Celebrate! It's Hatch Chili Season!

Yes, I know that's not exactly a holiday, but I love to celebrate and love to find things to turn into  family traditions.  So, when HEB (our local supermarket) has their big Hatch Chili roasting days, I celebrate with our favorite Hatch Chili appetizer.  You can buy the pepppers already roasted, but I kind of like to do that myself...and not on an open fire, but in an iron skillet (which I pretty much use for everything.)

Here's what you need:

Hatch Chilis-if they are large and you are only making appetizers, one per person

Panela Queso Cheese-this cheese can be cooked in a skillet to brown

A little bit of Olive Oil

Baguette Toasties-probably not the real name, but they are sliced and toasted bread in most large grocery stores in the bakery section

Raspberry Chipotle Marinade

Here's what you do:

First, wash your peppers and cut them in half to seed them.  They are a bit spicy, so it helps to have most of the seeds out.

Next, cut the cheese into slices, and brown them in a little olive oil in a skillet.  

Once they are browned the way you like, cut the pepper halves into fourths, layer the peppers and cheese on a bread toasty, then pour a little Raspberry Chipotle marinade on top!  That's it!  Celebrate New Mexico Style!