Ingredients Jump to Instructions ↓

  1. 8 to 10 Hatch New Mexico green chiles

  2. 8 to 10 ounces Monterey jack , grated

  3. 1 cup blue corn flour

  4. 1 tablespoon flour

  5. Pinch salt

  6. Pinch garlic powder

  7. Pinch ground black pepper

  8. Vegetable oil , to coat skillet

  9. Serving suggestions: Green Chile Stew, recipe follows or salsa

  10. Lettuce and tomatoes, as a garnish

  11. 3 baking potatoes , like russets, peeled and diced

  12. 1 large yellow Mexican onion, diced

  13. 2 tablespoons crushed fresh garlic

  14. 3 tablespoons vegetable oil

  15. 4 cups chopped roasted green chile

  16. 10 cups water

  17. 1 1/2 tablespoons salt

  18. 2 cups flour

  19. 1/2 cups water

  20. Lettuce and tomatoes , as a garnish

Instructions Jump to Ingredients ↑

  1. Char the peppers by holding them over an open flame of a gas burner with tongs. Then place the peppers in a plastic bag for at least 30 minutes to steam the skin loose. When the pepper is cool enough to handle, remove the charred skin, using a paring knife if necessary. Slit a side of the chiles and remove the seeds. Stuff the chiles with the cheese.

  2. Mix all the dry ingredients together. Roll the stuffed chiles in the flour mixture. Saute the chiles on a flat grill or in a skillet coated with vegetable oil for 1 to 2 minutes per side or until the cheese is melted.

  3. Serve 2 to 3 chiles per serving. Smother them in Green Chile stew or salsa and serve them with lettuce and tomatoes.

  4. Saute the potatoes, onions , and garlic in the vegetable oil for 5 minutes or until almost soft. Then add the green chile, water, and salt. Boil for 15 minutes.

  5. In a small bowl combine the flour and water and whisk well to make the thickener. Add the thickener and let simmer for 5 minutes. This can be served in a bowl with a tortilla and sour cream . You can add beef, chicken, or pork. This can also be used as a sauce for your favorite Mexican dishes. Or even over a steak or chicken breast . Garnish with lettuce and tomatoes.

  6. Yield: 6 to 8 servings


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