Why We LOVE Green Chile!
It’s that time of year again, Green Chile Season! I’m sure that most of you have recently walked into your favorite supermarket, to smell that delicious aroma of roasting green chile. Harvested before they turn red, green chile typically comes into season late summer. Varieties of New Mexico chile include Anaheim, California, Poblano, and Pasilla. Chile grown in our very own, Hatch, New Mexico, are some of the most celebrated varieties. This is due to the excellent flavor – which is a result of our region’s hot days and cool nights. There are many vendors around the state that offer bulk bags of green chile and free roasting with your purchase! However, I have always done roasting and peeling at home. It’s a much lengthier process and, of course, messier! I will share with you how to complete the roasting process in the comfort of your home, in a future blog article.
Green chile is a HUGE part of most native New Mexicans’ diets and there are so many reasons why! First of all, it is delicious. It has such a full, complex flavor when prepared very simply. Secondly, it is incredibly healthy for you! Did you know that green chile is packed with tons of vitamins and nutrients? “Green chile is known for its rich source of vitamin C, vitamin B6, vitamin A, iron, copper, potassium with a small amount of protein and carbohydrates too. Moreover, green chilies also contain water and have no cholesterol. These spicy vegetables also include Phyto-nutrients like Carotene-ß, Carotene-α, Cryptoxanthin-ß and Lutein-zeaxanthin” (read the article here). Third, it goes well in SO many dishes. This versatile ingredient can be added to your favorite pastas, casseroles, breakfast items, and even desserts. A local creamery makes it’s own green chile frozen custard! I’ve never tried it, but I hear it is amazing.
For those of you who have already purchased your roasted green chile, I have included a simple recipe adapted from homemadeforelle.com. It really doesn’t take much to fully enjoy all the complex flavors of green chile. As a matter of fact, I think the simpler the better when it comes to my favorite chile.
Green Chile Strips
(vegetarian, gluten-free option)
- 12 fresh roasted green chilies, peeled and seeded
- 2 cups flour (gluten-free flour if desired)
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 2 eggs, beaten
- 2⁄3 cup milk (or beer if you are feeling adventurous!)
- canola or corn oil
- Pull apart, or slice, green chilies into about 3/4″ to 1″ wide strips.
- In large bowl, mix flour, salt and pepper
- In separate medium bowl, mix eggs and milk (or beer, if using).
- Heat oil to med-high heat in a deep frying pan. Add enough oil to cover strips when frying.
- Dredge chilies into flour mixture, egg mixture and again in flour mixture, fry until golden brown.
- Serve with ranch dressing or a cheese sauce.