Enchilada Quiche

1 Pillsbury(R) refrigerated pie crust, softened as directed on box
4 eggs
1 C half-and-half or milk
1 1/2 C ground beef, cooked and drained (You could also substitute the beef with broasted chicken or turkey sausage!)
1 1/2 C broken tortilla chips
2 C shredded Monterey Jack cheese
1 C shredded Cheddar cheese (You can vary the cheeses, like the Mexican cheese blend, according to your taste.)
1 C Old El Paso(R) Thick 'n Chunky Salsa
1 (4.5 ounce) can Old El Paso(R) Chopped Green Chiles
1/2 t salt
Pepper, to taste (optional)
Sour cream (optional)
Old El Paso(R) Thick 'n Chunky Salsa (optional)
3 green onions, chopped

Heat oven to 350 degrees F. Place pie crust in 9- or 9 1/2-inch glass deep-dish pie pan as directed on box for One-Crust Filled Pie.In medium bowl, beat eggs with wire whisk until blended. Beat in half-and-half. Stir in beef, chips, both cheeses, 1 cup salsa, the green chiles and salt. Pour into crust-lined pan. Sprinkle pepper over top of filling.Bake 55 to 65 minutes or until crust is light golden brown and knife inserted in center comes out clean. Let stand 10 minutes before serving. Cut into wedges. Serve with sour cream and/or salsa.
Yield: 8 servings

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