Onion Chili Pie Recipe
Ingredients
| All purpose flour | 1 1/4 Cup (16 tbs) (For the pie crust:) | |
| Salt | 1/4 Teaspoon (For the pie crust:) | |
| Solid vegetable shortening - 4 tbsp | ||
| Butter | 4 Tablespoon (For the pie crust:) | |
| Ice water | 3 Tablespoon (For the pie crust:) | |
| Yellow onions | 2 Large (For the Filling) | |
| Butter | 2 Tablespoon (For the Filling) | |
| Poblano or Anaheim chilies - 2 | ||
| Monterey jack cheese | 2 Cup (16 tbs) (For the Filling) | |
| Eggs | 3 Small, slightly beaten (For the Filling) | |
| Sour cream | 1/2 Cup (16 tbs) (For the Filling) | |
| Milk | 1/2 Cup (16 tbs) (For the Filling) | |
| Ground cumin | 1/4 Teaspoon (For the Filling) | |
| Pepper white | 1/4 Teaspoon (For the Filling) | |
| Salt | 1/2 Teaspoon (For the Filling) | |
| Avocado | 1 , sliced (For the Filling) | |
Directions
GETTING READY
1. To make crust, combine flour and salt.
2. Add small cubes of shortening and butter and rub or cut in until mixture its crumbly
3. Add a little ice water and stir quickly and lightly just until dough forms a ball.
4. Wrap the ball in plastic wrap and refrigerate for 20 to 30 minutes.
5. On a floured surface, roll out the dough into a 11 inches circle and use it to neatly line a 9-inch tart tin.
6. Trim crust leaving 1-inch at the edges and pinch into a fluted edge.
7. Refrigerate the pie shell for 20 minutes before baking.
8. Slice the onions, cut in half and separate the rings.
9. Preheat the oven 400°F
MAKING
10. Bake the pastry shell blind for about 12 to 14 minutes until pale and golden.
11. In a skillet, melt butter.
12. Add onions and sauté them stirring frequently, for about 25 minutes on a medium low flame until lightly caramelized.
13. In the meantime, roast chilies under broiler until charred.
14. Place in a bowl and let stand covered for 10 minutes.
15. When cool, peel, seed, and chop them, wearing kitchen gloves if you like.
16. Reduce oven temperature to 350°F.
17. Add chilies to the onions.
18. Fill the tart shell with onion-chile mixture.
19. Top with grated cheese.
20. Make a custard by lightly beating eggs, sour cream, milk and seasonings.
21. Pour custard over the onions and cheese.
22. Bake pie in hot moderate oven for almost 45 minutes until custard is set and golden.
SERVING
23. Cut warm tart into wedges and serve garnished with avocado.
1. To make crust, combine flour and salt.
2. Add small cubes of shortening and butter and rub or cut in until mixture its crumbly
3. Add a little ice water and stir quickly and lightly just until dough forms a ball.
4. Wrap the ball in plastic wrap and refrigerate for 20 to 30 minutes.
5. On a floured surface, roll out the dough into a 11 inches circle and use it to neatly line a 9-inch tart tin.
6. Trim crust leaving 1-inch at the edges and pinch into a fluted edge.
7. Refrigerate the pie shell for 20 minutes before baking.
8. Slice the onions, cut in half and separate the rings.
9. Preheat the oven 400°F
MAKING
10. Bake the pastry shell blind for about 12 to 14 minutes until pale and golden.
11. In a skillet, melt butter.
12. Add onions and sauté them stirring frequently, for about 25 minutes on a medium low flame until lightly caramelized.
13. In the meantime, roast chilies under broiler until charred.
14. Place in a bowl and let stand covered for 10 minutes.
15. When cool, peel, seed, and chop them, wearing kitchen gloves if you like.
16. Reduce oven temperature to 350°F.
17. Add chilies to the onions.
18. Fill the tart shell with onion-chile mixture.
19. Top with grated cheese.
20. Make a custard by lightly beating eggs, sour cream, milk and seasonings.
21. Pour custard over the onions and cheese.
22. Bake pie in hot moderate oven for almost 45 minutes until custard is set and golden.
SERVING
23. Cut warm tart into wedges and serve garnished with avocado.
Chef
