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Category: Quiche and Savory Tarts / Tartlettes
Prep Time: Cook Time: Total Time:
1 9 inch pre-made pastry crust
2 avocados, peeled, seeded and chopped
1/4 cup chopped onion
2 tbsp lemon juice
1 (3 oz) can peeled green chilies, seeded and chopped
1 clove garlic, minced
1/4 tsp hot pepper sauce
1/2 lb ground beef
1/4 cup chopped onion
2 tsp cumin
1 1/2 tsp chili powder
1/4 tsp cayenne pepper
1 1/2 cups shredded Hot Pepper
Pasteurized Processed cheese, divided
1 cup shredded Monterey Jack cheese, divided
3 eggs, slightly beaten
1 1/2 cups half-and-half
1/2 tsp salt
1/8 tsp pepper
1 small tomato, chopped
1/4 cup pitted ripe olives, thinly sliced
Combine avocados, onion, lemon juice, 1 tbsp green chilies, garlic and pepper sauce in blender. Blend until smooth. Cover and refrigerate.
Line 9 inch pie pan with pastry. In frying pan, combine beef, onion, cumin, chili powder, cayenne pepper and remaining green chilies. Cook over medium-high heat until beef is browned and onion is tender. Drain. Layer 1 cup Hot Pepper cheese, 1/2 cup Monterey Jack cheese and beef mixture in pastry-lined pan. Combine eggs, half-and-half, salt and pepper in medium bowl. Beat with a fork until well-mixed but not frothy. Pour into pastry pan.
Bake at 375 for 45 minutes, or until knife inserted off-center comes out clean. Let stand 10 minutes before serving. Garnish center with avocado mixture. Surround with tomatoes and remaining cheeses. Sprinkle with olives.
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FIESTA QUICHE OLE
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Category: Quiche and Savory Tarts / Tartlettes
Prep Time: Cook Time: Total Time:
1 9 inch pre-made pastry crust
2 avocados, peeled, seeded and chopped
1/4 cup chopped onion
2 tbsp lemon juice
1 (3 oz) can peeled green chilies, seeded and chopped
1 clove garlic, minced
1/4 tsp hot pepper sauce
1/2 lb ground beef
1/4 cup chopped onion
2 tsp cumin
1 1/2 tsp chili powder
1/4 tsp cayenne pepper
1 1/2 cups shredded Hot Pepper
Pasteurized Processed cheese, divided
1 cup shredded Monterey Jack cheese, divided
3 eggs, slightly beaten
1 1/2 cups half-and-half
1/2 tsp salt
1/8 tsp pepper
1 small tomato, chopped
1/4 cup pitted ripe olives, thinly sliced
Combine avocados, onion, lemon juice, 1 tbsp green chilies, garlic and pepper sauce in blender. Blend until smooth. Cover and refrigerate.
Line 9 inch pie pan with pastry. In frying pan, combine beef, onion, cumin, chili powder, cayenne pepper and remaining green chilies. Cook over medium-high heat until beef is browned and onion is tender. Drain. Layer 1 cup Hot Pepper cheese, 1/2 cup Monterey Jack cheese and beef mixture in pastry-lined pan. Combine eggs, half-and-half, salt and pepper in medium bowl. Beat with a fork until well-mixed but not frothy. Pour into pastry pan.
Bake at 375 for 45 minutes, or until knife inserted off-center comes out clean. Let stand 10 minutes before serving. Garnish center with avocado mixture. Surround with tomatoes and remaining cheeses. Sprinkle with olives.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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