Re: Re: green chilies and chipotle sauce

[Guest guest]

What a good idea to freeze in ice cube shapes! I have

some I've never opened cuz I was afraid it was too

spicy and I'd waste the whole can! I bought roasted

hatch chillies last fall when they were in season at

Whole Foods. I brought them home and laid them out on

a cookie sheet and froze them separately. Kept in a

ziplock they're easy to pull out and chop up! Some

are not spicy some are.....

kathi

--- seamaiden399 wrote:

---------------------------------

A non-cooking college friend of mine used to make a

very easy GF quiche

with green chilies. (note: a billion calories, but

kinda good). If I

remember correctly, the recipe called for about 6 eggs

(whisked), a cup

or more of shredded cheddar cheese, a can or so of

green chilies, and

possible diced onions if you wanted to be fancy. You

put the green

chilies, onions, and cheese in the bottom of the pan,

cover it with the

eggs, season to taste, and bake until done. (since i

don't have the

recipe on hand you'd have to experiment, but i would

guess between 30

minutes to an hour, at 375)

One ingredient that CAN be troublesome is chipotle

chilies (roasted

smoky jalapenos)in adobe sauce. I think I've found GF

ones, but it

requires careful reading, and I haven't used them

recently. In my

cooking light magazine they recommended taking a can,

blending them,

and then freezing them in ice cube trays (or any

container). Then, when

you make a recipe calling for them you just scoop out

the frozen amount

and use in your recipe. Lots of recipes seem to call

for a tablespoon

or so, and there are quite a few tbsp. in a jar, so

otherwise it gets

wasted... Of course you can always buy dried chipotle

(reconstitute in

hot water) or use powdered seasonings, but it's no

substitute in a

recipe that calls for the adobe sauce. If anyone has a

recipe for adobe

sauce from scratch, please share...

>

> Yep, I use canned green chiles in other things.

(they make a good

addition to pancakes that I top with salsa and cheddar

cheese. (I mix

the chiles right into the batter.) I also use them in

melted cheese for

nachos.

> :-)

[Guest guest]

What a good idea to freeze in ice cube shapes! I have

some I've never opened cuz I was afraid it was too

spicy and I'd waste the whole can! I bought roasted

hatch chillies last fall when they were in season at

Whole Foods. I brought them home and laid them out on

a cookie sheet and froze them separately. Kept in a

ziplock they're easy to pull out and chop up! Some

are not spicy some are.....

kathi

--- seamaiden399 wrote:

---------------------------------

A non-cooking college friend of mine used to make a

very easy GF quiche

with green chilies. (note: a billion calories, but

kinda good). If I

remember correctly, the recipe called for about 6 eggs

(whisked), a cup

or more of shredded cheddar cheese, a can or so of

green chilies, and

possible diced onions if you wanted to be fancy. You

put the green

chilies, onions, and cheese in the bottom of the pan,

cover it with the

eggs, season to taste, and bake until done. (since i

don't have the

recipe on hand you'd have to experiment, but i would

guess between 30

minutes to an hour, at 375)

One ingredient that CAN be troublesome is chipotle

chilies (roasted

smoky jalapenos)in adobe sauce. I think I've found GF

ones, but it

requires careful reading, and I haven't used them

recently. In my

cooking light magazine they recommended taking a can,

blending them,

and then freezing them in ice cube trays (or any

container). Then, when

you make a recipe calling for them you just scoop out

the frozen amount

and use in your recipe. Lots of recipes seem to call

for a tablespoon

or so, and there are quite a few tbsp. in a jar, so

otherwise it gets

wasted... Of course you can always buy dried chipotle

(reconstitute in

hot water) or use powdered seasonings, but it's no

substitute in a

recipe that calls for the adobe sauce. If anyone has a

recipe for adobe

sauce from scratch, please share...

>

> Yep, I use canned green chiles in other things.

(they make a good

addition to pancakes that I top with salsa and cheddar

cheese. (I mix

the chiles right into the batter.) I also use them in

melted cheese for

nachos.

