Quiche in a Green Chile Shell

Categories: Mexican, Cheese/eggs, Pork, Meats
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.

-----

----------