Denver Green Chili

Recipe of the Week - 8/21/11 Chile Mushroom Pie

This is sort of a casserole, tamale pie. I created it
initially as a variation on a chile relleno casserole.
With the corn tortillas as the bottom layer, the
egg/milk mixture soaks in and that bottom layer
gets a tamale taste and texture.

Mushrooms and green chiles go very well together,
though hot chiles tend to overpower the mushrooms.
I made this with Sandia (hot) chiles and suggest
making it with Big Jim (medium) or even 6-4
(Hatch mild). this keeps very well and probably freezes
well. Just pop it in the microwave, serve with fresh
tomatoes, and it's a really good, nutritious meal.


Chile Mushroom Pie

Ingredients:

4 eggs
1 1/2 cups milk
2 tablespoons all purpose flour
1/2 teaspoon pepper
1/4 teaspoon salt
1 cup chicken broth
2 cups chopped onion
4 cups sliced mushrooms
1 cup whole mild or medium green chilies, coarsely chopped

4 corn tortillas torn into chip-sized pieces
2 cups shredded cheddar (about 1/2 pound)

optional: garnish with diced fresh tomato and cilantro

Preparation:

1. Preheat oven to 350 degrees. Lightly grease 7x11-inch glass baking
    dish. Beat first 5 ingredientsin medium bowl to blend. (Note: you can
    use 9x13 dish - it will just be flatter.
   
2. Cook the onions and mushrooms in the chicken broth over medium
    heat until soft and liquid cooks down, about 15 minutes.

3. Spread the torn tortillas over the bottom of the dish. Layer the
    onion and mushroom mixture over the tortillas, then spread
    2/3 of the cheese on top.

4. Scatter the green chiles over the cheese, then pour the milk & egg
    mixture over everything. Top with remaining cheese.

5. Bake for 45 minutes or until set.
  

Preparation time: 20 minutes
Total time: 1 hour 10 minutes

Serves 8-10

Have a hot week!

Anita

denvergreenchili@gmail.com

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