Ever wonder--what's so great about green chile?  Wonder no more after you participate in our Green Chile Fiesta class next Wednesday, August 14 at 5 PM.  I know if you are not familiar with the yummy flavors of green chile, just the name can sound rather odd.

Ages ago, when I wanted to place green chile in the title of what became my best selling cookbook, "Tex Mex", the publisher told me that most people don't know what green chile is.  Also, I wanted to have Blue Corn in the title and he told me, "I want to publish your book, because I used to live in New Mexico and there is no nationally published cookbook featuring New Mexican cooking, which is quite different than Mexican or American Mexican food".  But, he added, "people don't like green and blue food, we will select the title and tell you."

I know that is not the case with you all, but perhaps it was at one time.  As you know, green chiles are the seasonally unripe red chiles.   They have different nutrition and flavor than red chile.  Green chiles are high in vitamin C and red chilies are high in vitamin A.

When you cook with green chiles, they are best roasted under or on top of high heat to blister the tough outer skin.  You get the best flavor when you roast them quickly at 500F or somewhat higher and place them immediately in ice water to stop the cooking and the evaporation.  Following this method, you get chiles that are nice and firm textured, bright green and much more flavorful than if you place them in a paper sack, covered bowl or what have you.  And another benefit is that they are easier to peel! 

We will feature lots of favorite green chile recipes in the forthcoming class. You will learn the most flavorful Green Chile Sauce for open face Green Chile Chicken Enchiladas, a Green Chile Crusted Chorizo Quiche and our Best Ever Green Chile Apple Pie and several other special green chile dishes. Our next Green Chile class is a week from this coming Wednesday.

With the temperatures really heating up, it harkens chili cook-off season and to help you out with chili cooking--making enchiladas and the like, I am placing our yummy pure red chile powders on a super half-price sale this week, starting today.

The other day class I am offering this  month is the Creative Southwestern Grilling class on Thursday evening, August  29 at 5 PM.   Our next week  long class is October 14-18.

I look forward to cooking with you soon.

Here are two recipes to enjoy--

HUEVOS RANCHEROS WITH SONORAN SAUCE

Often found on Mexican restaurants’ menus, this recipe is easy to prepare at home and the sauce really makes it. I think it is so much better than the predicatable red or green chile sauce. This sauce can be made in advance so breakfast or brunch is simply a matter of poaching or frying the eggs.

Yield: 4 servings

1 recipe Sonoran Sauce (follows)

8 corn tortillas

8 eggs

1 cup shredded mixed Monterey Jack and Sharp Cheddar cheese

3 tablespoons thinly sliced green onions, tops included

1 avocado, sliced into thin wedges

1 large tomato, cut into wedges

1. Prepare sauce and keep it warm. Either wrap the tortillas in foil and heat in a 325° F oven 15 minutes or heat 1 minute in a plastic bag in a microwave oven. Preheat an oven to 350 F. and place 4 serving plates in the oven.

2. Fry or poach the eggs. Assemble the dish by placing 2 tortillas on each plate; then pour about 1/2 cup of sauce over each egg topped tortilla, dividing the sauce equally among the 4 servings.

3. Sprinkle ¼ cup shredded cheese and a few green onion slices over each serving. Place plates back in the oven only long enough to melt the cheese, about 5 minutes. Garnish each plate with avocado and tomato wedges. Pass warm tortillas separately, if desired.

Sonoran Sauce

Yield: 2 cups

1 Tablespoon butter

1 medium-sized onion, thinly sliced and separated into rings

1 garlic clove, minced

1 Tablespoon flour

6 green chiles, parched, peeled and cut into 1-inch-wide slices

1 ½ cups chicken broth

½ teaspoon salt

2 medium-size tomatos, cut into wedges

1. Heat butter in a skillet. Add onion and garlic, and cook until onion is softened. Stir in flour until well blended.

2. Add chiles, broth and salt. Cook, stirring, until the sauce is slightly thickened, then cook about 5 minutes to blend flavors. Add the tomato wedges and cook very slightly.  Serve as a sauce with burritos, or use as a sauce over poached eggs atop tortillas for Huevos Rancheros.

Recipe reprinted with permission from Jane Butel’s Southwestern Kitchen