CHILE FLAKES RECIPES

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GREEN CHILE QUICHE WITH SAUSAGE - ANAFFAIRFROMTHEHEART.COM



Green Chile Quiche with Sausage - anaffairfromtheheart.com image

A comforting quiche made with eggs, ground sausage, green chilies, and Monterey Jack cheese. Baked in a flaky crust and spiced with green onion, red pepper, and cilantro.

Provided by Michaela Kenkel

Total Time 1 hours

Prep Time 15 minutes

Cook Time 45 minutes

Yield 8

Number Of Ingredients 12

1 pound ground breakfast sausage
1/2 cup onion, minced
1/2 teaspoon salt
1/2 teaspoon red pepper flakes
1 (4 ounce) can diced green chiles, drained
2 Tablespoons flour
4 eggs
2 cups half & half
small handful of fresh cilantro, chopped
1 cup Jisa Farmstead Monterey Jack Cheese, shredded
Pie crust
sliced green onion, tomatoes and additional cilantro for garnishing/serving if desired

Steps:

  • Preheat oven to 425 degrees F.
  • Line a deep-dish pie plate with your own or a store-bought pie crust, set aside.
  • In a skillet over medium-high heat, brown pork sausage with onion, salt, and red pepper flakes.
  • When the meat is almost cooked, add in the green chilies. Remove from heat, placing on a paper towel-lined plate to drain grease.
  • In a bowl, whisk together eggs and half & half. Mix in chopped cilantro.
  • Sprinkle the flour into the bottom of the pie crust, spread the meat mixture into the bottom, top with shredded cheese.
  • Pour the egg mixture over the top. Bake for 15 minutes then reduce the oven temperature to 300 degrees F and continue baking for another 30 minutes.
  • Let the quiche rest for 10-15 minutes before slicing.
  • Garnish with sliced tomatoes, green onion, and additional cilantro if desired.

Nutrition Facts : Calories 464 calories, CarbohydrateContent 19 grams carbohydrates, CholesterolContent 176 milligrams cholesterol, FatContent 34 grams fat, FiberContent 1 grams fiber, ProteinContent 21 grams protein, SaturatedFatContent 15 grams saturated fat, ServingSize 1, SodiumContent 843 grams sodium, SugarContent 6 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 18 grams unsaturated fat

MIDNIGHT PASTA WITH ROASTED GARLIC, OLIVE OIL AND CHILE ...



Midnight Pasta With Roasted Garlic, Olive Oil and Chile ... image

This recipe is a version of aglio e olio pasta, which is often known as midnight pasta because it can be made quickly with a few pantry staples: garlic, olive oil, red-pepper flakes and pasta. This recipe takes a bit more time because it calls for roasting the garlic first, but doing so adds a complex, mellow flavor to the entire dish. If you’re a planner, you could even roast a couple of heads of garlic in advance. (Roasted garlic will keep in an airtight container in the refrigerator for up to two weeks and in the freezer for up to two months.) Add whatever vegetables or proteins look good to you.

Provided by Ali Slagle

Total Time 1 hours

Yield 4 servings

Number Of Ingredients 8

1 large head of garlic
Kosher salt
1/2 cup plus 1 teaspoon extra-virgin olive oil
1 cup firmly packed parsley leaves
1 pound spaghetti or other long pasta
1/2 teaspoon red-pepper flakes, plus more for garnish
Black pepper
Freshly grated Parmesan, for serving

Steps:

  • Heat the oven to 400 degrees. Cut off the top 1/4 inch of the head of garlic to expose the top of the cloves, then place on a piece of foil, cut-side up. Sprinkle exposed cloves with salt, then drizzle with 1 teaspoon oil. Wrap the garlic in the foil and roast until soft and golden brown, 40 to 50 minutes.
  • When you’re ready to make the pasta, bring a large pot of salted water to a boil. Finely chop the parsley leaves. Add pasta to the boiling water and cook according to package instructions until al dente. Reserve 1 cup of the pasta water, then drain the pasta.
  • While the pasta cooks, in a large Dutch oven or skillet, heat the remaining 1/2 cup oil over medium heat. Squeeze the roasted garlic cloves into the oil and cook, breaking them up with your spoon, until very fragrant, 2 to 3 minutes. Add the red-pepper flakes and a few generous grinds of pepper. Remove the pan from the heat to infuse the oil while the pasta finishes cooking.
  • When the pasta’s done, heat the garlic oil over medium, then add the cooked pasta, 1/2 cup reserved pasta water and the parsley, and simmer, tossing constantly and adding more pasta water as needed, until the pasta is glossed with sauce.
  • Serve with more red-pepper flakes, black pepper and Parmesan.

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GREEN CHILE QUICHE WITH SAUSAGE - ANAFFAIRFROMTHEHEART.COM
A comforting quiche made with eggs, ground sausage, green chilies, and Monterey Jack cheese. Baked in a flaky crust and spiced with green onion, red pepper, and cilantro.
From anaffairfromtheheart.com
Reviews 5
Total Time 1 hours
Cuisine American
Calories 464 calories per serving
  • Garnish with sliced tomatoes, green onion, and additional cilantro if desired.
See details


GREEN CHILE QUICHE WITH SAUSAGE - ANAFFAIRFROMTHEHEART.COM
A comforting quiche made with eggs, ground sausage, green chilies, and Monterey Jack cheese. Baked in a flaky crust and spiced with green onion, red pepper, and cilantro.
From anaffairfromtheheart.com
Reviews 5
Total Time 1 hours
Cuisine American
Calories 464 calories per serving
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