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May 27th, 2002
1 Pet Ritz® regular pie crust shell
1 4-oz can of Old El Paso Whole Chilis
6 Slices of bacon cooked and drained
1 4-oz cup Swiss Cheese, shredded
3 eggs
1 cup light cream
1/4 Tsp. salt
1 dash of ground nutmeg
Directions:
1. Pre-Heat oven of 425 Degrees (F).
2. Drain chilis and dry with paper towel. Remove
rib and seeds. Chop in large pieces.
3. Crumble bacon and mix with hot chilis.
4. Sprinkle swiss cheese on unbaked pie shell,
then chilis and bacon.
5. Mix together, eggs, cream, salt, and nutmeg.
6. Slowly pour over cheese mixture. (The pie
should be very full but it should not spill over)
7. Place on cookie sheet in preheated oven, and
bake for 15 minutes. Then reduce temperature to 350 degrees
(F) and bake for an additional 25 to 30 minutes or until a knife
is inserted in the center and comes out clean.
8. Cool 10-15 minutes then serve
NOTES:
The chilis are for those who are adventurous
and have no history of stomach problems. The heat index of spice
is up to the chef.
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