Chile Rellenos Crescent Pie
Source of Recipe
from susanfelt at rc
Chile Rellenos Crescent Pie
1, 8 oz. can Pillsbury refrigerated crescent dinner rolls
2 Tablespoons cornmeal
6 oz. shredded jack cheese blend
2 oz shredded sharp cheese
1 4.5 oz can Old El Paso chopped green chiles, drained
3/4 cup refrigerated egg product (maybe can use 2 eggs?)
3/4 cup sour cream
salsa if desired.
Heat oven to 350 degrees. Separate dough into 8 triangles.
Place triangles in ungreased 9- inch glass pie pan. press over
bottom and up sides. to form crust.
Turn outside edges under and flute. Sprinkle cornmeal over
crust. Press into crust.
In a small bowl, combine cheeses. Reserve 1/2 cup cheese
mixture for topping. Add chiles to remaining cheese.
Sprinkle cheese-chile mixture into crust.
In same small bowl, beat eggs and sour cream until smooth.
Pour over cheese chile mixture. Sprinkle with reserved 1/2
cup cheese mixture.
Bake at 350 for 35-45 minutes or until knife comes out clean.
Cover crust with foil after 15 minutes of baking.
Top with salsa and serve.
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