505 Hatch Green Chiles, grass fed butter, lots of cheese (KerryGold Dubliner and Cabot Aged Cheddar) and a little garlic. Because why not take a pasta dish and make it flat and round?

I also added just a touch of Timbo’s Desert Death Ghost Pepper rub to kick up the heat. (A nice solid mildish to not quite medium)

Vegetarian, has lots of dairy