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Chile Rellenos Crescent Pie




Source of Recipe


Pillsbury-meals with crescents & Bisuits






List of Ingredients



• 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.
  






Instructions



1. 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.
   
2. Turn outside edges under and flute. Sprinkle cornmeal over crust. Press into crust.
   
3. 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.
   
4. In same small bowl, beat eggs and sour cream until smooth. Pour over cheese chile mixture. Sprinkle with reserved 1/2 cup cheese mixture.
   
5. Bake @ 350 for 35-45 minutes or until knife comes out clean. Cover crust with foil after 15 minutes of baking.
   
6. Top with salsa and serve.