Today is National South Dakota Day. When we think South Dakota, we think Mount Rushmore. Those who are students of history might think Black Hills, Deadwood or Wounded Knee Massacre.
The Black Hills of South Dakota were promised to the Lakota people – right up until the discovery of gold. Much like the Cherokee were removed with the discovery of gold in Georgia, it’s the same story, different tribe. It amazes me how events are woven together in the tapestry of life. Gold was discovered in the Black Hills. George Custer led a military expedition to verify that gold really was in the Black Hills. Two years later Custer was killed at the Little Big Horn. Many of those who fought against the 7th Calvary were Lakotas. It was the 7th Calvary who carried out the massacre at Wounded Knee some fourteen years later. These events are woven together in the fabric of history.
It is amazing how, as individuals, we are able to learn, to adapt and change. Look at a baby, then a toddler, then a child, then an adult. It’s not just the physical growth but the wealth of knowledge acquired along the way that is amazing. Yet as a collective conscience, we are often slow to learn from our past mistakes. That is not to say we don’t learn. We do. However; it seems we need to beat our heads against that same brick wall a few times before we learn to change.
Wow, this is not what I intended to write about. Sometimes I get a little off course. There are many great things about South Dakota. Every place has its dark and sad past. Every peoples have their trail of tears. I believe we are capable of rising above the past. I believe in many ways we already have.
Did you know that the number-one recipe search in South Dakota during the pandemic was Quiche? Who says real men don’t eat quiche? I sure would not want to go to South Dakota and tell there menfolk they fall short in the manhood category. Would you?
Quiche got me to thinking . . . today is Taco Tuesday. In my house, that’s Tijuana Tuesday. So why not have a spicy Quiche that is perfect for supper? Thank you South Dakota. Had you not had a yearning for quiche, we might not be having quiche for dinner.
South Dakota’s Impossible Chorizo Quiche
1 small Yellow Onion
2 Garlic Cloves
1 (15 oz) can Black Beans
1 lb bulk Chorizo Sausage
2 cups Mexican Cheese Blend
3/4 cup Bisquick Mix
1 cup Milk
1/2 cups Half and Half
1 tablespoon Cilantro, chopped
1 Roma Tomato, diced
Lime Wedges if desired
1 Avocado, sliced
Hot Sauce as desired
Heat oven to 400-degrees.
Peel onion, finely dice and set aside. Peel and mince garlic, set aside. Drain black beans, rinse under cold water and set aside.
In 10-inch cast-iron skillet, cook chorizo, onion and garlic over medium-high heat, stirring occasionally, until chorizo is no longer pink and onion is tender; drain.
Reserve 3/4 cup of the black beans; stir remaining black beans into chorizo mixture in skillet along with 1 cup of the cheese.
In mixing bowl, stir Bisquick Mix, milk, half-n-half and eggs until blended. Pour Bisquick mixture over chorizo mixture in skillet. Top with reserved black beans and remaining 1 cup cheese.
Bake 25 to 30 minutes or until knife inserted in center comes out clean.
While quiche bakes, chop cilantro for garnish, set aside. Dice tomato, set aside. Cut lime into wedges, set aside.
Remove quiche from oven. Cool for 5 minutes. While the quiche cools, peel avocado, remove stone and cut flesh into wedges.
When ready to serve, scatter cilantro over the top of the quiche. Garnish with tomatoes and avocado. Serve with lime wedges and hot sauce as desired.