So they roast just your batch at a time, or throw in several folk's peppers and divvie them out?
Stocked up on Green Chiles Today
- Thread starter dfergie
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One batch at a time, that's all there really is room for to allow the chiles to spin and the flames to roast...
Not to bring up an old thread, but it caught my eye. I got every year to the chile fest, come home with atleast 400 pounds for me and my family. With me adding three more to that in June, I think I need more chile.
Here's an idea if you get your hands on some hatch chile:
Dice it Up and mix quite a bit in with breadcrumbs and ground beef for meatloaf(any of meatloaf mixing a you need as well). Then take a few slices whole chiles and throw them on a skillet for about 3 minutes on high, get them carmelized, and put them on top of the meatloaf. Wrap and cook in oven. Cut and eat as desired. Best meatloaf I have ever had.
Another idea:
Mix cream cheese, shredded cheddar, prosciutto, and chipotle peppers with some diced hatch big Jims.
Mix thoroughly.
Hollow out jalapeños and fill with cream cheese mix, wrap each large jalapeño with atleast two thick prices of bacon, and use wood toothpicks to hold in place. Throw in oven or cook on grill(I like both, depending on how crispy you want the outside, both are awesome), eat when bacon is cooked and jalapeños are juicy and crunchy.
Here's an idea if you get your hands on some hatch chile:
Dice it Up and mix quite a bit in with breadcrumbs and ground beef for meatloaf(any of meatloaf mixing a you need as well). Then take a few slices whole chiles and throw them on a skillet for about 3 minutes on high, get them carmelized, and put them on top of the meatloaf. Wrap and cook in oven. Cut and eat as desired. Best meatloaf I have ever had.
Another idea:
Mix cream cheese, shredded cheddar, prosciutto, and chipotle peppers with some diced hatch big Jims.
Mix thoroughly.
Hollow out jalapeños and fill with cream cheese mix, wrap each large jalapeño with atleast two thick prices of bacon, and use wood toothpicks to hold in place. Throw in oven or cook on grill(I like both, depending on how crispy you want the outside, both are awesome), eat when bacon is cooked and jalapeños are juicy and crunchy.
I need to keep an eye out for red chiles, my stash molded... (we have had moisture the 2nd half of this year for a change)had to buy some red chile puree for Asado.
I'm not a huge red fan, unless it is for enchilada sauce. And I don't know how to make enchilada sauce, so maybe when my gf moves to Az, I can take her to visit my family in Nm and she can learn. Hopefully she makes me fat(ter).
I throw them in the blender (red chiles)making my own crushed red chiles & chile powder... (the former I use on eggs and pretty much everything else)
Stocked up on red chiles Saturday, finally caught a roadside vendor... haven't started processing yet.
I will be driving through Hatch tomorrow or the following day, and thought about stopping by the farms, but I'm being told they are likely not ready yet. 
It's ok though, cause that means I get to go down again in September.
It's ok though, cause that means I get to go down again in September.
August into September for Green Chiles ...I say it every year, but would like to go to Hatch for ...
Which reminds me, I'm making Burritos later today for work, need to thaw a package of green chiles.
