Ingredients
- 1 tablespoon unsalted butter
- room temperature
- 6 to 8 large fresh New Mexico hot green chiles
- parched (see Notes)
- peeled
- seeded
- and deribbed
- 1/2 pound chorizo or hot Italian sausage
- casings removed
- meat crumbled
- browned
- and drained (see Notes)
- 4 eggs
- 1 tablespoon chopped fresh cilantro
- 1 cup light cream
- 1 cup grated Monterey Jack cheese (see Notes)
- 1 small onion
- thinly sliced and separated into rings
- 1 tablespoon caribe (crushed Northern New Mexico red chile) or 1 teaspoon pequin quebrado
- 1/2 cup hot salsa
- if desired
Instructions
- Preheat oven to 375F.
- Butter a 9-inch pie plate, preferably ovenproof glass or pottery.
- Line pie plate with chiles, opening each one out completely and arranging with points at center of plate.
- Arrange chorizo in an even layer across bottom of chile crust.
- In a separate bowl, beat together eggs, cilantro, and cream.
- Very carefully pour into pie plate, being sure not to disturb distribution of sausage.
- Evenly sprinkle cheese over egg mixture, and then place onion rings in a circle just inside edge of pie plate.
- Sprinkle caribe or pequin evenly over all and bake for 30 minutes, or until a knife inserted in the center comes out clean.
- Serve with salsa on the side, if desired.
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