DerHusker
Babbling Farker
With the flood damage to my house, I haven’t had a lot of time to cook recently (dealing with Insurance and reconstruction) but I finally got one in. I started looking at what I had on hand as I wanted to use up items I already had. So what did I have lots of? Homemade Bacon and Roasted Hatch Chiles. Hmmmm! I looked further and I also had some eggs, cheese and some Bisquick. I thought about that for a while and came up with this.
Here are most of the ingredients:
Recipe Ingredients:
Bacon – enough to make up a crust (I use 1 package plus some more)
Green chiles - roasted, skinned, sliced and enough to make up 2 layers plus top design
1 Potato – thinly sliced and enough to make up 2 layers.
4 eggs, lightly beaten
2 cups cheese - grated. I used the Costco 4 cheese Mexican blend. (or sharp cheddar cheese + Monterey Jack cheese) Plus some for the top
1/2 medium onion - slivered
¾ cup Bisquick or AP flour
1 teaspoon baking powder (If not using Bisquick)
1 cups milk
½ cup sour cream (plus some for garnish if desired)
¼ teaspoon salt
½ cup guacamole or 1 avocado sliced (for garnish if desired)
1 cup salsa (for garnish if desired)
¼ cup fresh cilantro, chopped (for garnish if desired)
First off, the bacon crust. I’ve seen this done before on the internet and by Al / Mongo in his Lobster Mac n Cheese Pie entry a few years ago. It still took a while to figure out how I was going to make it come out right. What I’ve seen is doing a bacon weave wrapped over the outside of a pie pan. (Thanks Al) This way the bacon grease can drain away as the bacon cooks.
I then add another layer to try and reduce any gaps that might form.
Put another pie pan over it to try and reduce shrinkage :shocked: and hold its shape.
I put this on the kamado at 300 degrees. As it would be cooked some more I didn’t want the crust completely crispy so after about 30 minutes, the crust was pretty much done for now.
After this had a chance to cool I set it aside while I prepared the pie filling.
1st I sliced the chiles and potatoes. I then beat the eggs, added the salt, Bisquick, milk and sour cream and beat again.
Pulled out the crust and added a layer of potatoes,
onions, Hatch chiles,
half the liquid mixture.
and cheese.
Repeated that process again and then spread out the Hatch chile garnish.
I had already set my kamado up for indirect cooking and it cruising along at 325. I put my pie in and set my timer for 50 minutes to do my first check.
After it’s done the center will no longer jiggle and you can poke in a knife or tooth pick and it will come out mostly clean. (Mine took 60 minutes) Remove for the heat and let cool 5 minutes before serving.
Here is the results.
Here are some plated shots. (Next day A.M. for breakfast)
And here is my Money Shot.
It was delicious! :becky:
Here are most of the ingredients:
Recipe Ingredients:
Bacon – enough to make up a crust (I use 1 package plus some more)
Green chiles - roasted, skinned, sliced and enough to make up 2 layers plus top design
1 Potato – thinly sliced and enough to make up 2 layers.
4 eggs, lightly beaten
2 cups cheese - grated. I used the Costco 4 cheese Mexican blend. (or sharp cheddar cheese + Monterey Jack cheese) Plus some for the top
1/2 medium onion - slivered
¾ cup Bisquick or AP flour
1 teaspoon baking powder (If not using Bisquick)
1 cups milk
½ cup sour cream (plus some for garnish if desired)
¼ teaspoon salt
½ cup guacamole or 1 avocado sliced (for garnish if desired)
1 cup salsa (for garnish if desired)
¼ cup fresh cilantro, chopped (for garnish if desired)
First off, the bacon crust. I’ve seen this done before on the internet and by Al / Mongo in his Lobster Mac n Cheese Pie entry a few years ago. It still took a while to figure out how I was going to make it come out right. What I’ve seen is doing a bacon weave wrapped over the outside of a pie pan. (Thanks Al) This way the bacon grease can drain away as the bacon cooks.
I then add another layer to try and reduce any gaps that might form.
Put another pie pan over it to try and reduce shrinkage :shocked: and hold its shape.
I put this on the kamado at 300 degrees. As it would be cooked some more I didn’t want the crust completely crispy so after about 30 minutes, the crust was pretty much done for now.
After this had a chance to cool I set it aside while I prepared the pie filling.
1st I sliced the chiles and potatoes. I then beat the eggs, added the salt, Bisquick, milk and sour cream and beat again.
Pulled out the crust and added a layer of potatoes,
onions, Hatch chiles,
half the liquid mixture.
and cheese.
Repeated that process again and then spread out the Hatch chile garnish.
I had already set my kamado up for indirect cooking and it cruising along at 325. I put my pie in and set my timer for 50 minutes to do my first check.
After it’s done the center will no longer jiggle and you can poke in a knife or tooth pick and it will come out mostly clean. (Mine took 60 minutes) Remove for the heat and let cool 5 minutes before serving.
Here is the results.
Here are some plated shots. (Next day A.M. for breakfast)
And here is my Money Shot.
It was delicious! :becky:
