Blue Cornmeal Green Chiles

New Mexico Chiles are the dried form of the Red Anaheim Pepper. This chile has a thin flesh with an earthy chile flavor and undertones of wild cherries. This chile ranges from 2 – 4 on a heat scale of 1 to 10. The New Mexico Chile may be referred to as the California Chile or Chile Colorado. New Mexico Chiles are commonly used in Red Mexican or Southwestern sauces and is grown in Mexico. This mildly hot chile. Scoville heat units 8,000 – 12,000.

Suggested Use:
New Mexico Chiles are mildly hot and very popular in Southwest cooking. Great in sauces, salsa, rice dishes, stews and soups. Add directly to the cooking liquid along with other spices. Use in stir fry, or add to chicken or fish marinades.

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Ingredients:

14 dozen large Anaheim chiles, roasted
1 cup blue cornmeal
Vegetable oil for frying

Instructions:

Remove tops of roasted chiles, remove skins, and cut open along one side to create a single sheet of flesh from each chile. Remove seeds.

Place cornmeal in a shallow bowl. Heat a single teaspoon of oil in a shallow frying pan over medium heat. One by one, dip each chile in cornmeal and press to coat both sides. Gently place chiles in a single layer in the hot oil, being careful not to crowd. After a minute or two, flip the chiles and continue to fry until golden brown on both sides. Add more oil as necessary.

Remove chiles and set on a cooling rack (not paper towels, as this makes them soggy). Serve with grated cheese, salsa, and/or guacamole. Or pile them on a corn tortilla with cheese and salsa.

Serves 4.

Slightly adapted from userealbutter.com