Green Chili Pie Recipes

GREEN CHILE PIE

Steps:

• Roast the chiles under the broiler until blackened on both sides, about 10-12 minutes, turning once. Once blackened, place the chiles in a paper sack or plastic food-storage bag, close it tight, and let the chiles steam for 20 minutes. After the chiles have steamed, remove from the bag, and rub off the skin. Remove the stems and seeds from the chiles.
• Meanwhile, working in batches, cook the bacon in a 9 or 10-inch cast-iron skillet on medium-low heat until crisp, about 10 minutes, turning once. Turn off the heat, remove the bacon, and place on a plate lined with a paper towel. Reserve 1 tablespoon of the bacon grease in the skillet, saving the rest for another use.
• Preheat the oven to 325°F.
• Return the skillet to the stove and turn the heat to medium-low. Add the onions and while occasionally stirring, cook until softened and fragrant, about 5 minutes. Add the garlic and cook for 30 more seconds. Remove the skillet from the heat and take out the onions and garlic.
• Wipe down the skillet and lightly grease it a bit more, if needed, as you will be using this to bake the pie. (Though you may use a lightly greased pie pan instead if you prefer.) Layer along the bottom of the skillet the whole green chiles. Crumble the cooked bacon and then layer it on top of the chiles. Evenly add the onions and garlic.
• Beat the eggs with the salt and pepper. Reserving 1 cup of the Monterey Jack, stir into the eggs the grated Cheddar, pepper Jack, and remaining Monterey Jack. The mixture will be thick.
• Evenly spoon the cheese and egg mixture into the skillet on top of the chiles and bacon. Finally, even sprinkle the remaining egg-free Monterey Jack on top. Slide into the oven and cook uncovered for 45-50 minutes or until lightly browned on top.
• Allow it to rest for 10 minutes before serving.

GREEN CHILI PIE

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!

IMPOSSIBLE GREEN CHILI PIE

Steps:

• Sprinkle chiles and cheese in greased 9 inch pie plate. Beat remaining ingredients until smooth; pour over chile mixture. Bake in preheated 425 degrees F oven until knife inserted in center comes out clean, about 25 to 30 minutes. Let stand 10 minutes before cutting. Serve with sour cream or guacamole. Makes its own crust.

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 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.

SLOW-COOKER GREEN CHILE CHICKEN ENCHILADA PIE

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.

GREEN CHILI

Steps:

• In a fairly large soup pot, heat olive oil.
• Sautee garlic until golden, then add onion.
• Sautee until it begins to become translucent, then add pork.
• Salt and pepper to taste.
• Cook over fairly high heat, until pork browns, then add cumin, lower heat to medium, and cook meat through.
• Add all remaining ingredients.
• Bring to a boil, and let boil 10 minutes or so, then cover, and reduce heat to low.
• Cook at least 1 hour on low, and up to 3, depending on how thick you like your chili, stirring occasionally.
• Serve with grated colby-jack cheese and a big dollop of sour cream, chopped green onions or cilantro, and tortilla chips!
• Note:Any other kind of meat could easily be substituted--chicken, turkey, beef, whatever appeals to you!

MILE HIGH GREEN CHILI

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Arrange the halved tomatillos, Anaheim chiles, jalapenos, onion, and green bell pepper on a baking sheet. Drizzle the vegetables with 1 tablespoon of olive oil.
• Roast the vegetables in the preheated oven until they begin to show brown spots, about 30 minutes. Allow to cool, then chop vegetables into bite-size pieces.
• Heat 1 more tablespoon of olive oil in a large skillet over high heat, and pan-fry the pork until browned, sprinkling the meat with salt and black pepper as it cooks, about 12 minutes. Transfer the pork cubes to a slow cooker, and stir in the roasted vegetables. Mix in the tomatoes, garlic, beef bouillon cube, beer, oregano, parsley, cumin, and chili powder. Set the cooker on Low, cover, and cook until the pork is very tender, 4 to 6 hours.
• About 1/2 hour before serving, place the cream cheese into a bowl, and stir in about 1 tablespoon of the chili liquid until thoroughly combined. Continue stirring in chili broth, a tablespoon at a time, until the cream cheese is almost a liquid. Stir the cream cheese mixture back into the chili.

MEXICAN CHILI PIE

Steps:

• In a large skillet, cook the beef, onion and garlic over medium heat until no longer pink; drain. Add seasonings and tomatoes. Simmer, uncovered, for 20 minutes. Add green pepper. Spoon 2 cups into an ungreased 2-1/2-qt. shallow baking dish; top with half of the beans. Repeat layers. , For topping, combine dry ingredients in a large bowl. Stir in cheese. Combine buttermilk, egg and oil; stir into dry ingredients just until moistened. Spread over filling. , Bake at 450° for 15 minutes or until topping is lightly browned and filling is bubbly.

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.

COLORADO GREEN CHILI (CHILE VERDE)

Steps:

• Heat the olive oil in a Dutch oven or large pot over medium-high heat. Season the pork with salt and pepper to taste, then place into the hot oil. Cook until golden brown on all sides, about 7 minutes. Once browned, remove the pork and set aside. Reduce heat to medium, and stir in the onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Return the pork to the pot, and stir in the green chiles, diced tomatoes with juice, tomatillo salsa, and chicken broth. Season with oregano and clove. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
• After 20 minutes, remove 2 cups of the soup (ensure there are no pork cubes in it), and pour into a blender. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree until smooth, then pour back into the cooking pot. This will create a thicker texture for your chili and will eliminate some of the chunky bits of chiles. Continue to simmer, stirring occasionally until the pork is very tender, at least 35 minutes more.

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.

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.