Serves: 4
Total Calories: 228
Line a buttered 8- or 9-inch pie pan with chiles (fresh, canned or frozen). Sprinkle with the cheese. Beat eggs and combine with half-and-half and garlic salt. Pour over cheese. Bake at 325° for about 40 minutes or until the custard has set. Cut in wedges and serve.
Fun Fact: Around 1900, Wilbur Scoville invented a test to rate the heat level of chiles. The habanero is the hottest chile pepper known to date with a SHU (Scoville Heat Unit) rating of about 250,000. The popular jalapeño is mild in comparison, with a rating of only 9,000 SHU.
This Chile Pie recipe is from the The Recipe Hall of Fame Quick & Easy Cookbook Cookbook. Download this Cookbook today.
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