Yield: 6 Servings
Measure | Ingredient |
---|---|
1 tablespoon | Unsalted butter |
6 \N | Or more fresh hot green chiles; parched, peeled, seeded; de-ribbed or canned whole green chiles |
½ pounds | Chorizo; casings removed |
4 \N | 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 |
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, .