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INGREDIENTS

1/2 lb Mexican style pork chorizo
1/2 lb Hot country style sausage
1 c Grated Jack cheese
1 c milk
10 Canned Jalepeno chiles;
1 c Cheddar Cheese ; grated
1 lg Onion ; chopped
Flour tortillas
4 Eggs
1 c Cilantro; washed and chopped
1 10-inch pie pan
1/2 c Red bell pepper; chopped

Servings

INSTRUCTIONS

Fry sausage and chorizo together. Add onion and bell pepper and fry to wilt. Drain, but save, rendered fat. Beat eggs and milk together. Stir jalepenos and cilantro into egg/milk mixture. Using a basting brush, paint both sides of 3 to 4 flour tortillas with rendered fat and cover the bottom and sides of the pie pan, tearing the tortillas and overlaping as necessary to fill the gaps. Repeat, with another layer of tortillas painted with rendered fat as before. Spread sausage mixture over tortillas. Spread the cheddar and jack cheeses over sausage. Pour the egg mixture over the cheese. Bake in 375 degree oven until pie is set. Serve with salsa fresca and sliced canned jalepenos. Makes one 10 inch pie. Note: I think the original recipe called for 15 jalepenos, but when no one else would eat it I cut the recipe back to 10 chiles so others could add more heat if they desired to accommdate their own taste and tolerance for chile heat. Note: Ive been feeling a little guilty about collecting all the great chile info and recipes from the Chile-Heads list without offering anything back. I posted the following recipe to FOODWINE just before Super Bowl 29 in reply to some anti-San Diego diatribes in the national news media (such as describing San Diego Charger fans as a bunch of undeserving, QUICHE eating, sun worshipping, wimpy surf bums). I thought "Chile-Heads" who dont subscribe to FOODWINE (I no longer do) might enjoy it. I found the recipe in a newspaper (the Orange County Register) about 15 to 20 years ago. Ive altered it a bit over the years, but its still pretty close to the original...so, with apologies to the original author... Rich McCormack (Poway, CA) aka rmccormack@aol.com CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.

NOTES

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Huevos De Muerte (Quiche of Death)

1/2 lb Mexican style pork chorizo 
1/2 lb Hot country style sausage 
1 c Grated Jack cheese 
1 c milk 
10  Canned Jalepeno chiles; 
1 c Cheddar Cheese grated
1 lg Onion chopped
  Flour tortillas 
4  Eggs 
1 c Cilantro; washed and chopped 
1  10-inch pie pan 
1/2 c Red bell pepper; chopped

Fry sausage and chorizo together. Add onion and bell pepper and fry to  wilt. Drain, but save, rendered fat. Beat eggs and milk together. Stir  jalepenos and cilantro into egg/milk mixture. Using a basting brush, paint  both sides of 3 to 4 flour tortillas with rendered fat and cover the bottom  and sides of the pie pan, tearing the tortillas and overlaping as necessary  to fill the gaps. Repeat, with another layer of tortillas painted with  rendered fat as before. Spread sausage mixture over tortillas. Spread the  cheddar and jack cheeses over sausage. Pour the egg mixture over the  cheese. Bake in 375 degree oven until pie is set. Serve with salsa fresca  and sliced canned jalepenos. Makes one 10 inch pie.    Note: I think the original recipe called for 15 jalepenos, but when no one  else would eat it I cut the recipe back to 10 chiles so others could add  more heat if they desired to accommdate their own taste and tolerance for  chile heat.    Note: Ive been feeling a little guilty about collecting all the great  chile info and recipes from the Chile-Heads list without offering anything  back. I posted the following recipe to FOODWINE just before Super Bowl 29  in reply to some anti-San Diego diatribes in the national news media (such  as describing San Diego Charger fans as a bunch of undeserving, QUICHE  eating, sun worshipping, wimpy surf bums). I thought "Chile-Heads" who  dont subscribe to FOODWINE (I no longer do) might enjoy it. I found the  recipe in a newspaper (the Orange County Register) about 15 to 20 years  ago. Ive altered it a bit over the years, but its still pretty close to  the original...so, with apologies to the original author...    Rich McCormack (Poway, CA) aka rmccormack@aol.com    CHILE-HEADS ARCHIVES    From the Chile-Heads recipe list.  Downloaded from Glens MM Recipe  Archive, G Internet.

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Nutrition

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Serving Size: 1 Serving (217g)
Recipe Makes: 8 Servings

Calories: 245
Calories from Fat: 155 (63%)

Amt Per Serving		% DV

	Total Fat 17.3g	23 %
	Saturated Fat 7g	35 %
	Monounsaturated Fat 6.1g
	Polyunsanturated Fat 1.8g
Cholesterol 544.2mg		167 %
Sodium 266.4mg		9 %
Potassium 212.9mg		6 %
Total Carbohydrate 2.8g		1 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 2.6g
Protein 19.6g		28 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 245

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