Some of the main varieties are New Mexican No. 6-4, New Mexican Joe Parker, Big Jim, Sandia, Barker, Santa Fe Grande, and Espanola.
Here are some recipes featuring green chiles. Fresh roasted, peeled and chopped chiles can be substituted for canned chiles in any of the recipes if you are lucky enough to live where they are available.
SPICY MACARONI AND CHEESE
- 1 1/2 cups finely
- chopped onion
- 2 large garlic cloves, minced
- 1 4 oz. can chopped green chiles
- 1 teaspoon ground coriander
- 1 1/2 teaspoon ground cumin
- 1/4 stick (1/4 cup) unsalted butter
- 1/4 cup all-purpose flour
- 4 cups milk
- 1 28-ounce can plum tomatoes, chopped and drained well
- cayenne pepper to taste
- 1 pound elbow macaroni
- 1 1/2 cups coarsely grated Monterey Jack (about 6 ounces)
- 1 1/2 cups coarsely grated extra-sharp
- Cheddar (about 6 ounces)
- 1 1/2 cups fresh bread crumbs
- 1 1/3 cups freshly grated Parmesan (about 1/4 pound)
1. In a large heavy saucepan cook the onion, the garlic, the jalapeos, the coriander and the cumin in the butter over moderately low heat, stirring, until the onion is softened.
2. Stir in the flour and cook the mixture, stirring, for 3 minutes. Add the milk in a stream, whisking. Bring the liquid to a boil, whisking, and whisk in the tomatoes. Simmer the mixture for 2 minutes and add the cayenne and salt and pepper to taste.
3. In a kettle of boiling salted water cook the macaroni for 6 to 7 minutes, or until it is barely al dente. Drain it well, and in a large bowl combine it with the tomato mixture. Stir in the Monterey Jack and the Cheddar and transfer the mixture to a buttered 13- to 14-by-9-inch shallow baking dish or 3-quart gratin dish.
4. In a bowl stir together the bread crumbs and the
