Wednesday, August 26, 2009
No, Chile with an IE!
A flavor from home... that I miss... sort of! I grew up in New Mexico, and this was always a smell that let you know fall was here! Every grocery store sells huge 30lbs burlap bags of fresh Hatch Green Chile, and then outside you can get it roasted for free. Ummmm... I can smell it now! I'm a wussy girl, and don't like spicy food, (like at all- it's pathetic really!) but I still enjoy the experience. Once you get the Chile roasted, it's time to take it home, and then take the blistered skin off, cut up, freeze, eat, whatever you want!
Pave grew up in the Midwest, and was a little confused when he went to McDonalds, and they asked if he wanted Chile on his cheeseburger... He was like "Ugh, why would I want CHILI on my burger..." Well, he learned quickly, and became a lover of New Mexico's State fruit... or vegetable, I never can remember what it is! If the chile is more sweet and not so spicy, I can handle it, and let me tell you Dions (a local pizza chain) has a Green Chile, mushroom, peperoni pizza that we eat every time we go back, and I will admit that more then once I have bought an extra large pizza the night before I go home, split it up into sections of two pieces, saran wrap it, tinfoil it, freeze it and then pack it the next morning to take home! Pathetic I know!!!
My favorite thing to do with chile.... we'll we are going to be doing it this weekend, so I'll post a picture of it then, but it's really simple:
Get your green chile and cut the stem off of it. Slice it in half, and take all the seeds out. Fill each half with cream cheese, and then wrap it with bacon. I hold the bacon in place with toothpicks. Once your grill is heated, put tinfoil on it, and spray it with PAM. Place the chile on the tinfoil and cool until the bacon is done. YUM!
If you are wanting some of this yummy-ness but don't want to heat up the grill, you can use the oven, and turn on the broiler.