Real Recipes From Real Home Cooks ®

chili cheese pie

(1 rating)
Recipe by
Mary Black
Stockton, CA

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.

(1 rating)
yield 6 -8 as a main dish
prep time 20 Min
cook time 1 Hr
method Bake

Ingredients For chili cheese pie

  • 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
    green chilies, chopped
  • 1 c
    half and half (mom also used evaporated milk)
  • 3
    eggs, slightly beaten
  • 1/4 tsp
  • 1
    deep dish pie shell, use frozen or the following recipe
  • 1 1/4 c
    all purpose flour
  • 6 Tbsp
  • 1
  • 1/4 tsp

How To Make chili cheese pie

  • 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.