> :-)

[Guest guest]

What a good idea to freeze in ice cube shapes! I have

some I've never opened cuz I was afraid it was too

spicy and I'd waste the whole can! I bought roasted

hatch chillies last fall when they were in season at

Whole Foods. I brought them home and laid them out on

a cookie sheet and froze them separately. Kept in a

ziplock they're easy to pull out and chop up! Some

are not spicy some are.....

kathi

--- seamaiden399 wrote:

---------------------------------

A non-cooking college friend of mine used to make a

very easy GF quiche

with green chilies. (note: a billion calories, but

kinda good). If I

remember correctly, the recipe called for about 6 eggs

(whisked), a cup

or more of shredded cheddar cheese, a can or so of

green chilies, and

possible diced onions if you wanted to be fancy. You

put the green

chilies, onions, and cheese in the bottom of the pan,

cover it with the

eggs, season to taste, and bake until done. (since i

don't have the

recipe on hand you'd have to experiment, but i would

guess between 30

minutes to an hour, at 375)

One ingredient that CAN be troublesome is chipotle

chilies (roasted

smoky jalapenos)in adobe sauce. I think I've found GF

ones, but it

requires careful reading, and I haven't used them

recently. In my

cooking light magazine they recommended taking a can,

blending them,

and then freezing them in ice cube trays (or any

container). Then, when

you make a recipe calling for them you just scoop out

the frozen amount

and use in your recipe. Lots of recipes seem to call

for a tablespoon

or so, and there are quite a few tbsp. in a jar, so

otherwise it gets

wasted... Of course you can always buy dried chipotle

(reconstitute in

hot water) or use powdered seasonings, but it's no

substitute in a

recipe that calls for the adobe sauce. If anyone has a

recipe for adobe

sauce from scratch, please share...

>

> Yep, I use canned green chiles in other things.

(they make a good

addition to pancakes that I top with salsa and cheddar

cheese. (I mix

the chiles right into the batter.) I also use them in

melted cheese for

nachos.

> :-)

[Guest guest]

I don't know why we couldn't make quiche with no

crust! That's what this recipe reminds me of. For

Thanksgiving, I made my usual Pumpkin Pie recipe with

no crust!! It came out fine and for once it was all

gone at the end! No leftovers!!!!!

I have a recipe for Hamburger Quiche I'm going to have

to pull out and mess around with. One of those " put

in what you have in the fridge " recipes!!

kathi

--- seamaiden399 wrote:

---------------------------------

A non-cooking college friend of mine used to make a

very easy GF quiche

with green chilies. (note: a billion calories, but

kinda good). If I

remember correctly, the recipe called for about 6 eggs

(whisked), a cup

or more of shredded cheddar cheese, a can or so of

green chilies, and

possible diced onions if you wanted to be fancy. You

put the green

chilies, onions, and cheese in the bottom of the pan,

cover it with the

eggs, season to taste, and bake until done. (since i

don't have the

recipe on hand you'd have to experiment, but i would

guess between 30

minutes to an hour, at 375)

One ingredient that CAN be troublesome is chipotle

chilies (roasted

smoky jalapenos)in adobe sauce. I think I've found GF

ones, but it

requires careful reading, and I haven't used them

recently. In my

cooking light magazine they recommended taking a can,

blending them,

and then freezing them in ice cube trays (or any

container). Then, when

you make a recipe calling for them you just scoop out

the frozen amount

and use in your recipe. Lots of recipes seem to call

for a tablespoon

or so, and there are quite a few tbsp. in a jar, so

otherwise it gets

wasted... Of course you can always buy dried chipotle

(reconstitute in

hot water) or use powdered seasonings, but it's no

substitute in a

recipe that calls for the adobe sauce. If anyone has a

recipe for adobe

sauce from scratch, please share...

>

> Yep, I use canned green chiles in other things.

(they make a good

addition to pancakes that I top with salsa and cheddar

cheese. (I mix

the chiles right into the batter.) I also use them in

melted cheese for

nachos.

> :-)

[Guest guest]

I don't know why we couldn't make quiche with no

crust! That's what this recipe reminds me of. For

Thanksgiving, I made my usual Pumpkin Pie recipe with

no crust!! It came out fine and for once it was all

gone at the end! No leftovers!!!!!

