Mini Green Chile Quiche Recipe and Endive Salad with Tomato Pesto Recipe

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Ingredients

  • ¼ large yellow onion, minced
  • 2 Anaheim or poblano green chiles, roasted, peeled, seeded and diced or 10 ounces canned
  • 4 large eggs, whole
  • 4 large egg whites
  • 8 ounces milk or half and half
  • 8 ounces grated Monterrey Jack cheese
  • Kosher salt and black pepper, to taste
  • Salad:
  • 3 heads endive
  • 4 handfuls of spring mix greens
  • 1 (7 ounce) bottle sun-dried tomatoes in olive oil
  • 1 clove garlic, peeled
  • ¼ cup fresh Mexican oregano
  • ¼ cup cotija cheese, grated
  • ¼ cup pepitas or pine nuts
  • ¼ cup olive oil (optional to loosen the pesto a little)

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