Monterrey Chipotle Hash Browns
Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.
1 (20 oz. ) package refrigerated or frozen hash-brown potatoes
4 oz. shredded Monterrey Jack cheese
1/2 cup sliced green onions
1-1/4 cups milk
2 chipotle chiles in adobo sauce, finely chopped
2 tsp. adobo sauce from can
2 garlic cloves, minced
1/2 tsp. seasoned salt
1/4 tsp. pepper
Heat an oven to 350F. Spray a shallow 1-2 quart casserole dish with some nonstick cooking spray. Combine the potatoes, cheese and oinions and mix well.
In a medium bowl combine all the remaining ingredients and blend well. Pour over the potato mixture and mix well.
Bake at 350F for 45-50 minutes or until the potatoes are tender and the top is golden brown.
Recipe from Sue Lake.