Hatch chile recipes [split from L.A. board]

[The Chowhound Team split this cooking tangent from a discussion of fresh Hatch chiles on the Los Angeles board. That discussion is here: http://www.chowhound.com/topics/show/... ]
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You can do just about anything.

We put the roasted/chopped gc on pizza and cheeseburgers in NM...

And make a simple green chili "sauce" (a little garlic, a little flour, a little oil) which we pour on, well, everything.

A variation on the New Mexican "rellano" is the whole chili...roasted in the oven with cheese or some other such stuffing. No batter.

Here's a quick enchilada recipe, Albuquerque style:

Prepare shredded chicken (boil a whole chicken with garlic, onions, salt, etc) to taste. Boil that thing until the chicken falls of the bone.

Take about 10 to 12 oz of roasted and chopped green chili (to taste), add it to 2 cans of "cream of potato" soup, add about half a cup of brother from the chicken - maybe half a chopped/sauteed zuchini - and let that stuff simmer for a bit.

A LITTLE CHILI GOES ALONG WAY. We NM'ers like it super spicy, so...

In a typical 9 x 9 glass caserole dish, put down a layer of tortillas (I toast the tortillas on the stovetop before this step). Add a layer of chicken, smother that stuff with half of your green chili/potato soup "sauce," and cover that with a layer (about 2 cups) of shredded cheddar or "mexican blend" cheese.

Add another layer of tortillas...and repeat the process.

Put this sucker in the oven at 350...and bake until the top layer of cheese starts to brown and bubble.

The hotter your NM green chilis...the better.

The leftovers...will even be better...the next day.