Wednesday, September 21, 2011

Chile Relleno Torta

I am a quiche lover - give me Sausage and Cheese, call me Lorraine, throw in Spinach, Mushroom or Broccoli and Ham and I am a happy girl. Pair it with a side salad and you have an entree. Heat it up in a mad rush and you have a perfect breakfast or afternoon snack (depending on how hearty you slice that wedge!).

I was excited to run across a new quiche recipe - don't let my title fool you. Chile Relleno Torta is the schmancy way of saying "Mexican Quiche". This is a zippy welcomed change and I was pleased. It's not difficult and the result is a really pretty presentation with the layers of color and flavor. Say Ole and let's begin!

1 premade pie crust, uncooked
1/2 lb. grated cheddar
1/2 lb grated monterray jack
5 eggs
1/3 c. flour
1 2/3 c. half and half
4 oz. can of diced green chilis
1/4 c. salsa or picante sauce

Form the pie crust into a 9 inch pie pan. Layer the cheddar cheese, then the monterray jack. Beat the eggs, flour and half and half together and pour this over your two cheese layers. Spoon the diced green chilis over top and then spoon the salsa or picante sauce on top of that (great color with all the layers!).

Bake at 375 for 45-60 minutes, until the center no longer jiggles. Let set for 5-10 minutes and then slice and serve. So easy, so tasty and you'll be glad you tried something new.

Have a great day folks - get out there and enjoy this wonderful fall weather!

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