Ingredients Jump to Instructions ↓

  1. 1/2 lb Chorizo Sausage; Bulk

  2. 8 oz Whole Green Chiles;

  3. 4 oz Monterey Jack Cheese;

  4. 5 Eggs; Large

  5. 1/2 c Milk

  6. 1/4 ts Pepper

Instructions Jump to Ingredients ↑

  1. * You should use 2 4-oz cans of the green chiles and drain each can ** There should be about 1 cup of the shredded Monterey Jack Cheese.

  2. ~-- Heat the oven to 350 degrees F.

  3. Generously grease a 9-inch pie plate 1 1/4-inches deep.

  4. Cook and stir the sausage in a skillet until done; drain on paper toweling.

  5. Cut a lengthwise slit in each chile and open them up.

  6. Arrange on the bottom and sides of the pie plate forming a shell.

  7. Sprinkle with the cheese and sausage.

  8. Beat the eggs slightly and then beat in the milk and pepper.

  9. Pour the mixture into the chile-line pie plate.

  10. Bake, uncovered, until a knife inserted halfway between the center and the edge comes out clean, about 30 minutes.

  11. Let stand for 10 minutes before cutting.


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