Quiche in a green chile shell

6 servings

Ingredients

Quantity Ingredient
½ pounds Chorizo Sausage; Bulk
8 ounces Whole Green Chiles; *
4 ounces Monterey Jack Cheese; **
5 eaches Eggs; Large
½ cup Milk
¼ teaspoon Pepper

Directions

* 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 1¼-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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