Best Green Chile Cheese Pie Recipes

GREEN CHILE CHEESE PIE

Green Chile Cheese Pie image

I love green chiles and this hits the spot! I just toss together a tomato and cucumber salad with this and I have dinner!

Provided by gardenz

Categories One Dish Meal

Time 55m

Yield 1 pie

Number Of Ingredients 8

Ingredients

1 9 inch pie shell
1 3/4 cups monterey jack cheese
1 cup sharp cheddar cheese
3 eggs, slightly beaten
1 can green chili, chopped and drained
1 cup half-and-half
3/4 teaspoon cumin
salt and pepper

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.

Nutrition Facts : Calories 2555.7, Fat 182.6, SaturatedFat 97, Cholesterol 1018.7, Sodium 2919.2, Carbohydrate 118.7, Fiber 8, Sugar 30.7, Protein 117.1

CALIFORNIA GREEN CHILE AND CHEESE PIE

California Green Chile and Cheese Pie image

Yield serves 6. serving size: 1 slice.

Number Of Ingredients 7

Ingredients

1 frozen single piecrust
1 1/2 cups shredded Monterey Jack cheese
1 cup shredded mild cheddar cheese
One 4-ounce can diced green chiles, drained
1 cup half-and-half or light cream
3 large eggs
1/8 teaspoon ground cumin (optional)

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.

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