Monterey Mix Quiche

This quiche is full of flavor and is perfect for a brunch or a light summer meal.

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Ingredients:

• 2 cups crushed chili-flavored corn chips
• 2 tablespoons unsalted butter
• 1/2 cup chopped onion
• 2 tablespoons chopped red bell pepper
• 1/4 teaspoon minced garlic
• 2 boneless skinless chicken breasts, diced
• 2 tablespoons chopped fresh cilantro
• 1 1/2 cups shredded Colby-Jack cheese
• 1 cup sour cream
• 1 (4 oz.) can diced green chilies
• 1/2 cup chicken broth
• 3 eggs, beaten

Method

Heat oven to 350 degrees. Spread crushed chips in bottom of 10-inch pie pan. Set aside. Melt butter in a medium skillet over medium-high heat. Add onion and pepper. Saute for 3-4 minutes until onion begins to turn clear. Add garlic and chicken. Cook for 2-3 minutes more until chicken is white, stirring often. Stir in cilantro. Spoon over chips in pan. Sprinkle with cheese. Stir remaining ingredients together in a medium bowl. Carefully pour over cheese. Bake for 35-45 minutes or until center is set. Cool for 15 minutes before cutting into wedges. Garnish wedges with cilantro sprigs.

Notes: This versatile quiche is perfect for any meal. Serve with a fresh salad and chilled lemonade for a simple summer meal. It is easy to make and great leftover the next day. Use pepper Jack cheese for a zestier flavor.

Number of servings: 6

Submitted By: mshivers60
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