Ingredients
Dough for single-crust pie2 tablespoons cornmeal1-1/2 cups shredded Monterey Jack cheese1 cup shredded cheddar cheese1 can (4 ounces) chopped green chiles3 large eggs, room temperature3/4 cup sour cream1 tablespoon minced fresh cilantro2 to 4 drops hot pepper sauce, optional
Preparation
On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge.?Refrigerate 30 minutes. Preheat oven to 450°.
Line unpricked crust with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 350°.
Sprinkle cornmeal over bottom of crust. In a small bowl, combine cheeses; set aside 1/2 cup for topping. Add chiles to remaining cheese mixture; sprinkle into crust. In a small bowl, whisk the eggs, sour cream, cilantro and, if desired, hot pepper sauce. Pour into crust; sprinkle with reserved cheese mixture.
Bake until a knife inserted in the center comes out clean, 35-40 minutes. Let stand 5 minutes before cutting.
