Beaner's Breakfast (w/o a bean in sight)!

My brother Roberto gave me a gift of this season's freshly roasted Green Chiles from Hatch, New Mexico! He knew that living in far flung places (where chile peppers are different or nonexistent) would leave me yearning for Green Chile, a flavor and aroma emblematic of our family's Autumn cooking. The gifted quart zip-lock bags were marked XXX-Hot. He's uses this batch with care for he's one of the few who can eat them. Well aware of the incendiary properties, I was eager to stack chiles on Ranch Eggs and steam-fried potatoes accompanied by fresh corn tortillas and a squeeze of lime on it all!

My first morning back in town, he looked at the lone plate in my hand and complained, "Hey, can't a brother get a lil' bit of love? Where's mine, Miguel?" Feeling a little red-faced because of my blind hunger that bordered on the selfish, I gave him the first plate and started another...

Our father always said that the very best Chiles have great flavor but can make you sniffle, hiccup and cry. As for his sons, we enjoy sniffling and hiccuping and crying for more. A Beaner's Breakfast? Perfect! Laughing and serving, we had a second helping stacked high with our childhood fave, roasted Green Chiles. Drinking the blackest coffee dusted with ground cinnamon we felt sated for conjuring memories and having had a little time together as Green Chile fanatics yet again!!!

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