Instructions

Preparation:

• Preheat oven 350 degrees F.
• Add 2 cups water to a medium pot or pan.
• Add olive oil and vinegar to water.
• Bring to boil, once boiling, reduce heat to medium low and tear off the top of the chorizo pack and add contents. Stir well.
• Stir a few times throughout the cook for 7-10 minutes or until most of the moisture has evaporated.
• Place pie crust onto a baking tray and add ½ cup of shredded cheese to base of crust.
• Bake for 5-7 minutes or until cheese is melted. Remove from the oven and set on the countertop.
• In a large mixing bowl crack eggs and add half & half and salt. Whisk together until fully incorporated.
• Cut onion into small dice and add to egg mix.
• Wash and dice red and bell pepper and add to egg mix. Stir egg mix.
• Pour egg mix into pie crust. Make sure not to overfill the pie crust, leaving enough room for some chorizo.
• Add chorizo chunks every few inches, so each slice will have a couple pieces of ME’EAT.
• Top with the remaining cheese and bake for 35-40 minutes or until fully cooked. How to tell if it is fully cooked: Cheese should be golden brown all the way to the middle. Test middle by placing a butter knife in and out of the center. When removed, there is no wet egg.
• Remove from the oven and allow to cool for 10-20 minutes. Cut into slices and place on serving plates.

-Enjoy Chef Ko