Side Pannel
Creamy Onion and Chilies Lorraine
Creamy Onion and Chilies Lorraine
- Recipe Submitted by ADMIN on 09/26/2007
Category: Pies
Ingredients List
- 1 9" unbaked deep-dish pie
- Crust
- 2 cn (4 oz) whole green chilies
- 3 oz Monterey Jack cheese, cut
- Into 1/2 x 1/4" strips
- 1 cn (10 3/4 oz) condensed
- Creamy onion soup
- 3/4 c Milk
- 1/4 c Half and half
- 3 Eggs, slightly beaten
- 1 1/2 c Shredded Swiss cheese
- 1 ts Dry mustard
- Dash white pepper
- 1/8 ts Hot pepper sauce
- 1/3 c Pitted ripe olives
Directions
Bake pie crust @ 450 degrees for 7 minutes.Reduce temperature to 375
degrees. Rinse chilies and pat dry with paper towels.Make a lengthwise slit
in a chili,place a strip on Monterey Jack cheese inside.Repeat with
remaining chilies.Place chilies in pie crust spoke-fashion. In medium
bowl,stir soup.Gradually,add milk and half and half. Add remaining
ingredients except olives,mix well.Pour mixture over chilies. Bake on
cookie sheet for 1 hour or until knife inserted in center comes out
clean.Let stand 10 minutes before serving.Garnish with olives.Makes 6
servings.
degrees. Rinse chilies and pat dry with paper towels.Make a lengthwise slit
in a chili,place a strip on Monterey Jack cheese inside.Repeat with
remaining chilies.Place chilies in pie crust spoke-fashion. In medium
bowl,stir soup.Gradually,add milk and half and half. Add remaining
ingredients except olives,mix well.Pour mixture over chilies. Bake on
cookie sheet for 1 hour or until knife inserted in center comes out
clean.Let stand 10 minutes before serving.Garnish with olives.Makes 6
servings.
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