CHILE VERDE QUICHE
A Southwestern quiche with roasted green chile for the crust! Make a bunch the day before for a breakfast/brunch party.
Provided by divamoses
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Spray a pie plate with cooking spray.
- Cut chiles lengthwise into strips. Line strips over the bottom of pie plate to form a crust, placing pointed ends toward the center.
- Beat eggs in a bowl and mix in onions, cream, garlic salt, cumin, and pepper. Fold in Cheddar cheese. Layer tomatoes over the chile 'crust,' and pour egg mixture on top.
- Bake in the preheated oven until quiche is set, 30 to 35 minutes.
Nutrition Facts : Calories 166.2 calories, Carbohydrate 6.9 g, Cholesterol 185.3 mg, Fat 11.3 g, Fiber 1.6 g, Protein 10.3 g, SaturatedFat 5.7 g, Sodium 1180.2 mg, Sugar 4.1 g
CHICKEN CHILE VERDE
Serve six a zesty biscuit-topped casserole in less than an hour.
Provided by Betty Crocker Kitchens
Categories Entree
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 400°. Mix sour cream, cumin, beans, tomatoes, soup, chicken and chiles. Pour into ungreased square pan, 9x9x2 inches. Bake uncovered 15 minutes.
- Stir Bisquick mix, milk and cheese until soft dough forms. Drop dough by 12 spoonfuls onto hot chicken mixture.
- Bake uncovered 18 to 20 minutes or until biscuits are golden brown.
Nutrition Facts : Calories 495, Carbohydrate 58 g, Cholesterol 65 mg, Fat 1, Fiber 8 g, Protein 24 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1430 mg
GREEN CHILE QUICHE
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Position a rack in the upper third of the oven; set a baking sheet on the rack and preheat to 400 degrees F.
- Whisk the eggs, milk, heavy cream, 1/2 teaspoon salt and 1/8 teaspoon pepper in a medium bowl. Whisk in the scallions,chiles and cheese. Pour the mixture into the piecrust and sprinkle with paprika. Place on the hot baking sheet in the oven and bakeuntil golden brown and set, 25 to 30 minutes.
- Toss the salad greens in a large bowl with the olive oil and lemon juice; season with salt and pepper. Cut the quiche into wedges and serve with the salad.
Nutrition Facts : Calories 570 calorie, Fat 39 grams, SaturatedFat 17 grams, Cholesterol 273 milligrams, Sodium 747 milligrams, Carbohydrate 36 grams, Fiber 1 grams, Protein 14 grams
GREEN CHILE QUICHE
Flaky pie crust filled with fluffy, creamy eggs, spicy green chile, and cheese add up to this Green Chile Quiche - a delicious breakfast any day of the week.
Provided by Mary Younkin
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees. Whisk together the eggs, cream, salt, and pepper. Place the crust in a deep pie plate or round 9"pan. Prick the crust with a fork several times. Spread the green chile across the bottom of the crust and then cover with cheese. Pour the egg mixture over the cheese and chile.
- Bake for 15 minutes at 425 degrees. Reduce the heat to 300 degrees and bake an additional 30-40 minutes, until the quiche is puffy and lightly browned. Let cool 5-10 minutes before serving. Enjoy!
- FREEZER INSTRUCTIONS: Let the quiche cool completely. Cover tightly with foil and freeze until ready to use. Thaw completely in the refrigerator and then warm covered with foil in the oven or slice and warm individual servings in the microwave. You can also freeze individual servings of leftover quiche in airtight containers or ziploc bags. Simply warm in the microwave when ready to serve.
Nutrition Facts : Calories 301 kcal, Carbohydrate 13 g, Protein 9 g, Fat 24 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 177 mg, Sodium 435 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 10 g, ServingSize 1 serving
CHEESE AND CHILE QUICHE
Mexican crema and Monterey Jack are blended here to create an almost impossibly creamy quiche. The strips of roasted poblano chile floating on top of the custard make for a beautiful savory pie, great for brunch or a light supper.
