New Mexico Chile Crustless Pie (1958)

• 8 whole peeled green chiles (or 2 4-oz cans, or frozen)
• 1/4 lb cheddar cheese, grated
• 5 eggs, slightly beaten
• 2 tbspns cream
• 3/4 tspn salt
• Freshly ground black pepper

Preheat oven to 325 degrees. Grease 10-inch pie pan, then cut chiles open and line pie pan, allowing chiles to come to the top of the pan.  Remove seeds to taste.

Spread cheese evenly over chiles. Then slightly beat eggs using fork, and add cream and seasonings. 

Pour over top of chiles. Bake 30 minutes or until set.

More "Lost" Recipes from New Mexico

New Mexico Zucchini with Corn (1975)

Black Pepper Cake with Nuts (1975)

(Origin - "Historic Cooking" by Fabiola C Gilbert, published by the New Mexico College of Agriculture, 1958.)