It’s hard to believe we are wrapping up another Hatch green chili season. It seems like just yesterday I was coming up with green chili recipes for Shrinking Kitchen last year. Anyway, I knew life wouldn’t be complete without at least one new green chili recipe. Enter…Crustless Hatch Green Chili Mini Quiches with Avocado Green Chili Sauce.
This recipe didn’t start out as a green chili recipe. In fact, I’ve been working on this one for over a month; varying temperatures, cooking times and ingredients till I got it just right. And then last weekend a friend of mine who was sampling my little quiches asked if I could make them for a party she was having. She was going to serve Green Chili Chicken Salad with croissants. So to keep with the theme, I changed up my recipe and added a sauce. The result was a hit.
The nice thing about these little bites is that you can change up the ingredients and come up with a completely different taste. I really loved using spicy Italian chicken sausage, sundried tomatoes, fresh mozzarella and basil. My daughter liked them with sausage and cheese. But you could even make it with Kalamata olives, feta and chopped artichoke hearts. The options are endless.
Notes: I used a Calphalon non-stick 24 count mini muffin tin. These reheat nicely in a 300 degree oven or in the microwave. They store nicely in the refrigerator so you can make them a day ahead of time.