Categories Cheese Dairy Egg Pepper Brunch Bake Cinco de Mayo Lunch Monterey Jack Gourmet
Yield Makes 6 to 8 servings
Number Of Ingredients 13
Steps:
- Put oven rack in middle position and preheat oven to 375°F.
- Roll out dough into a 13-inch round on a lightly floured surface with a floured rolling pin. Fit dough into tart pan, without stretching, letting excess dough hang over edge. Fold overhang inward and press against side of pan to reinforce edge. Prick bottom all over with a fork. Chill until firm, about 30 minutes.
- Line shell with foil or parchment paper and fill with pie weights. Bake until pastry is set and pale golden along rim, 20 to 25 minutes.
- Carefully remove foil and weights and bake shell until deep golden all over, 15 to 20 minutes more. Put tart pan in a shallow baking pan. Leave oven on.
- Mince garlic and mash to a paste with salt using side of a large knife.
- Discard seeds, ribs, and stems from chiles, then pat dry if necessary and cut into 1/3-inch-wide strips.
- Whisk together eggs, milk, crema, onion, garlic paste, and pepper in a large bowl until just combined, then pour into baked tart shell.
- Sprinkle cheese and chiles over custard (chiles will sink slightly) and bake until custard is just set, 50 to 60 minutes. (Center will jiggle slightly; filling will continue to set as it cools.)
- Transfer quiche in pan to a rack to cool at least 20 minutes before serving.
- To remove side of tart pan, center a large can under pan and let side of pan drop. Serve warm or at room temperature.
CHILES RELLENOS QUICHE
To me, nothing sparks up a meal more than the smoky flavor of roasted green chiles. This is a quick and easy recipe, and I usually have the ingredients on hand, so when I don't know what to fix for dinner, I make this quiche. -Linda Miritello, Mesa, Arizona
Provided by Taste of Home
Time 1h
Yield 6 servings.
Number Of Ingredients 9
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge.?Refrigerate 30 minutes. Preheat oven to 450°. , Line unpricked crust with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 350°. , Sprinkle cornmeal over bottom of crust. In a small bowl, combine cheeses; set aside 1/2 cup for topping. Add chiles to remaining cheese mixture; sprinkle into crust. In a small bowl, whisk the eggs, sour cream, cilantro and hot pepper sauce if desired. Pour into crust; sprinkle with reserved cheese mixture. , Bake until a knife inserted in the center comes out clean, 35-40 minutes. Let stand 5 minutes before cutting. , Freeze option: Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 350°. Place quiche on a baking sheet; cover edge loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in the center to come out clean.
Nutrition Facts : Calories 444 calories, Fat 31g fat (18g saturated fat), Cholesterol 178mg cholesterol, Sodium 520mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 1g fiber), Protein 17g protein.
CHILI QUICHE
Invented in Diego Garcia, for use with the limited supplies available on the island. Great for breakfast, but works well for lunch or dinner too.
Provided by colin3x3
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 1h10m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk evaporated milk, eggs, and baking powder together in a bowl.
- Spread half the chili on the bottom of a casserole dish. Spread pepperjack cheese and mozzarella cheese over the chili. Spread remaining half the chili on top of the cheese. Spread Cheddar cheese over chili. Pour egg mixture over Cheddar cheese.
- Bake in the preheated oven until eggs are set and cheese is melted and bubbling, 55 to 57 minutes.
Nutrition Facts : Calories 324.9 calories, Carbohydrate 10.8 g, Cholesterol 139.3 mg, Fat 22.5 g, Fiber 2.3 g, Protein 20.9 g, SaturatedFat 12.8 g, Sodium 806.2 mg, Sugar 3.9 g
CHILI & CHEESE CRUSTLESS QUICHE
Steps:
- In a greased 4- or 5-qt. slow cooker, layer tortillas, whole green chiles, chili con carne and 1 cup cheese., In a small bowl, whisk eggs, milk, biscuit mix, salt, pepper and, if desired, pepper sauce until blended; pour into slow cooker. Top with chopped green chiles and tomatoes., Cook, covered, on low until a thermometer reads 160°, 3-4 hours, sprinkling with remaining cheese during the last 30 minutes of cooking. Turn off slow cooker; remove insert. Let stand 15 minutes before serving. If desired, top with sour cream.
