Hatch green chiles are iconic. Their flavor, when roasted, is smoky with a tar-like aroma. They have some spice and a juicy sweetness. When we lived in the Southwest, they were our chosen topping for burgers and the mix-in of choice for queso fundido. I was floored with joy when we came across green chile cheddar. We put it to good use immediately, topping a chicken and refried bean casserole with the aromatic and seasoned cheese. The delicious combination of chiles and cheese, happily united, brought joy, was equally impressive in actual eating, and is now bouncing around my thoughts with its possible applications.
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
About the Author
