| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Eggs, Dairy | Meat | 6 | Servings | |
INGREDIENTS
| 1 | tb | 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 | 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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