GREEN CHILI PIE
This delicious Green Chili Pie is quite possibly the easiest dish you will ever make! Not only is it easy, but it only has 3 ingredients! That's right, this isn't a typo, there are only 3 ingredients! And, if this isn't enough to pique your interest, there are really only 3 steps to make it!
Provided by Sharon Rigsby
Categories Appetizer
Time 1h10m
Number Of Ingredients 3
Steps:
- Preheat your oven to 275 degrees.
- Lightly grease a 9-inch pie pan and spread the chilies evenly over the bottom of the pan.
- Spread the grated cheese over the chilies.
- Pour the beaten eggs evenly over the cheese layer.
- Bake for 1-hour at 275 degrees.
- Cut into pie shaped or bite size pieces. Serve hot or cold.
- Enjoy!
Nutrition Facts : Calories 362 kcal, Carbohydrate 5 g, Protein 24 g, Fat 28 g, SaturatedFat 17 g, Cholesterol 212 mg, Sodium 650 mg, Fiber 1 g, Sugar 0.4 g, UnsaturatedFat 3 g, ServingSize 1 serving
GREEN CHILI POT PIE
Steps:
- Dough: In a bowl mix muffin mix, salt, butter, shortening, 1 egg, vinegar, and water. Knead dough, and cut into 2 pieces. With a rolling pin, roll out each crust large enough to cover a pie pan. Place 1 crust in a pie pan and remove excess crust. Refrigerate until ready to use. Set aside remaining crust in the refrigerator.
- Filling: In a bowl mix lime juice, tequila, Greek seasoning, and chicken breasts. Let marinate in refrigerator for 2 hours.
- Preheat a grill or grill pan. Grill chicken until cooked through and juices run clear. Let cool and shred.
- Preheat the oven to 375 degrees F.
- In a medium saucepan, melt butter over medium heat. Add onions and cook until onions are soft, about 5 minutes. Add garlic and let cook for 1 minute. Remove heat; add 2 cans of cream of chicken soup, tomatoes, garlic salt, and green chiles. Stir in 1/2 cup of milk and 1 1/2 cups of cheese. Cook over medium heat for 10 minutes. Add shredded chicken and remove from the heat.
- Pour filling into pie crust, add remaining 1 cup of cheeses, and cover with the reserved top crust. Cut small slits in top crust and flute edges. Mix 1/4 cup of water with remaining 1 egg and beat well. Brush the egg mixture over the top crust.
- Bake for 30 minutes or until golden brown. Let cool 5 minutes.
GREEN CHILE CHEESE PIE
I love green chiles and this hits the spot! I just toss together a tomato and cucumber salad with this and I have dinner!
Provided by gardenz
Categories One Dish Meal
Time 55m
Yield 1 pie
Number Of Ingredients 8
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.
Nutrition Facts : Calories 2555.7, Fat 182.6, SaturatedFat 97, Cholesterol 1018.7, Sodium 2919.2, Carbohydrate 118.7, Fiber 8, Sugar 30.7, Protein 117.1
GREEN CHILE-CHICKEN POT PIE
Put a Southwestern spin on pot pie with nacho cheese soup, chopped green chiles and rotisserie chicken baked under a blanket of cornbread.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 370, Carbohydrate 31 g, Fat 1 1/2, Fiber 0 g, Protein 24 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1230 mg
IMPOSSIBLY EASY CHEESY CHILE PIE
Make a savory dinner pie with the flavor of chiles rellenos (cheese-stuffed mild green chiles) but with only 10 minutes prep.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 290, Carbohydrate 14 g, Cholesterol 150 mg, Fat 1 1/2, Fiber 0 g, Protein 16 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 820 mg, Sugar 6 g, TransFat 1/2 g
GREEN CHILI CASSEROLE
This casserole is also great when made with fresh long green chiles. Makes a wonderful brunch dish, but we also have it for lunch quite often.
