Creamy Onion & Chilies Lorraine Ingredients
1 9 unbaked deep-dish pie
1 crust
2 can (4 oz) whole green chilies
3 oz Monterrey jack cheese, cut
1 into 1/2 x 1/4 strips
1 can (10 3/4 oz) condensed
1 creamy onion soup
3/4 cup milk
1/4 cup half and half
3 eggs, slightly beaten
1 1/2 cup shredded swiss cheese
1 tsp dry mustard
1 dash white pepper
1/8 tsp hot pepper sauce
1/3 cup pitted ripe olives
Creamy Onion & Chilies Lorraine Directions
Bake pie crust @ 450 degrees for 7 minutes.Reduce temperature to 375
degrees. Rinse chilies and pat dry with paper towels.Make a
lengthwise slit in a chili,place a strip on Monterey Jack cheese
inside.Repeat with remaining chilies.Place chilies in pie crust
spoke-fashion. In medium bowl,stir soup.Gradually,add milk and half
and half. Add remaining ingredients except olives,mix well.Pour
mixture over chilies. Bake on cookie sheet for 1 hour or until knife
inserted in center comes out clean.Let stand 10 minutes before
serving.Garnish with olives.
Serves: 6
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