- One fresh medium-sized green chile pod has as much Vitamin C as six oranges.
- One teaspoon of dried red chile powder has the daily requirements of Vitamin A.
- Hot chile peppers burn calories by triggering a thermodynamic burn in the body, which speeds up the metabolism.
- Teas & lozenges are made with chile peppers for the treatment of a sore throat.
- Capsaicinoids, the chemical that make chile peppers hot, are used in muscle patches for sore and aching muscles.
- Chile peppers are relatives of tomatoes, potatoes, and eggplants, all belonging to the nightshade family.
- The color extracted from very red chile pepper pods, oleoresin, is used in everything from lipstick to processed meats.
- There are 26 known species of chile pepper, five of which are domesticated.
Adapted from the New Mexico Chile Institutes’
“Chile Pepper Facts”
Award Winning Recipes from the Annual Hatch Chile Festival Cookbook.
Macho Chile Rellenos by Eloisa Mendez-Grand Prize winner in 1982
- 6 Hatch Valley Green Chiles
- 1/2 pound Monterey Jack Cheese
- 1/2 cup flour
- 4 eggs
- 1 cup oil
Roast chile, peel, leaving stem on the chile. Pat chile dry with paper towel. Cut a small slit on one side of each chile. Cut cheese into 6 long sticks. Place 1 stick of cheese into each chile. Beat egg whites in medium bowl until stiff. Slightly beat egg yolks. Mix yolks with whites. Roll chile in flour then dip in egg mixture. Fry in hot oil until golden borwn. Drain on paper towels.
Green Enchilada by Misty Weathers-2nd place (year is unknown, but I remember that Misty was just a teenager at the time)
- 2 cans creamy chicken mushroom soup
- 1 can water
- 2 dozen corn tortillas
- 1 lb. grated cheese
- chopped onion
- garlic powder to taste
- chopped Hatch Valley Green Chile
Mix soup, water, garlic and chile. Cook soup for a few minutes. Heat tortillas. Roll small amounts of cheese and onions in tortillas and place in pan. Pour soup mixture over tortillas and bake for 30-40 minutes. Serve.
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