Recipe - Quiche In A Green Chile Shell

One half pound Chorizo Sausage; Bulk
8 ounce Whole Green Chiles; *
4 ounce Monterey Jack Cheese; **
5 Eggs; Large
One half cup Milk
One fourth teaspoon Pepper

* You should use 2 4oz cans of the green chiles and drain each can **
There should be about 1 cup of the shredded Monterey Jack Cheese.
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Heat the oven to 350 degrees F. Generously grease a 9inch pie plate 1
1/4inches deep. Cook and stir the sausage in a skillet until done; drain
on paper toweling. Cut a lengthwise slit in each chile and open them up.
Arrange on the bottom and sides of the pie plate forming a shell. Sprinkle
with the cheese and sausage. Beat the eggs slightly and then beat in the
milk and pepper. Pour the mixture into the chileline pie plate. Bake,
uncovered, until a knife inserted halfway between the center and the edge
comes out clean, about 30 minutes. Let stand for 10 minutes before
cutting.

Miscellaneous recipes from the collection of Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/momisc.zip