Recipe - Chile-Cornbread Salad

1 tablespoon Unsalted butter
6 Or more fresh hot green
chiles; parched, peeled,
seeded; deribbed or canned
whole green chiles
One half pound Chorizo; casings removed
4 Eggs
1 tablespoon Chopped fresh cilantro
1 cup Light cream
1 cup Grated Monterey Jack
1 small Onion; thinly cut or sliced up ,
separated into rings
1 tablespoon Caribe (crushed N. New
Mexico hot red chile) or
1 teaspoon Pequin quebrado
One half cup Hot salsa; if desired

Crumble chorizo, brown in skillet & drain. Preheat oven to 375. Butter a
9inch 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 Hotter Than Hell!, by Jane Butel, ISBN 0895866463
(0895865424 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.