What to Do With All That Turkey
Since we purchased our home in Arizona almost two years ago, I have enjoyed experimenting with new ingredients and Southwest flavors. A new friend, Tim Neff, introduced me to Hatch chiles and my husband and I can't get enough of them. I'm always finding new ways to incorporate them into recipes.
These peppers are grown in the Hatch Valley of New Mexico, are the state vegetable, and are harvested in late summer and early fall. The first year we were in AZ, Tim brought me a burlap sack full of them. My first thought was, "What am I going to do with all of these?". Tim shared with me how to roast them and freeze them with skins on (they peel much easier after they are frozen). I did as he instructed and managed to use them all before this year's crop was harvested - just in time to replenish.
What is so special about Hatch chiles is that they are hot, but very flavorful as well. By themselves, the "hot" ones will "light you up", but in recipes, they are incredible. Because Hatch chiles aren't in season right now, and you may not have a freezer full like I do, you can purchase the canned green chiles in the international isle of your grocery story and use them in this recipe. But when the chiles are in season, be sure to get the fresh ones.
This recipe calls for chicken, but rest assured, some of my leftover turkey will find its way into
Green Chile Chicken Enchiladas
to print or save the recipe. Savor the Flavors!