Cheesy Fiesta Pie

 

1

box Betty Crocker® Seasoned Skillets® hash brown potatoes

4

cups very hot water

2

tablespoons margarine, butter or spread, melted

1

egg, slightly beaten

2

cups shredded Colby-Monterey Jack cheese (8 ounces)

2

small jalapeño chiles, seeded and finely chopped

1

small red bell pepper, finely chopped (1/2 cup)

2

tablespoons Gold Medal® all-purpose flour

1/2

teaspoon salt

2

eggs

2/3

cup milk

Shredded lettuce, if desired

Sour cream, if desired

Sliced chile peppers, if desired

• 1 Heat oven to 375ºF. Cover potatoes with water. Let stand 15 minutes; drain thoroughly. Toss potatoes, margarine and 1 egg. Press potato mixture on bottom and up side of ungreased pie plate, 9x1 1/2 inches. Bake 20 minutes.
• 2 Reduce oven temperature to 350ºF. Sprinkle half of the cheese, finely chopped chiles and bell pepper in potato crust; repeat. Beat flour, salt and 2 eggs until blended; stir in milk. Pour over cheese mixture.
• 3 Bake about 35 minutes or until center is set and top is golden brown. Let stand 10 minutes before cutting. Garnish with shredded lettuce, sour cream and sliced chile peppers.