California Green Chile And Cheese Pie Recipes

GREEN CHILE CHEESE PIE

Steps:

• Pre-bake the pie crust about 10 minutes at 375 degrees F and let it cool for a few minutes Spread 1 cup jack cheese and 1 cup cheddar on the bottom of pie crust.
• mix the eggs, half and half, chiles,and cumin and pour into pie crust.
• Salt and pepper to your taste and add the remaining 3/4 cup of jack cheese to the top Bake at 325 degrees F for 40 minutes.

GREEN CHILE-CHICKEN POT PIE

Steps:

• Heat oven to 400°F. In large bowl, stir together soup, broth, chile pepper powder, green chiles, onion and chicken. Spoon mixture into 10-inch cast-iron or other ovenproof skillet.
• Make cornbread mix as directed on package, using milk, butter and egg. Fold cheese and green onions into batter. Pour over chicken mixture.
• Bake 20 to 25 minutes or until filling is bubbly and cornbread is golden brown.

IMPOSSIBLY EASY CHEESY CHILE PIE

Steps:

• Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Sprinkle chiles, cheese and cilantro in pie plate.
• In medium bowl, stir Bisquick mix, milk and eggs until blended. Pour into pie plate.
• Bake 25 to 30 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Serve with salsa.

GREEN CHILI CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x12 inch baking dish.
• Line the bottom of dish with green chiles. Sprinkle with 1/2 cup shredded cheese. Repeat layers twice more. In a medium bowl, whisk together milk and eggs. Season with salt and pepper. Pour egg mixture over chiles and cheese.
• Bake in preheated oven for 25 to 30 minutes, or until filling is set. Let stand 5 to 10 minutes before serving.

PEACH, GREEN CHILE AND CHEDDAR PIE

Steps:

• Place flour and sugar in a food processor; pulse until blended. Add butter; pulse until butter is the size of peas. Add 1/2 cup cheese; pulse 1-2 times. Transfer flour mixture to a large bowl. Mix together egg yolk and 6 tablespoons ice water; gradually add to flour mixture. Toss with a fork until dough holds together when pressed, adding more water if needed. Divide dough in half. Shape each into a disk. Wrap and refrigerate 30 minutes or overnight., Preheat oven to 450°. Wrap chopped green chiles in 3 layers of paper towel and squeeze gently to remove excess moisture. In a large bowl, combine sugar, flour, cinnamon, nutmeg and salt. Add peaches and green chiles; toss to coat., On a lightly floured surface, roll 1 dough portion into a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim. Sprinkle bottom with cheese. Add filling; dot with butter. Roll out remaining dough; make a lattice crust. Place over filling. Trim, seal and flute edge., Bake on lower rack for 10 minutes. Reduce oven setting to 350°. Bake 35-40 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

GREEN CHILE AND ZUCCHINI QUICHE

Steps:

• Preheat the oven to 375 degrees F. Stir 2 tablespoons of the melted butter into the cracker crumbs. Press the crumb mixture into the bottom and 1-inch up the side of a 9-inch glass pie plate. Bake the crust in the center of the preheated oven until it begins to brown, about 7 minutes. Remove the crust from the oven and reduce the oven temperature to 350 degrees F.
• Meanwhile, grate the zucchini, preferably using the grating attachment of a food processor. Toss the zucchini with 1/2 teaspoon salt and let drain in a colander for 10 minutes. Heat the oil in a medium skillet over high heat until hot. Reduce the heat to medium; add the onion and cook, stirring occasionally, until softened, about 5 minutes. Squeeze the zucchini well with your hands to remove excess moisture. Add the zucchini to the onion and cook over high heat for 3 minutes.
• Stir together the flour, the baking powder, and 1/4 teaspoon salt in a small bowl until combined. In a large bowl with an electric mixer, beat the eggs until thick and fluffy, about 3 minutes. Add the Monterey jack and cottage cheeses, the flour mixture, and remaining melted butter to the eggs and beat well. Stir in the zucchini mixture and chiles and pour the mixture into the crust. Bake the quiche in the center of the oven until the top is puffed and golden brown and a cake tester inserted in the center comes out clean, 35 to 40 minutes. Set aside at room temperature 5 minutes, cut into wedges, and serve with salsa, if desired.