I have a recipe for Hamburger Quiche I'm going to have

to pull out and mess around with. One of those " put

in what you have in the fridge " recipes!!

kathi

--- seamaiden399 wrote:

---------------------------------

A non-cooking college friend of mine used to make a

very easy GF quiche

with green chilies. (note: a billion calories, but

kinda good). If I

remember correctly, the recipe called for about 6 eggs

(whisked), a cup

or more of shredded cheddar cheese, a can or so of

green chilies, and

possible diced onions if you wanted to be fancy. You

put the green

chilies, onions, and cheese in the bottom of the pan,

cover it with the

eggs, season to taste, and bake until done. (since i

don't have the

recipe on hand you'd have to experiment, but i would

guess between 30

minutes to an hour, at 375)

One ingredient that CAN be troublesome is chipotle

chilies (roasted

smoky jalapenos)in adobe sauce. I think I've found GF

ones, but it

requires careful reading, and I haven't used them

recently. In my

cooking light magazine they recommended taking a can,

blending them,

and then freezing them in ice cube trays (or any

container). Then, when

you make a recipe calling for them you just scoop out

the frozen amount

and use in your recipe. Lots of recipes seem to call

for a tablespoon

or so, and there are quite a few tbsp. in a jar, so

otherwise it gets

wasted... Of course you can always buy dried chipotle

(reconstitute in

hot water) or use powdered seasonings, but it's no

substitute in a

recipe that calls for the adobe sauce. If anyone has a

recipe for adobe

sauce from scratch, please share...

>

> Yep, I use canned green chiles in other things.

(they make a good

addition to pancakes that I top with salsa and cheddar

cheese. (I mix

the chiles right into the batter.) I also use them in

melted cheese for

nachos.

> :-)

[Guest guest]

I don't know why we couldn't make quiche with no

crust! That's what this recipe reminds me of. For

Thanksgiving, I made my usual Pumpkin Pie recipe with

no crust!! It came out fine and for once it was all

gone at the end! No leftovers!!!!!

I have a recipe for Hamburger Quiche I'm going to have

to pull out and mess around with. One of those " put

in what you have in the fridge " recipes!!

kathi

--- seamaiden399 wrote:

---------------------------------

A non-cooking college friend of mine used to make a

very easy GF quiche

with green chilies. (note: a billion calories, but

kinda good). If I

remember correctly, the recipe called for about 6 eggs

(whisked), a cup

or more of shredded cheddar cheese, a can or so of

green chilies, and

possible diced onions if you wanted to be fancy. You

put the green

chilies, onions, and cheese in the bottom of the pan,

cover it with the

eggs, season to taste, and bake until done. (since i

don't have the

recipe on hand you'd have to experiment, but i would

guess between 30

minutes to an hour, at 375)

One ingredient that CAN be troublesome is chipotle

chilies (roasted

smoky jalapenos)in adobe sauce. I think I've found GF

ones, but it

requires careful reading, and I haven't used them

recently. In my

cooking light magazine they recommended taking a can,

blending them,

and then freezing them in ice cube trays (or any

container). Then, when

you make a recipe calling for them you just scoop out

the frozen amount

and use in your recipe. Lots of recipes seem to call

for a tablespoon

or so, and there are quite a few tbsp. in a jar, so

otherwise it gets

wasted... Of course you can always buy dried chipotle

(reconstitute in

hot water) or use powdered seasonings, but it's no

substitute in a

recipe that calls for the adobe sauce. If anyone has a

recipe for adobe

sauce from scratch, please share...

>

> Yep, I use canned green chiles in other things.

(they make a good

addition to pancakes that I top with salsa and cheddar

cheese. (I mix

the chiles right into the batter.) I also use them in

melted cheese for

nachos.

> :-)

[Guest guest]

You are killing me! I have to go check the pantry for green chiles now. Actually, this is great timing. I am throwing myself a birthday brunch next weekend and was looking for a good egg casserole to serve. This looks yummy!

