Best Chile Pie Recipes

APPLE GREEN-CHILE PIE WITH CHEDDAR CRUST

Steps:

• Make the crust: In a food processor or mixer fitted with a paddle attachment, combine flour and salt. Add butter one piece at a time, while pulsing or mixing at low speed, until mixture is fine and crumbly. Transfer to a large bowl and toss well with the cheese. Add ice water one tablespoon at a time, mixing lightly with fingers just until dough holds together. To test, pinch a small amount of dough. If it is crumbly, add more ice water. Form dough into a ball, wrap loosely in plastic, then roll into a disk. Refrigerate at least one hour, or up to 3 days, before rolling. (Dough can be frozen for up to a month.)
• On a lightly floured surface, roll dough into a circle at least 11 inches in diameter. Transfer to a 9-inch pie pan, preferably glass. Turn edges under to make a thick rim; flute rim by pinching into a zigzag pattern. Refrigerate until ready to bake, at least an hour.
• Make the filling: In a large bowl, toss apples, green chilies and lemon juice together. In another bowl, mix dry ingredients and add to apples and chilies, tossing until thoroughly coated.
• Make the topping: In a small bowl, mix flour, walnuts and brown sugar. Add melted butter and toss together until crumbly.
• Bake the pie: Heat oven to 400 degrees. Using a slotted spoon, scoop filling into chilled crust, then drizzle with 2 tablespoons of juice from bottom of bowl. Sprinkle topping evenly over filling. Bake 10 minutes, then reduce heat to 375 degrees. Bake 30 to 40 minutes, or until filling bubbles at edge and crust is brown. Serve warm, with a scoop of vanilla ice cream on the side.

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.

HATCH CHILE ENCHILADA PIE

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
• Arrange Hatch chiles, skin-side up, on the prepared baking sheet. Brush with 1 tablespoon olive oil.
• Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Cool; remove and discard skins. Roughly chop chiles.
• Melt butter in a large skillet over medium-high heat. Cook chicken thighs until browned, about 2 minutes per side. Pour 1 cup chicken broth over thighs and bring to a boil. Cover skillet and reduce heat to medium. Cook the chicken thighs until no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from heat.
• Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Cook and stir onion, garlic, oregano, cumin, salt, and pepper in hot oil until onion is soft, about 6 minutes. Stir chopped chiles, tomatoes, and 1 1/2 cups chicken broth into onion mixture. Bring to a boil, reduce heat to medium-low, and simmer until chiles and onion are tender, 20 minutes.
• Mash chile-onion mixture to a sauce consistency. Remove chicken thighs from chicken broth, reserving 1/2 cup broth. Stir thighs into chile sauce; cook until chicken is heated through, about 2 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Spread a thin layer of chile chicken sauce on the bottom of an 8-inch pie dish. Arrange a layer of corn tortillas over sauce, spread another layer of chile chicken sauce over the tortillas, and sprinkle Mexican cheese blend over sauce. Repeat layering process until all tortillas, sauce, and cheese are used, ending with a layer of cheese. Pour 1/2 cup reserved chicken broth over the top.
• Bake in the preheated oven until cheese is melted and sauce is bubbling, about 30 minutes.

CHILE TAMALE PIE

Steps:

• Drain corn, reserving liquid; set corn aside. Place masa harina in a large bowl. In a small bowl, combine the broth, butter, egg and reserved corn liquid; stir into masa harina just until moistened. Set aside., In a large skillet coated with cooking spray, cook pork and onion over medium heat until pork is no longer pink. Add the beans, chiles, chocolate, orange juice, lime juice, garlic powder, cumin, reserved corn, and cilantro and jalapeno if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Meanwhile, preheat oven to 325°., Transfer to a greased 13x9-in. baking dish; sprinkle with cheese. Spread masa harina mixture over cheese. , Bake, uncovered, until golden brown, 50-60 minutes. Let stand for 10 minutes before serving.

CHICKEN-CHILE ENCHILADA PIE

Steps:

• Place sheet of foil on lower oven rack to catch any drips. Heat oven to 400°F. In 10-inch skillet, mix chicken, chiles and enchilada sauce. Cook over medium-high heat 3 to 4 minutes, stirring occasionally, until hot and bubbly. Pour into ungreased 9-inch glass pie plate.
• In medium bowl, stir Bisquick mix, cornmeal, milk and egg until blended. Stir in corn. Spoon over chicken mixture.
• Place pie plate on rack above foil. Bake 22 to 27 minutes or until toothpick inserted in topping comes out clean. Top with cheese and tomato. Let stand 5 minutes before serving.

