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Grits and Cheese Chile Pie

Source of Recipe

Marla


List of Ingredients

Makes: 1 Pie (8 Servings)

- 3/4 cup quick-cooking hominy grits
- 1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese
- 3 green onions with green tops, thinly sliced
- 1 large egg, beaten, or 1/4 cup egg substitute
- 1/4 teaspoon hot pepper sauce
- Two 4-ounce cans whole green chilies, drained and patted dry




Recipe

Preheat the oven to 350 degrees F. Bring 3 cups water to a boil in a
medium saucepan. Slowly stir in the grits; simmer until thickened, about
3 to 5 minutes, stirring frequently.

Remove from the heat; stir in the cheese, onions, eggs or egg
substitute, and pepper sauce.

Arrange the chilies in a 9-inch pie plate in spoke fashion, with the
larger ends against the edges of the plate and the tips forward the
center. Pour the grits mixture evenly over the chilies. Bake 30 minutes
or until set. Let stand 5 minutes. Cut into wedges and serve warm.