Need Help: Green Chiles

[Norma]

I am making the green sauced chicken enchiladas (Mar00). The green sauce calls for 12 green chiles--about 2 pounds. Then you roast and peel them. Okay, I have some already done in the freezer. How do I figure out how much 2 pounds of fresh would be when seeded, stemmed, roasted and peeled. Anybody know? I hope so. Thanks.

[Gail]

Norma,

I'm on medication here so I'm probably a little dull, but I'm not following. When you say you have the chiles in the freezer already seeded and stemmed, why can't you simply take out 12? Or are they chopped up? Or am I missing something?

[Norma]

They're already roasted...oh, and I chopped them up too, so they're diced. But that's a good thought. I could eyeball how many chopped ones look like a whole one. I'll do that. Thanks for jogging the brain cells. I'm into weighing things, so I was in that rut.

[laden]

I'm interested to know what you think of this recipe. I made it and thought it was pretty average.

Also it took forever to prepare the green chiles (but since you have them in the freezer you have a jump start on me.)

[Norma]

Well, unfortunately I discovered too late that I didn't have enough chiles, so I'm postponing making this recipe for now. I will make a note on the recipe to post my review when I make it.

[Beth]

Would the recipe suffer that much if you used canned, either in whole or to round out what you are short? I know at least one brand comes roasted (I think it's Ortega, ut I'm not sure).

[Gail]

Although I haven't tried this particular recipes, I do a fair amount of cooking with chiles-- and it's been my experience that the taste of the fresh is FAR superior to the chiles Ortegas. To me, anyway, the canned taste a bit "tinny." However if you're just "rounding out," rather than using the canned exclusively, it should work out okay in a pinch.

BTW-- You can also blister the skin of fresh chiles in a toaster oven or by holding 'em on a fork over a gas flame (like toasting marshmallows), throw them into a paper bag for five or then minutes to steam, then peel and seed. http://www.cookinglight.com/bbs/smile.gif

[This message has been edited by Gail (edited 11-04-2000).]

[Abby]

I agree with the previous reviews of this recipe. It was only average and a lot of work. I spent a lot of time in Santa Fe last year where everything has green chile sauce so I guess I was expecting it to be comparable to those dishes which were out of this world.

[Norma]

Thanks so much for all this information. I am now having second thoughts about making it. But that's okay. You've probably saved me alot of time and frustration. This BB is just great.

[Wienie]

Originally posted by laden:
I'm interested to know what you think of this recipe. I made it and thought it was pretty average.

Also it took forever to prepare the green chiles (but since you have them in the freezer you have a jump start on me.)
Laden, I made this recipe a few months ago, and I agree with you, it was pretty average.
For the amount of work involved to make this, it just wasn't worth it. I won't take the time to make it again.
I love Mexican food, so I was very disappointed.
Wienie