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Golden Chile Strips
By Kelley Cleary Coffeen Photography By Northland Publishing
As the fall harvest comes around, I am continually thankful I live in an area that grows the best tasting chile in the world. Many of our legendary chile growers take great care to bring us the best varieties in green and red chile. I enjoy flavoring my soups, sauces and even salad dressings with red and green chile. I also do the same with our local pecan crop, adding quality pecans here and there for a little crunch and great flavor. This season brings lots of opportunity to cook with our fresh regional crops. You will find them out on the farms, in your local grocery store or at the farmers market. Stock up and cook away….
 GOLDEN CHILE STRIPS
4-6 SERVINGS
1 cup flour
1/2 tsp salt
1/2 tsp baking soda
1/2 cup water
2 egg whites, whipped vegetable oil
12 fresh green chiles, roasted, peeled,
seeded carefully so that the stems are still attached, and dried on paper towels.
Oriental dipping sauce and/or honey teriyaki dipping sauce
Make batter by combining the flour, salt, and baking soda in a large bowl, adding the water, mixing well, and folding in the egg whites. Meanwhile, place 2 to 3 inches of oil in a large skillet or deep fryer over medium-high heat. Dip each chile in batter, and then deep fry it, turning occasionally until golden brown. Cool slightly before serving. Serve with Oriental Dipping sauce and/or Honey Teriyaki Dipping Sauce.
ORIENTAL DIPPING SAUCE
1/4 cup soy sauce
2 tbsp heavy cream
1 clove garlic
Combine ingredients.
Chill until ready to serve.
HONEY TERIYAKI DIPPING SAUCE
1/4 cup teriyaki
2 tbsp honey
2 green onions, chopped
Combine all ingredients.
Serve at room temperature.
CHA CHA SPREAD
The combination of chiles and pecans in this delicious spread defines this region’s agricultural area. It is a pleasure to bring together chiles and pecans in one recipe that you can share with family and friends. The name Cha Cha Spread came from the combination of the chile and the cheese. Create and enjoy!
8 oz whipped cream cheese
11/2 cups sharp cheddar cheese, grated
1/3 cup green chile, roasted,
peeled, seeded, chopped
1/2 cup pecans, chopped
1 clove garlic, minced
Pinch of kosher salt
Cocktail crackers
Combine the cream cheese, cheddar cheese, and green chile in a large bowl. Mix well. Gently stir in the pecans and minced garlic. Chill for at least 2 hours. Serve with cocktail crackers.
Kelley Cleary Coffeen is the author of several cookbooks,
including Fiesta Mexicali, which can be found on www.amazon.com
and at Barnes & Noble Booksellers.
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