Dip each chili in oil and place on a cookie sheet. Place under broiler, about 3"
from heat source. Broil until chilies are slightly scorched.
Turn chilies and repeat process. It will take only 3 to 4 minutes on each side.
Place chilies in freezer 3 hrs. Remove and pull skin from flesh of chilies.
Remove seeds and membranes.
Use with any recipe calling for green chilies.
Mexican Corn Soup
4 C. fresh corn kernels
1/2 C. chopped onion
2 T. butter
2 T. flour
2 C. chicken broth
2 C. milk or cream
1 C. grated cheddar cheese
1 (4 oz.) can chopped green chilies
1/2 C. crumpled crisp bacon
salt and pepper to taste
tortilla chips
Saute corn and onion in butter. Cook over medium heat until onion has softened.
Stir in flour.
Gradually add in broth and milk and stir until thickened. Do not let boil. Stir
in cheddar cheese and green chilies. Cook until cheese melts over low heat.
To serve, add 4 or 5 tortilla chips and sprinkle with bacon.
