can (3 oz.) peeled green chiles, seeded, chopped
clove garlic, minced
tsp. hot pepper sauce
lb. ground beef
c. onion, chopped
teaspoons chili powder
tsp. cayenne pepper
cups pepper jack cheese, shredded, divided
c. Monterey Jack cheese, shredded, divided
eggs slightly beaten
small tomato, chopped
c. pitted ripe olives, thinly sliced
Combine avocados, onion, lemon juice, 1 tablespoon green chiles, garlic and pepper sauce in blender. Blend until smooth. Cover and refrigerate.
Preheat oven to 375° F. Line 9 inch pie pan with pastry. In frying pan, combine beef, onion, cumin, chili powder, cayenne pepper and remaining green chiles. Cook over medium-high heat until beef is browned and onion is tender. Drain. Layer 1 cup Pepper Jack cheese, 1/2 cup Monterey Jack cheese and beef mixture in pastry-lined pan. Combine eggs, half-and-half, salt and pepper in medium bowl. Beat with a fork until well-mixed but not frothy. Pour into pastry pan.
Bake at 375° F for 45 minutes, or until knife inserted off-center comes out clean. Let stand 10 minutes before serving. Garnish center with avocado mixture. Surround with tomatoes and remaining cheeses. Sprinkle with olives.
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