Chorizo Chili Quiche
1/2 lb Chorizo Sausage
8 oz Whole Green Chiles
4 oz Monterey Jack Cheese
5 Large Eggs
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.