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Mexican Quiche

A super simple recipe for any occasion! 

Mexican Quiche

Ingredients: (Serves 8)

  • 5 - flour tortillas
  • butter
  • 1 – pound of Wild Idea Premium Ground Buffalo
  • ½ – package of Jill’s Mexican Seasoning (or Mexican Seasoning)
  • 1 – tablespoon olive oil
  • 12 - ounces roasted, diced green chilies
  • 4 – green onions, chopped
  • 8 – eggs
  • 1 – cup half & half
  • 2 – teaspoon salt
  • 2 – teaspoon black pepper
  • 1 – teaspoon hot sauce
  • 12 to 16 ounces – pepper jack cheese, sliced or grated
  • 2 – teaspoon red chili flake


Preparations:

  1. Butter one side of flour tortillas and press butter side down in a cast-iron skillet.
  2. In a sauté pan, heat olive oil, crumble buffalo meat, add ½ package of Jilll's Mexican seasoning and mix in. Stir occasionally, breaking up larger pieces as it browns. About 7 minutes.
  3. Remove from heat, stir in green onions and green chilies.
  4. In a bowl, mix eggs, half & half, salt, pepper and hot sauce until thoroughly incorporated.
  5. Layer meat mixture and cheese on top of tortillas. Pour the egg mixture over top and sprinkle with red pepper flakes.
  6. Bake in a preheated oven at 375° for 45 minutes.
  7. Remove from the oven and allow quiche to rest for 10 minutes before cutting.
  8. Cut into 8 pie shaped pieces and accompany with your favorite salsa. 

Photo Credit: Jill O'Brien

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3 comments

  • Hi Susan. I’m sorry you were confused. I’ve added the number it serves – which is up to 8. I also included cutting instructions as the last step. I hope that helps…. jill

    jill
  • I am very confused about this recipe: if it serves 5, it seems like you need 5 cast iron skillets. Doesn’t make sense. Has there been a mistake in the directions? Sounds interesting, but not the way it’s written. Thanks.

    susan kaput
  • Being Native American, the Buffalo is special to me, including as food. Being married to a Mexican beauty. I am always trying to impress the Mother of my children. This recipe did it and will most likely wow her again on Mother’s Day!
    Thank God and all those who are bringing the buffalo back.

    Thomas K Squier

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