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First Time with Hatch Chilies

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Post Tue Aug 20, 2013 10:06 pm
Bob-BQN User avatar
well done
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Posts: 12904
Location: Texas
And my first time making Chile Relleno. It's not all grillin' & smokin' but these peppers started out on the grill so I'm hoping y'all don't mind.

Added some char

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Stuffed with cheese then battered with the Tempura recipe I gave y'all the other day and deep fried them.

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I made a sauce using enchilada sauce, rotel sauce, and fresh onions. Served with a side of Mexican rice.

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Thanks for the inspiration Griffin! 8) I ate two Chile Rellenos and then one pepper deep fried "open face" by itself. They were wonderful.
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Post Wed Aug 21, 2013 7:48 am
Griffin well done
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Posts: 3312
Location: Dallas, Texas

Those look awesome, Bob!! Great idea. I roasted 3 lbs yesterday, skinned, de-seeded them and froze them for future use the rest of the year. Not sure how long that will last. 3 lbs was about 20 peppers.

Post Wed Aug 21, 2013 9:04 am
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7324
Location: Stoughton, WI
Great work, Bob! I especially like the shot of the charred chiles.

I did some online checking yesterday and if I can't find Hatches or Anaheims the next best things are poblanos, which aren't too difficult to find.

Post Wed Aug 21, 2013 5:28 pm
Bob-BQN User avatar
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Posts: 12904
Location: Texas
Hatch Chilies are grown one state over in New Mexico and there's always a big fuss around here in August. So they're relatively easy to find locally this time of year. I spoke with a guy I work with yesterday and he said that he has seen street vendors roasting them in several locations.

Pablanos are the 'standard' pepper used for making Chile Relleno to my knowledge. I was watching YouTube videos on roasting Hatch chilies and ran across someone using them for Relleno. I've been wanting to make Relleno for some time now and everything just fell into place last night.

I imagine you can use whatever pepper you like and is available. One could make miniature Relleno using Jalapeno's is would suppose. Who knows, I just might one day. :wink: It's the same batter I fry Jalapeno rings and Jalapeno fries.
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Post Thu Aug 22, 2013 6:04 am
christinebbqb medium-rare
medium-rare

Posts: 66
Looks amazing, Bob! I just featured one of your pics on the http://www.barbecuebible.com homepage. Steven is also planning on publishing a blog post soon on hatch chiles.

Post Thu Aug 22, 2013 7:10 pm
Bob-BQN User avatar
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Posts: 12904
Location: Texas
Thanks Christine. I'll be looking forward to Steven's cooking. :bbq:
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