Featured Pinch Tips Video
- 2 deep dish pie crusts
- 1lb of tubed chorizo (not links)
- 9 eggs
- 1/2lb mild cheddar cheese (more if you like)
- 1/2 cup light/heavy cream (your choice)
- 1/4 cup salsa
- 4 large pieces of garlic
- 1 1/2 jalapeno peppers (de-seeded) or to taste (i use habaneros)
- cilantro, fresh to taste
- 1 tbl spoon salt
- 1tbl spoon garlic salt
1Un wrap pie crusts from packaging and let sit on the side to defrost
2Cook chorizo on stove top draining as much grease as possable than add garlic with a crusher and cook until completly done. set aside in a mixing bowl and let cool to room temperature.. when it cools down take a paper towel and press the chorizo again to try and absorb any excess grease
3while the chorizio is cooling in its bowl... Mix/blend with a hand tool (fork or whatever) not a machine together in a seperate bowl in this order eggs, cream, seasoning (salt garlic salt or whatever else you think you would like, peppers and cilantro being last.. set aside for now
5once the mixture is completly folded into each other use a ladle to spoon into the pie crusts.. leave a little room for expansion on the top so dont over fill.. useally about a 1/4" from the top works.. If you dont wont to make pies with this recipe you can bake in a 9x9 casserole dish just fine too.
6put the pie into the oven at 425 and let bake until a knife test come out dry usally between 40 to 50 min's.. remember the chorizo is oily so their will be difference between a wet egg test and a sheen of oil on the dry knife test... also use pie rings to keep the edges of the crust from burning if you dont have any use a cut out piece of aluminium Foil.. when done set on cooling rack or counter for about 1o min's to cool a bit and than dig in....
7you may be thinking about the order is kinda odd but for the wet ingredients if you add the cilantro 1st than it will clogg whatever tool you are using and at the salsa helps to make sure the cooked chorizo is cooled down so it dosent heat up the cheese and melt it any..