Title: Chile Rellenos Crescent Pie
Categories: None
Yield: 1 Servings

1 cn (8 oz) Pillsbury
-Refrigerated Crescent
-Dinner Rolls
2 tb Cornmeal
6 oz Shredded Monterey jack
-cheese; (1 1/2 cups)
4 oz Shredded Cheddar cheese; (1
-cup)
1 cn (4 oz) chopped green chiles;
-drained
3 Eggs

3/4 cu ups dairy sour cream

Heat oven to 350 F. Separate dough into 8 triangles. Place triangles in
ungreased 9-inch pie or square pan; press over bottom and up sides to form
crust. Sprinkle cornmeal over crust; press into crust. In small bowl,
combine cheeses. Reserve 1/2 cup for topping. Add chiles to remaining
cheese. Sprinkle cheese-chili mixture over crust. In small bowl, beat eggs
and sour cream until smooth; pour over cheese-chili mixture. Sprinkle with
reserved 1/2 cup cheese mixture. Cover edge of crust with foil.

Bake at 350 F. for 20 minutes; remove foil. Bake an additional 33 to 43
minutes or until knife inserted near center comes out clean. Cool 5 minutes
before serving. Cut into wedges or squares.

6 servings
Posted to MC-Recipe Digest by Susan on Apr 26, 1998