Especials del Sudoeste
Southwest Specialties

1/2 pound hot country style sausage
1/2 pound Mexican style pork chorizo
1 large onion, chopped
1/2 cup red bell pepper, chopped
10 canned jalepeno chiles, chopped
1 cup grated cheddar cheese
1 cup grated jack cheese
4 eggs
1 cup milk
1 cup cilantro, washed and chopped
flour tortillas
1-10 inch pie pan

Fry sausage and chorizo together.  
Add onion and bell pepper 
and fry to wilt.  
Drain, but save, rendered fat.  
Beat eggs and milk together.
Stir jalepenos and cilantro 
into egg/milk mixture.  
Using a basting brush, 
paint both sides 
of 3 to 4 flour tortillas 
with rendered fat and 
cover the bottom and 
sides of the pie pan, 
tearing the tortillas
and overlapping as necessary 
to fill the gaps. 
Repeat, with another layer 
of tortillas painted 
with rendered fat as before.  
Spread sausage, chorizo, 
onion, bell pepper mixture 
over tortillas.  
Spread the cheddar 
and jack cheeses 
over sausage. 
Pour the egg/milk/
chile/cilantro mixture 
over the cheese.  
Bake in 375 degree oven 
until pie is set.
Serve with salsa fresca 
and sliced jalapenos.

Makes one 10 inch pie.