Mexicali Quiche Recipe 475 Recipes

MEXICALI QUICHE

Steps:

• 1. Microwave the Velveeta cheese with the meat mixture for 30 seconds until melted; set aside. Whip together by hand the eggs and cream in a large mixing bowl: mix in the salt and pepper. Add the remaining chopped vegetables, cheese, and tabasco sauce. Stir the meat mixture into the quiche ingredients. Slowly pour into the prepared pie crust (9" pie plate or quiche pan). Note: Pre-cook your crust at 450 degree for about 8 to 10 minutes before adding quiche mixture.
• 2. Bake the quiche at 350 degrees for approximately 30 - 35 minutes, or until the center is set. Check the crust during the last 10 minutes for browning. You may need to add a pie rim or foil rim to protect it from over-browning. Cool 10 minutes before cutting and serving.
• 3. *I added a 1/2 cup of chopped Velveeta Cheese to the taco meat and melted it in the microwave during prep. You can also prepare ground beef with taco seasoning if you do not have leftovers.

MEXICAN QUICHE

Steps:

• Preheat oven to 350 degrees.
• Brown ground beef in a large skillet. Add onion and cook until they are soft and translucent. Drain beef, stir in spices and cook 2 minutes.
• Remove from heat and stir in salsa. Add eggs. Fold in cheese and pour mixture into pastry crust. Bake 20 to 25 minutes until crust is golden brown. Remove from oven and let stand 15 minutes. Cut into 6 or 8 wedges and top each wedge with a dollop of sour cream, cilantro, tomatoes, and black olives.

MEXICALI QUICHE

Steps:

• Oven at 425 degrees.
• Place pie crust in 9 inch pie plate.
• Sprinkle in bacon, cheese, chilies, onion and olives.
• In large bowl, mix remaining ingredients.
• Pour into pie crust.
• Do not cover.
• Bake 15 minutes, then reduce heat to 300.
• Bake another 30 minutes.
• Test for doneness by inserting knife blade into pie.
• If it comes out clean, then pie is done.
• Remove from oven and let sit 10 minutes.
• Cut and serve.
• I just set oven for 350 and bake 45 minutes.
• I'd check for doneness after 30 minutes.
• If edges start to brown, cover with foil.

MEXICAN QUICHE

Steps:

• Pre heat oven at 400 degrees.
• Fit pie crust into a deep dish pie plate. Cover so it won't dry out while preparing ingredients.
• Prepare ground sirloin with Taco seasoning per pkg. instructions -- set aside 2 cups.
• Heat butter in skillet, add bell pepper, green onion saute until softened.
• In a small bowl, combine bell pepper, green onion, jalepeno, green chiles and tomatoes.
• In a large bowl, whisk eggs, half and half, with sour cream until well blended, gently stir in all remaining ingredients, except hamburger and olives.
• Gently press the 2 cups of seasoned ground sirloin in bottom of pie, gently pour in egg mixture, top with olives.
• Cover with tented foil, bake 45 minutes -- remove cover, continue baking another 15-20 minutes or until center of pie is firm. Allow to cool for at least ten minutes before serving.

MEXICAN CORNBREAD QUICHE

Steps:

• In a large bowl, combine the muffin mix, butter, water and 1 egg; stir just until moistened. Spread in a greased 13x9-in. baking pan. Sprinkle with 1/2 cup cheese. , In a large bowl, beat remaining eggs. Add the sausage, milk, corn, chilies and onion; pour over batter. Bake, uncovered, at 350° for 60-70 minutes or until a knife inserted in the center comes out clean. , Top with salsa and sprinkle with remaining cheese. Bake 10 minutes longer or until cheese is melted. Let stand for 5 minutes before cutting.

MEXICALI QUICHE RECIPE - (4.7/5)

Steps:

• Combine flour and 1/2 tsp. salt in medium bowl. Cut in shortening, using pastry blender, until mixture resembles coarse crumbs. Sprinkle 2 tablespoons ice water over flour mixture. Stir with fork. Add additional ice water, 1 tablespoon at a time, just until dough holds together when pressed into a ball. Flatten into a round disk. Wrap in wax paper. Chill for 30 minutes. Heat oil in medium skillet over medium heat. Add onions and garlic. Saute' 5 minutes or until crisp-tender. Heat oven to 450 degrees F. Roll dough into 12 inch circle on lightly floured surface. Transfer to 9 inch pie plate. Trim and flute edges, as desired. Pierce bottom and sides of pastry with a fork. Bake 9 minutes or until lightly browned. Reduce oven temperature to 350 degrees F. Layer, onion mixture, chilies, olives, tomato, and cheese in pie crust. Whisk eggs, milk, cumin, hot pepper sauce, pepper, and 1/2 tsp. salt in a medium bowl. Pour over ingredients in crust. Bake 35 to 40 minutes or until set. Let stand 10 minutes before serving.

MEXICAN QUICHE

Steps:

• Arrange pie crust in a pie plate.
• Sprinkle shredded cheddar evenly over bottom of crust.
• Spread drained tomatos/chilis and green chilis over cheese. Sprinkle olives over top.
• Beat eggs, sour cream, chili powder, paprika, cumin, cayenne, and garlic powder until well mixed. Pour over mixture in pie crust.
• Bake at 375 for 50 minutes, until firmly set. Allow to sit 5 minutes before serving.

MEXICALI RICE

Steps:

• Brown ground beef in skillet.
• Drain.
• Add chicken broth, tomato sauce, and chili seasoning mix.
• Simmer for five minutes.
• Stir in rice and green chilies.
• Cover and remove from heat.
• Let stand five minutes.
• Fluff with fork.