| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Eggs, Dairy | Meat | 6 | Servings | |
INGREDIENTS
| 1 | T | Unsalted butter |
| 6 | Or more fresh hot green | |
| chiles parched peeled | ||
| seeded de-ribbed or | ||
| canned | ||
| whole green chiles | ||
| 1/2 | lb | Chorizo, casings removed |
| 4 | Eggs | |
| 1 | T | Chopped fresh cilantro |
| 1 | c | Light cream |
| 1 | c | Grated Monterey Jack |
| 1 | Onion, thinly sliced | |
| separated into rings | ||
| 1 | T | Caribe, crushed N. New |
| Mexico hot red chile or- | ||
| 1 | t | Pequin quebrado |
| 1/2 | c | Hot salsa, if desired |
INSTRUCTIONS
Crumble chorizo, brown in skillet & drain. Preheat oven to 375. Butter a 9-inch pie plate, preferable glass or pottery. Line pie plate with chiles, opening each one out completely & arranging with points at center of plate. Arrange chorizo in an even layer across bottom of chile 'crust'. Beat together eggs, cilantro & cream; very carefully pour into pie plate, being sure not to disturb distribution of sausage. Evenly sprinkle cheese over egg mixture, then place onion rings in a circle just inside edge of pie plate. Sprinkle caribe or pequin evenly over all & bake 30 minutes or until a knife inserted in center comes out clean. Serve with salsa, if desired. Makes 6 servings. From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 411
Calories From Fat: 297
Total Fat: 33.1g
Cholesterol: 205.1mg
Sodium: 893.4mg
Potassium: 500.2mg
Carbohydrates: 8.5g
Fiber: 1.5g
Sugar: 3.5g
Protein: 20.2g