One of Nana’s favorite smells is the aroma of green chilis being roasted at the grocery stores.  She looks forward to it all year long, but this year she got to experience that smell on the farm.

Thanks to the high tunnel, our peppers are growing well this year.  Although we haven’t produced enough to sell, we’ve been able to enjoy home-grown peppers in many recipes already.

The guys set up a homemade roaster, so we can roast all the green chilis as they are harvested.  As they finish roasting the peppers, they bring them to Nana.  She separates them into sets of 16 and seals them in plastic bags.  Once they are cooled, she puts them in the freezer so that they are ready to use year-round.

When she needs green chilis, she simply thaws the amount she needs, removes the charred skin and seeds, then makes something delicious for us all to enjoy.


  • 16 Hatch green chilis roasted, peeled, and seeded
    • If you don’t have fresh green chilis, you can use 2 – 10-ounce cans of green chilis.
  • 1 pound of mozzarella cheese, grated
  • ½ cup flour
  • 1 teaspoon baking powder
    • Self-rising flour can be substituted for flour and baking powder.
  • 3 eggs
  • 1 cup milk
  • 1 cup cream
  • 1 teaspoon salt


  • Layer half of the green chilis on the bottom of a greased pan.
  • Sprinkle ALL of the mozzarella cheese on top of the green chilis.
  • Place the remaining green chilis on top of the cheese making sure to cover all cheese.
  • Make a pourable batter by mixing the remaining ingredients, then pour over green chilis and cheese.
  • Use a knife and make holes so that the batter will run to the bottom.
  • Bake for at least one hour at 350 degrees Fahrenheit or until the eggs are cooked and set. You will be able to insert a knife, and it will come out clean.