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California Green Chile & Cheese Pie Recipe
|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Butter/Margarine||6 Tablespoon, cut in to chunks|
|Shredded jack cheese||6 Ounce (1 1/2 Cups)|
|Shredded mild cheddar cheese||4 Ounce (1 Cup)|
|Canned diced green chiles||4 Ounce, drained (1 Can)|
|Half and half/Light cream||1 Cup (16 tbs)|
|Ground cumin||1⁄8 Teaspoon|
Serving size: Complete recipe
Calories 2880 Calories from Fat 1821
% Daily Value*
Total Fat 207 g317.9%
Saturated Fat 120 g600.1%
Trans Fat 0 g
Cholesterol 1399 mg
Sodium 2703.1 mg112.6%
Total Carbohydrates 147 g48.9%
Dietary Fiber 6.1 g24.6%
Sugars 2.4 g
Protein 114 g228.1%
Vitamin A 144.5% Vitamin C 68.3%
Calcium 244.9% Iron 70.9%
*Based on a 2000 Calorie diet
Whirl (or rub with your fingers) until fine crumbs form.
Add 1 egg to flour mixture and whirl (or mix with a fork) until dough holds together.
Shape into a smooth ball.
On a lightly floured board, roll out dough and fit it into a 9- or 10-inch pie pan; pinch any tears together to rejoin.
Flute edges; lightly prick bottom and sides of pastry shell all over with a fork.
Bake in a 400° oven just until pale golden, about 12 minutes.
Let cool slightly.
Reduce oven temperature to 325°.
Sprinkle jack cheese and 1/2 cup of the Cheddar cheese over bottom of partially baked crust.
Evenly distribute chiles over cheese.
In a medium-size bowl, beat half-and-half, remaining 3 eggs, and cumin (if used) until blended; pour over chiles.
Sprinkle evenly with remaining 1/2 cup Cheddar cheese.
Bake in a 325° oven until center of pie appears set when pan is gently shaken, about 40 minutes.
Let stand for about 15 minutes before cutting; serve warm or at room temperature.