My friend and I were making dinner for another friend whose little girl has been really sick. I was in charge of the entree so I went with my stand by of Chicken Enchilada Quiche. It seems to be well received and people often ask for the recipe which I dont think they are just being nice. The recipe won the first prize for Pillsbury a few years ago and that is how I ran into it.
Anyway, It is very simple and can probably be varied easily but for me who is not tasting it as much as I make it, I just keep to the recipe with a few tweaks.
However, as I filled the pie crust this time and was looking at the great orange color of the egg mixture, I just could not resist. I told you I enjoy holiday themed recipes!! Well I looked inside my vegetable crisper and found a few items like green peppers and red pepper that I transformed into a pumpkin face. I think if I had olives and red peppers you could get really detailed.
I made the face and then showed my 3 year old son, and to my satisfaction he said, “Mom a Pumpkin”, mission accomplished. I was hoping by just taking a little extra step maybe the sick little girl and her family would get an extra smile in a tough time.
Here is the original recipe, I only use 2 cups of cheese, usually the mexican blend if they have it. Also I always buy mild salsas and skip the green chilis if it is for children or a new mom who may not want the extra spiciness. You can always serve a spicier salsa as a topping if your eaters are willing.
|1||Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box|
|1||cup half-and-half or milk|
|1||can (12.5 oz) chunk chicken breast in water, drained (1 1/2 cups)|
|1 1/2||cups broken tortilla chips|
|2||cups shredded Monterey Jack cheese (8 oz)|
|1||cup shredded Cheddar cheese (4 oz)|
|1||cup Old El Paso® Thick ‘n Chunky salsa|
|1||can (4.5 oz) Old El Paso® chopped green chiles|
|Pepper to taste, if desired|
|Sour cream, if desired|
|Old El Paso® Thick ‘n Chunky salsa, if desired|
|1.||Heat oven to 350°F. Place pie crust in 9- or 9 1/2-inch glass deep-dish pie pan as directed on box for One-Crust Filled Pie.|
|2.||In medium bowl, beat eggs with wire whisk until blended. Beat in half-and-half. Stir in chicken, chips, both cheeses, 1 cup salsa, the green chiles and salt. Pour into crust-lined pan. Sprinkle pepper over top of filling.|
|3.||Bake 55 to 65 minutes or until crust is light golden brown and knife inserted in center comes out clean. Let stand 10 minutes before serving. Cut into wedges. Serve with sour cream and/or salsa.|