Chili-Crusted Chorizo Quiche

• Cooking spray
• 1 can poblano peppers (6-8 peppers per can)remove stems, seeds and veins if necessary.
• 1/2 lb. (2) chorizo
• hot Italian sausage; remove casing, brown and crumble meat; drain.
• 4 eggs
• 1 tbsp. flour
• 1 tbsp. fresh cilantro, snipped
• 1 cup milk
• light cream
• 1 cup Monterey Jack cheese, grated
• 1 sm. onion, sliced into thin rings and separated
• 1/2 tsp. red chili flakes
• 1/2 cup hot salsa (garnish)

1. Preheat oven to 375 degrees F. Spray a 9-inch glass pie plate (deeper is better)with cooking spray.
2. Line plate with peppers, opening each one out completely and arranging with points to center of plate.
3. Sprinkle cooked meat in an even layer over the "chili" crust.
4. Beat together the flour, eggs, cilantro and milk.
5. Very carefully, pour or ladle batter over meat layer, being careful to not disturb meat layer.
6. Sprinkle cheese evenly over bater; arrange onion rings just inside edge of plate; sprinkle with red chili flakes.
7. Bake 30-45 minutes or until knife inserted in center comes out clean.
8. Remove from oven and let rest 5-10 minutes.
9. Top each serving with a dollop of salsa.

cooking spray, peppers, chorizo, hot italian sausage, eggs, flour, fresh cilantro, milk, light cream, cheese, onion, red chili flakes, hot salsa

Taken from www.foodgeeks.com/recipes/21147 (may not work)