Yield: 4 Servings
|1½ cup||Monterey Jack cheese; shredded|
|1 cup||Cheddar cheese; shredded|
|1 can||Green chiles (or less)|
|3||Eggs; slightly beaten|
|Partially baked pie crust|
Spread Monterey Jack cheese and half of cheddar cheese in the partially baked crust. Seed, chop and drain well the green chilies. Distribute evenly over the cheese. Beat eggs, milk, cream and salt; blend well. Pour into crust. Lightly sprinkle rest of cheddar cheese over the top. Bake in moderately slow (325 degree) oven about 40 minutes or until center is set.
Allow pie to rest about 15 minutes before cutting into wedges.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .