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

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)
View Full Recipe at Everyday Southwest