Re: green chilies and chipotle sauce

[Guest guest]

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.

> :-)