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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)
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:
Recipe created 2002-04-10.