1 unbaked deep-dish pie shell (frozen or homemade)
4 eggs
1 cup milk
1 TB flour
1 15-oz can chili-ready tomatoes (undrained)
1 4 oz. can chopped green chilies (undrained)
1 tsp chili powder
1/2 tsp cumin
2 cups grated cheese (I like Fiesta blend)
OPTIONAL: can add 1/2 finely minced jalapeno pepper, too.
Optional Garnishes: sour cream ~ salsa ~ chopped fresh cilantro ~ avocado slices or guacamole
Preheat oven to 350. Put the pie shell pan on a baking sheet (to contain any run-over while cooking)
Whisk eggs with milk, flour, chili powder and cumin. Mix in tomatoes and chilies (with liquid) to blend well. Mix in cheese to blend well. Pour into pie shell and spread evenly.
Bake at 350 for 40-50 minutes, until browned and a knife tip inserted comes out clean. Take out and let rest for 5-10 minutes. Cut into wedges and garnish as desired. Serves 4-6.
Wedges can be refrigerated and reheated in the microwave (without garnish)