| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Meats | Mexican | Mexican, Cheese/eggs, Pork, Meats | 6 | servings |
INGREDIENTS
| 1/2 | lb | Chorizo sausage; bulk |
| 8 | oz | Whole green chiles; * |
| 4 | oz | Monterey jack cheese; ** |
| 5 | Eggs; large | |
| 1/2 | c | Milk |
| 1/4 | ts | Pepper |
INSTRUCTIONS
* You should use 2 4-oz cans of the green chiles and drain each can before using. ** There should be about 1 cup of the shredded Monterey Jack Cheese. Heat the oven to 350 degrees F. Generously grease a 9-inch pie plate 1 1/4-inches deep. Cook and stir the sausage in a skillet until done; drain on paper toweling. Cut a lengthwise slit in each chile and open them up. Arrange on the bottom and sides of the pie plate forming a shell. Sprinkle with the cheese and sausage. Beat the eggs slightly and then beat in the milk and pepper. Pour the mixture into the chile-line pie plate. Bake, uncovered, until a knife inserted halfway between the center and the edge comes out clean, about 30 minutes. Let stand for 10 minutes before cutting. Converted by MM_Buster v2.0l.
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