These are the roasted hatch green chiles I had for a very late dinner tonight. After roasting them for a bit, I kept the skin on and stuffed them with grass fed ground beef sauteed with onions, garlic, fire-roasted tomatoes and seasonings. Then I topped each chile with garlic goat cheese and a sprinkle of chopped cilantro. They were delicious, just like the first time. EXCEPT, the chiles were exceptionally hotter. Eek!
I plowed through the first green chile and by the end my mouth and lips were throbbing. I tried gulping down some of my beer and then switched to water—no effect. I ran to the fridge and drank some milk straight from the carton. This helped, but only slightly. After waiting some 15 minutes the pain subsided. Still hungry, I sliced into the second pepper and found it equally spicy. Darnit, darnit, darnit! In the end, I left the chiles intact and simply ate the filling.
Moral of the story, kids? If you really like the taste of a specific chile and have the option of mild and hot, ALWAYS choose the mild variety. You can never predict how spicy a chile will turn out. The last time I made this, I used the same "hot" hatch green chiles from Whole Foods and only one of them was mildly spicy.
On a less masochistic note, I snagged the new year-round beer just recently released by my old hometown brewing company. Score! It's called 80-Acre Hoppy Wheat and is supposed to be a fusion of their ever-popular Unfiltered Wheat and a hoppier beer like an IPA (India Pale Ale).
I'm not a huge fan of hoppy beers. They are intense, have more depth and as my friend Laura says, they're "meatier". I can only stomach one or two max and preferably not with a meal, since they tend to fill me up. Fortunately for me, this beer is reminiscent of a much lighter and crisp IPA. Thus, it's more drinkable for wheat and malt loving folks.
In other words, if you're ready to branch out past pilsners and wheats, but aren't ready for IPAs yet, this can make for a smoother transition. Worth a try, eh? Especially if you can purchase one of the "choose your own six-packs" from a liquor or grocery store. Live a little—experiment with new beers!
Now that I've suffered through the pain of secret chile spiciness, I'll likely post the recipe here soon. Before the hatch season ends.
Update: I've since then posted more Hatch chile & pepper recipes y'all can try!
- How to Roast Chile Peppers in the Oven
- Roasted Hatch Chile & Garlic Cream Cheese Dip
- Roasted Hatch Chile and Garlic Cream Cheese Stuffed Jalapenos
What's your favorite new beer or seasonal beverage?
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