Just before I started this blog, one of the extra offerings for Bountiful Baskets was 30 pounds of Hatch green chiles. I cooked with some tonight, so I wanted to go back and share the process of preparing the chiles.
I did not order them, but a friend did and was looking to share, so I hopped on the opportunity to get some. I don’t use green chiles a lot, but the Hatch green chiles are supposedly some of the best, so I wanted to see what it was all about. First, I had a hard time imagining what 30 pounds of chiles would look like, but apparently they come in a large burlap sack. The second that sack was opened, wow, the smell of the chiles was amazing. I got 5 pounds from my friend, as shown in the picture above, plus a few more in my basket that week.
Once I got them home, I washed and dried all of them. I started up the grill, and put the chiles directly on the grill, in batches.
My backyard smelled amazing! You want to grill them, turning every so often, until the skins are mostly blackened. The next step is to put them in a zipper bag or sealed container to let them steam for about 20 minutes. This allows you to be able to get the skin off very easily.
Once you remove them from the container, you remove the blackened skin, and hopefully, it will just flake off easily using your hands. (NOTE: When handling you chiles, you may want to wear gloves to protect your skin.) Once the skin is removed, cut off the cap, slit open, and remove the seeds. Dice, the chiles, then divide in containers for later. I chose to put 1 cup of diced green chiles into snack size zipper bags. I was able to get 7 1 cup bags of chiles out of the 5 pounds I started with.
I made a green chile mac & cheese with one bag, enchiladas with another bag, then put the rest in the freezer. Before I put them in the freezer, I made sure to remove as much air as I could from the bag. Tonight I pulled out one of the bags to make breakfast burritos, that also had onion, turkey breakfast sausage, scrambled eggs, and shredded Mexican blend cheese.
I used the large tortillas from Bountiful Baskets, and assembled them like I did for the Steak, Egg, & Potato Burritos. My husband commented that these were the best breakfast burritos I’ve made for him yet, and wanted to know what I did differently. Must have been those wonderful Hatch chiles!
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