Corn Tortilla Quiche

3/4 pound bulk pork sausage
5 corn tortillas (6 inches)
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded cheddar cheese
1/4 cup chopped canned green chilies
6 eggs, lightly beaten
1/2 cup heavy whipping cream
1/2 cup small-curd cottage cheese
1/2 teaspoon chili powder
1/4 cup minced fresh cilantro or parsley

In a large skillet, cook the sausage until no longer pink; drain. Place four tortillas in a greased 9-in. pie plate, overlapping and extending 1/2 in. beyond rim. Place remaining tortilla in the center. Layer with sausage, Monterey Jack and cheddar cheeses and chilies.

In a large bowl, combine the eggs, cream, cottage cheese and chili powder; slowly pour over chilies. Bake at 350° for 45 minutes or until the center is set and puffed. Sprinkle with cilantro. Cut into wedges. Makes 6 servings