• Two pie crusts
• 1 cup onion, chopped
• 1 tablespoon butter
• 1 cup tomato, chopped – fresh is best but you can use canned diced tomatoes
• ¼ to ⅓ cup sliced black olives
• ¼ teaspoon garlic powder
• ¼ teaspoon cumin
• Dash black pepper
• 4-ounce can of jalapeño chiles (can substitute other fresh or canned chiles if you wish)
• 2 eggs
• Tabasco or other hot pepper sauce
• 1 cup Monterey Jack cheese, shredded
• 1 cup sharp cheddar cheese, shredded
• Sour cream
• Salsa**
• Optional: sliced avocado or guacamole*

Preheat oven to 375 degrees. Line 9-inch pie pan with one pie crust. In skillet, sauté onions in butter until tender. Reserve 1 tablespoon each of chopped tomato and sliced olives. Stir remaining tomato, olives, garlic powder, cumin, pepper, and chiles into skillet.

In small bowl, combine beaten eggs and Tabasco; beat well. Reserve 2 tablespoons of egg mix. Stir ½ cup of each cheese into rest of eggs. Sprinkle remaining cheeses over the bottom of the pie pan; spoon onion mix over the cheeses. Pour egg mix over onions and eggs. Top with the second crust, and seal edges by brushing them with water or the reserved eggs. Cut slits in the top crust to vent.

Bake at 375 degrees for 45 to 55 minutes or until crust is golden brown. Remove from oven and let stand for five minutes. Top with reserved tomatoes and olives, with sour cream, onion, salsa and avocado on the side.

*We are addicted to Newman’s Own salsas, which are full of recognizable vegetables, contain no preservatives, and are so good they can be eaten out of the jar with a spoon. And if you don’t want to make your own guacamole, Wholly Guacamole (in the refrigerated or freezer sections of most grocery stores) is consistently good without being over-seasoned.