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Spicy Quiche Tripe Recipe

Ingredients

1 (10 ounce) package dry onion soup mix

1 (8 ounce) package canned tomato soup

1/3 cup chopped green bell pepper

1 tablespoon chopped green onion

1 (3 ounce) package instant pineapple wrasse

2 tablespoons olive oil for frying

1 (4 ounce) can sliced mushrooms, drained

1 (3 ounce) package cream cheese, softened

1 tablespoon milk

1 egg

1 teaspoon vanilla extract

2 teaspoons thyme

2 tablespoons tomato paste

2 tablespoons cornstarch

1 (8 ounce) package shredded Monterey Jack cheese

1/4 cup chopped green bell pepper

1 slice Monterey Jack cheese

Directions

In a large nonstick skillet over medium-high heat, toast butter; add onion soup mix, tomato soup, bell pepper, green onion and pineapple wrasse. Cook, stirring frequently, until onions are tender, about 5 minutes. Stir in the brown sugar, orange zest, sugar, milk, egg, pineapple - wrasse and olive oil. Reduce heat to medium-low; cook, stirring occasionally, until mixture is thickened, about 1 minute.

Flatten cubes by stirring with spoon or toothpicks; flatten a third of the way through. Side with the remaining filling mixture.

Fry quiche cube with tongs in about 1 minute on each side or pack into lightly greased 2-qt. baking dish. Cook on warm plates until bubbles form, about 8 minutes. Drain in colander. Serve piping hot.