The New Mexico Recipe
Hatch Green Chiles, Pepper Jack Cheese, Point Reyes ' Blue Cheese, Heirloom Smoked Lettuce, Duke's Mayo
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Roasting the Hatch Green Chiles
Preheat your oven to 450°F (232°C). Place the Hatch green chiles on a baking sheet and roast them for about 15-20 minutes until the skins are blistered and charred. Turn them occasionally for even roasting. Once done, transfer them to a bowl and cover with plastic wrap to steam for about 10 minutes. This will help loosen the skins.
- 2
Peeling the Chiles
After steaming, carefully peel the skins off the chiles. Remove the seeds and stems, and chop them into small pieces.
- 3
Preparing the Cheese
While the chiles are cooling, slice the Pepper Jack cheese into thin slices and crumble the Point Reyes Blue cheese.
- 4
Preparing the Lettuce
Wash the heirloom smoked lettuce leaves thoroughly and pat them dry with a clean towel. Tear them into bite-sized pieces.
Assembly
- 5
Combining the Ingredients
In a large bowl, mix together the chopped Hatch green chiles with Duke's mayo until well combined.
- 6
Building the Dish
On a serving platter, layer the smoked lettuce first, followed by the Hatch chile and mayo mixture. Top with slices of Pepper Jack cheese and then sprinkle with crumbled Point Reyes Blue cheese.
- 7
Serving
Serve immediately as a flavorful appetizer or side dish. Enjoy the smoky, spicy, and creamy combination of flavors!