Mini chile Relleno Quiches

We love getting recipes from our customers and friends and this is a wonderfully delicious recipe from Mike Graves at Cafe Virtuoso San Diegos Finest Organic Coffee and Tea .  Not only is he a customer (he loves our delicious green chilis) but he is also a fellow vendor at the Little Italy Mercato and we look forward to having a delicious cup of his fresh coffee every Saturday morning at the market.  Thank you so much for your awesomely delicious cup of joe, AND for the amazing Chile Relleno recipe that you took the time to email to us. 

Appetizer: Mini Chile Relleno Quiches  

6-8 sheets of Fillo Factory pastry from an 8 oz. box, thawed if frozen

1/2-1 cup shredded mexican bend cheese
1 Tbs. chopped fresh Cilantro

2 green onions sliced thin

6-7 eggs

1 Avocado
1/2 cups milk
salt and pepper
4-6 small or 2-3 large poblano peppers

Aioli Sauce:

1 cup Non-fat greek yogurt

1 lime, juiced

1 Tbsp dried dill

2 tsp Olive Oil

Mix all ingredients together and let sit.

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Wash peppers and coat with vegetable oil.  Broil until blistered, turning after 4-8 minutes.  Place peppers in cold water or ice-water bath to cool; remove waxy skin, stem and seeds.  Cut into 1/4 in. pieces

Preheat oven to 350˚

Beat eggs, milk and salt/pepper together.

Take two fillo sheets and fold in half, then use a knife to cut the folded piece in half (this makes 2   4-sheet layers approximately 5 in. x 7 in.; you might need to adjust accordingly depending on the size and depth of your muffin pan).  Insert the folded and cut sheet into a hole in the muffin pan and press in to form a shell and allow excess to drape over the side, you may want to use non-stick spray before inserting fillo. 

Once all holes are filled, place a small amount of cheese, followed by chiles and egg mixture; repeat twice to ensure even distribution.

Bake 25-40 minutes or until filling is set and golden. Carefully remove from muffin pan and garnish with avocado, sauce, cilantro and green onion.

Enjoy!

If you try this recipe don't forget to leave us a comment and let us know how much you loved it!

See you at the market!

Grilled Greek-like Chicken Pita with Yogurt Sauce

I love the flavor of the chicken cooked with Old Bay, one of my favorite spices!

Chicken Rub:
4 pound Spur Valley Ranch Pasture Raised Chicken
Old Bay seasoning (or make up your own cajun style)
Olive Oil
Black Pepper
Lemon
(you can marinate the chicken too if you like)
Cut Chicken in half lengthwise (for faster cooking time).  Sprinkle with Old bay, drizzle on some Olive Oil, grind up some fresh pepper and squeeze juice from one lemon onto the chicken and give it a good rub.  Notice that our fresh chicken isn't greasy or smelly, or fatty...just an observation.

Edith Says: "When we opened the wrapping there was no weird smell.  The chicken looked clean and no bruising.  And best of all, I would have touched the chicken without donning gloves first if my husband hadn't been in charge of preparing it."

Grill Chicken on the BBQ or Gas Grill for about forty five minutes - be sure to check the temp before you remove it.  All chicken should be cooked to an internal temp of 185*F.

Meanwhile, prepare the Yogurt sauce.  This is my favorite recipe, but you can add and mix and match ingredients depending on what you have available.

Yogurt Sauce

1/2 cup plain greek style yogurt
handful of chopped cilantro
2 green onions chopped
1 tsp of minced garlic
1 tbs lemon juice
Season with any combo of the following: salt, pepper, old bay, cayenne, chili powder, cumin, dill, oregano, taco seasoning, onion, parsley, rosemary etc.

Mix and let it set in the fridge until it's serving time.

Don't forget to warm up some Pita bread, or naan, or french bread!

You can serve it up with some fresh veggies, like tomatoes, broccoli and avocado! 

ENJOY!!!