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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Ingredients:
6 ounces chorizo |
8 eggs |
1/2 cup milk |
1 (10-inch) pie skin or pastry |
1 cup cooked breakfast potatoes seasoned with red chili powder or flakes, paprika, and garlic |
2 whole green chiles, fire roasted, peeled, and cut into strips |
1/4 cup queso fresco |
serving suggestion: warm tortillas |
Directions:
1. Preheat the oven to 325 degrees F.
2. In a small skillet, cook the chorizo over medium heat until browned, about 5 minutes, breaking it into pieces with a wooden spoon. Remove from heat and drain on a paper towel-lined plate. In a deep mixing bowl, whisk together the eggs and milk until well beaten. Pour the egg mixture into the unbaked pie skin. Evenly spoon the chorizo and potatoes into the egg-filled pie skin. Arrange the green chile strips in a sunburst pattern on top of the quiche filling. Sprinkle queso fresco over top. Bake for 40 minutes. Slice into 4 wedges and serve immediately, with a warm tortilla, if desired.
3. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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