Let’s Eat Some Chile Peppers

We had several ripe Poblano and Anaheim Chile’s which pretty well dictated that Mexican be on the menu.  One option is to make chile rellenos with them, but we don’t need the calories and didn’t want the frying mess – sometimes we’re just lazy.  We had enough to eat them two nights in a row, but the first order of business was to char them and remove the skin which I did on the grill over high heat for the Poblanos and Anaheims – I left the Sante Fe’s raw – a new pepper for me this year.

While visiting our kids in White Sands, NM, several years ago, we made a day trip to the Chile Festival in Hatch, NM, which was quite an experience.  While there, we sampled several dishes, one of which was a burrito, which was unique since the stuffing was first stuffed in a roasted green chile pepper prior to being wrapped in a tortilla.  Bev decided to make them this way for our first meal, using red Anaheim Chiles for the pepper and stuffing them with a mix of pulled pork, cream and cheddar cheeses, chopped jalapenos, diced onion, and pinto beans she’d cooked earlier.

It was just another in a long line of outstanding burritos made by Bev and whole pepper was a delicious addition, except my peppers are unusually hot this year and it was more like eating a jalapeno.  Of course the one we had in Hatch was a regular hold-it-your-hand-to-eat version.

We canned another 21 qts of maters/juice yesterday putting us at 65 for the year.  Since my plan is to have my RV parked in some cool climate (Montana, Nova Scotia, both, somewhere else - cool) during next years canning season, we want to do about 100 qts this year.

All photos can be enlarged by clicking on them.

Have a great day and thanks for stopping by Almost Heaven South.

One year ago:  Creamy Grilled Chicken Piccata Ala Steph

Larry