When I was growing up, my mom cooked for a lot of people – whether they were friends, family, or fellow Naval Officers, they had a place at our table – especially on holidays. Since my mom grew up in San Diego, she makes really great Mexican food. Tacos and enchiladas were particular favorites of my brother and me and are easily adapted to large groups. These meals were often accompanied by rice. refried beans, and this terrific chile cheese pie.
Mom’s Chile Cheese Pie
Pre-heat oven to 350 degrees.
Make, or buy, one 9-inch pie crust. (My favorite store-bought crust is from Marie Callendar’s.)
In a medium bowl, whisk together:
1 Cup Half-and-Half
1/4 teaspoon Salt
1/8 teaspoon Ground Cumin Seed
When fully mixed, add:
1 4-ounce can Fire Roasted Green Chiles
1 1/2 cups Monterey Jack Cheese, shredded
1 cup Mild Cheddar Cheese, shredded
Pour filling into pie shell.
Bake for 35 minutes, or until golden brown on top.
Let sit for 10 minutes before slicing.
If you are watching your carbohydrates intake, this bakes up just as well without a crust. This light, and fluffy savory pie can also be served with a side salad, like a quiche. And, it reheats well in the microwave.
I hope this will become as enjoyed by your family as it is by ours!