Contributed By: ricnnl
Sue Lake
This is a variation of Sue's recipie I found on this site. I've added my own preferences. Thanks Sue.
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Total Preparation Time: 1.5 hours
Ingredients: Chicken & Turkey
Egg & Cheese
Actual Cooking Time: 1 hour
Number of Servings: More than 10
Origin: Mexican & Spanish
Special Features: Kids can help make it
Kids can help make it
Make Ahead
Meal Type: Breakfast & Brunch
Lunch
Ingredients
2 Frosen deep dish pie crusts
4 Eggs
1c Half & half
1t Ground cumin
1 1/2 c Cooked chicken breast
1 1/2 c Broken Tortilla chips (I prefer "Maizetos", lighter)
1 1/2c Shredded sharp cheddar cheese
1 1/2c Shredded jack cheese
1c Salsa (hot to mild your taste)
1 Sm can chopped green chiles
1 11oz Can summer crisp corn (drained)
1 Sm can sliced black olives (drained)
1/2 Medium onion chopped
Sour cream, guacamole and salsa
Preparation
Heat oven to 350
Combine eggs, half and half and cumin. Mix well. Add remaining ingredients then fold in tortilla chips.
Pour into two un-baked piecrusts.
Baked @ 350 50 - 60 minutes until browned
Serve warm with sour cream, guacamole and salsa.
Cook's Notes
My grand daughter is 11 and she helped with the preparation and had a good time helping. I served it to the family along with a green salad and they loved it.
Nutrition Information