Creamy Onion And Chilies Lorraine Recipe
Servings: 6
Ingredients
- 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
Directions
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 164g | |
| Recipe makes 6 servings | |
| Calories 409 | |
| Calories from Fat 249 | 61% |
| Total Fat 27.86g | 35% |
| Saturated Fat 10.87g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 147mg | 49% |
| Sodium 2350mg | 98% |
| Potassium 381mg | 11% |
| Total Carbs 22.95g | 6% |
| Dietary Fiber 2.1g | 7% |
| Sugars 4.41g | 3% |
| Protein 17.58g | 28% |
