Tex-Mex Main Dish Pie or Salad Recipe

From Dorothy McNett's Recipe Book.

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Tex-Mex Main Dish Pie or Salad

From Dorothy McNett's Recipe Book at www.dorothymcnett.com. Use canned roasted chiles if desired. For a dynamite presentation serve a wedge of this over a nice bed of local baby greens. No need for any salad dressings as the flavors blend perfectly...or perhaps just a drizzle of extra virgin olive oil over the greens just before serving.

1 baked pie crust (see recipe)

2 long green chili peppers (California or New Mexico)
1 sweet bell pepper
3 eggs
3/4 cup half and half
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground peppercorns
1 tablespoon good quality chili powder blend
1 cup shredded jack cheese
1 cup shredded cheddar cheese

First prepare pie crust, bake, and set aside. Roast the peppers over gas flame several minutes, turning often, until skin is blistered and turning brown. Place in covered bowl and allow to stand about 30 minutes to sweat. Then with hands slip off the skins. Dice the peppers, discarding stems and seeds. In batter bowl, whisk eggs with half and half. Add salt, pepper, chili powder blend, and the diced chilies. Shread the cheese and pile into the baked crust. Pour the filling over the cheese. Sprinkle with paprika. Choose your method of baking:

for conventional oven, preheat oven to 450 degrees. Prepare as above. Place in hot oven, reduce heat to 375 degrees and bake 35-45 minutes or until filling is set and quiche has browned nicely.

for microwave: Prepare as above, making sure the pie crust has been baked in a glass or ceramic dish. Microwave on high 5 minutes, then on 75% power (bake or roast setting) for 15 minutes, or until filling has set. Garnish and serve.

Recipe created 2002-04-10.

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