PEACH, GREEN CHILE AND CHEDDAR PIE

Steps:

• Place flour and sugar in a food processor; pulse until blended. Add butter; pulse until butter is the size of peas. Add 1/2 cup cheese; pulse 1-2 times. Transfer flour mixture to a large bowl. Mix together egg yolk and 6 tablespoons ice water; gradually add to flour mixture. Toss with a fork until dough holds together when pressed, adding more water if needed. Divide dough in half. Shape each into a disk. Wrap and refrigerate 30 minutes or overnight., Preheat oven to 450°. Wrap chopped green chiles in 3 layers of paper towel and squeeze gently to remove excess moisture. In a large bowl, combine sugar, flour, cinnamon, nutmeg and salt. Add peaches and green chiles; toss to coat., On a lightly floured surface, roll 1 dough portion into a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim. Sprinkle bottom with cheese. Add filling; dot with butter. Roll out remaining dough; make a lattice crust. Place over filling. Trim, seal and flute edge., Bake on lower rack for 10 minutes. Reduce oven setting to 350°. Bake 35-40 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

CHILE RELLENOS PIE

Steps:

• Beat the eggs. Combine with milk, cilantro, bell pepper, spices, cheese, chiles, and tomatillo. Pour filling into the pie shell.
• Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until knife inserted in center comes out clean. Cool to room temperature. Garnish each individual piece of pie with a dollop of sour cream and drizzle with your favorite salsa!

GREEN CHILE-CHICKEN POT PIE

Steps:

• Heat oven to 400°F. In large bowl, stir together soup, broth, chile pepper powder, green chiles, onion and chicken. Spoon mixture into 10-inch cast-iron or other ovenproof skillet.
• Make cornbread mix as directed on package, using milk, butter and egg. Fold cheese and green onions into batter. Pour over chicken mixture.
• Bake 20 to 25 minutes or until filling is bubbly and cornbread is golden brown.

PIE.....GREEN APPLE-GREEN CHILE PIE.....SWEET-HOT PIE

Steps:

• Make the filling: In a large saucepan over medium heat,melt the butter.Add apples and toss to coat.Stir in 1/2-1 cup water,chiles,brown sugar,cinnamon,vinegar and Gran Marnier.Bring to a boil,reduce heat to low and simmer for 1 hour.Remove from heat and set aside.The filling can be prepared 4 days in advance.
• Preheat oven to 400.Thaw pie crust and fill with pie weights.Bake pie shell for 20 minutes.
• Meanwhile,make the crimble topping:Pulse all ingredients in a food processor,about 15 seconds until crumbly.Set aside.
• Remove pie crust from oven,discard weights,and fill with prepared apple filling.Cover the filling with the crumble topping.Bake for 30 minutes until golden brown.
• This is excellent with ice cream on top!

GREEN CHILE CHICKEN POT PIE

Steps:

• Preheat oven to 400.
• In a small bowl combine cornmeal through wheat flour. Make a well in the center, and combine buttermilk, egg, cheese, and 2 T chiles. Mix gently and set aside.
• In an 8 x 8 dish mix chicken, soup, vegetables, milk, and remaining chiles. Microwave for 4 minutes to heat through, then stir.
• Top chicken mixture with cornmeal mixture, then sprinkle with remaining cheese.
• Bake 35 minutes, or until cornbread is golden and middle is done.

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.

SLOW-COOKER GREEN CHILE CHICKEN ENCHILADA PIE

Steps:

• In a large bowl, combine the first 7 ingredients. Cut three 30x6-inch strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on bottom and up sides of a round 4- or 5-qt. slow cooker. Coat strips with cooking spray. Spread 1/4 cup chicken mixture over bottom of slow cooker. Top with 3 tortillas, overlapping and tearing them to fit, a third of the chicken mixture and a third of the cheese. Repeat twice., Cook, covered, on low until a thermometer reads 165°, about 4 hours. To avoid scorching, rotate slow cooker insert one-half turn midway through cooking, lifting carefully with oven mitts. Turn off slow cooker; let stand, uncovered, 15 minutes before serving. Using foil strips as handles, remove pie to a platter. Cut into wedges. If desired, serve with additional cilantro, salsa, sour cream and lime wedges.

GREEN CHILE TAMALE PIE

Steps:

• Preheat oven to 400°.
• Combine the masa harina, 1/4 teaspoon salt, and ground red pepper, stirring well with a whisk. Add 1 cup boiling water to masa mixture, and stir until a soft dough forms. Cover until ready to use.
• Heat a 9-inch cast-iron skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add beef to pan; cook 5 minutes or until browned, stirring to crumble.
• Add onion, garlic, poblano chile, remaining 3/4 teaspoon salt, and black pepper to pan; sauté 5 minutes or until onion is tender, stirring frequently.
• Add tomatillos and lima beans to pan, and cook for 2 minutes. Remove from heat.
• Add butter and baking powder to masa mixture, stirring until smooth. Dollop batter over filling, and spread into an even layer.
• Cover pan with foil; bake at 400° for 30 minutes. Uncover and bake an additional 10 minutes or until crust is lightly browned around edges. Remove from oven; let stand 3 minutes.
• Sprinkle with crumbled queso fresco and cilantro; serve with lime wedges.

