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Title: Quiche in a Green Chile Shell
Yield:6 servings
Category:Mexican, Cheese/eggs, Pork/ham, Chorizo, Sausages
Rating:
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1/2 lb Chorizo Sausage; Bulk 5 ea Eggs; Large
8 oz Whole Green Chiles; * 1/2 c Milk
4 oz Monterey Jack Cheese; ** 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.

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