Flamethrowers are fried green chile.  Years ago I found a recipe in an issue of Chile Pepper Magazine (August 2001) named Texas Flamethrowers with Dipping Sauce.   It has become one of the first things I make when we get our roasted chile in August, and best when the chile is big and meaty and fresh.  I changed the dipping sauce up a bit to fit our taste buds but otherwise it tastes the same as the original.  This recipe is so simple and easy, yet they disappear as fast as you can make them.  I had to threaten some people in order to take pictures first.

Make the dipping sauce first so that the flavors will blend together while getting the chile ready.  The sauce includes buttermilk, mayo, sour cream,minced garlic, finely chopped chives, cilantro, cider vinegar, dry mustard, and ground black pepper.


Add all the ingredients into a small bowl and mix together.  Salt to taste.


Once it’s all blended together, place in the refrigerator until the chiles are ready.


I’m using 8 big meaty chiles today.  I ran them under the faucet to remove the outer skin and took out the stem and seeds.  Make an egg wash with an egg and 1/4 cup half and half.  Season flour with salt and pepper.


Dip the chile into the egg wash.


And dredge with the seasoned flour.


I used a large non-stick skillet and added some olive oil to coat the pan.  Just enough to pan fry.  I placed 3 chiles at a time into the pan over medium high heat.  I turned the heat down to medium once I turned them over.


They pan fry fast, only need a couple minutes on each side.


Layer them on a serving plate.  I keep the plate on the stove to keep warm until they are all fried.


The sauce is tangy and really compliments the chile.


Flamethrower Chile with Dipping Sauce

8 NM “Hatch” Chile, roasted, peeled, stemmed and seeded.
1 Egg, beaten
1/4 cup Half and Half  (can substitute Milk)
1 cup Flour
1/4 teaspoon Salt
1/4 teaspoon ground Black Pepper

Combine egg and half and half in a medium bowl.  Whisk until they are blended to make an egg wash.  Season flour in a medium bowl with salt and pepper.  Dip the chile into the egg wash one at a time and transfer to flour to dredge.  Pan fry in a large non-stick pan over medium high heat with just enough olive oil to coat the pan.  Add 2 – 3 chiles at a time and pan fry 2 minutes on each side.  Turn the heat down to medium when you turn the first batch of chiles.  Transfer to a plate and serve with Flamethrower Dipping Sauce.

Flamethrower Dipping Sauce

1/2 cup Buttermilk
1/4 cup Mayonaise
1/4 cup Sour Cream
1 clove Garlic, minced
1 tablespoon fresh Chives, finely chopped
1 tablespoon fresh Cilantro, finely chopped
1/2 teaspoon Cider Vinegar
1/4 teaspoon Dry Mustard
1/4 teaspoon Black Pepper
Salt to taste

Mix all ingredients together until well blended.  Refrigerate.