Its been a little while but certainly not on purpose.  We are more than half way into January already and each week seems to get busier.  We will not forget our mission here though and we have plans very soon for another review.  In the mean time, I wanted to leave you with a very easy recipe that is great for a weekend breakfast or lunch. 


                                                           Green Chile and Cheddar Pie

                                                               Preheat oven to 400 degrees
                                                              1 ready made pie crust (or make your own)

                               Unroll the ready made pie crust and place in a 9" inch deep dish (just make sure not too shallow), take a fork and prick the bottom and sides several times (prevents the crust from shrinking).  Once oven is preheated to 400 degrees place the crust in oven.  Bake for about 15 minutes or until crust is golden brown.  Remove from oven (set aside) and turn the temperature down to 375 degrees.

                                                               4 eggs cracked into a medium size bowl
                                                               2 cups of milk (we use 2%)
                                                               2 tablespoons (heaping) of mayo made with olive oil in it
                                                               1 small and drained can of green chiles
                                                               2 cups shredded cheddar cheese (reserve 1/3 cup set aside)
   
                                 Beat the 4 eggs in a bowl until mixed well and a deep yellow color. Add the milk and 2 tablespoons of mayo and continue to beat until well blended.  Add the can of drained green chiles and the cheddar cheese (all but the 1/3 in reserve), stir until well distributed throughout the egg mixture.  Add salt and pepper (go light as you can always add more later).  Pour mixture into the cooked pie shell and add the remaining cheddar cheese on top.  Place back into oven for about 25 minutes depending on your oven (test with a knife and when it comes out clean its done). 

Note:  Watch your pie edges once you put it back into the oven.  If they are getting too browned and the egg center is not done cooking then use tin foil to cover the edges around the pie to prevent getting too dark.