Nutrition Facts : Calories 420 calories, Fat 24g fat (11g saturated fat), Cholesterol 182mg cholesterol, Sodium 1034mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 4g fiber), Protein 20g protein.
CHILE RELLENO QUICHE
Chile Relleno Quiche uses green chiles, loads of cheese and spices in a flaky pie crust. An easy brunch recipe and perfect for holiday entertaining!
Provided by Jessica Formicola
Categories Breakfast
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Unroll pie crust in in a 8 or 9 inch pie plate. Generously pierce uncooked crust to allow steam to rise and the crust to bake evenly. Bake for 12-15 minutes or until crust is light brown. You can use pie weights to ensure it stays down.
- In a large mixing bowl whisk together diced green chiles, 1 cup shredded pepper jack cheese, 1 cup shredded cheddar cheese, eggs, flour, fin sea salt, milk and dry mustard.
- Pour filling in baked crust. Bake for 45 minutes or until eggs have set.
- Remove and top with remaining cheeses (1/4 cup pepper jack and 1/4 cup cheddar.) Return to the oven for 5 minutes or until cheese is melted and bubbly.
- Remove and allow to sit for 10 minutes before serving.
Nutrition Facts : Calories 289 kcal, Carbohydrate 15 g, Protein 13 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 116 mg, Sodium 619 mg, Sugar 1 g, ServingSize 1 serving
CHILI VERDE QUICHE CASSEROLE
Make and share this Chili Verde Quiche Casserole recipe from Food.com.
Provided by CycloneMommy
Categories Savory Pies
Time 1h15m
Yield 5-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees.
- Mix all ingredients together.
- Pour into coated baking dish.
- Bake uncovered for 1 hour or until firm.
- Cool and serve.
Nutrition Facts : Calories 806.2, Fat 60.2, SaturatedFat 34.7, Cholesterol 566.3, Sodium 1230.1, Carbohydrate 17.9, Fiber 1, Sugar 3.9, Protein 48.5
CHILAQUILES CASSEROLE
Our version of this enchilada-style chilaquiles casserole is packed with nutritious beans and vegetables. Canned prepared enchilada sauce has great flavor and keeps the prep time quick. It can vary in heat level so find one that suits your taste. If you want to eliminate the heat altogether, try a green enchilada sauce (which is often milder than red) or substitute two 8-ounce cans of plain tomato sauce.
Provided by EatingWell Test Kitchen
Categories Healthy Mexican Casserole Recipes
Time 45m
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F. Lightly coat a 9-by-13-inch baking pan with cooking spray.
- Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until starting to brown, about 5 minutes. Stir in zucchini, beans, tomatoes, corn, cumin and salt and cook, stirring occasionally, until the vegetables are heated through, about 3 minutes.
- Scatter half the tortilla pieces in the pan. Top with half the vegetable mixture, half the enchilada sauce and half the cheese. Repeat with one more layer of tortillas, vegetables, sauce and cheese. Cover with foil.
- Bake the casserole for 15 minutes. Remove the foil and continue baking until the casserole is bubbling around the edges and the cheese is melted, about 10 minutes more.
Nutrition Facts : Calories 238.2 calories, Carbohydrate 29.6 g, Cholesterol 22.6 mg, Fat 10.3 g, Fiber 5.5 g, Protein 8.9 g, SaturatedFat 4.5 g, Sodium 369.2 mg, Sugar 4.4 g
PORK CHILE VERDE
Provided by Food Network
Categories main-dish
Time 3h30m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Season the pork meat generously with salt and pepper, lightly flour. Heat oil in a heavy-bottomed skillet over medium high heat and brown pork chunks well in small batches, on all sides. Lift pork out of pan and place in a wide soup pot. Discard fat and place the onions and peppers in the same skillet and sweat over moderate heat, stirring occasionally until limp, about 5 minutes. Add all of the chiles and cook an additional 3-4 minutes, then add the garlic and cook 1-2 minutes more.
