Title: Quiche in a Green Chile Shell
Categories: Mexican Cheese Pork Sausage
Yield: 6 Servings
| 1/2 | lb | Chorizo Sausage; Bulk |
| 8 | oz | Whole Green Chiles; * |
| 4 | oz | Monterey Jack Cheese; ** |
| 5 | | Eggs; Large |
| 1/2 | c | Milk |
| 1/4 | ts | Pepper |
* 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 1 1/4-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.