Roasted Green Chiles Recipes

ROASTED GREEN CHILES

Steps:

• Gather the ingredients.
• Begin by preparing your heat source. You will need something extremely hot to char the chiles with. An open flame-such as a grill-is best, but you can also roast them in a hot pan or under a broiler.
• Turn up the heat and begin roasting chiles by turning them frequently over heat source. Roast them until the skins are blackened and blistering.
• The skins do not need to be solid black, just blackened in areas and the rest of the skin should appear loosened and browned.
• It should take about 10 minutes over an open flame or in a broiler, and 15 to 20 minutes if you roast them in a pan.
• Once skin is thoroughly charred, remove chiles from heat source and place in a bowl.
• Cover bowl loosely to allow hot roasted chiles to create steam. You can cover bowl with aluminum foil, a lid, or a dishtowel.
• Let chiles steam for about 10 minutes. This helps to loosen skins even more, but this step can be skipped if time is of the essence.
• When chiles have cooled enough to where you can touch them, begin peeling off the skin. It should peel off easily, but if it is being stubborn, you can run the chile under warm water while peeling. This will remove some of the chiles flavorful oils and should only be done if the skin is hard to remove.
• If you are using green chiles for rellenos (stuffed chiles), use a knife to cut a 2-inch slit from stem and down side and use a spoon to carefully scoop out seeds. Roasted chiles tear very easily, so go slowly and take your time.
• If using the chiles for anything else, you can cut off stem portion and slit remaining chile down the entire side to open it up.
• Use a spoon to scrape off seeds. Discard seeds and stems and use roasted green chile in your recipe.

ROASTED GREEN CHILE STEW

Steps:

• Heat the olive oil in a Dutch oven or heavy saucepan over medium-high heat. Add the cubed pork, garlic, onion, cumin and oregano. Cook and stir until pork is browned.
• Cook and stir for a few more minutes, then pour in the vegetable broth. Reduce the heat to low, and simmer for about 30 minutes.
• Add the potato to the stew, and simmer for about 45 minutes. You can roast your chilies during this time, peel, seed chop and add to the stew along with the serrano peppers. If the stew becomes too dry, add a little water. When the potatoes are soft and the pork is tender, add the tomatoes. Cook for about 10 minutes, then remove from the heat and serve.

BAKED GREEN CHILE CHICKEN

Steps:

• Preheat oven to 375° F. and spray an oven safe baking dish (approximately 11 x 7 inch) with cooking spray. Pour 1/4 cup of enchilada sauce into the bottom of the prepared dish.
• In a small bowl combine the chili powder, cumin, garlic powder salt and pepper. Coat the chicken breast evenly with the spice mixture and place them in the baking dish. Top the chicken with the strips of green chiles and pour the remaining enchilada sauce on top. Sprinkle on the shredded cheese and cover the baking dish with foil.
• Bake for 20 minutes then remove the foil and bake another 5-10 minutes or until the chicken is cooked through and the internal temperature is 165°. Garnish with chopped cilantro before serving.
• While the chicken is baking prepare the rice. In a bowl stir together the cooked rice, enchilada sauce, green chiles, cilantro, salt and pepper. Taste for seasoning and serve with the green chile chicken.

HOW TO MAKE DICED GREEN CHILES

Steps:

• Preheat your oven to 450 degrees. Place parchment paper on baking sheet.
• Clean peppers to remove any dirt on them. Dry them completely.
• Cut off the stem of each pepper. Cut the pepper in half, removing all the guts and seeds (discard or compost!). Place peppers on parchment paper lined baking sheet.
• Roast for approximately 20 minutes, or until the peppers are blistery and starting to get brown spots. Depending on your pepper size this will take about 15-25 minutes. Keep a eye on them so they don't burn!
• Remove from oven and let cool until you can touch them (about 2-3 minutes). Remove peppers from baking sheet and place in bowl. Place a towel over the bowl and allow to sit for about 15 minutes. This process is going to allow the skins to be removed easily. When 15 minutes is up, peel the skins off each pepper.
• Dice the peppers up and place in bowl. Add a dash of salt and stir.
• You can serve these immediately in your favorite recipe, freeze them for later usage or can them.