How To make Mexican Quiche 1
4 oz Chilies, green, chopped
1 c Cheese, swiss, shredded
2 c Cream, light
Cayenne pepper 6 Bacon slices, cooked, crumbl
5 Egg
1/4 ts Salt
4 Tostaco shells
Put cheese into shells. Mix bacon with drained chilies and put into shells. Beat eggs, cream and salt. Pour into shells. Sprinkle cayenne over top. Bake at 350 degrees for 25 to 30 minutes. Cool 5 minutes.
How To make Mexican Quiche 1's Videos
Poblano chili pepper quiche
This recipe is a mixture of French and Mexican cooking
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Betty's Mexican Brunch Crustless Quiche
Betty demonstrates how to make her Mexican Crustless Quiche to go along with her Mexican brunch. This quiche has green chiles for a little heat, and it is superb with some Chocolate Coffee!
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Mexican Brunch Crustless Quiche
5 eggs
1/4 cup flour
2 tablespoons butter or margarine, melted and cooled
12 oz. cottage cheese
4 oz. can green chiles, undrained
2 cups (8 oz.) shredded Monterey Jack cheese
cooking oil spray
9 to 10-inch pie plate or 10-inch quiche dish
In a large mixing bowl, beat together 5 eggs, 1/4 cup flour, and 2 tablespoons melted butter or margarine, until thoroughly combined. Stir in 12 oz. cottage cheese, a 4 oz. can of green chiles, undrained, and 2 cups of Monterey Jack cheese. Pour into pie plate or quiche dish that has been sprayed with cooking oil. Bake at 400 degrees for 10 minutes. Reduce the heat to 350 degrees, and cook about 25 minutes longer, until a knife inserted in the center comes out clean. Let stand about 5 minutes, and then cut into pie-shaped wedges. Serve while hot! Muy Bueno!!!
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EASY JALAPEÑO POPPER BACON QUICHE WITH HOMEADE CRUST
Thank you everybody, if you like my recipes and you use them for your channel or other media websites, please give credit to Rachel cooks with love. These recipes are my own original recipes, I put alot of time into creating them and I would appreciate your respect.❤
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
Cooking for 2~ Mexican quiche casserole
1/2 pound hamburger. ....1/4 onion....garlic.....1/2 t. Oregano. ..1/2 t. Cumin....1/2 t. Chili powder..... small can green chili's. ...1 egg ...1/3 c. Milk...1/8 c. Flour.....your favorite cheese....pepper...salt. ..tomatoes. ..onions...avocados. .black olives....salsa verde..etc. 325.....30 minutes. ...
Mexican Crustless Quiche Recipe
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Mexican crustless quiche
1 tsp ghee or coconut oil plus a little extra to grease tin 30g red onion, finely chopped
2 spring onions, chopped
1 red chilli pepper, chopped
60g cherry tomatoes, halved
70g tinned red kidney beans, drained
5 eggs plus 2 egg whites, whisked
1⁄2 tsp ground cumin
1⁄2 tsp chilli powder
a pinch of sea salt
a pinch of ground black pepper
1⁄2 tsp ground coriander
30g Cheddar cheese, grated (use dairy free cheese if preferred)
Serves 2
Per serving: 319 calories 19g fat
10g carbs 27g protein
Grease the sides and base of a 15x15cm square tin with a small amount of ghee or coconut oil.
Preheat oven to 180 ̊C/350 ̊F.
Melt the remaining ghee / oil in a frying pan over a medium heat. Add the red onion and sauté for 2-3 minutes, stirring frequently.
Add the spring onions and sauté for 2-3 minutes, stirring occasionally.
Add the red chilli pepper, cherry tomatoes and kidney beans. Stir well and cook for 2-3 minutes, stirring occasionally. Remove pan from heat.
Place the remaining ingredients in a jug or bowl. Add the cooked mixture from the frying pan and stir well.
Pour the mixture into the tin. Stir gently to distribute evenly.
Bake for around 25 minutes, or until the quiche is golden. Serve.
Store any leftovers in an airtight container and refrigerate for up to 2 days.