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Quiche In A Green Chile Shell

Quiche in a Green Chile Shell recipe image
This unique twist on a classic quiche replaces the traditional pastry crust with a vibrant shell of roasted green chiles. The combination of spicy chorizo, melted Monterey Jack cheese, and a rich egg custard creates a dish that is both comforting and bold. The chile shell adds a subtle smokiness and a pleasant kick of heat that complements the savory pork perfectly. It&# 226;ÂÂs an excellent choice for brunch, a light lunch, or a quick weeknight dinner when you want something hearty without the heaviness of dough. Simple to assemble and surprisingly elegant, this recipe brings a festive Mexican flair to your table.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 418.0
Dietary: Gluten-free
Description
This unique twist on a classic quiche replaces the traditional pastry crust with a vibrant shell of roasted green chiles. The combination of spicy chorizo, melted Monterey Jack cheese, and a rich egg custard creates a dish that is both comforting and bold. The chile shell adds a subtle smokiness and a pleasant kick of heat that complements the savory pork perfectly. It&# 226;ÂÂs an excellent choice for brunch, a light lunch, or a quick weeknight dinner when you want something hearty without the heaviness of dough. Simple to assemble and surprisingly elegant, this recipe brings a festive Mexican flair to your table.
Ingredients
  • 1/2 pound Chorizo Sausage; Bulk
  • 8 ounce Whole Green Chiles; *
  • 4 ounce Monterey Jack Cheese; **
  • 5 ea Eggs; Large
  • 1/2 cup Milk
  • 1/4 teaspoon Pepper
Directions
  1. 1
    Preheat your oven to 350 degrees F (175 degrees C).
  2. 2
    Drain the canned green chiles thoroughly and pat them dry with paper towels.
  3. 3
    Slice each chile lengthwise down one side to open them up flat like a book.
  4. 4
    Generously grease a 9-inch pie plate that is at least 1 1/4 inches deep.
  5. 5
    Arrange the chile halves in the pie plate, overlapping them slightly to line the bottom and sides, creating a cup shape.
  6. 6
    Place the chorizo sausage in a skillet over medium heat and cook, stirring occasionally, until browned and cooked through.
  7. 7
    Drain the cooked sausage on paper towels to remove excess grease.
  8. 8
    Sprinkle the shredded Monterey Jack cheese evenly over the chile layer in the pie plate.
  9. 9
    Distribute the cooked chorizo over the cheese layer.
  10. 10
    In a mixing bowl, lightly beat the eggs, then whisk in the milk and black pepper until well combined.
  11. 11
    Pour the egg mixture carefully into the chile-lined pie plate, filling it almost to the top.
  12. 12
    Bake uncovered for 30 to 35 minutes, or until a knife inserted halfway between the center and edge comes out clean.
  13. 13
    Allow the quiche to stand for 10 minutes before slicing and serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 418.0kcal
% Daily Value *
Total Fat 27.5g43%
Saturated Fat 8.9g45%
Cholesterol 496.4mg166%
Sodium 633.0mg27%
Total Carbohydrate 13.1g5%
Dietary Fiber 4.1g17%
Sugars 8.0g
Protein 30.5g61%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: quiche, green chile, chorizo, mexican, eggs, cheese, breakfast, brunch, custard, spicy, monterey jack, sausage, vegetarian option, comfort food, easy dinner, gluten free, low carb, pie plate, roasted peppers, family meal
Read it online: https://www.chefs-mate.com/recipe/quiche-in-a-green-chile-shell/