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Hatch chiles are back in season! Try some before they are gone.
Preheat oven to 375ºF.
In a medium-sized skilled over medium high heat, spray with cooking spray and add pepper, garlic and onion. Saute for about 8 minutes, until the onions start to brown. Remove from heat.
In a medium bowl, whisk together eggs and half-and-half. Add in hatch chile mixture, soppressata, goat cheese, salt and pepper.
Pour egg mixture into the mini-tarts. Bake for 10 to 12 minutes, until tarts are crispy and egg mixture has set.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!