GREEN CHILE, ANDOUILLE SAUSAGE, AND POTATO HAND PIES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Add canola oil to a 12-inch nonstick pan over medium heat. Add potatoes, salt, and pepper. Fry until potatoes are fork-tender, about 20 minutes. Transfer to a medium bowl.
• Add sausage and onion to the same pan. Cook and stir until onion is translucent, about 5 minutes. Transfer to the bowl of potatoes using a slotted spoon. Stir in green chiles. Allow mixture to cool to room temperature.
• Divide each pie crust into 3 pieces. Roll out each piece into an 8-inch circle. Add 3 tablespoons of the potato-sausage mixture to each circle. Mix Cheddar and Gouda cheeses together; sprinkle 3 tablespoons over the filling.
• Beat egg and milk together to make egg wash. Fold dough over the filling in a semi-circle shape. Brush the edge of the pastry with egg wash; press to seal. Flute the border with a fork. Brush the tops with egg wash and score tops with a fork.
• Space hand pies evenly on the prepared baking sheet.
• Bake in the preheated oven until golden brown, about 20 minutes.

APPLE GREEN-CHILE PIE WITH CHEDDAR CRUST

Steps:

• Make the crust: In a food processor or mixer fitted with a paddle attachment, combine flour and salt. Add butter one piece at a time, while pulsing or mixing at low speed, until mixture is fine and crumbly. Transfer to a large bowl and toss well with the cheese. Add ice water one tablespoon at a time, mixing lightly with fingers just until dough holds together. To test, pinch a small amount of dough. If it is crumbly, add more ice water. Form dough into a ball, wrap loosely in plastic, then roll into a disk. Refrigerate at least one hour, or up to 3 days, before rolling. (Dough can be frozen for up to a month.)
• On a lightly floured surface, roll dough into a circle at least 11 inches in diameter. Transfer to a 9-inch pie pan, preferably glass. Turn edges under to make a thick rim; flute rim by pinching into a zigzag pattern. Refrigerate until ready to bake, at least an hour.
• Make the filling: In a large bowl, toss apples, green chilies and lemon juice together. In another bowl, mix dry ingredients and add to apples and chilies, tossing until thoroughly coated.
• Make the topping: In a small bowl, mix flour, walnuts and brown sugar. Add melted butter and toss together until crumbly.
• Bake the pie: Heat oven to 400 degrees. Using a slotted spoon, scoop filling into chilled crust, then drizzle with 2 tablespoons of juice from bottom of bowl. Sprinkle topping evenly over filling. Bake 10 minutes, then reduce heat to 375 degrees. Bake 30 to 40 minutes, or until filling bubbles at edge and crust is brown. Serve warm, with a scoop of vanilla ice cream on the side.

CALIFORNIA GREEN CHILE AND CHEESE PIE

Steps:

• Preheat the oven to 350°F. Bake the piecrust just until pale golden, about 12 minutes. Remove from the oven and let cool slightly.
• Reduce the oven temperature to 325°F.
• Sprinkle the Jack cheese and 1/2 cup of the cheddar cheese over the bottom of the partially baked crust.
• Evenly distribute the chiles over the cheese.
• Beat together the half-and-half, eggs, and cumin, if using, in a bowl, until blended. Pour over the chiles.
• Sprinkle evenly with the remaining 1/2 cup cheddar cheese.
• Bake on a sheet pan or cookie sheet for 40 minutes or until the center of the pie appears set when the pan is gently shaken. Let stand for about 15 minutes before cutting.
• Serve warm or at room temperature.