This years chile run to New Mexico yielded what I would term a "boat-load" of freshly roasted, flash-frozen, good-sized chiles. Sis had to buy an extra suitcase for the flight home to accommodate the precious cargo, and she smelled a little earthy when she came thru the door from the airport. But on the heels of another great visit with G&M, the chile was just icing on the cake.
Chile can be found almost every where, but nowhere else on the planet except in the high deserts of New Mexico can you find these particular chiles. .. We use them in everything. Cornbread, soups, beans, eggs, potatoes... and any where a special bite of fresh will pay compliment to a dish.
Most especially, of course is to eat the chile as close to it's natural state as you can get it. Hence the Rellanos pictured here. Each chile is stuffed with cheese, then bathed in egg, rolled in breadcrumbs/meal (for these we used plain soda crackers, ground) then fried to perfection on the stove top. Yikes. Sis planned her trip right at harvest time. This meant she had the distinct pleasure of actually watching her selection of hot, medium hot, and mild chiles be fire roasted, right in the chile vendors parking lot. Once the chiles have cooled from the roasting process, they're counted out and frozen for use through out the year. AWESOME!These were packaged groups without regard to their level of HOT. Therefore, it was any bodies guess as to which of them would smoke your scalp. Nothing like living on the edge!
Unless you're a professional, and these chiles are in your blood line, this daring method of packaging your chile is not recommended.