Sunday 25 January
Our old standby for using up
tortilla chips; part of the fun is tasting them to see whether they're still
good.
We used roasted fresh poblanos from Jungle Jim's, and a new
variation on canned tomatoes: Redgold diced tomatoes with chilpotle. They added a nice note of spice, and didn't
get the casserole too watery, the way fresh tomatoes tend to do.
No comments:
Post a Comment