INGREDIENTS

  • 1 (15ounce)package pillsbury refrigerated pie crusts
  • 1 cup coarsely chopped onions
  • 1 tablespoon margarine or butter
  • 1 cup coarsely chopped tomatoes , drained
  • 1 (4ounce)can sliced ripe olives , drained
  • 1/4 teaspoon garlic powder or garlic salt
  • 1/4 teaspoon cumin
  • 1/8 teaspoon pepper
  • 1 (4ounce)can old el paso chopped green chilies
  • 2 eggs
  • 2-3 drops hot pepper sauce
  • 4 ounces shredded monterey jack cheese
  • 4 ounces shredded cheddar cheese
  • 2/3 cup sour cream (optional)
  • 2/3 cup old el paso thick n chunky salsa (optional)or picante sauce, if desired (optional)

DIRECTIONS

  1. 1.Prepare pie crust according to package directions for two-crust pie using 10-inch tart pan with removable bottorm or 9 inch pie pan.
  2. 2.Place oven rack at lowest position.Heat oven to 375 degrees.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.
  3. 3.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.
  4. 4.Sprinkle remain g 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.
  5. 5.Bake at 375 degreesF. 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.
  6. Serves 6.