Sausage Brunch Quiche Recipe

Ingredients
<br>- 1 teaspoon vegetable oil
<br>- 1 (10 inch) flour tortilla
<br>- 5 ounces pork chorizo - casings removed and crumbled
<br>- 1/2 cup ORTEGA® Thick & Chunky Salsa
<br>- 5 eggs
<br>- 1/2 cup heavy cream
<br>- 1 cup SARGENTO® Fancy Shredded Monterey Jack Cheese
<br>- 1 tablespoon chopped fresh cilantro
<br>- ORTEGA® Thick & Chunky Salsa
<br><p></p>Directions
<br>step 1: PREHEAT oven to 375  F.
<br>step 2: HEAT vegetable oil in large skillet over medium-high heat. Place tortilla in skillet. Cook for 1 minute on each side or until golden and slightly crisp. Place tortilla on bottom of lightly greased 9-inch pie plate. Add chorizo to skillet; cook over medium-high heat, stirring frequently, for 3 to 4 minutes or until cooked through; drain. Spoon 1/2 cup salsa over tortilla; top with chorizo.
<br>step 3: COMBINE eggs and cream in small bowl; add cheese and cilantro. Pour egg mixture over chorizo.
<br>step 4: BAKE for 25 to 30 minutes or until knife inserted in center comes out clean. Cool for 5 minutes on wire rack. Cut into wedges; serve with salsa.
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Ingredients
- 1 teaspoon vegetable oil
- 1 (10 inch) flour tortilla
- 5 ounces pork chorizo - casings removed and crumbled
- 1/2 cup ORTEGA® Thick & Chunky Salsa
- 5 eggs
- 1/2 cup heavy cream
- 1 cup SARGENTO® Fancy Shredded Monterey Jack Cheese
- 1 tablespoon chopped fresh cilantro
- ORTEGA® Thick & Chunky Salsa

Directions
step 1: PREHEAT oven to 375 F.
step 2: HEAT vegetable oil in large skillet over medium-high heat. Place tortilla in skillet. Cook for 1 minute on each side or until golden and slightly crisp. Place tortilla on bottom of lightly greased 9-inch pie plate. Add chorizo to skillet; cook over medium-high heat, stirring frequently, for 3 to 4 minutes or until cooked through; drain. Spoon 1/2 cup salsa over tortilla; top with chorizo.
step 3: COMBINE eggs and cream in small bowl; add cheese and cilantro. Pour egg mixture over chorizo.
step 4: BAKE for 25 to 30 minutes or until knife inserted in center comes out clean. Cool for 5 minutes on wire rack. Cut into wedges; serve with salsa.

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