Emprimir
Correo Electrónico
Receta Mini Green Chile Quiche Recipe and Endive Salad with Tomato Pesto
 |
Ingredientes
- ¼ large yellow onion, minced
- 2 Anaheim or poblano green chiles, roasted, peeled, seeded and diced or 10 ounces canned
- 4 large eggs, whole
- 4 large egg whites
- 8 ounces milk or half and half
- 8 ounces grated Monterrey Jack cheese
- Kosher salt and black pepper, to taste
- Salad:
- 3 heads endive
- 4 handfuls of spring mix greens
- 1 (7 ounce) bottle sun-dried tomatoes in olive oil
- 1 clove garlic, peeled
- ¼ cup fresh Mexican oregano
- ¼ cup cotija cheese, grated
- ¼ cup pepitas or pine nuts
- ¼ cup olive oil (optional to loosen the pesto a little)
View Full Recipe at Everyday Southwest
