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Chile Rellenos Crescent Pie Recipe
|Refrigerated quick crescent dinner rolls||8 Ounce, preferably pillsbury|
|Shredded monterey jack cheese||6 Ounce (Kraft)|
|Shredded sharp cheddar cheese||4 Ounce (Kraft)|
|Canned chopped green chilies||4 Ounce, drained and rinsed|
|Eggs||3 , beaten|
|Dairy sour cream||1 Cup (16 tbs)|
Calories 423 Calories from Fat 281
% Daily Value*
Total Fat 32 g48.8%
Saturated Fat 16 g80.2%
Trans Fat 0 g
Cholesterol 223.7 mg
Sodium 654.8 mg27.3%
Total Carbohydrates 16 g5.4%
Dietary Fiber 1.1 g4.4%
Sugars 4.6 g
Protein 20 g39.4%
Vitamin A 19.8% Vitamin C 11.3%
Calcium 42.8% Iron 6.4%
*Based on a 2000 Calorie diet
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 350Â°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.