I grew up eating “Whale Snot” as a special treat.
It’s not anything like what it sounds.
It’s slimy – yes. But, so delicious.
It’s basically green chile enchiladas with a VERY specific green chile sauce: Stokes Green Chile Sauce with Pork.
Of course you can go a different direction with your green chile selection, but this is a family favorite and cannot be beat. Seriously.
Thus, a quiche, I created.
The crust is perfected and on point, and you cannot go wrong with Stokes and a little cheese.
Top with cilantro and you’ll be blown away.
Enjoy.
Spicy Green Chile Cheese Pie
Crust:
8 Tbs. cold butter, cubed into 1″ pieces
2 cups all purpose flour
1 large egg
1 Tbs. apple cider vinegar
2-3 Tbs. ice water
Preheat the oven to 425 degrees.
Combine all the ingredients, except for the water, in the bowl of a food processor. Pulse until crumbly. Drizzle in the water and pulse until beady and doughy.
Transfer the dough beads to parchment paper and form into a disc.
Top with another sheet of parchment and roll out into a rough 11″ round circle. Transfer to a pie plate and flute the edges.
Filling:
8 oz. cream cheese
4 large eggs
14 oz. Stokes Green Chile with Pork
8 oz. Mexican Style Four Cheese Blend
sea salt and pepper
fresh cilantro
Prepare the pie crust as directed.
Pulse together the cream cheese and eggs in the bowl of a large food processor, until smooth and creamy.
Add the green chile and pulse a few more times.
Pour into the prepared pie crust.
Tope with the cheese blend.
Bake at 425 for 35 minutes, until brown on top.
Remove from the oven and cool for several hours to set.
Top with fresh cilantro before slicing and serving.
