Chile-crusted chorizo quiche
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Unsalted butter |
| 6 | Or more fresh hot green chiles; parched, peeled, seeded; de-ribbed or canned whole green chiles | |
| ½ | pounds | Chorizo; casings removed |
| 4 | Eggs | |
| 1 | tablespoon | Chopped fresh cilantro |
| 1 | cup | Light cream |
| 1 | cup | Grated Monterey Jack |
| 1 | small | Onion; thinly sliced, separated into rings |
| 1 | tablespoon | Caribe (crushed N. New Mexico hot red chile) -or- |
| 1 | teaspoon | Pequin quebrado |
| ½ | cup | Hot salsa; if desired |
Directions
Crumble chorizo, brown in skillet & drain. Preheat oven to 375. Butter a 9-inch pie plate, preferable glass or pottery. Line pie plate with chiles, opening each one out completely & arranging with points at center of plate.
Arrange chorizo in an even layer across bottom of chile 'crust'. Beat together eggs, cilantro & cream; very carefully pour into pie plate, being sure not to disturb distribution of sausage. Evenly sprinkle cheese over egg mixture, then place onion rings in a circle just inside edge of pie plate. Sprinkle caribe or pequin evenly over all & bake 30 minutes or until a knife inserted in center comes out clean. Serve with salsa, if desired.
Makes 6 servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .