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
tb
Chopped fresh cilantro
1
c
Light cream
1
c
Grated Monterey Jack
1
sm
Onion; thinly sliced, separated into rings
1
tb
Caribe (crushed N. New Mexico hot red chile) -or-
1
ts
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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