11 Reviews

We liked this recipe, but felt it needed more flavor. The second night I served it with enchilada sauce over it and that made a big difference. I would make it again, but adding tomato paste to the meat and adding some salt. It took about 20 ounces of whole green chiles to fully cover the two layers. I will definitely make again with these changes. Thanks for posting Breezermom.

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puppitypup December 07, 2009

This is a wonderful fall night dinner!! I used diced chili's because that is all I had. Garnished with olives and sourcream. Perfect!

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banyan1027 October 05, 2010

I did a few changes to this and may give it a try with spicy bulk pork sausage meat next time, all in all this was enjoyed, thanks Breezer!

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Kittencal@recipezazz May 03, 2009

Something between a quiche, a strata, and a tamale pie, this dish is fairly mild but distinctly Mexican in accent, and its appearance is colorful and festive. We made it in a 13x9" glass pan and it came out right on time. It's a pleasure to eat! Made for PRMR, Jan. 09.

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Lavender Lynn January 17, 2009

We loved this twist on a regular quiche! So many layers of great ingredients! Loved using tortillas as the "crust". This turned out so well and was great for lunch the next day too!

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anniesnomsblog June 15, 2016

We liked this, but upped the heat with chipotle in adobe. I added 2 whole chipotles, diced, and then each person added chopped jals or picante as each saw fit. Makes a large amount of food for a chilly winter night. Reviewed for Football Pool 2013.

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pamela t. November 22, 2013

I thought this was really very good! I only had one can of green chilis but realized that was spicy enough for my family. The green salsa I had was medium but it was definitely hot enough. I served with salsa and sour cream and it was enjoyed by all. Headed into my cookbook!

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invictus August 21, 2009

This is a great brunch dish! I left the onions out as I don't care for them. I halved the recipe, probably using a little more cheese than called for. I made it in a 7" round casserole dish and it puffed up beautifully. I'll probably use chopped green chilis next time. Thanks for posting this yummy recipe!

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loof January 17, 2009

This is a fantastic recipe. The whole family enjoyed this very much. We did substitute sausage for the ground beef, because we had this for breakfast. We also used diced green chiles in the meat mixture because I grabbed the wrong can at the store. And we used flour tortillas instead of corn (personal preference). The seasonings are perfect in this dish. I plan on taking this to a Christmas brunch, and hope they enjoy it as much as we did! Thanks for sharing! Made for PRMR.

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TheGrumpyChef December 21, 2008

Well, we just LOVED this dish. I did have to make some substitutions, due to lack of items in the pantry...I used ground buffalo instead of beef, and fresh jalapenos instead of the green chilies, and since I had no corn tortillas I used organic multi-grain & flax seed wraps instead. THIS TURNED OUT GREAT! The flavors were so nice, a great mix of spices and peppers. I only had 1/2 cup salsa, so I mixed a small can of Rotel with that, and the green chilies in the Rotel added just the right taste. This one goes in the keeper cookbook. Thanks breezermom :) Made for Everyday is a Holiday Tag, Dec 2008.

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FloridaNative December 02, 2008
San Jose Quiche