* One fresh medium-sized green chile pod has as much Vitamin C as six oranges.
* One teaspoon of dried red chile powder has the daily requirements of Vitamin A.
* Hot chile peppers burn calories by triggering a thermodynamic burn in the body, which speeds up the metabolism.
* Teas & lozenges are made with chile peppers for the treatment of a sore throat.
* Capsaicinoids, the chemical that make chile peppers hot, are used in muscle patches for sore and aching muscles.
* Chile peppers are relatives of tomatoes, potatoes, and eggplants, all belonging to the nightshade family.
* The color extracted from very red chile pepper pods, oleoresin, is used in everything from lipstick to processed meats.
* There are 26 known species of chile pepper, five of which are domesticated.
Adapted from the New Mexico Chile Institutes’ “Chile Pepper Facts”& located on the Hatch Valley Chamber of Commerce Website
1 1/2 Sticks Butter
3 Cups Milk
1 Tsp Garlic
1/2 Cup Minced Onion
1/2 Cups Flour
1 Tsp Salt
2 Tsp Nutmeg
2 Tsp Black Pepper
2 Tsp Cayenne Pepper
6 Cups Monterrey Jack Cheese
3 Roasted, Chopped, Seeded and Rinsed Hatch Chiles
1 Lb Elbow Macaroni
6 Slices Cooked Bacon, Chopped
1/2 Cup Bread Crumbs
1 Tsp Olive Oil
1. Saute onion and garlic in a tsp of olive oil in a small skillet until onion is tender.
2. Heat milk over medium high in a sauce pan. While milk is heating, heat butter in a large skillet. When butter begins to bubble, add flour, garlic and onion, whisk until well incorporated.
3. Pour milk into butter, whisk until thick.
4. Remove from heat and season with black pepper, cayenne pepper, nutmeg and salt. Add 5 1/2 cups cheese and the chopped Hatch Chile and mix well.
5. Boil pasta until al dente. Preheat oven to 375.
6. Spray 9x13 casserole pan with vegetable oil. Place drained pasta in pan then pour cheese sauce over the top.
7. Sprinkle pasta mix with bread crumbs, bacon pieces and remaining 1/2 cup of cheese.
8. Bake until brown and bubbling, approx. 30 minutes.
Not only did we have the delicious Hatch Mac but I got to use some very tasty gifts sent to me by Foodbuzz, a sampling of Emeril's Essence, Emeril's Chicken Seasoning, Emeril's Steak Seasoning and Emeril's 'Kicked Up Mustard.' This time I only used the chicken seasoning but it sure added a delicious 'kick' to our meal!
Ranch Pan-Fried Chicken
3 Chicken Breasts, pounded to 1/2 inch thickness
1 Cup Flour
1 Tbsp Bread Crumbs
2 Tbsp Emeril's Chicken Seasoning
1 Package Dry Ranch Dressing Mix
3 Tbsp Vegetable Oil
1. Mix flour, bread crumbs, Emeril's and ranch mix. Heat large skillet with oil over medium-high heat.
2. Dredge chicken in flour mixture.
3. Cook chicken in pan until golden brown on both sides.
If you've enjoyed the looks of this cheesy-hatch dish, you'll really look forward to the entries Gloria Chadwick will get for her Hatch Chile Recipe Contest!