Chile Rellenos Crescent Pie Recipe
This dreamy Chile Rellenos Crescent Pie is the best I have ever tasted! Just try this dish and see how you get hooked to it!
Ingredients
8-oz. can Pillsbury Refrigerated Quick Crescent Dinner Rolls
2 tablespoons cornmeal
6 oz. (1 1/2 cups) shredded Kraft natural monterey jack cheese
4 oz. (1 cup) Kraft shredded sharp natural Cheddar cheese
4-oz. can chopped green chilies rinsed and drained
3 eggs, slightly beaten
3/4 to 1 cup dairy sour cream
Directions
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 fo form crust.
Sprinkle cornmeal over crust; press into crust.
In small bowl, combine cheeses; reserve 1/2 cup for topping.
Add chilies to remaining cheese; sprinkle over crust.
Beat eggs and sour cream until smooth; pour over cheese mixture.
Sprinkle with reserved 1/2 cup cheese.
Cover edge of crust with foil during first 20 minutes of baking to prevent over browning.
Bake at 350°F. for 33 to 43 minutes or until knife inserted near center comes out clean.
Cool 5 minutes before serving.
Cut into wedges or squares to serve.
Separate dough into 8 triangles.
Place triangles in ungreased 9-inch pie or square pan; press over bottom and up sides fo form crust.
Sprinkle cornmeal over crust; press into crust.
In small bowl, combine cheeses; reserve 1/2 cup for topping.
Add chilies to remaining cheese; sprinkle over crust.
Beat eggs and sour cream until smooth; pour over cheese mixture.
Sprinkle with reserved 1/2 cup cheese.
Cover edge of crust with foil during first 20 minutes of baking to prevent over browning.
Bake at 350°F. for 33 to 43 minutes or until knife inserted near center comes out clean.
Cool 5 minutes before serving.
Cut into wedges or squares to serve.
