We've been getting a lot of green chiles from our CSA farm share. They're good, but the other evening we were feeling a little reluctant to do the same old chiles rellenos as last week.
But what else do you do with roasted green chiles? (Lots of things, I'm sure, but we couldn't think of them)
This is what we came up with.
I called it "Green Chile Quicherole" or something like that. It was sort of like a super simple green chile quiche in a casserole dish with a light crust that was actually made out of flour tortillas.
Here's what I did:
10 Roasted Green Chiles
4 Lg flour tortillas
5 eggs, beaten
2 C co-jack cheese
3 small leftover potatoes, cubed
Using a small casserole dish with a little oil in the bottom, lay two Lg tortillas in so that they overlap and hang over the sides of the dish. Put 1/2 o f the potatoes, 1/2 of the green chiles (lay them across whole) in evenly over the tortillas. Pour 1/2 of the egg mixture over the top and sprinkle about 1/3 of the cheese.
Next, put the other two tortillas in the same way, covering the first layer. Repeat with the rest of the ingredients, and then put the last 1/3 of the cheese over the top.
Bake at about 400 for 20-25 minutes or until the cheese looks brown and bubbly.
The tortillas sticking out get browned and actually work kind of like a crust. We thought this was really good, so I thought I'd share it.
Another creative cooking idea, from my friend Tasha who came over the other night, is grilling dates.
They were good, but a little sweet. We think they might be better with meat. Tasha said she got the idea from this restaurant we ate at in Tarifa, Spain that had really great, mostly grilled food, including chicken kabobs with dates on them. This isn't a great photo of the restaurant, but it shows it a little bit, and it's all I have.