Green Chilies and Cheese Unknown Yield: 1 9-inch pie 2 cans of green chilies, whole, roasted 14 oz. mild Cheddar cheese 3 Tbsp. milk 1 egg 1 Tbsp. oil from green chilies Split the chili pods and remove the seeds. Line a 9" pie plate with the chilies. Grate the cheese and sprinkle over the chilies. Beat the egg with the milk and pour over the cheese. Bake the pie at 350o for 40 minutes. Another version of this, which Carol Weber, Eastman School Professor of Voice, produces every July for Rose-Marie's birthday celebration in her beautiful garden on the banks of Lake Ontario, involves thinly sliced salami layered in a pan (rectangular) with two or more eggs beaten (no milk, no oil) poured over the salami with grated cheese sprinkled on top. In this version, specific quantities are elusive - the answer is always it all depends... Both of these recipes are popular, easy to make and easy to eat.

Home

Table of Contents

Appetizer Index