Trudy

Re: green chilies and chipotle sauce

A non-cooking college friend of mine used to make a very easy GF quiche with green chilies. (note: a billion calories, but kinda good). If I remember correctly, the recipe called for about 6 eggs (whisked), a cup or more of shredded cheddar cheese, a can or so of green chilies, and possible diced onions if you wanted to be fancy. You put the green chilies, onions, and cheese in the bottom of the pan, cover it with the eggs, season to taste, and bake until done. (since i don't have the recipe on hand you'd have to experiment, but i would guess between 30 minutes to an hour, at 375)One ingredient that CAN be troublesome is chipotle chilies (roasted smoky jalapenos)in adobe sauce. I think I've found GF ones, but it requires careful reading, and I haven't used them recently. In my cooking light magazine they recommended taking a can, blending them, and then freezing them in ice cube trays (or any container). Then, when you make a recipe calling for them you just scoop out the frozen amount and use in your recipe. Lots of recipes seem to call for a tablespoon or so, and there are quite a few tbsp. in a jar, so otherwise it gets wasted... Of course you can always buy dried chipotle (reconstitute in hot water) or use powdered seasonings, but it's no substitute in a recipe that calls for the adobe sauce. If anyone has a recipe for adobe sauce from scratch, please share... >> Yep, I use canned green chiles in other things. (they make a good addition to pancakes that I top with salsa and cheddar cheese. (I mix the chiles right into the batter.) I also use them in melted cheese for nachos.> :-)

[Guest guest]

You are killing me! I have to go check the pantry for green chiles now. Actually, this is great timing. I am throwing myself a birthday brunch next weekend and was looking for a good egg casserole to serve. This looks yummy!

Trudy

Re: green chilies and chipotle sauce

A non-cooking college friend of mine used to make a very easy GF quiche with green chilies. (note: a billion calories, but kinda good). If I remember correctly, the recipe called for about 6 eggs (whisked), a cup or more of shredded cheddar cheese, a can or so of green chilies, and possible diced onions if you wanted to be fancy. You put the green chilies, onions, and cheese in the bottom of the pan, cover it with the eggs, season to taste, and bake until done. (since i don't have the recipe on hand you'd have to experiment, but i would guess between 30 minutes to an hour, at 375)One ingredient that CAN be troublesome is chipotle chilies (roasted smoky jalapenos)in adobe sauce. I think I've found GF ones, but it requires careful reading, and I haven't used them recently. In my cooking light magazine they recommended taking a can, blending them, and then freezing them in ice cube trays (or any container). Then, when you make a recipe calling for them you just scoop out the frozen amount and use in your recipe. Lots of recipes seem to call for a tablespoon or so, and there are quite a few tbsp. in a jar, so otherwise it gets wasted... Of course you can always buy dried chipotle (reconstitute in hot water) or use powdered seasonings, but it's no substitute in a recipe that calls for the adobe sauce. If anyone has a recipe for adobe sauce from scratch, please share... >> Yep, I use canned green chiles in other things. (they make a good addition to pancakes that I top with salsa and cheddar cheese. (I mix the chiles right into the batter.) I also use them in melted cheese for nachos.> :-)

[Guest guest]

You are killing me! I have to go check the pantry for green chiles now. Actually, this is great timing. I am throwing myself a birthday brunch next weekend and was looking for a good egg casserole to serve. This looks yummy!

