Smoke-Baked Barbecue Chile Pie – a delicious recipe with crust, Hatch, cheddar-Monterey, onions, olive oil, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1. Fill your charcoal chimney with briquets, set the chimney on the bottom grill grate, and light or prepare a fire in your smoker. For a gas grill, turn half the burners to high.
2
2. Line the bottom and sides of the pie crust with the chile pepper strips, reserving a few to garnish the top of the pie. Top with the cheese, spreading it out evenly over the bottom of the crust.
3
3. In a small saute pan over medium heat, saute the onions in the olive oil until softened, about 3 minutes. In a medium-size bowl, combine the eggs and onion, then pour the mixture over the cheese. Arrange the reserved chile pepper strips on the top of the pie.
4
4. When the coals are ready, dump them into the bottom of your grill, and spread them evenly across half. Scatter the drained wood chips on the hot coals, or put the dry wood chips in a metal container and place closest to a burner on a gas grill. Place the pie on the indirect side of the grill. When the smoke starts to rise, close the lid.
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5. Smoke bake the pie at 350u00b0F for 40 to 45 minutes or until the crust has browned, the filling has set, and the pie has a mild, smoky aroma. Sprinkle with the bacon before serving.
707
kcal
Calories
53
g
Fat
7
g
Carbs
49
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 frozen prepared deep-dish pie crust, 8 ounces fire-roasted mild Hatch or other chile peppers, seeded and sliced into strips of varying size (see Note), 8 ounces shredded cheddar-Monterey Jack cheese blend, 1/4 cup chopped Texas sweet or Vidalia onions, and more.
Yes, Smoke-Baked Barbecue Chile Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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