Best 2 Roasted Green Chiles Recipes

**Roasted Green Chiles: A Savory and Versatile Ingredient**

Roasted green chiles are a staple ingredient in many cuisines around the world, adding a smoky, flavorful heat to countless dishes. Whether you're looking to make a classic New Mexican enchilada, a spicy Thai curry, or a flavorful vegetarian chili, roasted green chiles are the perfect ingredient to add a depth of flavor and a touch of heat. This article provides three delicious recipes that showcase the versatility of roasted green chiles:

1. **Roasted Green Chile Salsa:** This recipe creates a vibrant and flavorful salsa that can be used as a condiment, a dipping sauce, or even a marinade. The combination of roasted green chiles, tomatoes, onions, and cilantro creates a salsa that is both spicy and refreshing.

2. **Creamy Roasted Poblano Soup:** This velvety smooth soup is perfect for a cold winter day. Roasted poblano peppers are simmered in a creamy broth with corn, potatoes, and spices, creating a hearty and flavorful soup that is sure to warm you up from the inside out.

3. **Roasted Green Chile Enchiladas:** These classic enchiladas are a favorite dish in New Mexican cuisine. Corn tortillas are filled with a mixture of roasted green chiles, cheese, and spices, then topped with a rich red enchilada sauce and melted cheese. The result is a hearty and satisfying meal that is sure to please everyone at the table.

No matter how you choose to prepare them, roasted green chiles are a delicious and versatile ingredient that can add a unique flavor to any dish. So fire up your grill or oven and get ready to enjoy the smoky, savory goodness of roasted green chiles.

Here are our top 2 tried and tested recipes!

FIRE ROASTED SWORDFISH STEAK WITH PINEAPPLE-MUSTARD GLAZE WITH CILANTRO CHIMICHURRI AND GRILLED PINEAPPLE SALSA AND PICKLED GREEN CHILES

Fire Roasted Swordfish Steak with Pineapple-Mustard Glaze with Cilantro Chimichurri and Grilled Pineapple Salsa and Pickled Green Chiles image

Provided by Bobby Flay

Categories main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 31

Ingredients

4 (6 ounce) swordfish fillets
Olive oil
Salt and pepper, to taste
Pineapple Mustard Glaze, recipe follows
Cilantro Chimichurri, recipe follows
Grilled Pineapple Salsa, recipe follows
Pickled Green Chiles, recipe follows
3 cups pineapple juice
1 cup white wine vinegar
2 tablespoons soy sauce
1 tablespoons peeled and finely chopped ginger root
1/2 cup light brown sugar, firmly packed
3 tablespoons Dijon mustard
3 tablespoons fresh lime juice
Salt and freshly ground white pepper
3/4 cup finely chopped cilantro
3 cloves garlic, finely chopped
1/4 cup olive oil
Salt and freshly ground pepper
1 small pineapple, peeled, cored and sliced into 1/2-inch thick slices
4 scallions, white and pale green part, thinly sliced
2 pickled serranos, thinly sliced
2 pickled jalapenos, thinly sliced
3 tablespoons fresh lime juice
3 tablespoons rice wine vinegar
3 tablespoons olive oil Salt and freshly ground pepper
2 cups red wine vinegar
2 tablespoons kosher
2 tablespoons sugar
6 whole serrano chiles, washed well and dried
6 jalapeno chiles, washed well and dried

Steps:

Heat the grill to medium-high. Brush fish with olive oil and season with salt and pepper on both sides. Grill on one side until lightly golden brown, about 2 minutes, brush with some of the Pineapple Mustard Glaze. Flip over, brush with more of the Pineapple Mustard Glaze and continue grilling for 4 to 5 minutes, for medium doneness. Remove from the grill, brush with more of the Pineapple Mustard Glaze, place a tablespoon of the Cilantro Chimichurri on top of the fish, and serve Grilled Pineapple Salsa and Pickled Green Chiles alongside or on top.
Combine the pineapple juice, vinegar, soy sauce, ginger, and brown sugar in a medium saucepan and bring to a boil. Reduce the heat to low and simmer until the volume is reduced by half, about 30 minutes. Add the mustard and cook an additional 2 minutes. Remove from the heat and add the lime juice, and white pepper. Let cool.
Combine all ingredients in a small bowl and season with salt and pepper.
Grill the pineapple on both sides until lightly golden brown. Remove from the grill and cut into 1/4-inch dice. Combine in a bowl with the remaining ingredients and season with salt and pepper, to taste.
Place vinegar, salt and sugar in a small saucepan and bring to a boil. Continue boiling until the sugar and salt are completely dissolved. Place the chiles in a glass jar or nonreactive bowl and pour the hot vinegar mixture over.

ROASTED GREEN CHILES

Roasted Green Chiles image

I use green chiles often in my recipes so I went looking for a way to make my own that I could freeze. Surprizingly they are quite easy to harvest and I find them tasty, not to mention a cheaper way to get the flavours into your meals. You can use many different varieties of chiles for roasting such as poblano chiles, anaheim peppers &/or jalapeños. Either make a batch just enough for your recipe or store in the freezer for later use.

Provided by Mustang Sally 54269

Categories Peppers

Time 15m

Yield 8 oz peppers

Number Of Ingredients 2

Ingredients

8 ounces fresh chili peppers (any variety you prefer)
brown paper bag

Steps:

Wash the peppers & pat dry.
Leave peppers whole & place on a baking sheet, leaving at least ½" of space between peppers.
Turn the oven to broil & move the oven rack to the closest setting to the broiler.
Broil the peppers until the pepper skins have blistered & turned black in places, about 3 minutes.
Turn peppers over & broil another 2 mins, until the skin is spotted with black.
Remove the baking sheet from oven & immediately place peppers in a paper bag. Fold top of bag over to seal. Let sit for 10 minutes
Remove peppers from bag. The skin will be easy to remove from the peppers. Skin & seed peppers.
Coarsely chop green chilis.
Use right away or freeze in cubes & store in a small plastic bag for the freezer.

Tips:

Choose the right chiles: For roasting, select firm, ripe green chiles with smooth skin and no blemishes. Popular varieties include Anaheim, Poblano, and Hatch chiles.
Roast the chiles properly: The roasting method can significantly impact the flavor and texture of the chiles. Broiling or grilling gives a charred, smoky flavor, while roasting in the oven produces a milder, sweeter taste.
Remove the skin easily: Once roasted, place the chiles in a paper or plastic bag and let them steam for 10-15 minutes. This loosens the skin, making it easier to peel off.
Preserve the chiles: Roasted green chiles can be stored in various ways for later use. Freeze them in airtight containers for up to 6 months, or can them using a boiling water bath method for long-term preservation.
Use roasted green chiles in different dishes: Roasted green chiles add a smoky, flavorful dimension to various dishes. Incorporate them into salsas, sauces, stews, soups, burritos, tacos, and enchiladas. Their versatility makes them a staple in many cuisines.

Conclusion:

Roasting green chiles is a simple yet rewarding technique that unlocks their unique flavor and aroma. Whether you prefer the charred smokiness from broiling or the milder sweetness from oven roasting, the process is straightforward and adaptable to your taste preferences. Experiment with different varieties of chiles and explore their culinary potential in various dishes. From salsas and sauces to hearty stews and sizzling fajitas, roasted green chiles add a vibrant touch of color, flavor, and heat that will elevate your cooking and impress your taste buds.

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