Chilebrown at home

Friday, August 22, 2008


Once a year our local supermarket gets a shipment of New Hatch New Mexican Chile's. This is the King of Green Chile. It is not organic , not local, but very special. New Hatch chile's are known through out the Chile World as the best in the country. They usually have a kick to them. They are bigger than our local Anaheim's. The climate in New Hatch is special for this breed of chile. It is like Napa Valley being special for grapes. When these Chile's come to town, I grab as much as I can. Tonight we are making Chile Rellano's.

These chile's will be roasted over a mesquite fire to remove the skins. They will then be stuffed with a pepper cheese and coated with an egg mixture. They are fried in oil and served with a chipotle tomato sauce. The chipotle sauce will be made with home grown tomato's and home smoked chipotle's.

Build a nice hot fire with some charcoal. When the fire is smokin hot, place the chiles on the grate and blister the skins. Remove from heat and let cool. When it is cool remove charred skin. Just use a damp towel to remove skin. If you run it under water you are removing the good juices. Take a sharp knife and gut the suckers. Run a slit down the middle and remove all the innards of the chile. Replace the innards with a rectangular block of cheese and reserve.

  1. 8 tomatoes quartered
  2. 1-2 dried chipotle chopped into pieces
  3. 1 teaspoon of sugar, and salt
  4. 1 teaspoon of oregano

Place all ingredients into sauce pan and bring to simmer. Simmer for 30 minutes, Let cool before using processor. Process until mixture is smooth. Run mixture through a fine sieve and reserve.

The next step is to coat your chile's in an egg batter. The chiles are dipped first into flour and then an egg mixture. The egg mixture is created by separating 6 eggs into yolks and whites. Beat the whites until a stiff peak forms. Mix the yolks with 2 tablespoons of flour. Fold the yolks into the beaten egg whites. This is your egg mixture. Dredge your stuffed chiles through 1 cup of flour. Then dip them into your egg mixture. These baby's are ready to fry in 1/2 inch of 350 degree oil. Fry for approximately 4 minutes on each side. When they are golden brown remove them to some paper towels to absorb some of the oil.

Serve these beautiful golden egg covered New Hatch Chiles with your sauce and the usual accompaniments. This is one special dish!!

Ammazzo Chile's


Zoomie said...

Oh, my, that does look good! Thanks again for the tomatoes & little peppers.

cookiecrumb said...

Mmmm. Squinge!
Oh, and do I see homemade refried beans, too?

Chilebrown said...

You have a keen eye Ms.Cookiecrumb.It was mashed with sea salt and bacon lard. Yummy!

Zoomie, We made a peach cobbler thingy. Thanks.