Creamy onion and chilies lorraine

 
                     CREAMY ONION AND CHILIES LORRAINE
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Pies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    9" unbaked deep-dish pie
                         Crust
    2       cn           (4 oz) whole green chilies
    3       oz           Monterey Jack cheese, cut
                         Into 1/2 x 1/4" strips
    1       cn           (10 3/4 oz) condensed
                         Creamy onion soup
      3/4   c            Milk
      1/4   c            Half and half
    3                    Eggs, slightly beaten
    1 1/2   c            Shredded Swiss cheese
    1       t            Dry mustard
                         Dash white pepper
      1/8   ts           Hot pepper sauce
      1/3   c            Pitted ripe olives
 
   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.
  
 
 
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