Ingredients
- 1 8 oz refrigerated crescent rolls
- 2 tablespoons cornmeal
- 1 1/2 cups shredded Monterey Jack cheese divided
- 1 cup shredded cheddar cheese divided
- 1 4 oz oz. can chopped green chiles drained
- 3 eggs
- 3/4 cup sour cream
Servings: servings
Instructions
- 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.
Recipe Credits:
Gena Stout, Ravenden
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