Creamy Onion and Chilies Lorraine

90 minutes Prep: 30 minutes Cook: 60 minutes

229 calories per serving view nutrition facts

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1	each	pie shell (9 inch)	unbaked
8	ounces	green chili peppers	whole
3	ounces	monterey jack cheese	cut into 1/2 x 1/4 inch strips
10 3/4	ounces	soup, french onion	creamy, condensed
3/4	cup	milk
1/4	cup	cream, half and half
3	large	eggs	slightly beaten
1 1/2	cups	swiss cheese	shredded
1	teaspoon	dry mustard
1	dash	white pepper
1/8	teaspoon	red hot pepper sauce (eg. Tabasco)
1/3	cup	olives	ripe, pitted

Bake pie crust at 450 degrees F for 7 minutes.

Reduce temperature to 375 degrees.

Rinse chilies and pat dry with paper towels.

Make a lengthwise slit in a chili,place a strip on Monterey Jack cheese inside.

Repeat with remaining chilies.

Place chilies in pie crust spoke-fashion.

In medium bowl,stir soup.

Gradually,add milk and half and half.

Add remaining ingredients except olives,mix well.

Pour mixture over chilies.

Bake on cookie sheet for 1 hour or until knife inserted in center comes out clean.

Let stand 10 minutes before serving.

Garnish with olives.

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Serving Size 171g

Amount per Serving

Calories 229 56% of calories from fat