Chile rellenos crescent pie

Yield: 1 Servings

Measure Ingredient
1 can (8 oz) Pillsbury Refrigerated Crescent Dinner Rolls
2 tablespoons Cornmeal
6 ounces Shredded Monterey jack cheese; (1 1/2 cups)
4 ounces Shredded Cheddar cheese; (1 cup)
1 can (4 oz) chopped green chiles; drained
3 \N Eggs
\N 6 servings

¾ cu ups dairy sour cream Heat oven to 350 F. Separate dough into 8 triangles. Place triangles in ungreased 9-inch pie or square pan; press over bottom and up sides to form crust. Sprinkle cornmeal over crust; press into crust. In small bowl, combine cheeses. Reserve ½ cup for topping. Add chiles to remaining cheese. Sprinkle cheese-chili mixture over crust. In small bowl, beat eggs and sour cream until smooth; pour over cheese-chili mixture. Sprinkle with reserved ½ cup cheese mixture. Cover edge of crust with foil.

Bake at 350 F. for 20 minutes; remove foil. Bake an additional 33 to 43 minutes or until knife inserted near center comes out clean. Cool 5 minutes before serving. Cut into wedges or squares.

Posted to MC-Recipe Digest by Susan <camyfan@...> on Apr 26, 1998

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