Prep: 10 Mins Cook: 45 Mins
Corn tortillas make an unexpected yet delightful crust for this rich and cheesy quiche style pie. Perfect for brunch or add a prepared salad and iced tea for a complete dinner.

Sausage and Cheese Corn Tortilla Pie


  • 5 (6-inch) corn tortillas
  • 1 pound sausage, cooked and drained
  • 1 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1 can (4-oz.) ORTEGA Diced Green Chiles
  • 6 large eggs, slightly beaten
  • 1/2 cup heavy cream
  • 1 teaspoon hot pepper sauce
  • 1/2 teaspoon chili powder
  • 1/4 cup green onions, (optional)


PREHEAT oven to 350° F. Lightly grease 9-inch pie plate.

PLACE four tortillas in prepared pie plate with each tortilla extending slightly beyond the rim and overlapping each other to form a crust; place remaining tortilla in the bottom of pie plate.

TOSS sausage cheddar cheese, Monterey Jack cheese and chiles together in a medium bowl. Transfer to pie plate.

COMBINE eggs, cream, hot pepper sauce and chili powder in small bowl; pour over sausage mixture.

BAKE for 40 to 45 minutes or until knife inserted near center comes out clean and top is browned. Garnish with green onions.
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