If you like green chile, you might want to ask your chile provider-of-choice if they can get fresh ripe chiles - these will be red.
The fresh red chiles are a bit larger in size as they've grown longer and have a sweeter flavor - much like the difference between a green bell pepper and red bell pepper.
The red chiles are usually available about the second week of September and are on the market for about one month.
The red chiles need to be roasted longer than a green chile because the skin is thicker and tougher. If you're roasting them yourself, try putting them between folds of a damp towel after roasting. Steaming the chile (either red or green) helps release the skin from the pepper.
We get 30 pounds of green chile and 30 pounds of red chile every year. You will find that peeling the chile just after it has been roasted and steamed is easier than peeling a chile that has been frozen with the skin on it. We peel all of our chiles before bagging and freezing.
Now I will leave you with a recipe that I made up years ago called "Pollo en el arroyo" - or "chicken in a ditch."
I like to use boned chicken breasts. You can fix them anyway you want, I 've done this with:
Smoked chicken
Baked chicken
Boiled chicken
Of course the smoked and baked were rubbed before cooking, while the boiled chicken is done with cilantro, coriander, garlic, onions, and a bit of salt - and we generally toss 3-4 dried, chipotle peppers into the water.
With the boiled chicken, I like to use the excess chicken cubed to make green chile chicken stew.
Anyway - back to chicken in ditch...
If you're in a hurry, skip the next part and go directly to making the final dish.
If you have the time, shred the chicken a make chicken adovada. You marinate the cooked chicken in a red chile sauce and then bake it.
After preparing the chicken however you want and shredding it, you're ready to make the final dish.
First stuff whole green or red chiles with cheese like you're making a chile relleno.
Take some of the chicken and put it into the center of a tortilla and then lay the stuffed chile on top of the shredded chicken. Add some green chile sauce on top if you like and then roll it up like a burrito.
Put the relleno / chicken burritos in a baking pan, add more green chile sauce and then some cheese on top and bake at 350 F until the cheese turns brown...and then you have "chicken in a ditch."
The first time we made this was about 1984, and we were struggling with how to put everything together. My wife was holding the tortilla in her cupped hand to make sure the chicken was at the bottom, and was laying the stuffed chile on top and asked what I wanted to call it....I looked at the V-shaped tortilla she was holding and said..."chicken in ditch"...
