Spicy Tomatillo Pie

In June, we published a recipe for a Tex-Mex tomato pie. This recipe builds on that idea with more chile and tomatillos instead of tomatoes.

1 (9-inch) pie crust, homemade or

store-bought

1 pound tomatillos, husks removed,

cored and sliced

1 tablespoon salt

1 teaspoon olive oil

1 large onion, sliced

2 garlic cloves, minced

1 serrano pepper, seeded and finely

minced

3⁄4 cup pepper Jack cheese,

shredded

3⁄4 cup queso Chihuahua, shredded 3⁄4 cup mayonnaise

2 tablespoons spicy pickled red jalapeños, finely chopped (see Note)

1⁄4 teaspoons ground coriander

1⁄4 teaspoon chipotle chile powder 2 tablespoons cilantro leaves,

finely chopped

1⁄4 cup bread crumbs

Instructions: Heat the oven to 400 degrees.

Place the crust in a 9-inch pie pan, or leave it in what it came in from the store. Line the pie crust with aluminum foil and fill with pie weights or dry beans. Bake the crust for 12-14 minutes until it begins to turn golden. Remove the foil and weights and continue baking until evenly browned, 5-10 minutes. Set the crust aside to cool.

Toss the tomatillo slices and salt together in a large mixing bowl and transfer to a colander. Set the colander over the mixing bowl and let the tomatillos drain for about 20 minutes. Heat the oil in a skillet over a medium flame and saute the onions, turning frequently, until lightly caramelized, 12-15 minutes. Add the garlic and serrano, and continue cooking for another 2-3 minutes until softened. Remove from heat and set aside.

Stir the cheeses, mayonnaise, pickled jalapeno, coriander, chipotle powder and cilantro in a mixing bowl until well blended.

Sprinkle the bread crumbs in the bottom of the pie crust. Gently squeeze some excess moisture from the tomatillos. Add a layer of tomatillos to cover the bottom of the crust. Sprinkle on some of the onion mixture, some of the cheese mixture, then continue layering like this until the crust is filled. Reserve enough of the cheese mixture for a complete even layer over the top of the pie.

Loosely cover the pie with aluminum foil and bake at 400 degrees for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the top is golden brown and the crust is finished.

Note: Look for Giuliano Red Hots, Nacho Sliced Jalapeños at Central Market, or substitute with any other brand of pickled red jalapeños or any pickled jalapeño.

Makes 8 servings

Per serving: 265 calories, 18 g fat (5 g saturated fat), 18 mg cholesterol, 842 mg sodium, 21 g carbohydrates, 2 g dietary fiber, 3 g sugar, 5 g protein