<p>This is a classic combo for a quiche in New Mexico. By the way in New Mexico it is chile, not chili (unless you are talking about chili the stew).</p> <br /><p> <br />We buy fresh green chile every fall -- enough chile to last us until next fall. Usually that is at least 60 pounds. <br /></p><p> <br />Fall is a great time to visit Santa Fe. Every parking lot is filled with green chile roasters who drive up from the south part of the state where they grow chile. As you drive or walk around town you can smell the roasting chile in the air. We buy our chile, watch it get roasted on the spot, and then drive back home and spend a few hours peeling and freezing the chiles and of course, making a quiche or two and some green chile stew. <br /></p><p> <br />If you are lazy and/or not fortunate enough to live in New Mexico, you may use canned green Hatch chiles in this recipe. If you want authentic, you should roast your own chile. Use New Mexico green chile or Pasilla/Poblano or Anaheim chiles. If you can find it, you can use frozen green chile (1/4 to 1/3 cup of drained thawed chile). <br /></p><p> <br /> <br />My favorite way to roast fresh chile is over a gas stove or barbeque grill. Frequently turn the chiles until blackened all over. Put the chile in a plastic bag and let it sweat for a half an hour or so. This will loosen up the skin and make it easier to peel. Then remove the skin by rubbing it with your fingers (wear gloves if you don't want a pleasant burning on your skin, and DO NOT rub your eyes or take out your contact lenses right afterwards.)

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