Quiche Chile Relleno Style

By Maverick19

The recipe calls for can chopped green chilies. I prefer to use fresh poblano peppers.

Ingredients

• Pie pastry for single crust pie, 9 inch
• 2 Tbsp cornmeal
• 1 1/2 cups shredded monterey jack cheese (6oz)
• 1 cup shredded cheddar cheese (4oz)
• 1 4oz can chopped green chilies OR sub with diced fresh poblano chili
• 3 eggs
• 3/4 cup sour cream
• 1 Tbsp fresh cilantro, minced
• 2 to 4 drops hot pepper sauce, *optional*

Preparation

Step 1

1. Line unpriced pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 350 degrees.

2. Sprinkle cornmeal over bottom of pastry shell. In a small bowl, combine cheeses; set aside 1/2 cup cheese for topping. Add chilies to reining cheese mixture; sprinkle into the crust.

3. In a small bowl, whisk the eggs, sour cream, cilantro and hot pepper sauce (if desired). pour into crust; sprinkle with reserved cheese mixture.

4. Bake for 35-40 minutes or until a knife inserted near center comes out clean. Let stand for 5 minutes before cutting.