Chili-Pepper Quiche

5 ingredients
6 steps

Ingredients

  • 2 cans whole green chilies, drained
  • 1 c. Monterey Jack cheese, shredded
  • 1 (10 3/4 oz.) can condensed cream of chicken soup
  • 1/2 c. light cream
  • 4 eggs, slightly beaten

Directions

  1. 1
    Slit chilies; spread open.
  2. 2
    Pat dry with absorbent towels. Sprinkle cheese over chilies.
  3. 3
    In bowl, combine soup, cream and eggs.
  4. 4
    Pour over cheese.
  5. 5
    Bake at 350° for 30 minutes or until knife inserted in center comes out clean.
  6. 6
    Let stand for 10 minutes before serving.

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