Awaken21 wrote:
>
>
>
> I'm more interested in taste, for example I do not eat them unless they
> are in a sauce or salsa etc, on the other hand I don't care how hot the
> sauce is...I've got a liking for the mexican stuff I used to eat in El
> Paso/Juarez area. Although I had some friends from Seattle who made
> these green chile burritos... Whoohoo! Now that was serious fun! :-)

Oh, I love taste, too -- mere heat is easy. This Mad Dog 357 didn't
have a very interesting taste to me, but it packed hellfire in
deceptively convenient drops!

> Let me see, I think they used Hatch long green chiles, goat cheese, and
> egg whites and a blender or similar eletronic mixing.
>
> Cut the goat cheese in pieces sized to fit comfortably in the chiles.
>
> Burn the skin off the green chiles using the broiler or similar method.
>
>
> Blend or beat the egg whites until the entire batch becomes a foam.
> Stuff the green chiles with the cheese and dip or coat the stuffed
> peppers with the egg foam and then fry on med hi in light oil of choice
> until golden color.
>
> Roll that in a flour Tortilla with your favorite salsa and refried bean
> recipe.
>
> Yummy, burn your face food and I think mostly healthy. On the health
> side I'd watch how those refired beans are made.
>
> You can make the chiles mild by removing the white areas and seeds on
> the inside of the chiles when you cut them open to stuff them.

Or just add a bit of vinegar.

Wait, how do they do that with Tabasco and other such sauces? I know
vinegar is a reliable...whachamacallit...de-heat-izer...a bit of
vinegar really disarms the spice somehow....

> And now in order to complete the tying together of all the crossposts
> in this thread, I must say the word Zen or reccomend that you do Zazen
> before eating.

But then I'll only find my appetites to be illusory!