Crust Ingredients:

• one ready-to-bake pie crust
• cornmeal

Filling Ingredients:

• 1 1/4 cup shredded Monterey jack cheese
• 1 1/4 cup shredded sharp cheddar cheese
• 1 can (4 oz.) Chopped green chilies
• 3 eggs
• 3/4 cup sour cream
• ½ teaspoon onion salt
• ½ cup chopped fresh tomato

Directions:

Preheat oven to 400°F. Pat pie crust so it is smooth and a little larger. Prick all over with a fork. Sprinkle a little cornmeal in the bottom of a deep dish baker. Put pie crust in the dish pushing it up along the sides to form a rim. Prick again with a fork. Bake 10 minutes.

Reduce oven temperature to 350°F. To prepare filling, sprinkle cheeses and chilies into crust. Mix eggs, sour cream, and salt and pour into crust. Sprinkle chopped tomato around the edge.

Bake 28-30 minutes. Cut into wedges and serve hot.