Ingredients
1
box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1
cup coarsely chopped onions
1
tablespoon butter or margarine
1
cup coarsely chopped tomato (1 medium), drained
1
can (3.8 oz) sliced ripe olives, drained
1/4
teaspoon garlic powder or garlic salt
1/4
teaspoon ground cumin
1/8
teaspoon pepper
1
can (4.5 oz) Old El Paso™ chopped green chiles, drained
2
eggs, beaten
2
to 3 drops red pepper sauce
1
cup shredded Monterey Jack cheese (4 oz)
1
cup shredded Cheddar cheese (4 oz)
Sour cream, if desired
Old El Paso™ Thick ’n Chunky salsa or picante sauce, if desired
Preparation
Make pie crust as directed on box for Two-Crust Pie using 10-inch tart pan with removable bottom or 9-inch glass pie pan. Place 1 crust in pan; press in bottom and up sides. Trim edges if necessary.
Place oven rack in lowest rack position; heat oven to 375°F. In 8-inch skillet, melt butter over medium heat. Add onions; cook and stir until tender. Reserve 1 tablespoon each chopped tomato and sliced olives; stir remaining tomato and olives, the garlic powder, cumin, pepper and chiles into cooked onion.
In small bowl with fork, beat eggs and red pepper sauce; reserve 2 teaspoons mixture. Stir in 1/2 cup of the Monterey Jack cheese and 1/2 cup of the Cheddar cheese. Sprinkle remaining cheeses in bottom of pie crust-lined pan. Spoon onion mixture evenly over cheese. Carefully pour egg mixture over onion mixture; spread to cover.
Top with second pie crust; seal edges. Cut slits in crust in decorative design in several places. Brush with reserved egg mixture.
Place pie on lowest oven rack; bake 45 to 55 minutes or until golden brown. Let stand 5 minutes; remove sides of pan. Serve warm with sour cream, salsa and reserved chopped tomatoes and sliced olives.
