Tag Archives: cheese

Green Chile Chicken Cheese Enchilada Pot Pie… in cast iron

INGREDIENTS
  • 4 Tbsp butter or EVOO
  • 1 rib celery, diced
  • 1 small yellow or white onion, diced
  • 2-3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • ¼ cup half & half
  • 2 cups chopped rotisserie chicken
  • 1/2 cup roasted green chile, chopped (or more)
  • 1 cup shredded cheddar + 1/4 cup shredded cheddar
  • 2 pie crusts; I use pilsbury refrigerated ready-made pie crusts
  • 1 egg, beaten, for egg wash
INSTRUCTIONS
  1. Preheat oven to 350°F. Brush bottom & sides of cast iron skillet with vegetable oil.
  2. In a large skillet, melt the butter or heat EVOO over medium-high heat. Cook the celery, onion, and garlic until they begin to soften
  3. Lower heat to medium. Stir constantly while adding flour. Stir until flour is absorbed and lightly toasted in color.
  4. Gradually stir in chicken broth while whisking to incorporate flour. Bring to a boil then lower to a simmer. Add half and half and stir to combine.
  5. After 3-4 minutes, remove from heat and stir in chopped chicken and green chile.
  6. Unroll one pie crust and place in bottom of the skillet, then pour in the filling.
  7. Spread 1 cup shredded cheddar on top of filling.
  8. Unroll the second crust on top. Seal crusts together by pinching together or pressing with a fork.
  9. Cut vents into the top crust then brush with egg wash. Sprinkle top with remaining 1/4 cup cheddar cheese.
  10. Bake for 50-55 minutes until crust is golden.

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Green Chile Cheese Apple Pie

Yes, it’s exactly what it sounds like. An old-fashioned apple pie, with the New Mexican addition of freshly roasted Hatch Green Chile and some cheddar cheese.


THE MATH :
Apple Pie + Cheddar = Delicious.
Cheddar + Green Chile = Magical.
THEREFORE:
Apple Pie + Green Chile + Cheddar = Magically Delicious. 


By “old-fashioned” I mean I gleaned the starter apple pie recipe from the pages of a Better Homes & Gardens cookbook circa 1968.

BHG Cookbook
Well-worn Better Homes & Gardens Cookbook
BHG Apple Pie Recipe
Better Homes & Gardens, Perfect Apple Pie Recipe. There’s food & stuff on the page. 🙂

Because I live in the modern age and I’m kinda lazy, I always use Pillsbury Pie Crusts (the kind that come rolled, 2 to a box). They are good and easy and I don’t think I could do it any better.

TO MAKE THIS PIE:

Create the apple pie filling in accordance with the BH&G recipe listed above.

Green Chile Cheese Apple Pie Apples
Apple Pie Filling – Traditional

Grate some Extra Sharp Cheddar Cheese, and chop up some Hatch Green Chile (which ideally has been roasted out on the grill like an hour earlier, but frozen or canned will do just fine).

Green Chile Cheese Apple Pie GC and Cheese
Chopped roasted Hatch Green Chile, and grated Extra Sharp Cheddar Cheese

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To add the cheese and green chile, first unroll the bottom pie crust and form it to the bottom of the pie dish. Then sprinkle some grated cheddar on it.

Green Chile Cheese Apple Pie Cheese Crust
Green Chile Cheese Apple Pie Cheese Crust

Next, stir about 2/3 cup of grated cheese and 1 cup of chopped green chile into the apple pie mixture. (Save back a little cheese to sprinkle on top later.) Pour filling mix into pie crust.

Green Chile Cheese Apple Pie ready to bake
Green Chile Cheese Apple Pie ready to bake

Add a few pats of butter on top for extra yumminess. Unroll second pie crust on top, seal the edges together, and pinch a fancy design in if you are so inclined and able. My mom did mine. Don’t judge me. Cut some vents into the top. I did mine in a Zia symbol, just for funzies.

Bake at 400 deg for 50 minutes or until done. About halfway through, cover the edges with foil to prevent burning. When golden brown and bubbly, remove the pie from the oven and sprinkle a little cheddar cheese on top.

Green Chile Cheese Apple Pie
Green Chile Cheese Apple Pie – Zia Vents for New Mexicans

Let it rest for about 10 minutes, then serve it up!

Green Chile Cheese Apple Pie Slice
Green Chile Cheese Apple Pie Slice

 

THIS PIE IS WONDERFUL. And I guess because it has green chile and cheese in it, we didn’t feel at all guilty about having it for lunch.

I’d suggest some mild vanilla ice cream to serve alongside.

Enjoy!