Quiche in a green chile shell
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Chorizo Sausage; Bulk |
| 8 | ounces | Whole Green Chiles; * |
| 4 | ounces | Monterey Jack Cheese; ** |
| 5 | eaches | Eggs; Large |
| ½ | cup | Milk |
| ¼ | teaspoon | Pepper |
Directions
* You should use 2 4-oz cans of the green chiles and drain each can
before using. ** There should be about 1 cup of the shredded Monterey Jack Cheese. Heat the oven to 350 degrees F. Generously grease a 9-inch pie plate 1¼-inches deep. Cook and stir the sausage in a skillet until done; drain on paper toweling. Cut a lengthwise slit in each chile and open them up. Arrange on the bottom and sides of the pie plate forming a shell. Sprinkle with the cheese and sausage. Beat the eggs slightly and then beat in the milk and pepper. Pour the mixture into the chile-line pie plate. Bake, uncovered, until a knife inserted halfway between the center and the edge comes out clean, about 30 minutes. Let stand for 10 minutes before cutting.