If you’ve never smelled fresh green chilies on the roaster, you don’t know what you’re missing.
Honestly, this is one of the best aromas around. It signals fall in my book and without a doubt here in Colorado the temperatures are cooling off.
Though I’ve harvested lots of eggplant and cucumbers, I’m still waiting for my tomatoes to ripen and I’m not sure they are going to make it.
In any case I might not be here if they do.
Tomorrow I depart for Asia and though it might not be the route of Marco Polo, it surely is the road to my heart.
All four of us will be meeting in Beijing and from there we will be travelling around China for three weeks.
I’m pretty certain I won’t be seeing my tomatoes, but judging from the fact that yesterday I found a bite in one, it appears a squirrel might be getting a gourmet dinner.
The hard part about this trip, besides condensing everything into a carry on and somehow packing Alex’s ski stuff to bring to him, is leaving Fall behind.
I know it will still be here when I get back, but here in Denver it is quite possible that we may have had our first hard freeze before I return.
Chances are leaves will be all over my deck and my petunias will have met their demise.
Luckily for me I’ve already got some green chilies in the freezer.
Whole Foods is roasting them this year and given that I haven’t found the time to go buy a bushel on Federal, at least I got my first taste of fall.
Need Some More Ideas?
This grilled green chile and cheese sandwich is one of my favorite Fall sandwiches. I make it when I start finding green chiles roasting on the side of the street!
- 2 slices of good artisan bread
- 1 T of butter
- 1/4 c finely chopped scallions
- 1 – 2 T mayonnaise
- 1/4 c shredded pepper jack
- 1/4 c shredded sharp Cheddar
- 1 – 2 freshly roasted green chiles with skin and seeds removed
- 1 oz dried or cooked chorizo (optional)
- Pickled Onions (optional) 2 T Parmesan or Parmigiano Reggiano
In a skillet large enought to hold a sandwich, melt butter over medium heat.
Add chopped scallions and cook on low while preparing sandwich.
Spread 1 T of mayonnaise on inside of both slices of bread. Place shredded pepper Jack on top of one slice of bread. Top with several slices of green chile. Top with chorizo, if using. Add a few pickled onions, if using. Top with shredded Cheddar. Place on top slice of bread.
Spread top slice with mayo or butter. Sprinkle on 1 T of grated Parmesan. Place that side in scallion butter and cook on medium low for about 6 – 8 minutes. Cover skillet loosely with a piece of foil to help keep the heat in which will also help the cheese melt better. Now spread the side on top with more mayo or butter and top with the other tablespoon of Parmesan. Cook until this smells good and then it should be ready to flip. Cook the other side for 6 – 8 minutes, pressing firmly to create a crispy, cheesy crust on each side.
Depending on the heat of your burner this should be ready in about 12 minutes and have that glorious flavor of green chiles and cheese.
Keywords: grilled cheese sandwich, grilled cheese ideas, green chiles,