Trudy

Re: green chilies and chipotle sauce

A non-cooking college friend of mine used to make a very easy GF quiche with green chilies. (note: a billion calories, but kinda good). If I remember correctly, the recipe called for about 6 eggs (whisked), a cup or more of shredded cheddar cheese, a can or so of green chilies, and possible diced onions if you wanted to be fancy. You put the green chilies, onions, and cheese in the bottom of the pan, cover it with the eggs, season to taste, and bake until done. (since i don't have the recipe on hand you'd have to experiment, but i would guess between 30 minutes to an hour, at 375)One ingredient that CAN be troublesome is chipotle chilies (roasted smoky jalapenos)in adobe sauce. I think I've found GF ones, but it requires careful reading, and I haven't used them recently. In my cooking light magazine they recommended taking a can, blending them, and then freezing them in ice cube trays (or any container). Then, when you make a recipe calling for them you just scoop out the frozen amount and use in your recipe. Lots of recipes seem to call for a tablespoon or so, and there are quite a few tbsp. in a jar, so otherwise it gets wasted... Of course you can always buy dried chipotle (reconstitute in hot water) or use powdered seasonings, but it's no substitute in a recipe that calls for the adobe sauce. If anyone has a recipe for adobe sauce from scratch, please share... >> Yep, I use canned green chiles in other things. (they make a good addition to pancakes that I top with salsa and cheddar cheese. (I mix the chiles right into the batter.) I also use them in melted cheese for nachos.> :-)

[Guest guest]

I would imagine a can of Ro-Tel would substitute well if you're lazy like me. )

Trudy

Re: green chilies and chipotle sauce

A non-cooking college friend of mine used to make a very easy GF quiche with green chilies. (note: a billion calories, but kinda good). If I remember correctly, the recipe called for about 6 eggs (whisked), a cup or more of shredded cheddar cheese, a can or so of green chilies, and possible diced onions if you wanted to be fancy. You put the green chilies, onions, and cheese in the bottom of the pan, cover it with the eggs, season to taste, and bake until done. (since i don't have the recipe on hand you'd have to experiment, but i would guess between 30 minutes to an hour, at 375)One ingredient that CAN be troublesome is chipotle chilies (roasted smoky jalapenos)in adobe sauce. I think I've found GF ones, but it requires careful reading, and I haven't used them recently. In my cooking light magazine they recommended taking a can, blending them, and then freezing them in ice cube trays (or any container). Then, when you make a recipe calling for them you just scoop out the frozen amount and use in your recipe. Lots of recipes seem to call for a tablespoon or so, and there are quite a few tbsp. in a jar, so otherwise it gets wasted... Of course you can always buy dried chipotle (reconstitute in hot water) or use powdered seasonings, but it's no substitute in a recipe that calls for the adobe sauce. If anyone has a recipe for adobe sauce from scratch, please share... >> Yep, I use canned green chiles in other things. (they make a good addition to pancakes that I top with salsa and cheddar cheese. (I mix the chiles right into the batter.) I also use them in melted cheese for nachos.> :-)

[Guest guest]

I would imagine a can of Ro-Tel would substitute well if you're lazy like me. )

Trudy

Re: green chilies and chipotle sauce

A non-cooking college friend of mine used to make a very easy GF quiche with green chilies. (note: a billion calories, but kinda good). If I remember correctly, the recipe called for about 6 eggs (whisked), a cup or more of shredded cheddar cheese, a can or so of green chilies, and possible diced onions if you wanted to be fancy. You put the green chilies, onions, and cheese in the bottom of the pan, cover it with the eggs, season to taste, and bake until done. (since i don't have the recipe on hand you'd have to experiment, but i would guess between 30 minutes to an hour, at 375)One ingredient that CAN be troublesome is chipotle chilies (roasted smoky jalapenos)in adobe sauce. I think I've found GF ones, but it requires careful reading, and I haven't used them recently. In my cooking light magazine they recommended taking a can, blending them, and then freezing them in ice cube trays (or any container). Then, when you make a recipe calling for them you just scoop out the frozen amount and use in your recipe. Lots of recipes seem to call for a tablespoon or so, and there are quite a few tbsp. in a jar, so otherwise it gets wasted... Of course you can always buy dried chipotle (reconstitute in hot water) or use powdered seasonings, but it's no substitute in a recipe that calls for the adobe sauce. If anyone has a recipe for adobe sauce from scratch, please share... >> Yep, I use canned green chiles in other things. (they make a good addition to pancakes that I top with salsa and cheddar cheese. (I mix the chiles right into the batter.) I also use them in melted cheese for nachos.> :-)

[Guest guest]

I would imagine a can of Ro-Tel would substitute well if you're lazy like me. )

