I just love http://www.epicurious.com/. We have found many of our favorite meals through that site. Here's my recommendation... type the ingredient in the search bar that you're interested in, then once the results pop up, sort the results by "Rating" instead of "Best Match." Give it a try with burgers and you'll discover the best burger we've ever tasted (listed down a few)... the Jamaican Jerk Burgers with Orange-Chipotle Mayonnaise. And don't let the name scare you; they're not hard to make.
Tonight I tried the Cheese & Chile Quiche, made with roasted poblanos. It was really yummy served with red salsa and sour cream, with pinto beans as a side (black beans would have been better, but we were out of them). I changed some things up from the original recipe (like not making a homemade crust!), so here goes:
Cheese & Chile Quiche
2 frozen deep dish pie crusts
2 garlic cloves
1 teaspoon sea salt
4 large poblano chiles, roasted and peeled
9 large eggs
1 1/3 cup whole milk
2/3 cup Mexican crema (can use heavy cream, but I went for the Mexican crema)
3 tablespoons finely grated white onion
1 tablespoon butter
1/2 cup white corn
3/4 teaspoon black pepper
12 oz. Monterey Jack cheese, coarsely grated (3 to 3 1/2 cups)
Roast poblanos by placing directly under broiler, turning every 5 minutes until skin is blistering all over. Remove from the oven and place in a bag for 10 minutes to allow the steam to soften the skin, making it easy to peel off by hand.
Preheat oven to 375F.
Mince garlic and mash to a paste with salt using side of a large knife. Discard seeds, ribs, and stems from poblano chiles, then pat dry if necessary and cut into 1/3-inch-wide strips. Saute onions in butter until almost transparent. Whisk together eggs, milk, crema, onion, garlic paste, and black pepper in a large bowl until just combined, then pour into unbaked frozen pie crusts. Sprinkle cheese and chiles over custard (chiles will sink slightly) and bake until custard is just set, 50 to 60 minutes. (Center will jiggle slightly; filling will continue to set as it cools.) Cool quiche in pan at least 10 minutes before serving.
Serve warm or at room temperature with fresh tomato salsa and sour cream. Quiche can be baked 1 day ahead and chilled, covered. Reheat, uncovered, in a 325°F oven until just heated through, about 25 minutes.