1 cup diced Hatch chiles. ( I use Ortega Fire Roasted Mild Diced Green Chiles)
1 1/4 cup pepper jack cheese , shredded and divided
1 1/4 cup cheddar cheese , shredded and divided
4 large eggs , lightly beaten
1/4 cup flour
1/4 cup milk
1 teaspoon salt
1 teaspoon dry mustard
Instructions
Preheat oven to 350 degrees. Unroll pie crust in in a 8 or 9 inch pie plate. Generously pierce uncooked crust to allow steam to rise and the crust to bake evenly. Bake for 12 to 15 minutes or until crust is light brown.
In a large mixing bowl combine diced Hatch chiles, 1 cup pepper jack cheese, 1 cup cheddar cheese, 4 large eggs, 1/4 cup flour, 1 teaspoon salt, 1/2 cup milk and 1 teaspoon dry mustard. Blend together with a whisk.
Pour filling in baked crust. Bake for 45 minutes or until eggs have set.
Remove and top with remaining cheeses (1/4 cup pepper jack and 1/4 cup cheddar.) Return the to oven for 10 minutes or until cheese is melted and bubbly.
Remove and allow to sit for 10 minutes before serving.
Serving
Suggestions
Serve with anything. I serve with Spanish Rice. 287 per serving
Originally Submitted
3/19/2018
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