It’s chile season in New Mexico and beyond. One of the things I miss most about living in New Mexico is the smell of roasting green chile in the air. There is nothing like it! But in the last few years Hatch chile has come to me. Several years ago I found a grocery store across town that was roasting NM Hatch green chile and I filled my freezer full. In the last 2 – 3 years it has expanded and now we find chile across the Kansas City metro with roasters going at many grocery stores on any given Saturday in August and early September. I love this time of year and always save out the biggest and meatiest of chiles for rellenos. Making rellenos is a labor of love but it’s a messy tradition. These chile relleno chimichangas have a crunchy outer texture like a traditional relleno but it makes less mess without the batter. This is my second batch of chimi’s since we got our green chile. I’ve had green chile every day for a week now, for instance we’ve had green chile cheese burgers, green chile stew, quesadillas, breakfast burritos. I could go on and on!!
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An Inspired Cook 