Kansas Crimson

i had a delicious quiche for lunch, infused with roasted hatch green chili from northern New Mexico

Whoa.
You made it?
Sounds delish.

we’ve got eggs coming out our ears, so a quiche is almost always in the fridge or freezer

a few weeks back i picked up a bushel of fresh roasted chilis (once peeled, they freeze pretty well). i separated out a dozen or so “balls” of peeled ones (each with 3 or 4 individual chilis), and then froze them on a baking sheet. they’re the perfect size/amount when cooking for two…in quiches or taco meat, or whatever

i’m bout to do a crockpot roast and throw two of the balls in

That sounds amazing.

Good ole hatch chili season!

Good post trad.

You should tell more stories that end with throwing two of the balls in.