So what about making that beloved dish into a pasta side? Like maybe orzo?
Oh. Yeah. And I totally did. Here's what I had:
Orzo in the style of Stuffed Hatch Chilies
Recipe is per one uncooked cup of orzo, so determine serving size based on
package prep recommendations.
1 box/package orzo pasta
small hatch chilies (one chile per cup uncooked pasta)
chicken broth (sub for water called for per package cooking directions)
olive oil & butter
roasted garlic cloves (2 per cup uncooked orzo, or sub 1/2 tsp garlic powder)
smoked paprika (1/4 tsp per cup uncooked orzo)
salt & pepper to taste
fresh lime juice (1/2 lime per cup uncooked orzo, or sub 1 TBS white vinegar or pickled jalapeno brine)
cream cheese (2 oz per cup uncooked orzo)
shredded sharp cheddar (1/4 cup per cup uncooked orzo)
And here's what I did:
|Split hatch chiles and carefully cut out seeds and veins- wear gloves! Hatch chilies can be both mild and hot,|
and you don't want to handle one of the hot ones with bare hands, trust me!
|Serve right away, as the combo of cheeses and the method of stirring|
orzo as it cooks will make this pasta become gummy-ish as it cools.
We had our orzo alongside sticky apple juice glazed chicken drumsticks, which were a great balance to this tangy, cheesy pasta side. Plus, having hatch chilies and apple-something in the same meal made it really feel autumn-ish, which is just what we wanted.