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Chile Verde Quiche
November 27, 2019

Like another reviewer, I cooked up about a half pound of chorizo, tossing in the diced onion and a couple of smashed and diced garlic cloves into the pan. Drained off the fat and spread over the chili’s, topped it with the sliced tomatoes, extra cheese and egg mixture. The tomatoes made it soggy, and if I make it again I would bake the tomato slices a bit first to release some of the moisture, or maybe even use sun dried. It still is lacking in any zip in flavor. Next time maybe add cayenne or red pepper flakes.

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