1 lb chorizo sausage (Spanish style)
1 cup Monterey Jack cheese grated
2 cloves of garlic, chopped fine
1 medium yellow onion, chopped
1 medium green pepper, chopped
1 pint cream
1/4 tsp cumin
1/2 tsp ancho chili powder (or any very mild chili powder)
1/2 teaspoon salt
1/2 teaspoon pepper
1 (9-inch) baked pie shell
1. Lightly saute chorizo until cooked through. Drain and blot with paper towels. Saute onions, garlic and green pepper until translucent. Drain.
2. Beat eggs in a mixing bowl until frothy. Gradually add cream, salt, pepper, cumin and chili powder. Crumble the chorizo and mix with sauteed garlic, onions and green pepper. Spread an even layer in the bottom of the pie shell. Top with grated cheese. Pour egg mixture over the top. Bake at 375 F about 30 to 45 minutes.