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Yucatan Quiche

January 30, 2023

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy, Grains	Mexican		6	Servings

INGREDIENTS

3/4	c	Safflower oil, up to 1 cup
7		Corn tortillas, up to 8
2		Eggs
2	c	Half-and-half or cream
1/2	t	Salt
2	c	Shredded Monterey jack
		cheese about 8 ounces
1	c	Refried beans
1/2	lb	Sausage, cooked and drained
2	T	Mild green chilies, diced
1		Avocado, sliced
1		Tomato, sliced
		Snipped cilantro leaves

INSTRUCTIONS

5/7    
In a medium-size skillet, heat the safflower oil. Dip each tortilla
briefly to soften and seal and then press between paper towels.  Spray
a 9-inch pie pan with a non-stick vegetable coating and then  line with
the prepared tortillas, overlapping them, extending about  1/2 inch
over the pan edge.  In a small bowl, combine the eggs, half-and-half or
cream, and salt.  Set aside. Sprinkle half the cheese over the
tortillas, followed by  the beans, sausage, chilies, and then the egg
mixture. Evenly  distribute the remaining cheese over the top. Bake in
a preheated  350Â°F oven for 30 minutes or until firm.  Garnish the
baked quiche with avocado and tomato slices. Place  cilantro leaves
over the top. Serve warm.  Storage, Freezing, and Advance Preparation:
This is as good at room  temperature as it is hot, but it does not
freeze very well.  Source: Creative Mexican Cooking  Happily scanned
and MC formatted, using Buster, by Pamela Creeden  Recipe by: The Best
of the Best From Texas, p.149  Posted to MC-Recipe Digest by "Pamela
Creeden"  <creedenites@sprintmail.com> on May 7, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 920 Calories From Fat: 670 Total Fat: 76.2g Cholesterol: 205.2mg Sodium: 1415.3mg Potassium: 591.2mg Carbohydrates: 29g Fiber: 6.3g Sugar: 2.6g Protein: 33.8g