Trudy

Re: green chilies and chipotle sauce

A non-cooking college friend of mine used to make a very easy GF quiche with green chilies. (note: a billion calories, but kinda good). If I remember correctly, the recipe called for about 6 eggs (whisked), a cup or more of shredded cheddar cheese, a can or so of green chilies, and possible diced onions if you wanted to be fancy. You put the green chilies, onions, and cheese in the bottom of the pan, cover it with the eggs, season to taste, and bake until done. (since i don't have the recipe on hand you'd have to experiment, but i would guess between 30 minutes to an hour, at 375)One ingredient that CAN be troublesome is chipotle chilies (roasted smoky jalapenos)in adobe sauce. I think I've found GF ones, but it requires careful reading, and I haven't used them recently. In my cooking light magazine they recommended taking a can, blending them, and then freezing them in ice cube trays (or any container). Then, when you make a recipe calling for them you just scoop out the frozen amount and use in your recipe. Lots of recipes seem to call for a tablespoon or so, and there are quite a few tbsp. in a jar, so otherwise it gets wasted... Of course you can always buy dried chipotle (reconstitute in hot water) or use powdered seasonings, but it's no substitute in a recipe that calls for the adobe sauce. If anyone has a recipe for adobe sauce from scratch, please share... >> Yep, I use canned green chiles in other things. (they make a good addition to pancakes that I top with salsa and cheddar cheese. (I mix the chiles right into the batter.) I also use them in melted cheese for nachos.> :-)

[Guest guest]

www.rotel.com - they explain it as diced tomato with green chili (sort of a southwestern stewed tomato). I mostly know about it because my relatives from the South use it a lot.Dee

what is Ro-tel?

-

>

> I would imagine a can of Ro-Tel would substitute well if you're lazy

like me. )

>

> Trudy

[Guest guest]

www.rotel.com - they explain it as diced tomato with green chili (sort of a southwestern stewed tomato). I mostly know about it because my relatives from the South use it a lot.Dee

what is Ro-tel?

-

>

> I would imagine a can of Ro-Tel would substitute well if you're lazy

like me. )

>

> Trudy

[Guest guest]

www.rotel.com - they explain it as diced tomato with green chili (sort of a southwestern stewed tomato). I mostly know about it because my relatives from the South use it a lot.Dee

what is Ro-tel?

-

>

> I would imagine a can of Ro-Tel would substitute well if you're lazy

like me. )

>

> Trudy

[Guest guest]

My mom made crustless quiche long before any of us were diagnosed with celiac!! I think I had the hamburger (cheeseburger) quiche before. If I'm not mistaken it might even be in the atkins diet recipes I had.

:-)

Re: Re: green chilies and chipotle sauce

I don't know why we couldn't make quiche with nocrust! That's what this recipe reminds me of. ForThanksgiving, I made my usual Pumpkin Pie recipe withno crust!! It came out fine and for once it was allgone at the end! No leftovers!!!!!I have a recipe for Hamburger Quiche I'm going to haveto pull out and mess around with. One of those "putin what you have in the fridge" recipes!!kathi--- seamaiden399 wrote:---------------------------------A non-cooking college friend of mine used to make avery easy GF quiche with green chilies. (note: a billion calories, butkinda good). If I remember correctly, the recipe called for about 6 eggs(whisked), a cup or more of shredded cheddar cheese, a can or so ofgreen chilies, and possible diced onions if you wanted to be fancy. Youput the green chilies, onions, and cheese in the bottom of the pan,cover it with the eggs, season to taste, and bake until done. (since idon't have the recipe on hand you'd have to experiment, but i wouldguess between 30 minutes to an hour, at 375)One ingredient that CAN be troublesome is chipotlechilies (roasted smoky jalapenos)in adobe sauce. I think I've found GFones, but it requires careful reading, and I haven't used themrecently. In my cooking light magazine they recommended taking a can,blending them, and then freezing them in ice cube trays (or anycontainer). Then, when you make a recipe calling for them you just scoop outthe frozen amount and use in your recipe. Lots of recipes seem to callfor a tablespoon or so, and there are quite a few tbsp. in a jar, sootherwise it gets wasted... Of course you can always buy dried chipotle(reconstitute in hot water) or use powdered seasonings, but it's nosubstitute in a recipe that calls for the adobe sauce. If anyone has arecipe for adobe sauce from scratch, please share... >> Yep, I use canned green chiles in other things.(they make a good addition to pancakes that I top with salsa and cheddarcheese. (I mix the chiles right into the batter.) I also use them inmelted cheese for nachos.> :-)

[Guest guest]

My mom made crustless quiche long before any of us were diagnosed with celiac!! I think I had the hamburger (cheeseburger) quiche before. If I'm not mistaken it might even be in the atkins diet recipes I had.

