Chile-crusted chorizo quiche

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, .

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