RANCHERO PIES

Crust

Ingredients Weight Measure
Potatoes, grated 9 ea.
Butter, melted 9 Tbsp.
Salt 3 tsp.
TABASCO® brand Garlic Pepper Sauce 3 Tbsp.

Filling

Ingredients Weight Measure
Tomatoes, thick cut 12 ea.
Red onions, cut in rings 6 ea.
Butter 12 Tbsp.
Garlic cloves, finely chopped 6 ea.
TABASCO® brand Garlic Pepper Sauce 1-1/2 Tbsp.
Salt and pepper to taste
Swiss cheese, sliced 15 slices
Feta cheese, crumbled 3 oz.
Eggs 12 ea.

Method

  1. To prepare Crust, grease 3 pie pans with butter. Combine ingredients and form a crust in the 3 pans. Bake at 350°F for 20-30 minutes, or until crusts are brown.
  2. To prepare Filling, sauté all ingredients, except Swiss and feta cheeses and eggs, in butter. Set aside.
  3. To assemble, layer Swiss cheese in the crusts, top with filling and sprinkle with Feta. Bake for 20-30 minutes at 350°F.
  4. Poach the eggs to desired doneness.
  5. Top each quarter of each pie with 1 egg.

Yield: 3 pies