1/2 pound bulk chorizo sausage
2 (4 ounce) cans whole green chiles, drained well
4 ounces Monterey jack cheese, shredded (1 cup)
5 large eggs
1/2 cup milk
1/4 teaspoon pepper

Preheat oven to 350 degrees F. Generously grease a deep 9-inch pie plate.

Cook the sausage in a skillet until done, stirring often; drain on paper toweling.

Cut a lengthwise slit in each chile and open up. Arrange on the bottom and up sides of the pie plate forming a shell. Sprinkle with the cheese and sausage.

Beat the eggs slightly and then beat in the milk and pepper. Pour the mixture into the chile-line pie plate. Bake, uncovered, until a knife inserted halfway between the center and the edge comes out clean, about 30 minutes. Let stand for 10 minutes before cutting.