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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