- Add the Sauteed vegetables, chopped tomatillos, dried herbs and cilantro to the meat, cover with the chicken stock and bring up to a boil and reduce to a slight simmer. Cook for 2-3 hours uncovered or until the pork is fork tender.
- Adjust the seasoning to taste with salt and pepper. Serve with red rice for a delightful contrast.
CHILE VERDE CASSEROLE
I was looking for something different to do with the Chile Verde and decided to make a casserole with it.
Provided by Kristi Luce
Categories Casseroles
Time 3h
Number Of Ingredients 27
Steps:
- 1. Chile Verde: Cube pork into 1 inch cubes. Heat 2 tbls oil in a large pot over Med heat. Brown pork on all side.
- 2. To pot add garlic, cumin, oregano, bay leaf, bouillon cubes and water. Cover and cook for 1 hour.
- 3. Halve and deseed all peppers. Remove husks, wash and quarter tomatillos. Place on sheet pan, skin sides up and broil until skins start to blister and brown. I do all the peppers in one batch and then the tomatillos. Be careful not to burn.
- 4. Place all the tomatillos, peppers and the cilantro into the blender and puree.
- 5. Pour blender mixture into the pot with the pork and cook uncovered for an addtional hour stirring frequently.
- 6. When Pork mixture is finished cooking, preheat oven to 400 degrees F, grease the sides and bottom of a 13x9" pan and make the cornbread mixture.
- 7. Cornbread: In a med skillet cook minced onion, chorizo and minced jalapeno until chorizo is fully cooked on Med-High heat. Set aside
- 8. Mix together flour, cornmeal, baking powder and salt until well blended.
- 9. Mix together milk, eggs and oil. Add to the flour mixture, stirring until blended.
- 10. Add chorizo mixture to the cornbread batter and spread 3/4 of the mixture evenly over bottom of 13x9" pan.
- 11. Pour entire Chile Verde mixture into pan, spreading evenly to cover bottom cornbread layer.
- 12. Top Chile Verde mix with remaining cornbread mixture. I drop by rounded spoonfuls so you can see the Chile Verde.
- 13. Bake for 35 minutes, or until cornbread is a golden color.
CHILI VERDE CASSEROLE
Verde is the Spanish word for green and there are green chillies in this casserole, Have I mentioned how well I like green chilies? Usually they are paired with chicken or pork, but here they are paired with beef to make a mighty tasty casserole. I found this recipe at Cook.com.
Provided by Lorraine of AZ
Categories Cheese
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degree F. Grease a 9 x 13-inch baking dish.
- Drain the chili peppers and slice. Brown the ground beef. Mix together the eggs, milk and flour.
- Layer 1/2 of the chilies in the prepared baking dish. Top with 1/2 of the beef, then 1/2 of the cheese. Spread the remaining chilies over the cheese, then the remaining beef. Pour the egg mixture evenly over all. Top with the remaining cheese.
- Bake in preheated oven for 30 minutes or until hot and bubbly.
Nutrition Facts : Calories 636.5, Fat 42, SaturatedFat 19.5, Cholesterol 333.1, Sodium 418.4, Carbohydrate 14.6, Fiber 0.8, Sugar 2.1, Protein 48
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- If you’re using fresh roasted green chiles peel off the charred skin, cut of the stem and remove the seeds.
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- Preheat oven to 425°F. Unfold crust. Take a ½ cup and press into dough and start cutting circular pieces of your pie crust and Press crust a muffin tin. Press foil over crust to hold shape. Bake 5 minutes. Remove from oven; remove foil. Reduce temperature to 400°F.
- Cook bacon in heavy large skillet over medium-high heat until brown and crisp. Transfer to paper towels and drain. Crumble bacon.
- Beat half and half, eggs, cheese, chiles, salsa, bacon, and spices in medium bowl to mix and begin to pour into muffin tin.
- Bake quiche until knife inserted into center comes out clean, about 45 minutes. Let quiche stand 5 minutes. Cut quiche into wedges and serve.
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- In a medium size mixing bowl combine: sour cream or dairy free sour cream, and salsa verde. Stir together well.
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