Bagged and ready! Did I get enough? That is the question.....
Buckhorn Tavern green chile cheeseburger
Late August means two things: football is about to start and Hatch green chiles are ready to be harvested. We picked up 6 pounds of roasted green chiles at our local specialty grocery store last week. I spent about 30 minutes taking the charred skins off and bagging them in portion sizes. We use green chiles a lot especially in the fall. There are some awesome recipes that include these chiles. Our favorite side dish is the green chile rice casserole. It goes a little something like this:
1 can cream of celery soup
1 pint of sour cream
1 1/2 c. of instant rice
4-6 oz. of green chiles
shredded cheddar cheese
Spray casserole dish, mix first 4 ingredients, top with cheese, bake at 350 for 3o minutes.
There are also some great green chile stews out there and don't forget the green chile cheeseburger. My boy Bobby Flay and his recipe got beat a few weeks back in a throwdown by the guy at the Buckhorn Tavern in San Antonio, New Mexico. My mouth was watering like crazy watching that episode. Look for this episode on the Food Network and record the reruns. I'm gonna give this recipe a whirl once football season gets going.