I have been loving my NM green chile this year. I know Puebloans love their Pueblo chile, but I’m a New Mexico girl. Give me some hot long greens straight from Hatch, and I’m in chile heaven. So far this year I’ve enjoyed my green chile fried in rellenos, diced on a baked potato, cooked into breakfast burritos, and sauced up and smothered on those breakfast burritos, then topped with cheese. If you’re blessed to have access to some green chile, here are some “recipes” for you. “Recipes” is in quotes because I have a terrible tendency to never measure anything. Perfectly fine in cooking, not so much with baking, which is why I am a good cook but a mediocre baker.
(Only New Mexicans know how to do these right. I never trust a relleno outside of New Mexico)
2 whole green chiles, slit up one side, most of the seeds removed
About ½ cup flour
Sliced cheese (preferably Jack, but Cheddar works too)
Whisk egg with a little milk. Mix flour, seasoned salt to taste, and a dash of baking powder. Stuff chile with cheese. Dip in egg mixture coat and coat with flour mixture, then repeat. Fry in hot oil until lightly browned and crispy. Serves one.
1 lb. breakfast sausage
1-2 diced green chiles
About 6 flour tortillas
Brown sausage. Whisk eggs with green chile and a little milk. Add to skillet with sausage and cook, mixing with sausage. Heat tortillas one at a time in a clean frying pan. Fill with sausage and egg mixture, sprinkle with cheese, and fold burrito. Serves about 6.
Notes: You can add potatoes (cook them with the sausage) and reduce the number of eggs if you’d like. I have nothing against potatoes, I just usually don’t have them. Also, you can use corn tortillas instead of flour. I call these “breakfast tacos” and I think they’re quite tasty, too.
Green Chile Sauce
(This is NM-style green chile sauce with no meat)
About 1/4 cup olive oil
About ½ cup chopped onion
About 1 tsp minced garlic
About 1 Tbsp flour
About 1 cup chopped green chile
About 1 cup water
Heat the oil in a cast-iron skillet. Add onions, then garlic, and cook until transparent. Stir in flour with a wooden spoon and cook for a minute or two. Add chile and water and cook until the sauce has a nice sheen. Add water in small amounts if sauce is too thick. Sauce can be used to smother burritos (be sure to top with shredded cheese), or in enchiladas, or really however you want to use it.
Note: All the amounts are approximate because I sort of just toss stuff in the pan until it looks good. Feel free to adjust as necessary. You can also add salt if you’d like.
Feel free to comment with questions, or to let me know if you tried one of these. Enjoy!