Chili Cheese Pie

By jennifergooding

Use Pampered Chef's Deep Covered Baker for this recipe.

Ingredients

• 1/2 package 15 oz refrigerated pie crust (1 crust)
• 1 tbsp cornmeal
• 2 tbsp onion, chopped
• 1 (8 oz) pkg shredded cheddar and Monterey Jack cheese blend
• 1 (4 oz) can chopped green chilies, drained
• 3 eggs
• 3/4 cup milk
• 2 medium plum tomatoes, thinly sliced

Preparation

Step 1

Preheat oven to 400 degrees. Let pie crust stand at room temperature for 15 minutes. Unfold crust, roll crust to 12 inch circle. Sprinkle cornmeal in bottom of baker. Place crust in baker, pressing over bottom and up side to form a rim. Prick with fork. Bake 10 minutes. Remove from oven. Reduce oven temperature to 350. Chop onion, sprinkle cheese, chilies, and onion into crust. In small bowl, whisk eggs and milk. Pour over crust. Arrange tomatoes slices around the edge, overlapping slightly. Bake 35-40 minutes or until knife inserted in center comes out clean. Let stand 5 minutes.