Salsa
4 cup fresh tomatoes, chopped
½ cup tomato puree
⅓ cup onion, finely chopped
1 clove garlic, minced
2 jalapeno chili peppers, seeded and chopped
2 tbsp. fresh cilantro, chopped
1 tbsp. fresh oregano, chopped
1 tsp. salt
½ tsp. freshly ground black pepper
2 tbsp. lime juice
Pie
14 oz. whole green roasted chili peppers, or 2 cans
1 lb. Monterey Jack cheese, cut into 1/2 inch logs
3 tbsp. butter
½ cup onion, finely chopped
¼ cup red bell pepper, finely chopped
3 tbsp. yellow cornmeal
1 tbsp. flour
1 cup milk
1 cup corn kernels
5 egg yolks
7 egg whites, stiffly beaten
1 cup Colby cheese, grated
Salsa (make first)
In a glass bowl, combine all ingredients and toss together.
Refrigerate the salsa for at least 4 hours before serving.
Pie
Preheat the oven to 350 degrees.
Grease a 13 X 9 inch ovenproof casserole dish.
Drain and rinse the chilies.
Stuff each chili with Monterey Jack cheese.
Lay the chilies in the casserole dish in 1 layer.
In a 2-quart saucepan, melt the butter.
Add the onion and red pepper, and cook for 2 to 3 minutes, until the vegetables begin to soften.
Sprinkle with the cornmeal and flour, and cook, stirring, until the flour begins to bubble, about 2-3 minutes.
Gradually add the milk, whisking until the sauce is smooth and thick, about 4-5 minutes.
Add the salt and cayenne, and transfer the sauce to a bowl.
Beat in the corn and egg yolks.
Cover and refrigerate the sauce until you are ready to proceed.
When Ready to bake pie, fold the egg whites into the sauce.
Spread the crust over the chilies in the baking dish and sprinkle the top with the grated cheese.
Bake for 25 minutes, until the crust is set and the cheese is golden.
Sugar: 27g
:
Calcium: 658mg
Calories: 626kcal
Carbohydrates: 55g
Cholesterol: 203mg
Fat: 35g
Fiber: 18g
Iron: 5mg
Potassium: 1470mg
Protein: 31g
Saturated Fat: 19g
Sodium: 800mg
Vitamin A: 15269IU
Vitamin C: 41mg
