Old Town Green Chile Pie

green chile

I had the good fortune to spend part of my childhood on a small ranch outside of Albuquerque.  On the weekends we often visited Old Town with its shops filled with First American and colonial crafts as well as traditional restaurants that offered pre-TexMex cuisine.  This delicious appetizer reminds me of those days.   New Mexico’s proudest culinary product, in my opinion, is the Hatch Chile.  This mild pepper with a robust flavor is perfect for this easily prepared pie that is baked in a pyrex  or stoneware baking dish and cut into squares for serving.

  • 6 eggs
  • 4 tablespoons of butter, melted
  • 1/4 cup of all purpose flour
  • 1 teaspoon of baking powder
  • 8 ounces of Monterey Jack cheese
  • 1 cup of ricotta or small curd cottage cheese
  • 4 ounces of diced green chiles, that’s one small can
  • 2 cloves of garlic, minced

Preheat oven to 350 degrees.  Whisk eggs thoroughly, add melted butter, and combine with other ingredients.  Pour into well-buttered baking dish and cook for about fifty minutes, or until top is browned and center is set.  After cooling for about twenty minutes, cut into 2 inch squares.  Serve warm or refrigerate and rewarm.  May be frozen.


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