Got some fresh Hatch Chilie's the other day and I need some ideas. Chili, Beans, etc

Got some hot Hatch chili's last week. I dehydrated them and ground them up. Use it in everything.

The mild one's make good rellenos

I'm sure you saw THIS THREAD but it looks awful dang good!

Here's a favorite at my house

JESSICA'S FAVORITE GREEN CHILE HOMINY

"This signature dish from the Perini Ranch Steakhouse is great for breakfast, brunch or as a side dish with almost any entree. It can be frozen and reheated."

10 slices bacon, fried crisp and chopped (reserve drippings)
1 cup chopped onion, sautéed
4 15-ounce cans white hominy (drain and reserve liquid)
1/2 cup hominy liquid
1 tablespoon juice from pickled jalapenos
1/2 pound Cheddar cheese, grated
1 cup fresh seeded and chopped green chilies
1-2 pickled jalapenos, seeded and chopped (optional)

Saute the onions in a little of the bacon drippings and set aside.

Heat the hominy in a separate sauté pan, stirring often. When heated thoroughly, add the hominy liquid and jalapeno juice, bring back to high temperature and add 3/4 of the cheese. When the cheese melts, add half the peppers and bacon and all the onion.

Pour into a 9-by-13-inch baking pan and sprinkle with the remaining cheese, bacon and peppers. (At this point it can be refrigerated or even frozen, if you want to make it in advance.)

Bake at 325 degrees F until cheese on top melts, about 15 minutes (or 40 minutes, if refrigerated).

I don't normally like hominy but I would try that recipe.

I can't make it as good as Perini's, but it sure is good!

http://www.hatchnm.biz/recipes.htm

try them all...i grew up in NM and there is no wrong way to eat green chili

Thanks for the link, just bookmarked it

roast them, peel them, and stuff then bake

I made a batch of venison chili using Hatch green chiles last weekend.

I usually use cans of Ro-tel, but the fresh chiles made it much better and hotter.