2 chiles whole green fire roasted peeled cut into strips
6 ounces chorizo
8 eggs
0.5 cup milk
1 cup breakfast potatoes seasoned with red chili powder or flakes, paprika, and garlic cooked
0.3 cup queso fresco
10 inch pie skin
4 servings serving suggestion: warm tortillas
Equipment
frying pan
paper towels
oven
whisk
mixing bowl
wooden spoon
Directions
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.
