Chile Rellenos Crescent Pie
Last updated 6/12/2012 1:14:23 AM. Recipe ID 43245. Report a problem with this recipe.
Title: Chile rellenos crescent pie
Yield: 1 Servings
1 cn (8 oz) Pillsbury
2 tb Cornmeal
6 oz Shredded Monterey jack
-cheese; (1 1/2 cups)
4 oz Shredded Cheddar cheese; (1
1 cn (4 oz) chopped green chiles;
3/4 cu ups dairy sour cream
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
to form crust. Sprinkle cornmeal over crust; press into crust. In
small bowl, combine cheeses. Reserve 1/2 cup for topping. Add chiles
to remaining cheese. Sprinkle cheese-chili mixture over crust. In
small bowl, beat eggs and sour cream until smooth; pour over
cheese-chili mixture. Sprinkle with reserved 1/2 cup cheese mixture.
Cover edge of crust with foil.
Bake at 350 F. for 20 minutes; remove foil. Bake an additional 33 to
43 minutes or until knife inserted near center comes out clean. Cool
5 minutes before serving. Cut into wedges or squares.
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