Gluten-free tortilla chips, 3½oz (about 105g) (I like Food Should Taste Good multigrain chips)
Preheat the oven to 450°F (230°C). Oil a rimmed baking sheet. In a large bowl, combine the ground beef, eggs, green chiles, tomatoes with their juices, onion, chipotle chile, salt, and several grinds of black pepper. In a food processor, grind the tortilla chips finely. Add 1 cup of the crumbs to the bowl and mix everything together thoroughly.
Divide the mixture into quarters and form each into an oval ¾–1 inch (2–2.5 cm) high on the baking sheet. Bake until an instant read thermometer inserted into the center registers 155°–160°F (60°–71°C), about 25 minutes. Let the meatloaves stand for 5 minutes to firm up before serving.