Hatch New Mexico Green Chile Recipes
Toasted Burrito with Hatch Green Chile con Queso
With our new crop green chiles safely stored away in the freezer, it's time to start
using them. This recipe features a great green chile and cheese
sauce we've used
to complement another favorite, a toasty
scrambled egg and chorizo burrito. For
real do-it-yourselfers,
see the homemade chorizo recipe below. Add a spicy Bloody Maria or
other beverage of your choice, and you're set until afternoon
football starts!
The Hatch Green Chile con Queso: In a 2-qt
saucepan over medium heat melt 1 tablespoon of
butter or
margarine. Add 1 tablespoon of flour and stir until bubbling. Whisk
in in 1/2 cup of chicken broth and 1/2 cup of chopped
green chile. Stir over high heat until boiling. Remove from heat, add
3/4 cup shredded sharp cheddar cheese and stir until melted. Add salt
and pepper to taste. Makes about 1 1/2 cup.
The Burrito:
We made ours with scrambled egg, chopped onion, chopped green chile,
browned chorizo
and a little
cheese, wrapped in a flour tortilla. Use your own favorite burrito
recipe if you have one. What we like to do then is toast the burrito
on both sides in a hot skillet with a little butter until golden
brown.
Make your own Chorizo sausage: Combine 1 pound of ground
pork, 2 tablespoons red chile
powder, 1/2 teaspoon ground cumin, 2
tablespoons minced white onion, 1 garlic clove, minced, 1 teaspoon
dried oregano, 1 teaspoon salt, 1 1/2 tablespoons vinegar. Mix well.
Refrigerate overnight. Mix again. Make into links or patties if
desired. Makes 8 large patties.