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Mexicali Quiche Recipe

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This recipe for Mexicali Quiche, by , is from The POPP Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Ann Kozel
Added: Sunday, March 12, 2006


6 (6-inch) corn tortillas
1/2 lb. hot pork sausage (Jimmy Dean or similar)
1/4 c. finely chopped onion
1 T. chili powder
1 t. ground cumin
3 large eggs, slightly beaten
1 small can chopped green chilis (divided)
1 1/2 c. half and half
1/2 t. salt
1/8 t. pepper
1 1/2 c. shredded Monterey Jack cheese, divided

Bring 2 inches of water to a boil in a large skillet:remove from heat.
Dip each tortilla in water to soften; drain on paper towels. Place tortillas in a lightly greased 9-inch deep dish pie plate, overlapping and extending tortillas about 1/2 inch over edge. Set aside.
Cook sausage, onion, chili powder, and ground cumin in skillet over medium heat until meat is browned, stirring until it crumbles. Drain and set aside.
Combine eggs, half of green chilis, 1 1/2 c. half and half, salt and pepper in a large bowl. stir in sausage mixture.
Spoon half of egg mixture over tortillas in pie plate. sprinkle with half of cheese and spoon remaining egg mixture over cheese. Bake at 350 degrees for about 30 minutes or until almost set. Sprinke remaining cheese over and bake an additional 5 minutes. Remove from oven and let set for 5 minutes. Sprinkle with remaining green chilis.




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