Title: Quiche In A Green Chile Shell
Categories: Cheese Eggs Main dish Sausage Mexican
Servings: 6

1/2 lb Chorizo Sausage; Bulk
8 oz Whole Green Chiles; *
4 oz Monterey Jack Cheese; **
5 ea Eggs; Large
1/2 c Milk
1/4 ts Pepper

* 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.
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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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