Mexican Quiche Recipe

• 4 flour tortillas (6-inch diameter each)
• 2 teaspoon olive or possibly vegetable oil
• 1/4 pound veal or possibly turkey sausage, removed from casing and crumbled
• 1/2 c. red bell pepper strips
• 1/2 c. diced red onion
• 1 tbsp. mild or possibly warm seeded and chopped chili pepper
• 1 sm. garlic clove, chopped
• 2 tbsp. minced cilantro, divided
• 1 tbsp. freshly squeezed lime or possibly lemon juice
• 1/2 teaspoon grnd cumin
• 3 Large eggs, lightly beaten
• 2 ounce. Cheddar of Monterey Jack cheese, shredded, divided

1. Chinese parsley; or possibly may use Italian (flat-leaf) parsley
2. Preheat oven to 375 degrees.
3. In 9-inch pie plate arrange tortillas in a single layer over bottom and up sides of plate to create a crust.
4. Bake till browned, 5 to 6 min; set aside.
5. In 9-inch skillet heat oil; add in sausage, bell pepper, onion, chili pepper, and garlic and cook over medium-high heat, stirring occasionally, till sausage is no longer pink, about 4 min.
6. Remove from heat; stir in 1 Tbsp.
7. cilantro (or possibly parsley), the lime (or possibly lemon) juice, and cumin.
8. Add in Large eggs and stir to combine.
9. Sprinkle 1 oz cheese over prepared tortilla crust; spread sausage mix over cheese, then top with remaining 1 oz cheese and Tbsp.
10. cilantro (or possibly parsley).
11. Bake for 20 min, till cheese is melted and sausage mix is set.
12. Makes 4 servings.
13. Each serving provides: 2 P; 1 B; 1/2 V; 1/2 FA

flour tortillas, olive, veal, red bell pepper, red onion, chili pepper, garlic, cilantro, freshly squeezed lime, grnd cumin, eggs, cheddar of monterey jack cheese

Taken from cookeatshare.com/recipes/mexican-quiche-55661 (may not work)