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Chile Rellenos Crescent Pie

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  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)

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.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 423 Calories from Fat 281

% Daily Value*

Total Fat 32 g48.8%

Saturated Fat 16 g80.2%

Trans Fat 0 g

Cholesterol 223.7 mg74.6%

Sodium 654.8 mg27.3%

Total Carbohydrates 16 g5.4%

Dietary Fiber 1.1 g4.4%

Sugars 4.6 g

Protein 20 g39.4%

Vitamin A 19.8% Vitamin C 11.3%

Calcium 42.8% Iron 6.4%

*Based on a 2000 Calorie diet

Chile Rellenos Crescent Pie Recipe