Best 2 Green Chili Pie Recipes

Indulge in the tantalizing flavors of a hearty and comforting classic: Green Chili Pie. This delectable dish combines the perfect balance of savory, spicy, and cheesy goodness, making it a delightful treat for any occasion. With its crisp, flaky crust and a flavorful filling featuring tender green chilies, juicy ground beef, and a blend of aromatic spices, this pie is sure to satisfy your taste buds. But that's not all! This article presents you with three variations of Green Chili Pie, each with its unique twist on this beloved recipe. From a traditional version to one with a creamy queso topping and even a vegetarian option, there's something for every palate to relish. Get ready to embark on a culinary journey that will leave you craving for more!

Here are our top 2 tried and tested recipes!

GREEN CHILI POT PIE

Green Chili Pot Pie image

Provided by Food Network

Categories dessert

Time 2h

Yield 6 servings

Number Of Ingredients 21

Ingredients

3 cups muffin mix
1 teaspoon salt
1 stick butter
1 cup shortening
2 eggs
1 tablespoon white vinegar
1/4 cup plus 2 tablespoons cold water
2 limes, juiced
1 teaspoon tequila
1 teaspoon Greek seasoning (recommended: Cavender's Seasoning)
2 large chicken breasts
2 tablespoons butter
1/2 yellow onion, diced
3 cloves garlic, minced
2 cans cream of chicken soup
4 tomatoes, chopped
3 tablespoons diced tomatoes and green chiles (recommended: Ro-tel brand)
1 teaspoon garlic salt
1/2 cup roasted green chiles
1/2 cup milk
2 1/2 cups shredded sharp cheddar cheese

Steps:

Dough: In a bowl mix muffin mix, salt, butter, shortening, 1 egg, vinegar, and water. Knead dough, and cut into 2 pieces. With a rolling pin, roll out each crust large enough to cover a pie pan. Place 1 crust in a pie pan and remove excess crust. Refrigerate until ready to use. Set aside remaining crust in the refrigerator.
Filling: In a bowl mix lime juice, tequila, Greek seasoning, and chicken breasts. Let marinate in refrigerator for 2 hours.
Preheat a grill or grill pan. Grill chicken until cooked through and juices run clear. Let cool and shred.
Preheat the oven to 375 degrees F.
In a medium saucepan, melt butter over medium heat. Add onions and cook until onions are soft, about 5 minutes. Add garlic and let cook for 1 minute. Remove heat; add 2 cans of cream of chicken soup, tomatoes, garlic salt, and green chiles. Stir in 1/2 cup of milk and 1 1/2 cups of cheese. Cook over medium heat for 10 minutes. Add shredded chicken and remove from the heat.
Pour filling into pie crust, add remaining 1 cup of cheeses, and cover with the reserved top crust. Cut small slits in top crust and flute edges. Mix 1/4 cup of water with remaining 1 egg and beat well. Brush the egg mixture over the top crust.
Bake for 30 minutes or until golden brown. Let cool 5 minutes.

GREEN CHILI PIE

Green Chili Pie image

I have no idea where I got this recipe, but my girls have loved it forever. It's better the second day, when all the flavors have blended well. If you like cheese and a little bit of Mexican flavor, you'll like this!

Provided by Diane Springs

Time 1h

Number Of Ingredients 7

Ingredients

12 corn tortillas
2 can(s) cream of chicken soup
2 small cans chopped green chilis
1/2 onion, chopped
2 c monterey jack cheese, shredded
1 c jalapeño cheese, cheese
2 c cheddar cheese, shredded

Steps:

1. If you like spicy food, add the cup (or more) of jalapeño cheese, you can make it has hot as you'd like. I'm not fond of spicy things, so I leave the hot cheese out and substitute it with more Monterey Jack (or anything I've got on hand!).
2. Mix green chilis (do NOT drain), onions and soup together and set aside. Mix all your shredded cheese together and set aside.
3. I use a 2 Qt. deep casserole dish to make this, so I cut my tortillas to fit the dish- so that they make a layer. Hopefully, this will make sense as you start making this dish.
4. Spray Pam on the bottom of the casserole dish. Layer tortillas, soup mixture and a BIG handful of cheese for your first layer. Continue with that layering method, ending with cheese. The more cheese, the better. I use all kinds of cheese. It's a great way to use up all those used packages of shredded cheese.
5. Bake 350, 45 - 60 minutes. It need to be bubbly and golden brown on top. Let set for awhile before eating. Serve with tortilla chips, chopped tomatoes, and chopped lettuce. You may want to fix taco meat and have flour tacos on the side!

Tips:

Choose the right chiles: Use a combination of mild and hot green chiles for a balanced flavor. Poblano, Anaheim, and serrano peppers are all good options.
Roast the chiles before using: Roasting the chiles brings out their flavor and makes them easier to peel. You can roast them in a broiler, on a grill, or in a hot oven.
Use a good quality masa harina: Masa harina is a type of corn flour that is used to make tortillas and tamales. It is also used in green chili pie. Look for a brand that is made from 100% corn and is non-GMO.
Don't overcook the filling: The filling for green chili pie should be cooked until the chiles are tender, but not mushy. Overcooking will make the filling bland and watery.
Use a good quality cheese: The cheese used in green chili pie should be flavorful and melty. Cheddar, Monterey Jack, and pepper Jack are all good options.
Serve the pie hot: Green chili pie is best served hot out of the oven. You can also let it cool and then reheat it before serving.

Conclusion:

Green chili pie is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover green chiles, and it can also be made ahead of time and冷凍冷凍. Whether you are looking for a quick and easy weeknight meal or a special dish to serve at a party, green chili pie is sure to be a hit.