Chef Guy’s Mexican Quiche
1 lb chorizo sausage, sans casings
2 medium onions, chopped
1 teaspoon salt
1/8 teaspoon pepper
¼ diced fresh mild chilies
2 cups milk or half-and-half
1 can (about 2 ¼ oz) sliced ripe olives, drained
1 can (about 8 ¾ oz) whole kernel corn
3 cups (about 12 oz) shredded Jack cheese
Avocado, tomato slices, and cilantro sprigs for garnish
Crumble chorizo into a wide frying pan and cook over medium heat, stirring often, until browned. Add onions and cook, stirring often, until soft (about four minutes). Discard fat. Stir in salt, pepper, and chilies. Remove from heat.
In a large bowl, beat eggs until blended. Stir in the chorizo mixture, olives, corn, and cheese. Spread mixture evenly in a greased 10x15-inch rimmed baking pan.
Bake in a 350F oven until a knife inserted in center comes out clean (about 30 minutes). Let stand for 10 minutes. To serve, cut into squares, and garnish with tomato, avocado, and cilantro sprigs.
We hope to see you soon at our Napa Valley vacation spot.