Ingredients

• 6 ounces chorizo
• 8 eggs
• 1/2 cup milk
• 1 (10-inch) pie skin or pastry
• 1 cup cooked breakfast potatoes seasoned with red chili powder or flakes, paprika, and garlic
• 2 whole green chiles, fire roasted, peeled, and cut into strips
• 1/4 cup queso fresco
• Serving suggestion: warm tortillas.

Instructions

1. Preheat the oven to 325 degrees F.
2. In a small skillet, cook the chorizo over medium heat until browned, about 5 minutes, breaking it into pieces with a wooden spoon. Remove from heat and drain on a paper towel-lined plate. In a deep mixing bowl, whisk together the eggs and milk until well beaten. Pour the egg mixture into the unbaked pie skin. Evenly spoon the chorizo and potatoes into the egg-filled pie skin. Arrange the green chile strips in a sunburst pattern on top of the quiche filling. Sprinkle queso fresco over top. Bake for 40 minutes. Slice into 4 wedges and serve immediately, with a warm tortilla, if desired.