INGREDIENTS

INSTRUCTIONS

Fry sausage and chorizo together. Add onion and bell pepper and fry to
wilt. Drain, but save, rendered fat. Beat eggs and milk together. Stir
jalepenos and cilantro into egg/milk mixture. Using a basting brush,
paint both sides of 3 to 4 flour tortillas with rendered fat and  cover
the bottom and sides of the pie pan, tearing the tortillas and
overlaping as necessary to fill the gaps. Repeat, with another layer
of tortillas painted with rendered fat as before. Spread sausage
mixture over tortillas. Spread the cheddar and jack cheeses over
sausage. Pour the egg mixture over the cheese. Bake in 375 degree  oven
until pie is set. Serve with salsa fresca and sliced canned  jalepenos.
Makes one 10 inch pie.  Note: I think the original recipe called for 15
jalepenos, but when  no one else would eat it I cut the recipe back to
10 chiles so others  could add more heat if they desired to accommdate
their own taste and  tolerance for chile heat.  Note: I've been feeling
a little guilty about collecting all the great  chile info and recipes
from the Chile-Heads list without offering  anything back. I posted the
following recipe to FOODWINE just before  Super Bowl 29 in reply to
some anti-San Diego diatribes in the  national news media (such as
describing San Diego Charger fans as a  bunch of undeserving, QUICHE
eating, sun worshipping, wimpy surf  bums). I thought "Chile-Heads" who
don't subscribe to FOODWINE (I no  longer do) might enjoy it. I found
the recipe in a newspaper (the  Orange County Register) about 15 to 20
years ago. I've altered it a  bit over the years, but it's still pretty
close to the original...so,  with apologies to the original author...
Rich McCormack (Poway, CA) aka rmccormack@aol.com  CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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