:-)

Re: Re: green chilies and chipotle sauce

I don't know why we couldn't make quiche with nocrust! That's what this recipe reminds me of. ForThanksgiving, I made my usual Pumpkin Pie recipe withno crust!! It came out fine and for once it was allgone at the end! No leftovers!!!!!I have a recipe for Hamburger Quiche I'm going to haveto pull out and mess around with. One of those "putin what you have in the fridge" recipes!!kathi--- seamaiden399 wrote:---------------------------------A non-cooking college friend of mine used to make avery easy GF quiche with green chilies. (note: a billion calories, butkinda good). If I remember correctly, the recipe called for about 6 eggs(whisked), a cup or more of shredded cheddar cheese, a can or so ofgreen chilies, and possible diced onions if you wanted to be fancy. Youput the green chilies, onions, and cheese in the bottom of the pan,cover it with the eggs, season to taste, and bake until done. (since idon't have the recipe on hand you'd have to experiment, but i wouldguess between 30 minutes to an hour, at 375)One ingredient that CAN be troublesome is chipotlechilies (roasted smoky jalapenos)in adobe sauce. I think I've found GFones, but it requires careful reading, and I haven't used themrecently. In my cooking light magazine they recommended taking a can,blending them, and then freezing them in ice cube trays (or anycontainer). Then, when you make a recipe calling for them you just scoop outthe frozen amount and use in your recipe. Lots of recipes seem to callfor a tablespoon or so, and there are quite a few tbsp. in a jar, sootherwise it gets wasted... Of course you can always buy dried chipotle(reconstitute in hot water) or use powdered seasonings, but it's nosubstitute in a recipe that calls for the adobe sauce. If anyone has arecipe for adobe sauce from scratch, please share... >> Yep, I use canned green chiles in other things.(they make a good addition to pancakes that I top with salsa and cheddarcheese. (I mix the chiles right into the batter.) I also use them inmelted cheese for nachos.> :-)

[Guest guest]

rotel is name of the green chili and tomato mix. i love it. there are different flavors and levels of hotness i make spanish rice with it they sale of brands of it too when i lived out east del monte made one but its not as good as rotel but there was an off brands from wise was very good. cmseamaiden399 wrote: what is Ro-tel? ->> I would imagine a can of Ro-Tel would substitute well if you're lazy like me. )> > Trudy

Yahoo! Photos – Showcase holiday pictures in hardcover Photo Books. You design it and we’ll bind it!

[Guest guest]

rotel is name of the green chili and tomato mix. i love it. there are different flavors and levels of hotness i make spanish rice with it they sale of brands of it too when i lived out east del monte made one but its not as good as rotel but there was an off brands from wise was very good. cmseamaiden399 wrote: what is Ro-tel? ->> I would imagine a can of Ro-Tel would substitute well if you're lazy like me. )> > Trudy

Yahoo! Photos – Showcase holiday pictures in hardcover Photo Books. You design it and we’ll bind it!

[Guest guest]

i have had quiche without crust from where i work (assisted living home} we make it for grind up people who dont have teeth or cant chew good and it works out well i usually get mine from that batch

jen in nc

[Guest guest]

i have had quiche without crust from where i work (assisted living home} we make it for grind up people who dont have teeth or cant chew good and it works out well i usually get mine from that batch

jen in nc

[Guest guest]

i have had quiche without crust from where i work (assisted living home} we make it for grind up people who dont have teeth or cant chew good and it works out well i usually get mine from that batch

jen in nc