little of the green chile sauce, and sprinkle with Cheddar
ooker.
Rub meat with New Mexico Powdered Chile and Cumin.
In
eppers, jalapeno peppers, garlic, and New Mexico chile powder in the bacon grease
eavy saucepan with oil; add chile pods. Toast over medium heat
n a large bowl, toss Hatch chile, apple, jicama, tangerines and salad
heet with aluminum foil; add Hatch chile peppers.
Cook under the
Layer your ingredients as follows: bread, spinach, Dietz & Watson Hatch Chile Cheese, Dietz & Watson Hatch Turkey, red onion, and bread.
Place the panini on a panini press for 5 minutes.
Preheat an outdoor grill for medium heat and lightly oil the grate. Grill the shishito peppers until blistered, 1 to 2 minutes per side.
Plate the panini with the peppers.
utting board; dice.
Grill Hatch chile peppers, turning frequently, until blackened
arlic for 2 minutes. Add chile powder, salt, and cumin. Cook
eat broth with tomatillos and Hatch chiles and cook for 10
f the ancho chiles and New Mexico chiles with a sharp knife
Oil a 9-inch square baking dish.
Dip tortillas in the red chile sauce, to make pliable, and place 4 on the bottom of the dish.
Sprinkle with 1/4 cup onions.
Sprinkle with 1/3 of the cheese.
Repeat layers 2 more times, ending with cheese.
Bake at 350\u00b0F.
for 30 minutes, or until hot and the cheese is golden.
Place the chile pods on a foil lined cookie sheet and warm in a 375\u00b0 F.
oven for just a few minutes until they become soft and leathery.
Working in small batches at a time, fit pods into a blender or food processor.
Puree with the onion, garlic, oregano and salt until smooth, adding small amounts of water as needed to make a sauce the consistency of thick cream.
Place each batch of pureed mixture in a large bowl until all have been blended.
Stir the batches together.
Store in refrigerator.
et aside.
Take the New Mexico chilies (or use dried California
In a medium sauce pan, saute the onion and garlic in the oil over medium-high heat, until tender (about 3 minutes).
Stir in the flour, cumin, salt and pepper and cook over medium heat, stirring, for 2 minutes.
Stir in the stock and simmer until thick and smooth.
Stir in the chiles and oregano.
At this point you may cool, and store in refrigerator, covered, for up to one day.
To serve, heat thoroughly.
ith aluminum foil.
Arrange Hatch chiles, skin-side up, on
herbes de Provence, and red chile pepper. Dredge brisket pieces in
r so.
Add the hatch chiles, salsa verde, chicken stock
ith aluminum foil.
Place Hatch chile peppers cut-side down on
heet with aluminum foil. Place chile peppers cut-side down on