Five Layer Quiche

16 oz. whole green chiles, drained

1 lb. bacon, cooked crisp and crumbled

1 small onion, chopped

1 lb. Monterey jack cheese, shredded

1 lb. cheddar cheese, shredded

12 eggs

 

Preheat oven to 350. Slit the green chilies, lengthwise to but not through the other side and lay flat over the bottom of a 9 x 13 inch baking pan. Sprinkle with the bacon, onion, Monterey jack cheese and cheddar cheese in the order listed. Whisk eggs in a bowl until blended and pour over the prepared layers. Bake for 45 minutes or until a wooden pick inserted in center comes out clean. For variety, add some of your favorite ingredients prior to the cheese layers. Serves 6 to 8

Bacon Onion Pinwheels

10 slices bacon, crisply cooked, crumbled

1/2 cup finely chopped onion

1/4 cup (1/2 stick) butter or margarine, softened

2 Tbsp. chopped fresh parsley

2 cans (8 oz. each) refrigerated crescent dinner rolls

Mix all ingredients except crescent rolls.

Unroll crescent roll dough; separate into 8 rectangles. Firmly press perforations to seal. Spread each rectangle evenly with bacon mixture; roll up starting

from short side. Cut each roll into 4 slices. Place pinwheels on ungreased cookie sheets; flatten slightly.

Bake at 375°F for 15 minutes or until golden brown