Crispy Green Chile Bites

Ingredients

In this adaptation, we replace the traditional vegetables used in Peixinhos da horta with New Mexican green chiles, giving the dish a distinct Southwestern flavor. Additionally, we incorporate New Mexican spices and seasonings to enhance the taste profile and create a fusion of Portuguese and New Mexican cuisines. We alse have the original recipe for Peixinhos da horta, so you can check it out.

• 4 large green chiles (Hatch or Anaheim) 4 large green chiles (Hatch or Anaheim)
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• 1/4 teaspoon garlic powder 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder 1/4 teaspoon onion powder
• 1/4 teaspoon paprika 1/4 teaspoon paprika
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/2 cup (120ml) milk 1/2 cup (120ml) milk
• 1 large egg 1 large egg
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 32g, 2g
• Protein: 6g
• Fiber: 2g
• Salt: 0.6g

Preparation

1. 1.
   Preheat the oven to 400°F (200°C).
2. 2.
   Place the green chiles on a baking sheet and roast them in the preheated oven for about 15 minutes, or until the skins are blistered and charred.
3. 3.
   Remove the chiles from the oven and let them cool slightly. Once cooled, peel off the skin, remove the seeds, and cut the chiles into strips.
4. 4.
   In a mixing bowl, whisk together the flour, baking powder, salt, cumin, chili powder, garlic powder, onion powder, paprika, and black pepper.
5. 5.
   In a separate bowl, whisk together the milk and egg.
6. 6.
   Gradually pour the milk and egg mixture into the dry ingredients, stirring until a smooth batter forms.
7. 7.
   Heat vegetable oil in a deep pan or skillet over medium-high heat.
8. 8.
   Dip each green chile strip into the batter, ensuring it is evenly coated, and carefully place it into the hot oil.
9. 9.
   Fry the coated chiles in batches for about 2-3 minutes per side, or until golden brown and crispy.
10. 10.
    Remove the crispy green chile bites from the oil and place them on a paper towel-lined plate to drain excess oil.
11. 11.
    Serve the Crispy Green Chile Bites hot and enjoy!

Treat your ingredients with care...

• Green chiles — If you prefer a milder heat, you can remove the seeds and membranes from the chiles before stuffing and frying them.
• Milk — You can use any type of milk you prefer, such as cow's milk, almond milk, or oat milk.
• Vegetable oil — Use a neutral-flavored oil with a high smoke point, such as canola or vegetable oil, for frying.

Tips & Tricks

• For an extra kick of flavor, add a pinch of New Mexican red chile powder to the batter.
• Serve the Crispy Green Chile Bites with a side of salsa or guacamole for dipping.
• If you can't find fresh green chiles, you can use canned green chiles instead, but make sure to drain them well before using.
• Make sure the oil is hot enough before frying the bites to ensure a crispy texture.
• If you want to make the dish spicier, you can add a small amount of finely chopped jalapeno or serrano pepper to the filling mixture.

Serving advice

Serve the Crispy Green Chile Bites as an appetizer or snack. They are best enjoyed hot and crispy, straight from the frying pan.

Presentation advice

Arrange the Crispy Green Chile Bites on a platter and garnish with fresh cilantro leaves. Serve them alongside a bowl of salsa or guacamole for dipping.