Chiles Rellenos Pie
Drain 2 cans (4 to 4.5 oz each) whole green chiles. Slit each chile on 1 side; open flat and pat dry. Grease 9 1/2-in. deep-dish pie plate; use chiles to line bottom. In bowl, whisk 5 lg. eggs with 1 1/2 c. reduced-fat (2%) milk and 1/2 c. finely chopped fully cooked chorizo (2 oz); pour over chiles. Top with 2 c. coarsely crushed tortilla chips. Bake in 350F oven 40 minutes or until set in center. Serves 6.
Good Housekeeping, October 2007, p. 214.
