California Green Chile And Cheese Pie Recipes

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GREEN CHILE CHEESE PIE



Green Chile Cheese Pie image

I love green chiles and this hits the spot! I just toss together a tomato and cucumber salad with this and I have dinner!

Provided by gardenz

Categories     One Dish Meal

Time 55m

Yield 1 pie

Number Of Ingredients 8

1 9 inch pie shell
1 3/4 cups monterey jack cheese
1 cup sharp cheddar cheese
3 eggs, slightly beaten
1 can green chili, chopped and drained
1 cup half-and-half
3/4 teaspoon cumin
salt and pepper

Steps:

  • Pre-bake the pie crust about 10 minutes at 375 degrees F and let it cool for a few minutes Spread 1 cup jack cheese and 1 cup cheddar on the bottom of pie crust.
  • mix the eggs, half and half, chiles,and cumin and pour into pie crust.
  • Salt and pepper to your taste and add the remaining 3/4 cup of jack cheese to the top Bake at 325 degrees F for 40 minutes.

Nutrition Facts : Calories 2555.7, Fat 182.6, SaturatedFat 97, Cholesterol 1018.7, Sodium 2919.2, Carbohydrate 118.7, Fiber 8, Sugar 30.7, Protein 117.1

GREEN CHILI PIE



Green Chili Pie image

I have no idea where I got this recipe, but my girls have loved it forever. It's better the second day, when all the flavors have blended well. If you like cheese and a little bit of Mexican flavor, you'll like this!

Provided by Diane Springs

Time 1h

Number Of Ingredients 7

12 corn tortillas
2 can(s) cream of chicken soup
2 small cans chopped green chilis
1/2 onion, chopped
2 c monterey jack cheese, shredded
1 c jalapeño cheese, cheese
2 c cheddar cheese, shredded

Steps:

  • 1. If you like spicy food, add the cup (or more) of jalapeño cheese, you can make it has hot as you'd like. I'm not fond of spicy things, so I leave the hot cheese out and substitute it with more Monterey Jack (or anything I've got on hand!).
  • 2. Mix green chilis (do NOT drain), onions and soup together and set aside. Mix all your shredded cheese together and set aside.
  • 3. I use a 2 Qt. deep casserole dish to make this, so I cut my tortillas to fit the dish- so that they make a layer. Hopefully, this will make sense as you start making this dish.
  • 4. Spray Pam on the bottom of the casserole dish. Layer tortillas, soup mixture and a BIG handful of cheese for your first layer. Continue with that layering method, ending with cheese. The more cheese, the better. I use all kinds of cheese. It's a great way to use up all those used packages of shredded cheese.
  • 5. Bake 350, 45 - 60 minutes. It need to be bubbly and golden brown on top. Let set for awhile before eating. Serve with tortilla chips, chopped tomatoes, and chopped lettuce. You may want to fix taco meat and have flour tacos on the side!

IMPOSSIBLY EASY CHEESY CHILE PIE



Impossibly Easy Cheesy Chile Pie image

Make a savory dinner pie with the flavor of chiles rellenos (cheese-stuffed mild green chiles) but with only 10 minutes prep.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 6

Number Of Ingredients 7

1 can (4.5 oz) Old El Paso™ chopped green chiles, well drained
2 cups shredded Cheddar cheese (8 oz)
1 teaspoon chopped fresh cilantro or parsley
3/4 cup Original Bisquick™ mix
1 1/2 cups milk
3 eggs
Old El Paso™ Thick 'n Chunky salsa, if desired

Steps:

  • Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Sprinkle chiles, cheese and cilantro in pie plate.
  • In medium bowl, stir Bisquick mix, milk and eggs until blended. Pour into pie plate.
  • Bake 25 to 30 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Serve with salsa.

Nutrition Facts : Calories 290, Carbohydrate 14 g, Cholesterol 150 mg, Fat 1 1/2, Fiber 0 g, Protein 16 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 820 mg, Sugar 6 g, TransFat 1/2 g

CALIFORNIA GREEN CHILE AND CHEESE PIE



California Green Chile and Cheese Pie image

Yield serves 6. serving size: 1 slice.

Number Of Ingredients 7

1 frozen single piecrust
1 1/2 cups shredded Monterey Jack cheese
1 cup shredded mild cheddar cheese
One 4-ounce can diced green chiles, drained
1 cup half-and-half or light cream
3 large eggs
1/8 teaspoon ground cumin (optional)

Steps:

  • Preheat the oven to 350°F. Bake the piecrust just until pale golden, about 12 minutes. Remove from the oven and let cool slightly.
  • Reduce the oven temperature to 325°F.
  • Sprinkle the Jack cheese and 1/2 cup of the cheddar cheese over the bottom of the partially baked crust.
  • Evenly distribute the chiles over the cheese.
  • Beat together the half-and-half, eggs, and cumin, if using, in a bowl, until blended. Pour over the chiles.
  • Sprinkle evenly with the remaining 1/2 cup cheddar cheese.
  • Bake on a sheet pan or cookie sheet for 40 minutes or until the center of the pie appears set when the pan is gently shaken. Let stand for about 15 minutes before cutting.
  • Serve warm or at room temperature.

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