Creamy Onion & Chilies Lorraine Recipe

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Creamy Onion & Chilies Lorraine Ingredients

1 9 unbaked deep-dish pie
1 crust
2 can (4 oz) whole green chilies
3 oz monterey 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

A Recipe for
Creamy Onion & Chilies Lorraine

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Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.

Creamy Onion & Chilies Lorraine

Sex is good, but not as good as fresh, sweet corn.
Garrison Keillor

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.Makes 6 servings.

Serves: 6

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Creamy Onion & Chilies Lorraine Recipe from the Recipes-To-go.com Baking Recipe Cookbook

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