Green chile pie
“An El Paso classic,” touted the postscript on an intriguing-sounding recipe. The dish called for roasted long-green chiles, bacon, and a pound and a half of cheese. It went under the name of green chile pie.
To be honest, when I first read the ingredients, which also included egg along with salt and pepper, I couldn’t discern how it would be. First, there was no milk involved, so I figured it wouldn’t be like a custard-based dish, such as quiche. Though I also wondered if the green chiles, which were kept intact and layered along . . .
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