Holidays can provide wonderful inspiration for future recipes. We taste flavours that we are not as familiar with, spices we may not know, combinations that are really really amazing. I love finding that local hot spot that is so good at what is does and we were lucky enough to find a couple of those places on our last trip which was in March 2016.
Our trip began with a quick flight to Las Vegas. As we arrived late, we opted to stay overnight and pick up our car the next day. This, by the way, saved us a lot of money on our rental car as we didn’t have to pay for extra airport rental surcharges. It practically paid for that first night in the hotel. The next day we drove to our first canyon, the one and only GRAND CANYON where we stayed for 2 nights. From there, we went to Page, Arizona for 2 nights, Bryce Canyon for 1 night and lastly to Zion National Park for our final 3 nights before we completed our circular route back to Las Vegas to travel home.
What an incredible trip, a bucket list trip of sorts. We enjoyed blue bird days, went hiking every day, each new place, new canyon, new view taking our breath away. Even looking at the pictures again, I can hardly believe it, these are incredible places folks! As much as it was a bucket list trip, we can’t wait to go back. There is just so much to see and after a rainy winter at home, I can tell you the dry temperate climate, sunshine, gold orange landscape, and beautiful days spent in Arizona and Utah felt so good. We are already planning our next trip…
It was on our way to the airport that we stopped at River Rock Roasting Company in Hurricane, Utah for breakfast. There was a local mountain bike festival on and it was busy with a happy energetic vibe, our kind of place. We enjoyed the best coffee we had on the whole trip and this is where I ordered a Roasted Corn and Chili Mini Quiche in Tortilla Crust. The corn with chili peppers was an amazing combination. It was definitely one of the dishes I most wanted to recreate to be able to enjoy at home and share with you!
I love that the dish is made with a tortilla crust. It is a much healthier option than a traditional pie crust in a typical quiche. I tried making it with corn tortillas but found that they broke apart and were hard to mold into the muffin cups. Flour tortillas worked much better for me, making these suitable finger food for a party, part of a brunch, or a perfect lunch with a salad. They pack well and are very tasty at room temperature so work well for a school/work lunches.
Sharing our travel inspirations is the theme for the August Recipe Redux. Read all the great stories and try the recipes from adventures near and far. See the link at the bottom of this post.
Roasted Corn and Poblano Mini Quiche in Tortilla Crust
4 large flour tortillas
1 1/4 cup corn, cooked and lightly roasted
1/4 cup poblano pepper, roasted and finely diced
1 tbsp fresh green onions or chives, finely chopped
pinch chipotle pepper powder
1/4 tsp New Mexican chili powder
1/4 tsp salt
1/4 cup Parmesan cheese, freshly grated
1/3 cup cheddar cheese, light, grated
Preheat oven to 375 degrees. Prepare tortilla shells by cutting them in circles to fit muffin tin. (I have a standard muffin tin and I used a bowl that was 4 3/4 inches round to cut for my crusts. I folded large tortilla shells over and cut out the rounds. They fit perfectly! ). Tuck the rounds into a lightly oiled or buttered muffin tin.
Prepare filling by mixing eggs with Parmesan cheese, spices, green onions or chives, salt and pepper. Add corn and poblano peppers. Mix well. Add to tortilla crust lined muffin cups, approx 1/4 cup of filling fits in each one. Top with a little cheddar cheese and bake approx 12 minutes or until set with the crusts golden brown.
Enjoy the adventures and healthy recipes in the links below!