Ortega Peppers, Diced Jalapenos, Hot, 4 Ounce (Pack of 24)

I've used these for decades and they've become impossible to get in stores in my area of west TN. I've been looking for months. Even Wally World and Kroger don't stock them within a 50 mile radius. So, I was forced to buy in bulk. Thank goodness they have a nice long "best by" date that reaches into March, 2026. I'd like to encourage Ortega to work at getting these back on the shelves of stores again. I didn't want a CASE of them, a 6 pack would have been much easier to store in my pantry. But I've got them now and I'm glad that my search is over, for awhile anyway. I prefer Ortega for flavor and quality. They're not hot but have the perfect flavor for Chile rellanos and chili. With the nice big peppers these are perfect for many dishes. Added the photo to show, 7oz cans, no dents or damaged cans and expiration date. Two thumbs up.

I love the fire roasted line from Ortega. I usually buy the mild, but I went with the hot when I saw it on sale. Adds nice flavor to dishes. Best by dates will vary, and if you got it on steep discount, especially if from the warehouse, then the best by date might be close around the corner. Doesn't mean it goes bad when the clock strikes midnight. Best by dates are just guarantee of quality and freshness. Off hand, I dont recall what the date on mine is. I would not be surprised if it was with in a month because I bought mine from the warehouse. If I remember I will come back to update. No issues, love the flavor, will buy again-- mild or hot. Like them both!

Careful of expiration date and dented cans that may be coming from a consolidator who buys train loads of can goods that are near expiration or dented or both. I bought on 06 Jan 2024 and their 'best by" date is 29 Sept 2024. I'm from New Mexico and raised on green chili for 50 years but moved to SC (green chili desert) so tried these mild (nobody has Hot) whole greens. Opened only one can so far but compared to the Hatch brand these are much longer and wider pods and much thicker meat. Flavor is OK for whole canned chili likely steamed to get the skin off and is equal to Hatch. There is no 'char' marks to indicate these are "fire roast". These cans are VERY VERY thin so you may get a number of dents that won't change the taste unless breached of course. I have 12 of my 12 cans dented. My manual can opener had a hard time catching the can lip crimp that is small; yet another reason if Ortega switched packers and the packer took low bidder on cans ... so best buy date and cans is a worry, but flavor is OK for can chilies. The pods going in seem better quality than others. Shame about packing.

Having lived in New Mexico where I got chiles right off the farmers field and roasted them myself and froze them, I still bought canned peeled, whole green chiles. I just wish I knew their secret to peeling them so perfectly, you just cannot do yourself. They are nonpareil for stuffing for traditional Rellenos or splitting open and layering for a nontraditional relleno casserole or any dish with Anaheim type chiles. Since relocating to the Midwest and unable to find canned, peeled whole green chiles of any brand in the B&M stores, I was happy to see Ortega Peppers, Whole Green Chiles on Amazon. Ortega was one of the brands I knew as one of the best and the case I bought did not disappoint. I used them all and need to order again.

These are great chilis, but 4 of the cans that showed up were very badly dented. These cans have the interior white covering that can be damaged when dented. There is no way to get the four replaced and these are very expensive

CHILE RELLENO CASSEROLE 2 pounds grated Colby jack cheese or cheddar 1 27 oz can whole green chiles (seeds removed and sliced open) small can of diced jalapeno peppers 6 oz heavy whipping cream 6 large eggs 2 tablespoons flour 1 ½ teaspoon baking powder 1 teaspoon salt Build in layers (like lasagna) into a 9x13' (glass) pan as follows: 1 cup of cheese on the bottom of the pan Layer 1/2 can of green chiles (sliced open and seeds removed) over the cheese Layer 1 pound of cheese Layer the can of diced jalopeno peppers Layer the other 1/2 of the green chiles Layer the remaining cheese Blend remaining ingredients for a few minutes and pour mixture over cheese/chile layers. Bake at 350 for approximately 45 minutes until golden brown on top. I didn't mind that all of the cans arrived dented, as they were all still usable. It's getting hard to find them.

I bought the case of 12 of the larger 27 oz. cans of whole green chilies to make Chili Relleno Casseroles. I'm much too lazy to actually roast fresh green peppers and stuff them, and then batter and fry the Chili Rellenos! These cans of whole Ortega Green Chilies work out great for me with my casserole. The chili peppers themselves are pretty mild flavored, but good. You do need to drain them and there are some seeds still left inside each pepper and sometimes there is a bit of the charred black pepper skin on some of them too. I split each pepper down one side and lightly scrape the rest of the seeds out and take the rest of the pepper char off if it's fairly large pieces. The peppers are pretty slippery from that canned juice, but don't rinse them off as you will rinse away flavor! Just pat each pepper flat and dry between some paper towels. Then proceed to use however you wish. I am very happy with the Ortega Chilies, but not so happy with how every single can arrives very dented because of the lousy Amazon packing!

These are great, I love them. Having a bunch on hand is always a nice bonus, especially since you usually only use 1 can at a time. But they are soo damn expensive. It was hard to find one not drenched in oil, which can easily ruin a recipe. So if your looking for a water-soaked jalapeno, these are perfect. Just remember water does cost more then oil.