Quiche in a green chile shell
Yield: 6 servings
Ingredients:
- 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
Instructions:
* 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.
