Kansas Crimson

pdub wrote: ↑Mon Aug 30, 2021 1:16 pm https://www.navymwryokosuka.com/program ... 860422ad95

funny...my BIL was stationed in Afghanistan several years ago, and i was shocked at all the things they had on base, including a Chili's. it's like a little US crammed into a few square miles

so beav rolls back into town with this giant commercial size box of hatch green chilis, plus a 10 pound bag of extra hots, and a 5 pound bag of “85 special” so spicy he had to sign a waiver

Ok yum let’s do this!

and pass the pepto

Are they roasted or you gotta do that?

Made Chicken and Hatch chile enchiladas last night.

Yum.

And they’re all fresh, not roasted yet.

I think beav’s a little ambitious in his quantities, but I’m not complaining

Lotta chiles to peel.

anyone ever make their own rellenos?

Just stuff a pepper with cheese, bread it, fry it?

Yup. A little more to it than that.

Roast and peel the chile. Slit it down on side and stuff with Monterrey Jack cheese. This can be a piece cut to about the same size as the chile or or shredded and then stuffed. You can squeeze a handful of shredded cheese into a tube thingie that will fit inside as well. Form the chile around the cheese and freeze.

Beat egg whites until stiff. Add the beaten egg yolks and some flour and salt and gently fold it all together.

Dip the frozen chile into the batter and pan fry in about an inch of hot oil.

Remove from oil and top with ranchero sauce or chile verde and cheese then bake until all melty.

dang, 99


You know the shi*. Nice.

so do chiles have to be roasted?

I can just cut some up fresh and put em on a pizza right?

You can, they're much better roasted and peeled.

ETA: You can roast them over a gas burner on your stove if you have one. If you have an electric stove, you probably should try it.

Electric stove

might just broil them in the oven

Making a homemade “Adam bomb,” a famous pizza at one joint up here:

Pepperoni, hatch green chilis, and cream cheese

I think cream cheese may be controversial on a pizza, but hey it’s not like we have anything else to bicker about around here these days

If they can use whatever the hell provel is in st louis, you can use cream cheese.

Broil em, heat gun 'em. At one restaurant I worked at, we fried them. Heat some oil in a skillet and roll em around in the hot oil until the skins start to blister, then put em into a container with a lid until cool.

Or just chop em up with the skins on.

Chiles came out real good under the broiler. Got them mostly peeled but not perfect.

Just went Nagasaki on that Adam bomb. Cream cheese and all