Chile-Crusted Chorizo Quiche

• 1 tablespoon unsalted butter, room temperature
• 6 to 8 large fresh New Mexico hot green chiles, parched (see Notes), peeled, seeded, and deribbed
• 1/2 pound chorizo or hot Italian sausage, casings removed, meat crumbled, browned, and drained (see Notes)
• 4 eggs
• 1 tablespoon chopped fresh cilantro
• 1 cup light cream
• 1 cup grated Monterey Jack cheese (see Notes)
• 1 small onion, thinly sliced and separated into rings
• 1 tablespoon caribe (crushed Northern New Mexico red chile) or 1 teaspoon pequin quebrado, or to taste
• 1/2 cup hot salsa, if desired

1. Preheat oven to 375F.
2. Butter a 9-inch pie plate, preferably ovenproof glass or pottery.
3. Line pie plate with chiles, opening each one out completely and arranging with points at center of plate.
4. Arrange chorizo in an even layer across bottom of chile crust.
5. In a separate bowl, beat together eggs, cilantro, and cream.
6. Very carefully pour into pie plate, being sure not to disturb distribution of sausage.
7. Evenly sprinkle cheese over egg mixture, and then place onion rings in a circle just inside edge of pie plate.
8. Sprinkle caribe or pequin evenly over all and bake for 30 minutes, or until a knife inserted in the center comes out clean.
9. Serve with salsa on the side, if desired.

unsalted butter, fresh new mexico, chorizo, eggs, fresh cilantro, light cream, grated monterey, onion, caribe, hot salsa

Taken from www.cookstr.com/recipes/chile-crusted-chorizo-quiche (may not work)