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California Green Chile & Cheese Pie

the.instructor's picture
  All purpose flour 1 1⁄4 Cup (20 tbs)
  Butter/Margarine 6 Tablespoon, cut in to chunks
  Eggs 4 Large
  Shredded jack cheese 6 Ounce (1 1/2 Cups)
  Shredded mild cheddar cheese 4 Ounce (1 Cup)
  Canned diced green chiles 4 Ounce, drained (1 Can)
  Half and half/Light cream 1 Cup (16 tbs)
  Ground cumin 1⁄8 Teaspoon

In food processor or a bowl, combine flour and butter.
Whirl (or rub with your fingers) until fine crumbs form.
Add 1 egg to flour mixture and whirl (or mix with a fork) until dough holds together.
Shape into a smooth ball.
On a lightly floured board, roll out dough and fit it into a 9- or 10-inch pie pan; pinch any tears together to rejoin.
Flute edges; lightly prick bottom and sides of pastry shell all over with a fork.
Bake in a 400° oven just until pale golden, about 12 minutes.
Let cool slightly.
Reduce oven temperature to 325°.
Sprinkle jack cheese and 1/2 cup of the Cheddar cheese over bottom of partially baked crust.
Evenly distribute chiles over cheese.
In a medium-size bowl, beat half-and-half, remaining 3 eggs, and cumin (if used) until blended; pour over chiles.
Sprinkle evenly with remaining 1/2 cup Cheddar cheese.
Bake in a 325° oven until center of pie appears set when pan is gently shaken, about 40 minutes.
Let stand for about 15 minutes before cutting; serve warm or at room temperature.

Recipe Summary

Side Dish

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California Green Chile & Cheese Pie Recipe