The aroma of roasting Hatch chiles drew a crowd eager to sample this year’s crop of New 
Mexico’s most famous export. Chef Art Gonzalez prepared them in several ways including a breakfast burrito. A Green Chile and Cheese Corn Bread came with a Green Chile “Hangover Stew” among other chile items.
Click here to read more from blogger Jeanne Fratello at The Jolly Tomato.