CHILE RELLENO PIE

Steps:

• In a 13 x 9 baking dish, melt the butter. Sprinkle chiles over butter. Spread the cheese over chiles.
• In a bowl, mix the baking mix, eggs, salt, and milk and pour all over the cheese.
• Bake in a preheated 350 oven for 30-40 minutes or until golden brown on top.

CHICKEN-CHILE ENCHILADA PIE

Steps:

• Place sheet of foil on lower oven rack to catch any drips. Heat oven to 400°F. In 10-inch skillet, mix chicken, chiles and enchilada sauce. Cook over medium-high heat 3 to 4 minutes, stirring occasionally, until hot and bubbly. Pour into ungreased 9-inch glass pie plate.
• In medium bowl, stir Bisquick mix, cornmeal, milk and egg until blended. Stir in corn. Spoon over chicken mixture.
• Place pie plate on rack above foil. Bake 22 to 27 minutes or until toothpick inserted in topping comes out clean. Top with cheese and tomato. Let stand 5 minutes before serving.

Z TEJAS CHILE FUDGE PIE

Steps:

• *Forancho puree: Ancho chiles are dried poblanos, dark brown peppers found in the produce section of the supermarket.
• Remove the seeds and stem from one ancho chile pepper, place in a small saucepan with water to cover.
• Bring to a boil and simmer until ancho is tender.
• Purée in a food processor.
• Preheat oven to 325°F.
• Melt the butter and let cool to warm.
• Toast the chopped nuts until lightly brown.
• Beat eggs well and then add sugars and flour.
• Beat until smooth.
• Add warm butter to the batter and mix well (it is important for butter to be warm so chocolate chips will melt some).
• Add chile puree.
• Stir in nuts and chocolate chips.
• Pour filling into pastry shell and bake for 45 to 60 minutes until done.

SPICED COTTAGE PIE WITH CHILE MASH

Steps:

• Heat oil in a large pan; add onion, carrot, celery and garlic. Cook for 10 minutes until softened.
• Stir in minced beef, turn up heat to brown meat.
• Add cumin, flour and coriander; cook for 1 minute.
• Add tomatoes and puree; simmer for 5 minutes.
• Stir in stock and season.
• Cover and simmer for 30 minutes, stirring occasionally.
• Remove lid and let simmer for a further 5-10 minutes.
• Meanwhile whilst meat is simmering away, make the chilie mash.
• Place potatoes into a pot of cold salted water. Bring to boil and simmer for 20 minutes or until potatoes are tender.
• Drain potatoes and place back in pot. Mash over a low heat with the butter, hot milk, chilies and coriander.
• Season to taste.
• Spoon meat into an oven proof dish,spread Potato mix over.
• Bake for 25-30 minutes until bubbling hot.

APPLE GREEN-CHILE PIE WITH CHEDDAR CRUST

Steps:

• Make the crust: In a food processor or mixer fitted with a paddle attachment, combine flour and salt. Add butter one piece at a time, while pulsing or mixing at low speed, until mixture is fine and crumbly. Transfer to a large bowl and toss well with the cheese. Add ice water one tablespoon at a time, mixing lightly with fingers just until dough holds together. To test, pinch a small amount of dough. If it is crumbly, add more ice water. Form dough into a ball, wrap loosely in plastic, then roll into a disk. Refrigerate at least one hour, or up to 3 days, before rolling. (Dough can be frozen for up to a month.)
• On a lightly floured surface, roll dough into a circle at least 11 inches in diameter. Transfer to a 9-inch pie pan, preferably glass. Turn edges under to make a thick rim; flute rim by pinching into a zigzag pattern. Refrigerate until ready to bake, at least an hour.
• Make the filling: In a large bowl, toss apples, green chilies and lemon juice together. In another bowl, mix dry ingredients and add to apples and chilies, tossing until thoroughly coated.
• Make the topping: In a small bowl, mix flour, walnuts and brown sugar. Add melted butter and toss together until crumbly.
• Bake the pie: Heat oven to 400 degrees. Using a slotted spoon, scoop filling into chilled crust, then drizzle with 2 tablespoons of juice from bottom of bowl. Sprinkle topping evenly over filling. Bake 10 minutes, then reduce heat to 375 degrees. Bake 30 to 40 minutes, or until filling bubbles at edge and crust is brown. Serve warm, with a scoop of vanilla ice cream on the side.

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.

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.