Quiche in a Green Chile Shell

Ingredients

• 1/2 pound bulk chorizo sausage
• 2 (4 ounce) cans whole green chiles, drained well
• 4 ounces Monterey Jack cheese, shredded (1 cup)
• 5 large eggs
• 1/2 cup milk
• 1/4 teaspoon pepper

Instructions

1. Heat oven to 350 degrees F. Generously grease a deep 9-inch pie plate.
2. Cook the sausage in a skillet until done, stirring often; drain on paper toweling.
3. Cut a lengthwise slit in each chile and open up. Arrange on the bottom and up sides of the pie plate forming a shell. Sprinkle with the cheese and sausage.
4. Beat the eggs slightly and then beat in the milk and pepper. Pour the mixture into the chile-line pie plate.
5. Bake, uncovered, until a knife inserted halfway between the center and the edge comes out clean, about 30 minutes.
6. Let stand for 10 minutes before cutting.