Hatch Poblano Chilies
Fire roast these chilies on the grill or even over your gas stove.
On the stove it is easiest done with metal tongs or a metal meat fork,
it just takes a little longer, since on a grill you get them all done at the same time.
let them cool, one they are well charred, but not burned to the inside.
You can now either freeze them with the skin and stem still on in quart size freezer bags,
and then they are ready for future use. Or, if you are ready to use them right away, peel the charred skin, and cut off the stem, and slit one side open to remove the seeds.
Now they are ready to lay on a burger or layer with cheese on top of grilled chicken.
My favorite way to eat these chilies though is in queso!
A famous Mexican cheese dip.
When the chilies are prepared, they can be diced and added to shredded or cubed jack cheese,
which is then melted in the oven for the most delicious dip!
A true crowd pleaser!!
As Always,
ENJOY!
1 cup of diced roasted poblano peppers
1 lb. jack cheese cut into small cubes
Mix the peppers and cheese together in an oven proof dish, Cover and bake at 350 degrees for 30 minutes, stirring once half way through to make sure the cheese melts evenly.
Serve with sturdy tortilla chips.
As the dip sits out, the cheese will begin to stiffen. Put it back in the oven or in the microwave for a quick reheat!
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