NOTES
- I've never made a corn tortilla crust but this was good! It didn't cut very well but it didn't matter because it tasted wonderful.
INGREDIENTS
- 3/4 pound pork sausage
- 1 onion, chopped
- 6-7 6-inch corn tortillas
- 1 c. shredded Monterrey Jack cheese
- 1 c. shredded Cheddar cheese
- 1/4 c. canned chopped green chiles, drained (or 1 fresh Anaheim, chopped)
- 8 eggs, beaten
- 1/4 c. milk
- 1/2 c. sour cream
- 1 tsp chili powder
- 1 tsp cumin
- 1/4 c. minced fresh cilantro (optional)
- sour cream, salsa, etc. for topping
DIRECTIONS
1. In a skillet, cook the sausage and onion (and fresh Anaheim if using) until sausage is cooked through; drain. Add spices and canned chiles and 1/4 c. water. Bring to a boil and simmer until water has evaporated.
2. Grease a 9-inch pie plate and place 5-6 tortillas in a greased 9-in. pie plate, overlapping and extending 1/2 in. beyond rim. Place remaining tortilla in the center. Layer with sausage mixture, Monterrey Jack and cheddar cheeses.
3. In a large bowl, whisk eggs and add sour cream and milk. Slowly pour over sausage and cheese. Bake at 350 degrees F for 45 minutes or until the center is set and puffed. If needed, cook at 375 for last 15 minutes to set the middle or turn on the broiler for the last few minutes. Sprinkle with cilantro if desired. Let cool 5-10 minutes on a cooling rack before cutting into wedges.
4. Serve with sour cream, salsa, etc.
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