6 corn tortillas
1/2 pound ground pork
1/4 cup onion, chopped
2 teaspoons chili powder
1/2 teaspoon ground cumin
3 large eggs
2 tablespoons seeded and chopped green chili peppers (see note)
1 1/2 cups half-and-half
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
1 1/2 cups shredded Monterey Jack cheese
1 avocado, mashed
1 tomato, chopped
1 garlic clove, minced
2 tablespoons lemon juice
Bring 2-inches of water
to a boil in a large skillet; remove from the heat. Dip corn
tortillas in the water to soften; drain. Form into greased custard
cups.
In a skillet over medium
heat, cook ground pork, chopped onion, chili powder, and cumin.
Cook until browned and crumbly; drain. Combine eggs, chopped
green chili peppers, half-and-half, salt, and pepper. Stir in
the sausage mixture. Spoon half of the mixture into the custard
cups. Divide and sprinkle half of shredded Monterey Jack cheese
on top. Spoon the remaining meat mixture into the cups.
Bake at 350°F (175°C)
for 20 minutes then top with the remaining cheese. Bake for an
additional 5 minutes. Remove from the oven and let stand for
5 minutes.
Combine peeled, mashed
avocado, chopped tomato, crushed garlic clove, and lemon juice.
Serve over the quiches.
Makes 6 servings.
Note: Working with jalapeños
or other chiles: Capsaicin is the ingredient in chiles that causes
the burning sensation associated with fresh peppers. It's a good
idea to use rubber gloves when handling fresh chiles. (Disposable
surgical gloves, available at most drugstores, work best for
this.) If you choose not to use gloves, be extremely careful
not to touch any part of your body, especially your eyes. After
you've finished handling the chiles, wash your knife and cutting
board with hot soapy water to ensure that there is no carry-over
to other foods that may come in contact with the peppers.
