Mexicali Quiche Topped With Avocado |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Great flavors and so easy to make Ingredients:
quiche |
6-6 in. corn tortillas |
1/2 lb. hot pork sausage |
1/4 cup onion, finely chopped |
1 tbls. chili powder |
1 tsp. cumin |
3 eggs, beaten |
1-4.5 oz. can chopped green chiles, divided |
1 1/2 cups half and half |
salt and pepper to taste |
1 1/2 cups monterey jack cheese, divided |
avocado topping |
1 avocado, chopped and mashed |
1 tomato, peeled, seeded, and chopped |
1 clove garlic, finely chopped |
1-2 tbls. lime juice |
Directions:
1. Quiche
2. Preheat oven to 350
3. Bring water 2 in. deep in skillet to boil and remove from heat
4. Dip each tortilla in water to soften
5. Drain on paper towels
6. Put in greased 10 oz. custard cups
7. In skillet, cook sausage, onion, chili powder and cumin until meat is brown and crumbly
8. Drain fat and set aside
9. In mixing bowl, add eggs, 1/2 of chiles, half and half, salt and pepper and combine
10. Add sausage mixture and combine
11. Spoon half of egg mixture into shells
12. Sprinkle with half of cheese
13. Pour rest of egg mixture over cheese
14. Bake 20 minutes
15. Sprinkle with remaining cheese and bake 5 minutes
16. Remove from oven and let sit for 5 minutes
17. Remove from cups and sprinkle with remaining chiles
18. Avocado Topping
19. In mixing bowl, mix all ingredients together
20. Serve on side of quiche
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