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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.


 

 

 


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