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
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Ingredients
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1/2 cup
roasted, peeled and chopped green chiles, or 1/2 c. canned
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1
egg, separated
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1 1/2 teaspoons
flour
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1 teaspoon
fresh oregano (or 1/2 t. dry)
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1 pinch
kosher salt (optional)
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1/2 cup
cheddar or colby cheese, grated
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1 teaspoon
parsley, chopped (or cilantro)
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1/4 cup
celery, chopped small
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1/3 cup
onion, chopped small
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1/2 teaspoon
worchestershire sauce
Directions
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separate egg-beat white til stiff in bowl big enough to hold everything eventually in-set aside. beat yolk in separate bowl.
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beat flour, salt and oregano into yolks, then the rest of ingredients
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fold all into the stiff eggwhites
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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)
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