Once a year we get lovely hatch peppers. Much like the sweet corn we love: you snooze you lose.
So when I saw the hatch peppers in the store, I grabbed them.
We made a fire and roasted them.
They’ve already made it into enchiladas-ish.
Layer corn tortillas, pork (or chicken, or beans, or all of the above), peppers, cheese and salsa in a hotel pan until it is filled, and bake in toaster oven, because it uses less electricity and doesn’t heat up your kitchen as much.