Chile rellenos crescent pie
1 Servings
Ingredients
| Quantity | 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 | Eggs | |
| 6 | servings | |
Directions
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