chili cheese pie
(1 rating)
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This was one of my Mom's favorite recipes for pot lucks. It is always a hit. It can be really easy if you use bagged shredded cheese and frozen pie crust. The recipe can also be doubled--use a rimmed cookie sheet lined with pastry dough--just double the ingredients and follow the directions.
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(1 rating)
yield
6 -8 as a main dish
prep time
20 Min
cook time
1 Hr
method
Bake
Ingredients For chili cheese pie
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1 1/2 cmonterey jack cheese, shredded
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1 ccheddar cheese, shredded
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or use 2 1/2 cups of taco/mexican/colby jack cheese
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1 small cangreen chilies, chopped
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1 chalf and half (mom also used evaporated milk)
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3eggs, slightly beaten
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1/4 tspsalt
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1deep dish pie shell, use frozen or the following recipe
- PIE CRUST
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1 1/4 call purpose flour
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6 Tbspbutter
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1egg
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1/4 tspsalt
How To Make chili cheese pie
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1Mix 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.
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2Bake the pie shell in a 400 degree oven 12 minutes till lightly browned.
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3Sprinkle 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.
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4Beat the half and half (or milk) with the eggs and salt. Pour over the pie and sprinkle with the remaining cheese
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5Bake 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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