Smoke-Baked Barbecue Chile Pie

Smoke-Baked Barbecue Chile Pie
Photo by Joyce Oudkerk Pool


  • ½ teaspoon olive oil
  • 4 large eggs
  • 1 frozen prepared deep-dish pie crust
  • 8 ounces cheddar-Monterey Jack cheese blend
  • 8 ounces fire-roasted mild Hatch or other chile peppers
  • ¼ cup Texas sweet or Vidalia onions
  • ¼ cup wood chips
  • + 2 more ingredients
    • or ½ cup dry wood chips for a gas grill
    • 8 ounces hickory- or maple-smoked bacon

1. Fill your charcoal chimney with briquets, set the chimney on the bottom grill grate, and light or prepare a fire in your smoker. For a gas grill, turn half the burners to high. 2. Line the bottom and sides of the pie crust with the chile pepper strips, reserving a few to garnish the top of the...

View full recipe at Epicurious


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