My 5lbs of Joe Parker Hatch Chiles arrived on Friday afternoon, so Friday evening I fired up the charcoal grill and roasted them all. Threw 3 in a dish to steam and peel and the rest were vac sealed and frozen.
Saturday for lunch I wanted to make something with them and had saved a couple recipes. I made Jess Pryles' Tex Mex Meatballs substituting fresh hatch for the canned green chiles in the recipe. I'm not going to list the recipe here due to possible copyright, but Googling 'Jess Pryles Tex Mex Meatballs' will get you there quickly. I also made some smoked queso dip. The meatballs were awesome. They were a little too spicy for my daughter, but the wife and I both loved them. Next time I'm going to halve the Chipotle powder. I suspected they'd be pretty spicy with 2 full teaspoons, but wanted to follow the recipe as listed other than the chiles.
The queso dip was way too smokey. I'm not sure if we just don't love smoked queso or if I didn't have clean enough smoke as I cooked it on the Weber Summit Charcoal and thought I had the fire going well and went in to make the meatballs and noticed later the grill was stuck between 160-170. Might try it inside if I do it again and then maybe on the Woodwind after that if we like it. I needed 2 grills since meatballs were a 350 cook. If you like Mexican/Southwestern flavors, these meatballs are worth a try.
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Topic: Tex Mex Meatballs with Hatch Chiles (Read 403 times)