Ingredients:
1 1/2 cups monterey jack cheese, shredded
1 cup cheddar cheese, shredded
1 (9 inch) pie crusts, baked ( in glass or microwave safe dish)
1 (4 ounce) cans green chilies, diced
1 cup half-and-half
1/4 teaspoon salt
1/4 teaspoon cumin powder
3 eggs, beaten
Directions:
Sprinkle Montery Jack cheese and 1/2 cup of the Cheddar cheese evenly over the pie shell.
Sprinkle green chilies (except for 2 tablespoons of green chilies) over the cheese.
In a microsafe bowl combine half and half, salt and cumin and then cook on high for 2 1/2 – 3 minutes, stirring occasionally, until mixture thickens. DO NOT BOIL.
Whisk cream mixture into eggs, blending well.
Pour mixture into pie shell.
Sprinkle with remaining cheese (1/2 cup) and chilies (2 tablespoons).
Cook on medium (50% power) for 12-13 minutes or until set, turning dish halfway through cooking.
Transfer to broiler and cook briefly (1-2 minutes) to brown.
Let stand 2-3 minutes before slicing into wedges.
Servings: 4-6
Time preparation: 5 min.
Time total: 25 min.