Best 5 Picante Omelet Pie Recipes

PICANTE OMELET PIE

Steps:

• Pour the picante sauce into a lightly greased 10 inch pie plate or quiche dish.
• Sprinkle with the cheeses and set aside.
• In a blender or food processor, process eggs and sour cream until smooth.
• Pour over cheese.
• Bake at 375 for 20 to 25 minutes or until a knife inserted near the center comes out clean.
• Let stand 5 minutes before cutting.
• Garnish with tomato and cilantro if desired.

SALSA OMELET PIE

Steps:

• Preheat oven to 375 degrees F.
• Spray a 9" deep dish pie plate, or a 10" pie plate with non-stick spray.
• Pour salsa into the prepared pie plate.
• Blend cheeses and layer over the salsa.
• Blend the eggs and sour cream until smooth and pour over the cheese.
• Bake 20-25 minutes or until a knife inseted in the center comes out clean.
• Let stand for 5 minutes before cutting.

SKILLET CHICKEN PICANTE

Steps:

• Cube chicken breasts. Heat oil in a medium skillet. Add cubed chicken breasts, onion and garlic powder and saute until chicken is cooked through and no longer pink, about 15 to 20 minutes. Pour tomatoes and picante sauce over chicken mixture. Let simmer over medium heat until sauce has thickened, usually about 30 minutes. Place some of the mixture in a warm tortilla, add cheese and wrap. Repeat until all of the chicken mixture is gone!

ORANGE-PECAN PIE

Steps:

• In medium bowl, mix flour, 1 tablespoon orange peel and 1/2 teaspoon salt. Cut in 1/2 cup shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
• Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
• Heat oven to 375°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate. Cut scraps of rolled pastry with tiny star-shaped cookie cutter. Sprinkle cutouts with sugar; press on pastry edge.
• In medium bowl, beat all filling ingredients except pecans with wire whisk or hand beater until smooth. Stir in pecans. Pour into pastry-lined pie plate. Cover edge of pastry with 2- to 3-inch strip of foil to prevent excessive browning.
• Bake 40 to 50 minutes or until crust is brown and filling is set, removing foil for last 15 minutes of baking. Cool 15 minutes. In small saucepan, melt chocolate chips and shortening over low heat, stirring constantly; drizzle over top of pie.
• In 1-quart saucepan, mix 1/4 cup sugar and the cornstarch. Stir in orange juice and 2 tablespoons liqueur. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in orange peel. Serve sauce over pie.

PICANTE POTATO PIE

Steps:

• In a bowl, beat eggs. Stir in the hash browns, cheese, picante sauce, onions and salt. Pour into a greased 9-in. pie plate. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Bake at 350° for 25 minutes. Sprinkle with bacon; bake 5-10 minutes longer or until a knife inserted in the center comes out clean. Serve with additional picante sauce if desired.