New Mexico Pan roasted green chilie

A New Mexico favorite! 

Once green chilie can be harvested from the vine, it is washed and pierced with a fork to help ventilate and cook through.  On high heat, a small mist of olive oil and an old seasoned cast iron pan, arrange the chilies evenly spaced apart.  You will start to hear a few small pops then aroma will FILL your kitchen! Turn each chile over and a brown /black char appears.  Cook all sides until they are soft and equally charred.  Immediately place in a basket wrapped with towels to allow softening and cooking.  Once cool, peel, seed and ENJOY!!


1 Comment
  1. Yoli 4 years ago

    I want to incorporate the brats to our game days. Sounds yummy!

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