Chile Rellenos Pie
refrigerated crescent rolls
shredded Monterey Jack cheese
shredded cheddar cheese
oz. can chopped green chiles
Heat oven to 350 F.
Separate dough into 8 triangles. Place triangles in ungreased 9-inch pie pan or square pan, press over bottom and sides to form crust.
Sprinkle cornmeal over crust and press into it.
In a small bowl, combine cheeses, reserving 1/2 cup for topping.
Add chiles to cheese and sprinkle over crust.
Beat eggs and sour cream together until smooth, then pour over cheese mixture.
Sprinkle with reserved 1/2 cup of cheese.
Cover edge of crust with foil during first 20 minutes of baking to prevent over-browning.
Bake at 350 F for 33-43 minutes, until a knife inserted near center comes out clean.
Cool 5 minutes before serving.
Cut into wedges or squares to serve.