Chili-Crusted Chorizo Quiche

by solass

Prep time: 1:00 Overall time: 1:30

Servings: 4 servings

INGREDIENTS

Cooking spray
1 can poblano peppers (6-8 peppers per can)remove stems, seeds and veins if necessary.
1/2 pound (about 2 links) chorizo or hot Italian sausage; remove casing, brown and crumble meat; drain.
4 eggs
1 tablespoon flour
1 tablespoon fresh cilantro, snipped
1 cup milk or light cream
1 cup Monterey Jack cheese, grated
1 small onion, sliced into thin rings and separated
1/2 teaspoon red chili flakes
1/2 cup hot salsa (garnish)

INSTRUCTIONS

Preheat oven to 375 degrees F. Spray a 9-inch glass pie plate (deeper is better)with cooking spray. Line plate with peppers, opening each one out completely and arranging with points to center of plate. Sprinkle cooked meat in an even layer over the "chili" crust. Beat together the flour, eggs, cilantro and milk. Very carefully, pour or ladle batter over meat layer, being careful to not disturb meat layer. Sprinkle cheese evenly over bater; arrange onion rings just inside edge of plate; sprinkle with red chili flakes. Bake 30-45 minutes or until knife inserted in center comes out clean. Remove from oven and let rest 5-10 minutes. Top each serving with a dollop of salsa.

CHEF COMMENTS

I found this in a cookbook entitled "Hotter Than Hell" that I picked up at a garage sale several years ago. This is just such an awesome dish, I have served it for guests, taken it to potlucks, and cut it into little appetizer bites.
I suggest you do not use Cheddar Cheese, it is very oily. Feel free to change the chorizo to any cooked and crumbled sausage, poultry, fish or seafood.

Tagged: breakfast, maincourses, quiche add tags

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