Home Roasting of the Green ChileYES

So about a month ago, I took a trip up to Corrales (a cute little village just north of burque) to a grower's market they have there. One mind, one goal - all your chile, belong to me. Grabbed a small basket from a super nice father and daughter pair and opted to forgo the pay-to-roast and took it home. Got half arranged on a cookie sheet, and proceeded to take half an hour to figure out the broiler function on our oven. I never said I was smrt.

 

So you want to try to get the chiles as flat as possible without breaking them. My oven has the broiler flames at the top (idk if other ovens are different? I'm new to broiling). You don't want them too close to the flame, obviously. Keep an eye on them; you want to flip them over when the top skin starts to get nice and black and charred. DID I MENTION the house will smell amazing. Once the skin on both sides are black, take them out and put them in a bag or wrapped in foil. This will help to sweat them, making them easier to peel later. 

Now, what do we do with these? BURRITOS. My favorite combo is cheese, potato, and green chile, but I'll do egg too occasionally if we're talkin' breakfast burritos. I boil up some potatoes, drain, salt, and butter. Chunk them up into bitesize pieces, and pile it in. Shred some chile, drop some cheese, and fold it up!! Swap the potatoes for sausage, and now Mike's hungry too. =D

Mmmmmmm. Now let's make burritos!!

Aaaaaaand now I'm hungry.