Oh I'm so glad to hear that! I always enjoy hearing back when people make this recipe. The grill on the stovetop is the best way to watch your chile peppers so that they don't totally scorch while they're roasting.
You can also substitute tomatillos. They're like tomatoes, but smaller, green and with a papery-like husk. Use 6-8 tomatillos instead of 5-6 tomatoes. This will make green chile.
Use more tomatilloes as needed and feel free to throw in a roasted tomato or two if you like.
I love using this chile on grilled fish, shrimp, frozen vegetables, with tostadas, on eggs, potatoes, and the list goes on and on.
With potatoes, I like to fry them with 1 TBSP of olive oil (I get the pan hot on MED) in a non-stick pan and cover (on LOW heat/flame) them until they're done. Season as you like but I like fresh ground pepper and just a pinch of salt. Then, I like to sprinkle some fat-free or low-fat jack cheese on them and when I serve them, I like to add some chile either on top or on the side.
Chile is also delicious on grilled shrimp, with mango, shredded cabbage and shredded carrots, rolled in romaine leaves.
Their is so much you can use chile with!
Edited by: KRILLFURY at: 1/9/2011 (18:40)
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