Prep: 18 Mins Cook: 40 Mins
Mexican Fiesta Quiche
Ingredients
- 5 eggs
- 1/4 cup water
- 1/4 teaspoon garlic powder
- 1 1/4 cup cornmeal
- 2 tsps. chili powder
- 1 can (15.5-oz.) pinto beans
- 1 can (4-oz.) ORTEGA Diced Green Chiles
- 1/2 cup chopped green onion
- 1/2 cup grated Monterey Jack cheese
- 1 cup ORTEGA Salsa - Thick & Chunky (Medium)
Directions
Preheat oven to 375°F.
In a medium bowl beat together 1 egg, water and garlic powder. Stir in cornmeal until the mixture is crumbly. Press the cornmeal mixture onto the bottom and up the sides of a lightly greased 8-inch baking dish.
Beat together 4 eggs and chili powder until well blended. Stir in pinto beans, green chili peppers, green onions and grated Monterey Jack cheese. Pour into the prepared crust.
Bake until puffed and the center is set, about 30-40 minutes. Drizzle with salsa. Let stand for 5 minutes before serving.
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In a medium bowl beat together 1 egg, water and garlic powder. Stir in cornmeal until the mixture is crumbly. Press the cornmeal mixture onto the bottom and up the sides of a lightly greased 8-inch baking dish.
Beat together 4 eggs and chili powder until well blended. Stir in pinto beans, green chili peppers, green onions and grated Monterey Jack cheese. Pour into the prepared crust.
Bake until puffed and the center is set, about 30-40 minutes. Drizzle with salsa. Let stand for 5 minutes before serving.
