HUEVOS DE MUERTE
(rough translation: Quiche of Death)
By Rich McCormack

• 1/2 pound hot country style sausage
• 1/2 pound Mexican style pork chorizo
• 1 large onion, chopped
• 1/2 cup red bell pepper, chopped
• 10 canned jalapeno chiles, chopped
• 1 cup grated cheddar cheese
• 1 cup grated jack cheese
• 4 eggs
• 1 cup milk
• 1 cup cilantro, washed and chopped
• flour tortillas
• 1 10 inch pie pan.

Fry sausage and chorizo together. Add onion and bell pepper and fry to wilt. Drain but save rendered fat.

Beat eggs and milk together. Stir jalapenos and cilantro into egg/milk mixture.

Using a basting brush, paint both sides of 3 to 4 flour tortillas with rendered fat and cover the bottom and sides of the pie pan, tearing the tortillas and overlapping as necessary to fill the gaps. Repeat, with another layer of tortillas painted with rendered fat as before.

Spread sausage/chorizo/onion/bell pepper mixture over tortillas. Spread the cheddar and jack cheeses over sausage. Pour the egg/milk/chile/cilantro mixture over the cheese. Bake in 375 degree oven until pie is set.

Serve with salsa fresca and sliced canned jalapenos.

Makes one 10 inch pie.

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