Recipe

Mexicali Quiche Topped With Avocado Recipe


Mexicali Quiche Topped With Avocado Recipe
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Great flavors and so easy to make

Wynnebaer

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Ingredients
  • Quiche
  • 6-6 in. corn tortillas
  • 1/2 lb. hot pork sausage
  • 1/4 cup onion, finely chopped
  • 1 tbls. chili powder
  • 1 tsp. cumin
  • 3 eggs, beaten
  • 1-4.5 oz. can chopped green chiles, divided
  • 1 1/2 cups half and half
  • Salt and pepper to taste
  • 1 1/2 cups Monterey Jack cheese, divided
  • Avocado Topping
  • 1 avocado, chopped and mashed
  • 1 tomato, peeled, seeded, and chopped
  • 1 clove garlic, finely chopped
  • 1-2 tbls. lime juice

Directions
  1. Quiche
  2. Preheat oven to 350
  3. Bring water 2 in. deep in skillet to boil and remove from heat
  4. Dip each tortilla in water to soften
  5. Drain on paper towels
  6. Put in greased 10 oz. custard cups
  7. In skillet, cook sausage, onion, chili powder and cumin until meat is brown and crumbly
  8. Drain fat and set aside
  9. In mixing bowl, add eggs, 1/2 of chiles, half and half, salt and pepper and combine
  10. Add sausage mixture and combine
  11. Spoon half of egg mixture into shells
  12. Sprinkle with half of cheese
  13. Pour rest of egg mixture over cheese
  14. Bake 20 minutes
  15. Sprinkle with remaining cheese and bake 5 minutes
  16. Remove from oven and let sit for 5 minutes
  17. Remove from cups and sprinkle with remaining chiles
  18. Avocado Topping
  19. In mixing bowl, mix all ingredients together
  20. Serve on side of quiche

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Comments


Mmmm... this recipe is making me drool! Love the quiche, and the avocado topping!


Ohhh Wynne, you know this one's got my name on it.


Yes Mamm!!! Definitely a saver. Love the topping...:-)~ Yumo!!


That avocado topping puts this one over the top for me...I can't get enough of them, and this quiche sounds so good - thanks wynne!


YUMMERIFFIC!!!


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