Chili Cheese Pie

Chili Cheese Pie

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Mary Black

By
@8973mary

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.

Rating:

★★★★★ 1 vote

Serves:
6-8 as a main dish
Prep:
20 Min
Cook:
1 Hr
Method:
Bake

Ingredients

  • 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

How to Make Chili Cheese Pie

Step-by-Step

  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.

Printable Recipe Card

About Chili Cheese Pie

Main Ingredient: Dairy
Regional Style: Southwestern



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