Provided by KGNEP
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 40m
Yield 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 136.5 calories, Carbohydrate 3.4 g, Cholesterol 116.1 mg, Fat 9.8 g, Fiber 0.6 g, Protein 9.2 g, SaturatedFat 5.4 g, Sodium 745.5 mg, Sugar 2.3 g
SLOW-COOKER GREEN CHILE CHICKEN ENCHILADA PIE
My husband likes some heat in our meals, but our children-not so much. This is the best of both worlds. Serve with additional chopped cilantro and a dollop of sour cream if desired. -Dana Beery, Ione, Washington
Provided by Taste of Home
Categories Dinner
Time 4h30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first 7 ingredients. Cut three 30x6-inch strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on bottom and up sides of a round 4- or 5-qt. slow cooker. Coat strips with cooking spray. Spread 1/4 cup chicken mixture over bottom of slow cooker. Top with 3 tortillas, overlapping and tearing them to fit, a third of the chicken mixture and a third of the cheese. Repeat twice., Cook, covered, on low until a thermometer reads 165°, about 4 hours. To avoid scorching, rotate slow cooker insert one-half turn midway through cooking, lifting carefully with oven mitts. Turn off slow cooker; let stand, uncovered, 15 minutes before serving. Using foil strips as handles, remove pie to a platter. Cut into wedges. If desired, serve with additional cilantro, salsa, sour cream and lime wedges.
Nutrition Facts : Calories 541 calories, Fat 27g fat (15g saturated fat), Cholesterol 116mg cholesterol, Sodium 1202mg sodium, Carbohydrate 36g carbohydrate (2g sugars, Fiber 6g fiber), Protein 39g protein.
APPLE GREEN-CHILE PIE WITH CHEDDAR CRUST
In this savory-sweet treat, apples are layered with roasted green chilies, made savory with Cheddar cheese in the crust and sprinkled with a streusel topping of walnuts and brown sugar. (Don't let making your own pie crust intimidate you: our pie guide has everything you need to know.)
Provided by Julia Moskin
Categories pies and tarts, dessert
Time 1h30m
Yield About 8 servings
Number Of Ingredients 20
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.
Nutrition Facts : @context http, Calories 401, UnsaturatedFat 6 grams, Carbohydrate 57 grams, Fat 17 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 10 grams, Sodium 198 milligrams, Sugar 29 grams, TransFat 1 gram
PEACH, GREEN CHILE AND CHEDDAR PIE
After tasting a fantastic green chile apple pie in a local restaurant, I knew I would have to try it with peaches. The result was fantastic! The combination of flavors in this unusual pie tells you what every New Mexican knows: Green chile goes well with everything! -Rd Stendel-Freels, Albuquerque, New Mexico
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8 servings
Number Of Ingredients 16
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.
Nutrition Facts : Calories 525 calories, Fat 27g fat (16g saturated fat), Cholesterol 91mg cholesterol, Sodium 308mg sodium, Carbohydrate 65g carbohydrate (30g sugars, Fiber 4g fiber), Protein 8g protein.
PIE.....GREEN APPLE-GREEN CHILE PIE.....SWEET-HOT PIE
Johnny Appleseed would never of dreamed of this combo! But all the restaurants in New Mexico have it right.Green apple (Granny Smith) and green chiles make the perfect sweet-hot,all-american desert.Topped with ice cream.
Provided by Timothy H.
Categories Pie
Time 3h
Yield 1 9 inch pie
Number Of Ingredients 15
Steps:
- Make the filling: In a large saucepan over medium heat,melt the butter.Add apples and toss to coat.Stir in 1/2-1 cup water,chiles,brown sugar,cinnamon,vinegar and Gran Marnier.Bring to a boil,reduce heat to low and simmer for 1 hour.Remove from heat and set aside.The filling can be prepared 4 days in advance.
- Preheat oven to 400.Thaw pie crust and fill with pie weights.Bake pie shell for 20 minutes.
- Meanwhile,make the crimble topping:Pulse all ingredients in a food processor,about 15 seconds until crumbly.Set aside.
- Remove pie crust from oven,discard weights,and fill with prepared apple filling.Cover the filling with the crumble topping.Bake for 30 minutes until golden brown.
- This is excellent with ice cream on top!
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- Grease a 9-inch pie plate with the oil. Place the tortilla in the bottom and press it down so it sticks to the bottom and the sides. Sprinkle two-thirds of the cheeses on the bottom of the tortilla. Sprinkle the chiles over the cheese.
- Beat together the eggs, sour cream, salt and cumin. Pour over the green chiles and cheese. Sprinkle the remaining cheese on top.
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