Fry sausage and chorizo together. Add onion and bell pepper and fry to wilt. Drain, but save, rendered fat. Beat eggs and milk together. Stir jalepenos and cilantro into egg/milk mixture. Using a basting brush, paint both sides of 3 to 4 flour tortillas with rendered fat and cover the bottom and sides of the pie pan, tearing the tortillas and overlaping as necessary to fill the gaps. Repeat, with another layer of tortillas painted with rendered fat as before. Spread sausage mixture over tortillas. Spread the cheddar and jack cheeses over sausage. Pour the egg mixture over the cheese. Bake in 375 degree oven until pie is set. Serve with salsa fresca and sliced canned jalepenos. Makes one 10 inch pie. Note: I think the original recipe called for 15 jalepenos, but when no one else would eat it I cut the recipe back to 10 chiles so others could add more heat if they desired to accommdate their own taste and tolerance for chile heat. Note: Ive been feeling a little guilty about collecting all the great chile info and recipes from the Chile-Heads list without offering anything back. I posted the following recipe to FOODWINE just before Super Bowl 29 in reply to some anti-San Diego diatribes in the national news media (such as describing San Diego Charger fans as a bunch of undeserving, QUICHE eating, sun worshipping, wimpy surf bums). I thought "Chile-Heads" who dont subscribe to FOODWINE (I no longer do) might enjoy it. I found the recipe in a newspaper (the Orange County Register) about 15 to 20 years ago. Ive altered it a bit over the years, but its still pretty close to the original...so, with apologies to the original author... Rich McCormack (Poway, CA) aka rmccormack@aol.com CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.