This Green Chile Tortilla Pie is crowd pleasing and super easy and a little unconventional by using a tortilla as the crust.
Today is the start of me being a stay-at-home mom again. I have been looking forward to this for so long! The last few months have been so crazy busy, and I’m looking forward to being able to take a breath and focus on different things now.
But the thing that I have found is that now, even though I just left my job, I can already tell my life is going to be filled with different things! A different kind of busy, but still busy. Which is why you will still be getting easy, fast recipes from me most days here. But really, that’s my style anyway – as much as I love being in the kitchen, I can’t imagine spending hours in there every day!!
This is a great idea for a weeknight meal. Or it would be wonderful for a brunch. It does take a bit of time to bake, but the hands on time is very minimal and you can get other things done while it is in the oven. And I’m actually wondering if this would freeze well. I really need to get a large freezer one of these days so I can start testing what recipes freeze well! I loved the idea of using the tortilla for the crust on this – so easy – especially if you are afraid of crusts!!
More Green Chile Favorites
Chicken Lasagna with Green Chile and Cheese
Creamy Hatch Green Chile Dip
Green Chile Dogs
Green Chile Casserole
Green Chile Cheddar Bread
Green Chile Tortilla Pie
Ingredients
- 1 tablespoon olive oil
- one 10-inch tortilla
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded sharp Cheddar cheese
- 1 4- ounce can roasted chopped green chiles drained
- 3 large eggs beaten
- 1 cup sour cream
- pinch of salt
- pinch of ground cumin
Instructions
- Preheat the oven to 350ºF.
- Grease a 9-inch pie plate with the oil. Place the tortilla in the bottom and press it down so it sticks to the bottom and the sides. Sprinkle two-thirds of the cheeses on the bottom of the tortilla. Sprinkle the chiles over the cheese.
- Beat together the eggs, sour cream, salt and cumin. Pour over the green chiles and cheese. Sprinkle the remaining cheese on top.
- Bake in the center of the oven for 40 minutes or until set.
- Let cool for 10 minutes before slicing and serving.
Ann says
Looks delish. Has any one reheated this with good results? If so, microwave or oven?
Ann says
Ok, I just made this last night. So quick and easy to make. The hardest you will do is grating cheese 😜 . The flavor is delish and, I answered my own question. It reheats in the microwave just fine. Make a double batch and you can have a quick on the go breakfast for a few days
Edward Benavidez says
Just pop in microwave. Excellent reheated
Jane says
I like the idea of this, but I don’t like eggs. I am going to try subbing mayo instead and I will see how it turns out.
Rose says
There are only two of us, so I cut the recipe in half, used a 6 inch pie plate, one fajita size tortilla, two eggs and the remaining ingredients. Baked for 40 minutes, but at 30 minutes I covered with tin foil. I would definitely make again.
Lyn says
I tweaked the recipe to make a gf leek and blue cheese chili pie. Changed the tortilla to a gluten free wrap for the base. Caramelized 1 leek sliced. Scattered it on the base.
Instead of grated cheese, chopped up some a blue brie. Scattered that. Crumbled some feta. Chopped a few slices of jalapeno and 1/2 a roasted red pepper and scattered. Mine were in jars. The original eggs, sour cream cumin and salt.
Only used the grated tasty cheese for the top of the pie.
Baked for 40mins on the middle shelf.
It was delicious. A little bite in the high note from the jalapenos amidst juicy velvety cheese and leeks to add a base earthy low note.
Gringopardido says
I love this recipe. I have made it often. Today I decided to change it up a bit and omitted the green chilies and added smoked salmon and dill. Delicious
CM R says
This tasted great. Be very careful, though, walking to the table with it. The crust is not affixed in the pie pan. Half of mine ended up on the floor.🙁
Linda says
Easy to make, tastes great, made with ingredients I am likely to have on hand. This will be a regular for us. Thank you for sharing!
Sue says
This was so easy to make!. I used a 9×9 square pan, fitting regular sized Flour tortillas to form into a square pie crust, (not overlapping) of which I cut slices into squares. Delicious!
Will make it again.
DORRIE says
Thanks so much for that tip! I don’t have any large tortillas, but do have just soft tacos tortillas. I was thinking of doing what you did and came in here to see if anyone had done that! Big help! Thanks again!
Cheryl S says
We love this pie. I make it for special occasions and it gets rave reviews!
Shannon says
Curious-would this also be considered a breakfast dish?
Mindy says
Do you use a cooked or raw tortilla?
Deborah says
I used cooked tortillas.
eatme_delicious says
Ooo this sounds so yummy! And I love that the crust is just a tortilla – so easy!
cookinfanatic says
I made this recipe last night but substituted Greek yogurt for sour cream – it was delicious!!! thanks for the wonderful recipe.
grace says
yes…it's like a quiche, but far easier and far more flavorful! me likey. 🙂
crustabakes says
That sounds fool proof enuff! i am sure it tastes good as well! Congrats on being a stay home mom again!
crustabakes says
That sounds fool proof enuff! i am sure it tastes good as well! Congrats on being a stay home mom again!