Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 \N | 9\" unbaked deep-dish pie |
| \N \N | Crust |
| 2 cans | (4 oz) whole green chilies |
| 3 ounces | Monterey Jack cheese, cut |
| \N \N | Into 1/2 x 1/4\" strips |
| 1 can | (10 3/4 oz) condensed |
| \N \N | Creamy onion soup |
| ¾ cup | Milk |
| ¼ cup | Half and half |
| 3 \N | Eggs, slightly beaten |
| 1½ cup | Shredded Swiss cheese |
| 1 teaspoon | Dry mustard |
| \N \N | Dash white pepper |
| ⅛ teaspoon | Hot pepper sauce |
| ⅓ cup | Pitted ripe olives |
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.