Southwest chile pie

Yield: 6 Servings

Measure Ingredient
1 Baked 9 inch pie shell
1½ cup Crushed tortilla chips
2 cups Cooked pinto beans
2 cups Green chile
¼ cup Green onions, sliced
½ cup Sour Cream
½ cup Monterey Jack cheese shredded
½ cup Cheddar Cheese shredded
2½ ounce Mushrooms fresh or jar sliced
Ripe olives, sliced

Preheat oven to 375 F. Sprinkle 1 cup of chips in pie crust. Combine beans, chile and onion; spread over chips in pie crust. Dot with sour cream. Top with mushrooms and olives, then cheese, finally the rest of the chips. Cover lightly with foil and bake for about 15 minutes.

Uncover and bake 30 minutes longer. Garnish with tomatos and avacados.

WALT New Mexico Magazine Sept-93

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