In my quest to be as yeast free and dairy free as possible, I have found one flaw…Hatch green chile grilled cheese. (No I didn’t misspell chile.)
Oh. My. Word.
I am originally from New Mexico, and there is nothing that marks the end of summer and the beginning of fall more distinctly than the smell of roasting green chiles. If they could put that smell into a candle I would be one happy woman.
And while I can find them in Colorado (they are nice enough to truck them up here), in New Mexico every Walmart, grocery store chain, and even some of the auto parts stores, have a station set up to sell and roast Hatch green chile.
However, if you love chile, and have never tried Hatch green chile, click the link above and look at their products. If you like a lot of heat with your chile, don’t get your hopes up where this cheese is concerned. However, this cheese is packed with the most flavorful – if heat lacking – chile ever.
When we first found the Hatch green chile cheese at Whole Foods we couldn’t help but buy it. From there it was a small jump to grilled cheese. Perfectly golden brown bread and melted cheddar cheese infused with real hatch green chile… It is an ooey gooey bite straight out of what I imagine food will be like in heaven.
They are so good, and so worth the side effects…stuffy nose from the dairy, which means I have to be uber conscious of my surrounds for a few days since it makes my anaphylaxis reactions more severe; and the possible stomach upset from the yeast.
As for the yeast, I’m so glad I found organic sourdough bread (I prefer Rudi’s or 365 brands). The basic reason as to why I can have sourdough over, say, white bread is simple; as far as I’m able to deduce.
Dry yeast vs. Yeast culture.
While I’m still working through the whole dry yeast theory, I’ve found that when it comes to yeast cultures I do a lot better when I eat breads made from the cultures as opposed to most dry yeast products. It’s a work in progress because sometimes I can eat breads made from dry yeast without a problem. From what I’ve experienced thus far, organic is the key word for dry yeast.
Though I still have more testing to do before I can claim this theory, something I’m not working to hard to disprove, I’m sticking with eating what I don’t react to right now.
So when it comes to my yearly vice, yearly because the cheese is only available late summer – till its gone – I feel no guilt. (I’ve only ever found it at Whole Foods Market – FYI.)
I’ll take a Sudafed for the stuffy nose, and be more vigilant where my anaphylaxis is concerned. Believe me if you love chile, and grilled cheese, this is the best of both worlds.
The morale of this story is…sometimes it’s OK to eat what isn’t good for you so long as you are smart about it.