Pastries recipes

Creamy Onion and Chilies Lorraine

Course : Pastries
Serves: 6

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Ingredients:

1 crust 9 inch unbaked deep-dish pie Crust

8 Ounces whole green chilies

3 Ounces Monterey Jack cheese, cut Into 1/2 x 1/4 inch strips

10 3/4 Ounces condensed Creamy onion soup

3/4 cup Milk

1/4 cup Half and half

3 large eggs, slightly beaten

1 1/2 cup Shredded Swiss cheese

1 Teaspoon Dry mustard

1 Dash white pepper

1/8 Teaspoon Hot pepper sauce

1/3 cup Pitted ripe olives

Preparation / Directions:

Bake pie crust at 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.

Creamy Onion and Chilies Lorraine

Ingredients:

Preparation / Directions:

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