QUICHE IN A GREEN CHILE SHELL
1/2 pound bulk chorizo (or spicy pork sausage)
3 cans (4 ounces each) whole green chilies, drained
1 cup shredded Monterey Jack cheese (4 ounces)
1 (8 ounce) can kidney beans, rinsed and drained (3/4 to 1 cup)
5 eggs
1/2 cup milk
1/4 teaspoon pepper
Salsa (optional, for serving)
Sour cream (optional, for serving)
Heat oven to 350 degrees F. Generously grease pie plate, 9 x 1 1/4-inches.
Cook sausage in 8-inch skillet over medium-high heat, stirring occasionally, until no longer pink; drain.
Cut lengthwise slit in each chile. Open chilies; arrange on bottom and against side of pie plate, forming a shell. Sprinkle with sausage, cheese and beans.
Beat eggs slightly in small bowl with fork or wire whisk. Beat in milk and pepper. Pour egg mixture into pie plate.
Bake uncovered about 30 minutes or until knife inserted halfway between center and edge comes out clean. Let stand 10 minutes before cutting.
Serve with salsa and sour cream, if desired.
Makes 6 servings
From: Recipelink.com
Source: Recipe booklet: Breakfast and Brunch - Enjoy!, Gold Medal Flour No. 15, 1990's |