ROASTED CHESTNUTS THE NEW MEXICAN WAY

• 1 pound chestnuts
• 1-2 Tbsp. (or to taste) OBTC New Mexico All Purpose Seasoning
• 2 Tbsp. butter, melted (optional)

• Preheat oven to 425°F.
• Wash and dry chestnuts.
• Place chestnuts on a cutting board. Use a sharp knife to cut a slit or an x into the flat side of each chestnut.
• Place scored chestnuts in a single layer on a baking tray, with the x facing up.
• Roast chestnuts for about 15-25 minutes. Chestnuts are done when they smell nutty, the shells begin to curl, and they are hot to the touch.
• Remove chestnuts from oven and allow to cool enough to handle them. Peel warm chestnuts using fingers and a tea towel, working quickly. (Peeling completely cooled chestnuts is really hard!)
• Once peeled, brush each chestnut with butter and toss in or sprinkle on NM All Purpose Seasoning. 

NOTES

• Tiny chestnuts may only take 7-10 minutes to roast, while large ones may take up to 25 minutes. 
• Be careful not to burn your chestnuts, as they will become too tough to eat.
• Try to peel the chestnuts while they are still hot, as the skin that covers each chestnut becomes very difficult to remove once they have cooled down.
• Store roasted and peeled chestnuts in the fridge for up to 1 day, or in a freezer bag in the freezer.
• Do NOT reheat chestnuts in the microwave as they are a fire hazard. Reheat in a pan on the stovetop over medium-low heat.