It’s been just over a week since my last post. During that time we made it back to St. Louis – a 14 hour drive without stopping, we stopped of course! Upon our arrival we discovered that a portion of the big old tree in our backyard that was hit by lightening last year, fell onto the roof and gutters. Fortunately there’s not a tremendous amount of damage. However, to top it off the dishwasher somehow started leaking water onto the floor. Oh goodness, we’ve had a lot to do since we’ve arrived but all seems to be going well now.
The good news is my friends from Melissa’s greeted me with a welcome home box of fresh Hatch Chile’s
which I managed to nicely char on our grill, then it suddenly stopped working too!
How is it that everything happens in threes?
My chile’s were roasted, placed in a closed paper bag until cool, and the skins could be removed easily –
just in the nick of time for the grill to need repair. Makes me wonder if we were gone a bit too long this time.
Anyway, I decided to make the Hatch Chile Chicken Burritos from Melissa’s new Hatch Chile Cookbook and they were delicious! I added some cheese and Greek Yogurt into the middle in place of sour cream and it was wonderful, creamy and slightly spicy. I used the mild Hatch Chile Powder rather than the hot.
With the remaining char grilled Hatch Chile’s I placed 6 each, flat, in a zip-lock freezer bag. I had 6 freezer bags total with 6 Hatch Chile’s in each one, ready to go for the next time. Be sure to allow the Hatch Chile’s to thaw before using. Hatch Chile’s can be left in the freezer for up to one year – just in time to roast up a new batch! I didn’t opt to peel and seed those to be frozen since I’m not certain how I will choose to cook each batch.
Here’s the recipe for Hatch Chile Chicken Burritos, I hope you enjoy them.
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