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Receta Creamy Onion And Chilies Lorraine
by Global Cookbook

Creamy Onion And Chilies Lorraine
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  Raciónes: 6

Ingredientes

  • 1 x 9" unbaked deep-dish pie Crust
  • 2 can (4 ounce) whole green chilies
  • 3 ounce Monterey Jack cheese, cut Into 1/2 x 1/4" strips
  • 1 can (10 3/4 ounce) condensed Creamy onion soup
  • 3/4 c. Lowfat milk
  • 1/4 c. Half and half
  • 3 x Large eggs, slightly beaten
  • 1 1/2 c. Shredded Swiss cheese
  • 1 tsp Dry mustard Dash white pepper
  • 1/8 tsp Warm pepper sauce
  • 1/3 c. Pitted ripe olives

Direcciones

  1. Bake pie crust @ 450 degrees for 7 min.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 in lowfat milk and half and half. Add in remaining ingredients except olives,mix well.Pour mix over chilies. Bake on cookie sheet for 1 hour or possibly till knife inserted in center comes out clean.Let stand 10 min before serving.Garnish with olives.Makes 6 servings.