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- Prep
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- Total
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- Serving
- 8
Ingredients
- 1 9 9”pre-made pastry crust
- 2 avocados peeled, seeded and chopped
- 1/4 c. onion, chopped
- 2 tablespoons lemon juice
- 1 can (3 oz.) peeled green chiles, seeded, chopped
- 1 clove garlic, minced
- 1/4 tsp. hot pepper sauce
- 1/2 lb. ground beef
- 1/4 c. onion, chopped
- 2 teaspoons cumin
- 1-1/2 teaspoons chili powder
- 1/4 tsp. cayenne pepper
- 1-1/2 cups pepper jack cheese, shredded, divided
- 1 c. Monterey Jack cheese, shredded, divided
- 3 eggs slightly beaten
- 1-1/2 cups half-and-half
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 1 small tomato, chopped
- 1/4 c. pitted ripe olives, thinly sliced
Directions
- 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.
