Smoke-Baked Barbecue Chile Pie

Name: Smoke-Baked Barbecue Chile Pie
Yield: Serves 6
Ingredients: 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; 1/2 teaspoon olive oil; 4 large eggs, beaten; 1/4 cup wood chips, soaked in water and drained, or 1/2 cup dry wood chips for a gas grill; 8 ounces hickory- or maple-smoked bacon, cooked until crisp and chopped

Smoke baking is a great technique to use for garlic bread, pizzas, quiche, or a savory breakfast casserole—whenever you want to bake and get a hit of smoky flavor at the same time. You can smoke bake using a charcoal grill, gas grill, or a traditional smoker with a smoking temperature you can control (water smokers have a set temperature of 225°F to 250°F and will not work for this recipe). When chiles from Hatch, New Mexico, come to market in August, I stock up on enough to roast and freeze for chile pies, pots of Southwestern chili, and batches of salsa through the winter months. You can substitute other varieties of chiles (or bell peppers for a less spicy result) in this recipe and experiment with additional ingredients, such as a garnish of chopped scallions, cilantro, or parsley. A teaspoon of your favorite chili seasoning blend or barbecue dry rub could add a special accent. If you can't get Hatch chile peppers, no problem. Buy fresh green Anaheim peppers and fire roast them at home. For a true Southwestern flavor use the heavier mesquite wood—very sparingly here—or pecan. This is a great dish for a light supper or an outdoor brunch. Suggested wood: Pecan or mesquite

By Ardie A. Davis

July 9, 2009

Image may contain Food Dessert Cake Plant Pie and Tart

Smoke-Baked Barbecue Chile PieJoyce Oudkerk Pool

Note:

Fire-roast the chiles by grilling them over hot coals until the skins blacken, then remove the papery skin, seeds, and membrane. (You should wear food-preparation gloves for this because the oil from hot chiles will stick to your hands. If you rub your eyes or other sensitive areas after working with the chiles, it can be painful. If the chiles are mild, however, gloves arent necessary.)

Recipe notes