Instructions: Bring 2 inches of water to a boil in a large skillet; remove from the heat. Dip corn tortillas in the water to soften; drain. Form into greased custard cups.

In a skillet over medium heat, cook ground pork, chopped onion, chili powder, and cumin. Cook until browned and crumbly; drain. Combine eggs, chopped green chili peppers, half-and-half, salt, and pepper. Stir in the sausage mixture.

Spoon half of the mixture into the custard cups. Divide and sprinkle half of grated Monterey Jack cheese on top. Spoon the remaining meat mixture into the cups.

Bake at 350 degrees for 20 minutes then top with the remaining cheese. Bake for an additional 5 minutes. Remove from the oven and let stand for 5 minutes.

Combine peeled, mashed avocado, chopped tomato, crushed garlic clove, and lemon juice. Serve over the quiches.

This recipe yields 6 servings.

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