| 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.
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