Author Notes: after my sister-in-law in New Mexico sent us 30 lbs of hatch green chiles, we had to cook them up and roast the rest asap. the 1st night we made rellanos and a version of these pancakes, which was in a co-op leaflet from New Mexico Chile people. i didn’t think to check the heat level of the individual chiles and so some of them were very mild and some were quite nuclear. i’ve fooled around with this recipe and they are delicious with a salad or as a side with meats. if you don’t like hot foods, get the mild poblano or big jim chiles, or even red bell peppers–but Hatch are our very favorite if you can get them. —msgruvn
Makes: maybe 4 people
Ingredients
-
1/2
cup roasted, peeled and chopped green chiles, or 1/2 c. canned
-
1
egg, separated
-
1 1/2
teaspoons flour
-
1
teaspoon fresh oregano (or 1/2 t. dry)
-
1
pinch kosher salt (optional)
-
1/2
cup cheddar or colby cheese, grated
-
1
teaspoon parsley, chopped (or cilantro)
-
1/4
cup celery, chopped small
-
1/3
cup onion, chopped small
-
1/2
teaspoon worchestershire sauce
Directions
- separate egg-beat white til stiff in bowl big enough to hold everything eventually in-set aside. beat yolk in separate bowl.
- beat flour, salt and oregano into yolks, then the rest of ingredients
- fold all into the stiff eggwhites
- heat skillet fairly hot, oil lightly and drop 1-2 T per pancake into pan. reduce heat to finish cooking, turning once. (these look weird before cooking-not to worry)
