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Cheesy Fiesta Pie




Source of Recipe


Betty Crocker

1 box Betty Crocker® Seasoned Skillets® hash brown potatoes
4 cups very hot water
2 tablespoons margarine, butter or spread, melted
1 egg, slightly beaten
2 cups shredded Colby-Monterey Jack cheese (8 ounces)
2 small jalapeño chiles, seeded and finely chopped
1 small red bell pepper, finely chopped (1/2 cup)
2 tablespoons Gold Medal® all-purpose flour
1/2 teaspoon salt
2 eggs
2/3 cup milk
Shredded lettuce, if desired
Sour cream, if desired
Sliced chile peppers, if desired

. Heat oven to 375ºF. Cover potatoes with water. Let stand 15 minutes; drain thoroughly. Toss potatoes, margarine and 1 egg. Press potato mixture on bottom and up side of ungreased pie plate, 9x1 1/2 inches. Bake 20 minutes.
2. Reduce oven temperature to 350ºF. Sprinkle half of the cheese, finely chopped chiles and bell pepper in potato crust; repeat. Beat flour, salt and 2 eggs until blended; stir in milk. Pour over cheese mixture.
3. Bake about 35 minutes or until center is set and top is golden brown. Let stand 10 minutes before cutting. Garnish with shredded lettuce, sour cream and sliced chile peppers.