Creamy onion and chilies lorraine
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 9\" unbaked deep-dish pie | |
| Crust | ||
| 2 | cans | (4 oz) whole green chilies |
| 3 | ounces | Monterey Jack cheese, cut |
| Into 1/2 x 1/4\" strips | ||
| 1 | can | (10 3/4 oz) condensed |
| Creamy onion soup | ||
| ¾ | cup | Milk |
| ¼ | cup | Half and half |
| 3 | Eggs, slightly beaten | |
| 1½ | cup | Shredded Swiss cheese |
| 1 | teaspoon | Dry mustard |
| Dash white pepper | ||
| ⅛ | teaspoon | Hot pepper sauce |
| ⅓ | cup | Pitted ripe olives |
Directions
Bake pie crust @ 450 degrees for 7 minutes.Reduce temperature to 375 degrees. Rinse chilies and pat dry with paper towels.Make a lengthwise slit in a chili,place a strip on Monterey Jack cheese inside.Repeat with remaining chilies.Place chilies in pie crust spoke-fashion. In medium bowl,stir soup.Gradually,add milk and half and half. Add remaining ingredients except olives,mix well.Pour mixture over chilies. Bake on cookie sheet for 1 hour or until knife inserted in center comes out clean.Let stand 10 minutes before serving.Garnish with olives.Makes 6 servings.