Placita de las Flores
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La Belle Cuisine
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Chips and Salsa
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pound chorizo, casing removed
pound ground beef
1/2 cups finely chopped onion
package taco seasoning
16-ounce can refried beans
baked 9-inch deep-dish pie crusts
4-ounce can diced green chiles, drained
cups shredded Monterey Jack
cups shredded Cheddar
eggs, beaten to blend
cup sour cream
– 20 corn chips
cup shredded Cheddar and pitted black olives
sausage, ground beef, and onion in medium skillet over medium heat. Cook
until onion is translucent and meats are cooked through, about
Pour off fat. Add taco seasoning and mix well. Set aside.
beans evenly over bottom of each crust. Then sprinkle chiles over beans.
Combine Monterey Jack and 2 cups Cheddar. Sprinkle 1/2 cup over each
crust. Divide sausage mixture between each, spreading evenly. Cover with
remaining cheese, adding 1 1/2 cups to each.
oven to 350 degrees F. Carefully pour half of beaten eggs into each quiche. Bake
about 30 minutes. Cool 10 minutes. Spread 1/2 cup sour cream over top of
each. Spoon guacamole around inside edges of crust. Stand corn chips in
guacamole. Garnish with Cheddar and olives.
Makes two quiches, serving 12.
Quiche - from the Simple to the Sublime
Gigi's Crustless Quiche
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