Monday, October 3, 2016


D and I went to the local Hatch Chile Festival this past weekend. I found this recipe and D made it. It needs a little tweaking but overall was good.

We'll have again.


Photo by ALB

Adapted from Lisa Fain, Homesick Texan
Yield: 4 servings

Ingredients for the green chile salsa:
12 fresh Hatch or Anaheim green chiles
2 jalapeño chiles
1/2 pound ground beef, preferably coarsely ground (used 1 lb)
1/2 teaspoon kosher salt (use 1 tsp)
1/2 teaspoon pepper
1/2 medium yellow onion, diced
2 ripe plum tomatoes, seeded and chopped
4 cloves garlic, minced
4 cups water
1/2 teaspoon ground cumin (use 1 tsp)
1/2 teaspoon dried oregano (use 1 tsp)

Ingredients for the Frito pies:
4 cups Fritos (used 4oz)
1 cup (4 ounces) shredded Monterrey Jack or Muenster (used 1/2 C)
1/4 cup diced onions
1 jalapeño, sliced
1/2 cup sour cream, for serving (Used 1/4 Cup)

If using fresh green chiles, roast the Hatch and jalapeño chiles under the broiler until blackened, about 5 minutes per side. Place the chiles in a paper sack or plastic food-storage bag, close it tight and let the chiles steam for 20 minutes. After the chiles have steamed, remove from the bag and rub off the skin. Remove the stems and seeds from both the chiles and finely chop.

In a Dutch oven on medium-low heat, add the ground beef, salt, and pepper. While occasionally stirring, cook until the beef has browned, about 10 minutes. Add the onions and tomatoes, and while occasionally stirring continue to cook until the onions have softened and the tomatoes are beginning to release some juices, about 5 minutes. Add the garlic and cook for 30 more seconds. Stir in the diced chiles, water, salt, cumin, and oregano, turn the heat down to low, then while occasionally stirring cook uncovered for 30 minutes. Taste and adjust seasonings (I usually add another 1/2 teaspoon of salt).

To assemble the green chile Frito pies, evenly divide the Fritos among 4 to 8 bowls, then top with the green chile salsa, cheese, onion, and sliced jalapeños. Serve with sour cream on the side.

Notes: If you don’t have access to fresh green chiles, you may substitute 16 ounces canned green chiles or 2 cups frozen green chiles, thawed. Drain and rinse them before using and be careful when adding salt since they may already have been salted, too.

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