves, cardamom pods (about 6) and crushed black pepper.
When spices start to smell really good, add sliced onion, 6 slices fresh ginger, green chilies (not cut up if you don't want it spicy).
When onion is soft add meat (cut up), 1 Tbsp. vinegar, and water mixed with some coconut milk, and salt.
Cook until meat is tender. You can also add some cubed potato for the last 20 minutes of cooking time.

YUMMMMM.... there you have a nice south Indian curry with lots of yummy gravy!
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