Prepared by Bill Schildpatt, Executive Chef, Best Western Conference Centre Chilliwack & Sharon Touchet, Culinary Arts Instructor, Chilliwack Senior Secondary School

Yield: 24 Tartlettes

Ingredients

• 8 Eggs
• 1 litre Whole Milk
• 24 x 2-3 inch Tart Shells (either home made or store bought)
• 4 Links ston’s Chorizo sausage, Cooked & Fine Diced
• Pinch Salt & Pepper
• ¼ Cup Asiago Cheese, Shredded
• ¼ Cup Cheddar Cheese, Shredded
• ½ tsp Tobasco Chipotle Sauce
• 2 Tbsp Fresh Chives, Chopped

Cooking Directions

1. Blind bake 24 tart shells in 350° F oven for 5 minutes, let cool.
2. Mix milk, eggs, salt, pepper, chipotle.
3. Sauté diced Johnston’s Chorizo and chives.
4. Add cheeses to tart shells, add Johnston’s Chorizo and chives, fill with egg and milk mix and bake until firm (12 minutes T 325° F).