Tuesday, July 15, 2014


6 (6-inch) corn tortillas
1/2 lb bulk hot pork sausage
1/2 cup finely chopped onion
1 tsp cumin
1 tbsp chili powder
3 large eggs, slightly beaten
1 can (4-oz) chopped green chiles, divided
1/2 tsp salt
1/8 tsp black pepper
1 1/2 cups half-and-half
1 1/2 cups shredded Monterrey Jack cheese, divided
Avocado topping, recipe below

Soften tortillas in the microwave just until pliable. Place one in each of 6 lightly greased 10-oz custard cups; set aside. You can overlap the tortillas in a deep dish glass pie plate if you do not have the custard cups. Let the tortillas lay a little over the top of the rim.

In a skillet lightly brown the sausage with the onion, cumin, and chili powder, stirring to crumble. Drain well and set aside.

Combine the eggs, half the green chiles, salt, pepper, and half-and-half in a large mixing bowl; stir in the sausage mixture.

Spoon half the egg mixture into the shells, sprinkle with half the cheese. Pour the other half of the egg mixture over the cheese.

Bake at 350 degrees for 20; sprinkle the remaining cheese over all and bake another 5 minutes.

Remove from oven and let stand 5 minutes.

Remove from the custard cups and sprinkle with the green chiles.

Serve with the following Avocado Topping:

1 ripe avocado, peeled and mashed
1 tomato, peeled, seeded, chopped
1 garlic clove, minced
1 to 2 tablespoons lime juice

Combine all topping ingredients in a small bowl until well blended.

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