- 6 ounces chorizo
- 8 eggs
- 1/2 cup milk
- 1 (10-inch) pie skin or pastry
- 1 cup cooked breakfast potatoes seasoned with red chili powder or flakes, paprika, and garlic
- 2 whole green chiles, fire roasted, peeled, and cut into strips
- 1/4 cup queso fresco
- Serving suggestion: warm tortillas
Preheat the oven to 325 degrees F.
In a small skillet, cook the chorizo over medium heat until browned, about 5 minutes, breaking it into pieces with a wooden spoon. Remove from heat and drain on a paper towel-lined plate. In a deep mixing bowl, whisk together the eggs and milk until well beaten. Pour the egg mixture into the unbaked pie skin. Evenly spoon the chorizo and potatoes into the egg-filled pie skin. Arrange the green chile strips in a sunburst pattern on top of the quiche filling. Sprinkle queso fresco over top. Bake for 40 minutes. Slice into 4 wedges and serve immediately, with a warm tortilla, if desired.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.