• 12 oz chorizo bulk sausage - cooked and chopped
• 1 cup shredded montery jack cheese
• 1 cup shreeded cheddar cheese
• 4 oz chopped green chilies
• 12 large eggs
• 1 cup milk
• 1 teaspoon chili powder
• 1 jar pineapple salsa - warmed

Line two greased quiche pans with 5 equally spaced corn tortillas

Layer each pan with half of the sausage

Layer each pan with half of the Monterey Jack and Cheddar cheese

Spread half of the green chilies over each pan

Beat together the milk, eggs, and chili powder ... pour half into each quiche pan

Bake in a 350 degree oven for 45 - 50 minutes

Serve with 1-2 tablespoons of warm salsa over the tope of each slice