Chili Rellenos Pie - cooking recipe

Ingredients

1 (8 oz.) pkg. refrigerator crescent rolls
2 Tbsp. cornmeal
6 oz. Monterey Jack cheese, shredded
4 oz. sharp Cheddar cheese, shredded
1 (4 oz.) can chopped green chilies, rinsed and drained
3 eggs, lightly beaten
1 c. sour cream

Preparation

Line ungreased 8-inch pie pan or square pan with dough pressed together in bottom and up sides.
Sprinkle cornmeal on crust. Combine cheeses; reserve 1/2 cup for topping.
Mix chilies with remainder and sprinkle over crust.