Best California Green Chile And Cheese Pie Recipes

IMPOSSIBLY EASY CHEESY CHILE PIE

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.

GREEN CHILE CHEESE PIE

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.

BACON AND GREEN CHILE QUICHE

Steps:

• Preheat oven to 425 degrees F. Unfold crust. Using fingertips, press together any tears. Press crust into a 9-inch diameter deep dish glass pie dish. Press foil onto crust to hold shape. Bake 5 minutes. Remove from oven; remove foil. Reduce oven temperature to 400 degrees.
• Cook bacon in a heavy skillet over medium-high heat until brown and crisp. Transfer to paper towels to drain. Crumble bacon. Sprinkle bacon, then chilies and green onions over crust. Mix cheeses together and sprinkle over. Whisk eggs, half and half, and salt in a medium bowl to blend; pour mixture into crust.
• Bake quiche until knife inserted into center comes out clean, about 35 to 45 minutes. Let quiche stand 5 minutes. Cut into wedges.

GREEN CHILI PIE

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!

GREEN CHILI QUICHE

Steps:

• Linda said to pre bake pie crust a few minutes. I bake it according to the directions on the box. She also recommends to brush with an egg white if you aren't going to eat it right away to prevent sogginess. You will put the filling into the hot crust.
• In a medium bowl beat eggs. Mix in milk and seasonings.
• Drain chilis. (I don't drain because the brand I use doesn't have anything to drain.) Place half on bottom of crust.
• Add cheese and then egg mixture. Top with remaining chilis.
• Dust top with pepper.
• Bake at 375 for 40 minutes or until knife comes out clean from center. (Like a custard.).
• Let stand for 10 minutes or so to set.

CALIFORNIA GREEN CHILE AND CHEESE PIE

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.