Creamy onion and chilies lorraine

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.

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