Quiche Me!
Chicken Enchilada Quiche
1 refrigerated pie crust (from 15 oz box), softened as directed on box
4 eggs
1 cup half-and-half or milk
1 can (12.5oz) chunk chicken breast in water, drained (1 1/2 cups)
1 1/2 c broken tortilla chips
2 c. shredded Monteray Jack Cheese (8 oz)
1 c. shredded Cheddar Cheese
1 c. Thick n Chunky Salsa
1 can (4.5 oz) chopped green chiles
1/2 tsp salt
Pepper to taste
Sour cream and extra salsa if desired
1) Heat oven to 350 degrees. In 9 or 9 1/2 inch glass deep-dish pie pan, please pie crust as directed on box for One-Crust Filled Pie.
2) In a medium bowl with wire whisk, beat eggs until blended, beat in half-and-half. Stir in chicken, chips, both cheeses, salsa, green chiles and salt. Pour into pie crust-lined pan. Sprinkle pepper over top of filling.
3) Bake 55 to 65 minutes or until crust is lightly golden and knife inserted into center comes out clean. Let stand 10 minutes before serving. Cut into wedges and serve with sour cream and salsa if you'd like.
I was really pleased with this recipe...but next time...I'm using HOT salsa instead of medium.
1 refrigerated pie crust (from 15 oz box), softened as directed on box
4 eggs
1 cup half-and-half or milk
1 can (12.5oz) chunk chicken breast in water, drained (1 1/2 cups)
1 1/2 c broken tortilla chips
2 c. shredded Monteray Jack Cheese (8 oz)
1 c. shredded Cheddar Cheese
1 c. Thick n Chunky Salsa
1 can (4.5 oz) chopped green chiles
1/2 tsp salt
Pepper to taste
Sour cream and extra salsa if desired
1) Heat oven to 350 degrees. In 9 or 9 1/2 inch glass deep-dish pie pan, please pie crust as directed on box for One-Crust Filled Pie.
2) In a medium bowl with wire whisk, beat eggs until blended, beat in half-and-half. Stir in chicken, chips, both cheeses, salsa, green chiles and salt. Pour into pie crust-lined pan. Sprinkle pepper over top of filling.
3) Bake 55 to 65 minutes or until crust is lightly golden and knife inserted into center comes out clean. Let stand 10 minutes before serving. Cut into wedges and serve with sour cream and salsa if you'd like.
I was really pleased with this recipe...but next time...I'm using HOT salsa instead of medium.
posted by Hope at 9:13 PM
7 Comments:
Hi Hope
This sounds excellent but I can't eat it because "real men don't eat quiche"...;)
Oh, please! I didn't take you for one who buys into those types of stereotypes! Be bold!!
Hi Hope
Actually I made your Mexican casserole again tonight. I still couldn't find any Cheesy Nacho Hamburger Helper and all the Mexican Hamburger Helpers they had were predominately rice so I decided to make my own. I used 1/2 bag of medium egg noodles, 1 lb. hamburger and 2 packages Old El Paso Cheesy Taco seasoning (1 for the hamburger & 1 for the noodles). I mixed this in with the rest of the ingredients from your recipe. I also threw in a 14-1/2 oz. can of diced tomatoes with Jalapenos, just for an extra kick (couldn't really taste the Jalapenos though). It turned out much lighter and fluffier, and not so much like a brick, as it was when I used the other hamburger helpers that were mostly rice. I liked this one much better...
I was just kidding about the quiche... I Fear No Quiche...;)
Hope,
That recipe sounds delish.
Pardon my drool--please?
Thanks for sharing--I think the family will like this one :)
You watch DR.WHO and you cook, how much closer to perfection can one get.
Dagoth: I'm glad to hear that you're a renaissance man!
Spidy: You'll have to let me know if you like it!
Claude: It's funny that you would say that, my standard response at work when asked how I am is "Perfect as always"!
I have a quiche recipie I need to send ya, it is a spinich quiche... oh to die for!
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