"This recipe was taken from the 1999 Pillsbury Bake-Off finalists. It was on the inside of the Pillsbury Refrigerated Pie Crusts Box. Kids will love it!"
1 (15 ounce) packages
pillsbury refrigerated pie crusts
coarsely chopped onion
1 tablespoon margarine or 1 tablespoon
coarsely chopped tomato, drained
1 (4 ounce) cans
sliced ripe olives, drained
1/4 teaspoon garlic powder or 1/4 teaspoon
1 (4 ounce) cans
old el paso chopped green chilies
2 -3 drops
hot pepper sauce
shredded monterey jack cheese
shredded cheddar cheese
2/3 cup old el paso thick n chunky salsa (optional) or 2/3 cup
picante sauce, if desired
Prepare pie crust according to package directions for two-crust pie using 10-inch tart pan with removable bottom or 9 inch pie pan.
Place oven rack at lowest position. Heat oven to 375°F.
In medium skillet, cook and stir onions in margarine until tender. Reserve 1 Tablespoon each chopped tomato and sliced olives; stir remaining tomato, olives, garlic powder or garlic salt, cumin, pepper and chilies into cooked onion.
In small bowl, combine eggs and hot pepper sauce; beat well. Reserve 2 teaspoons egg mixture. Stir 1/2 cup each of the Monterey Jack and cheddar cheese into eggs.
Sprinkle remaing cheeses over bottom of crust lined pan. Spoon onion mixture evenly over cheese. Carefully pour egg mixture over onion mixture; spread to cover. Top with second crust; seal edges and flute. Cut slits in top crust in decorative design. Brush with reserved egg mixture.
Bake at 375°F on lowest oven rack for 45 - 55 minutes or until golden brown. Let stand 5 minutes; remove sides of pan. Serve with sour cream, salsa and reserved tomatoes and olives.