Eric and I bought a bunch of Hatch roasted green chilies from a women on the side of the road in Taos, New Mexico thinking we would freeze most of them for later use. Now we are wondering why we didn’t buy more! First I made a batch of Green Chili Sauce and used it for a quick meal one night with a package of premade polenta, green chilies, cheddar cheese. I had to go to a meeting that evening so I prepared the dish and left Eric with instruction to bake it for about 30 minutes. I got home at the tail end of dinner to an almost finished baking dish. It tasted somewhere between an enchilada and a tamale and had plenty of heat.
This week I made a tart using cherry tomatoes, roasted green chilies, and fresh sauteed corn. I did cut a corner and used a frozen pie crust. I know it’s shocking. But true. It was gluten free though which is really neither here nor there, but if you are GF, it is good to know that there are frozen pie crust options at the store.
I brought this to a friends house that night and actually finished baking it there because I was running late. When I took it out of their oven, my friend starting digging in with a tortilla chip and eating it as an appetizer. Not quite how I imagined it going down… but it worked. And it disappeared pretty quickly. So you could forgo the crust and make this into more of an appetizer/dip kind of dish. Read the rest of this entry