Title: Chile-crusted chorizo quiche
 Categories: Meat
      Yield: 6 Servings
 
      1 tb Unsalted butter
      6    Or more fresh hot green
           -chiles; parched, peeled,
           -seeded; de-ribbed or canned
           -whole green chiles
    1/2 lb Chorizo; casings removed
      4    Eggs
      1 tb Chopped fresh cilantro
      1 c  Light cream
      1 c  Grated Monterey Jack
      1 sm Onion; thinly sliced,
           -separated into rings
      1 tb Caribe (crushed N. New
           -Mexico hot red chile) -or-
      1 ts Pequin quebrado
    1/2 c  Hot salsa; if desired
 
  Crumble chorizo, brown in skillet & drain. Preheat oven to 375.
  Butter a 9-inch pie plate, preferable glass or pottery. Line pie
  plate with chiles, opening each one out completely & arranging with
  points at center of plate. Arrange chorizo in an even layer across
  bottom of chile 'crust'. Beat together eggs, cilantro & cream; very
  carefully pour into pie plate, being sure not to disturb distribution
  of sausage. Evenly sprinkle cheese over egg mixture, then place onion
  rings in a circle just inside edge of pie plate. Sprinkle caribe or
  pequin evenly over all & bake 30 minutes or until a knife inserted in
  center comes out clean. Serve with salsa, if desired. Makes 6
  servings.
  
  From the , by Jane Butel, ISBN 0-89586-646-3
  (0-89586-542-4 paperback).  Downloaded from Glen's MM Recipe Archive,