Ingredients
1
box (4.6 oz) Old El Paso™ Crunchy White Corn Taco Shells (12 Count)
3
tablespoons butter or margarine, melted
3
eggs
1
cup small-curd cottage cheese
8
oz. (2 cups) shredded Mexican 4-cheese blend
1/2
cup milk
2
tablespoons butter or margarine, melted
1/3
cup all-purpose flour
1/2
teaspoon baking powder
2
tablespoons from 1 can (4.5 oz) Old El Paso™ Chopped Green Chiles
2
tablespoons chopped ripe olives
6
tablespoons sour cream
6
tablespoons Old El Paso™ Thick ’n Chunky Salsa
Preparation
Heat oven to 325°F. In food processor or blender, crush taco shells until very fine. In medium bowl, mix crushed taco shells and 3 tablespoons melted butter. Press in bottom and up side of 9-inch glass pie pan. Bake at 325°F. for 15 minutes.
Meanwhile, in large bowl, beat eggs. Add all remaining filling ingredients except chiles and olives; beat with electric mixer on medium speed until well blended. Stir in chiles and olives.
Remove partially baked crust from oven; increase oven temperature to 400°F. Pour filling into crust.
Return to oven; bake at 400°F. for 10 minutes. Reduce oven temperature to 325°F.; bake an additional 25 to 35 minutes or until center is slightly puffed and light golden brown. Cool 10 minutes.
Cut quiche into wedges; place on individual serving plates. Top each with 1 tablespoon sour cream and 1 tablespoon salsa. If desired, garnish plates with tortilla chips.
