Recipe - Chile Rellenos Crescent Pie

1 cn (8 oz) Pillsbury
Refrigerated Crescent
Dinner Rolls
2 tablespoon Cornmeal
6 ounce Shredded Monterey jack
cheese; (1 One half cups)
4 ounce Shredded Cheddar cheese; (1
cup)
1 cn (4 oz) chopped green chiles;
drained
3 Eggs

Three fourths cu ups dairy sour cream

Heat oven to 350 F. Separate dough into 8 triangles. Place triangles in
ungreased 9inch pie or square pan; press over bottom and up sides to form
crust. Sprinkle cornmeal over crust; press into crust. In small bowl,
combine cheeses. Reserve One half cup for topping. Add chiles to remaining
cheese. Sprinkle cheesechili mixture over crust. In small bowl, beat eggs
and sour cream until smooth; pour over cheesechili mixture. Sprinkle with
reserved One half cup cheese mixture. Cover edge of crust with foil.

Bake at 350 F. for 20 minutes; remove foil. Bake an additional 33 to 43
minutes or until knife inserted near center comes out clean. Cool 5 minutes
before serving. Cut into wedges or squares.

6 servings
Posted to MCRecipe Digest by Susan camyfan@abac.com on Apr 26, 1998