Mexican Fiesta Quiche
This Mexican-style quiche, with a cornmeal crust, makes a wonderful entrée for brunch or supper.
5 large eggs
1/4 cup water
1/4 teaspoon garlic powder
1 1/4 cups yellow or white cornmeal
2 teaspoons chili powder
1 (15.5-ounce) can pinto beans
1 (4-ounce) can ORTEGA® diced green chiles
1/2 cup chopped green onion
1/2 cup shredded Monterey Jack cheese
Salsa for accompaniment
- Preheat oven to 375°F (190°C).
- In a medium bowl beat together 1 egg, water and garlic powder. Stir in cornmeal until the mixture is crumbly. Press the cornmeal mixture onto the bottom and up the sides of a lightly greased 8-inch baking dish.
- Beat together 4 eggs and chili powder until well blended. Stir in pinto beans, green chili peppers, green onions and shredded Monterey Jack cheese. Pour into the prepared crust.
- Bake until puffed and the center is set, about 30-40 minutes. Drizzle with salsa. Let stand for 5 minutes before serving.
Makes 8 servings.
Recipe is the property of Nestlé® and Meals.com, used with permission.