Chiles Rellenos Pie

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Stuff canned chiles with store bought bean dip, place on rice, top with a no-fuss cheese custard--easy as pie!

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Chiles Rellenos Pie Ingredients

1/2 cup regular long-grain rice	2 cups milk
2 cans (4 oz) whole mild green chiles rinse, drain, pat dry	1/2 teaspoon salt
2/3 cup bean dip, about 1/2 11.5 to 12.5 oz jar	1/4 pound Monterey Jack cheese (1 cup) shredded
4 large eggs

Instructions for Chiles Rellenos Pie

Prepare rice as label directs, but do not add salt to water.
Meanwhile, with knife, split each chile lengthwise in half, but not all the way through. Spoon 1 heaping tablespoon bean dip onto half of each chile; fold remaining half of chile over. In medium bowl, with wire whisk or fork, mix eggs, milk, and salt until well blended.
Preheat oven to 325 degrees F. Spoon rice into shallow 1 1/2-quart casserole or 9 1/2-inch deep-dish pie plate. Place stuffed chiles on top of rice. Pour egg mixture over chiles; sprinkle with cheese.
Bake pie 50 minutes or until knife inserted in center comes out clean.

Main Ingredient: EggsCuisine: Mexican