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Chile Rellenos Crescent Pie

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Anonymous (not verified)
Ingredients
  Refrigerated quick crescent dinner rolls 8 Ounce, preferably pillsbury
  Cornmeal 2 Tablespoon
  Shredded monterey jack cheese 6 Ounce (Kraft)
  Shredded sharp cheddar cheese 4 Ounce (Kraft)
  Canned chopped green chilies 4 Ounce, drained and rinsed
  Eggs 3 , beaten
  Dairy sour cream 1 Cup (16 tbs)
Directions

Heat oven to 350°F.
Separate dough into 8 triangles.
Place triangles in ungreased 9-inch pie or square pan; press over bottom and up sides fo form crust.
Sprinkle cornmeal over crust; press into crust.
In small bowl, combine cheeses; reserve 1/2 cup for topping.
Add chilies to remaining cheese; sprinkle over crust.
Beat eggs and sour cream until smooth; pour over cheese mixture.
Sprinkle with reserved 1/2 cup cheese.
Cover edge of crust with foil during first 20 minutes of baking to prevent over browning.
Bake at 350°F. for 33 to 43 minutes or until knife inserted near center comes out clean.
Cool 5 minutes before serving.
Cut into wedges or squares to serve.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Dish: 
Pie
Servings: 
6

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