Green Chile Recipes and Notes

These can also be found on the recipes page.

Green Chile Recipes: Green Chile MeatloafGreen Chile Enchiladas.

The meatloaf is pretty straight forward. It is a variation on the one italian-esque version my mom makes. The bacon is key. It keeps everything moist and wonderful, and, of course just makes it better. Everything is better with bacon.

The enchilada recipe contains a to die for sauce that goes well on everything from salad to chips. The amounts are not given because they can change to reflect how much money you have for dinner that night (shrimp are expensive; that was my limitation), how many people you are trying to feed, and your taste buds. I made a 13×9 pan with about 1 1/4 pound unpeeled shrimp to start, and a big (1 lb) block of pepperjack. Justin and I ate like royalty, and we had 3 lunch portions left over plus some extra filling that I put into a ramekin, doused in sauce, covered with a tortilla, baked, and ate with a spoon. It was delicious.

Something else to keep in mind when making these recipes is that chiles of all kinds can vary greatly in heat and skin texture. Wash wash wash your hands when you handle them. Colorful anecdote to illustrate my point: In college, Justin had cut up six or seven jalapeños, rinsed his hands, and rushed to the gents.’ He came out with a pitiful look on his face. He had not used enough soap or done a thorough enough job washing his hands. Don’t be sad like he was. 🙂 Get under your nails and between your fingers. Do not, under any circumstances, rub your eyes. Capsaicin, the compound that makes peppers hot, is the active ingredient in pepper spray (go figure), and can cause PERMANENT damage to your eyes, skin, and mucosal membranes. There is no way to know how hot a chile is. So. Be careful.

As far as skin texture goes, green chiles are often more flavorful and easier to eat when roasted. Cookbooks will tell you to use the burner of your stove to char the skin and slip it off. Do not do that. It will take forever, you will waste gas, and end up frustrated. Put them on a pan and leave them under the broiler for about 5 minutes per side, then dump them in a bowl and cover them with plastic wrap. Use the faucet to help you strip off the skin. Don’t worry if they shred a little. You can’t make rellenos with them, and in any worthwhile recipes you are just going to chop or shred them anyways.

One last note: try not to forget the caramelized onions. They are the academy-award winning supporting actress in the enchiladas. They add more than I thought they would, and would be nicely complemented by (frozen cut) corn or (left over) roasted carrots if one wished to add more nutritious vegetables to the mix.

I hope you guys enjoy. 🙂