CHILI CHEESE PIE

Chili Cheese Pie image

Provided by Mary Black

Time 1h20m

Number Of Ingredients 13

1 1/2 c monterey jack cheese, shredded
1 c cheddar cheese, shredded
or use 2 1/2 cups of taco/mexican/colby jack cheese
1 small can(s) green chilies, chopped
1 c half and half (mom also used evaporated milk)
3 eggs, slightly beaten
1/4 tsp salt
1 deep dish pie shell, use frozen or the following recipe
PIE CRUST
1 1/4 c all purpose flour
6 Tbsp butter
1 egg
1/4 tsp salt

Steps:

1. Mix butter and flour with a fork till blended. Add egg and salt and work until it holds together. Roll out on floured board. Fit into pie tin, fluting the edges.
2. Bake the pie shell in a 400 degree oven 12 minutes till lightly browned.
3. Sprinkle all Jack and 1/2 the cheddar cheese over the crust (if using one of the other cheeses, place 2 cups of the cheese in the crust). Distribute the chilis over the cheese. I also like to use 4oz soy chorizo and diced onions that have been sauted together and cooled before adding to the pie.
4. Beat the half and half (or milk) with the eggs and salt. Pour over the pie and sprinkle with the remaining cheese
5. Bake for 40 minutes at 325 degrees. Remove from oven when a knife inserted in center comes out clean and the pie is solid. Let stand for 15 minutes before cutting.