Smoke-Baked Barbecue Chile Pie
Smoke baking is a great technique to use for garlic bread, pizzas, quiche, or a savory breakfast casserole whenever you want to bake and get a hit of smoky flavor at the same time. You can smoke bake using a charcoal grill, gas grill, or a traditional smoker with a smoking temperature you can control (water smokers have a set temperature of 225°F to 250°F and will not work for this recipe). When chiles from Hatch, New Mexico, come to market in August, I stock up on enough to roast and freeze for chile pies, pots of Southwestern chili, and batches of salsa through the winter months. You can substitute other varieties of chiles (or bell peppers for a less spicy result) in this recipe and experiment with additional ingredients, such as a garnish of chopped scallions, cilantro, or parsley. A teaspoon of your favorite chili seasoning blend or barbecue dry rub could add a special accent. If you cant get Hatch chile peppers, no problem. Buy fresh green Anaheim peppers and fire roast them at home. For a true Southwestern flavor use the heavier mesquite wood very sparingly here or pecan. This is a great dish for a light supper or an outdoor brunch. Suggested wood: Pecan or mesquite
Smoke baking is a great technique to use for garlic bread, pizzas, quiche, or a savory breakfast casserole whenever you want to bake and get a hit of smoky flavor at the same time. You can smoke bake using a charcoal grill, gas grill, or a traditional smoker with a smoking temperature you can control (water smokers have a set temperature of 225°F to 250°F and will not work for this recipe). When chiles from Hatch, New Mexico, come to market in August, I stock up on enough to roast and freeze for chile pies, pots of Southwestern chili, and batches of salsa through the winter months. You can substitute other varieties of chiles (or bell peppers for a less spicy result) in this recipe and experiment with additional ingredients, such as a garnish of chopped scallions, cilantro, or parsley. A teaspoon of your favorite chili seasoning blend or barbecue dry rub could add a special accent. If you cant get Hatch chile peppers, no problem. Buy fresh green Anaheim peppers and fire roast them at home. For a true Southwestern flavor use the heavier mesquite wood very sparingly here or pecan. This is a great dish for a light supper or an outdoor brunch. Suggested wood: Pecan or mesquite
- 1/2 teaspoon olive oil
- 1 frozen prepared deep-dish pie crust
- 8 ounces fire-roasted mild hatch or other chile peppers, seeded and sliced into strips of varying size (see note)
- 8 ounces shredded cheddar-monterey jack cheese blend
- 1/4 cup chopped texas sweet or vidalia onions
- 4 large eggs, beaten
- 1/4 cup wood chips, soaked in water and drained, or 1/2 cup dry wood chips for a gas grill
- 8 ounces hickory- or maple-smoked bacon, cooked until crisp and chopped
- Carbohydrate 24 g(8%)
- Cholesterol 183 mg(61%)
- Fat 40 g(61%)
- Fiber 1 g(5%)
- Protein 20 g(40%)
- Saturated Fat 17 g(85%)
- Sodium 685 mg(29%)
- Calories 537
Step-by-step
- 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.
- Line the bottom and sides of the pie crust with the chile pepper strips, reserving a few to garnish the top of the pie. Top with the cheese, spreading it out evenly over the bottom of the crust.
- In a small sauté pan over medium heat, sauté the onions in the olive oil until softened, about 3 minutes. In a medium-size bowl, combine the eggs and onion, then pour the mixture over the cheese. Arrange the reserved chile pepper strips on the top of the pie.
- When the coals are ready, dump them into the bottom of your grill, and spread them evenly across half. Scatter the drained wood chips on the hot coals, or put the dry wood chips in a metal container and place closest to a burner on a gas grill. Place the pie on the indirect side of the grill. When the smoke starts to rise, close the lid.
- Smoke bake the pie at 350°F for 40 to 45 minutes or until the crust has browned, the filling has set, and the pie has a mild, smoky aroma. Sprinkle with the bacon before serving.
My Smoky Southwest Adventure: A Chile Pie Story
The scent of woodsmoke always takes me back. It conjures up images of lazy summer afternoons spent grilling with family, the warmth of the sun on my skin, and the happy chatter filling the air. This particular memory is tied to a chile pie – a smoky, cheesy, delicious creation that's become a family favorite. It all started with a trip to New Mexico...
We were driving through the heart of Hatch Valley, the air thick with the scent of roasting chiles. Everywhere we looked, roadside stands overflowed with vibrant green and red peppers, their skins glistening from the fire. It was a sensory explosion – the smell, the sight, the sheer abundance of these flavorful gems. I couldn't resist buying a massive bag, my intention to create something special once I returned home.
The recipe I developed is a testament to that New Mexican adventure. It's not just a pie; it’s a journey, a culinary exploration of textures and tastes. The smoky notes from the pecan wood complement the spicy kick of the Hatch chiles beautifully. The cheddar-Monterey Jack cheese adds a creamy richness, while the sweet onions provide a subtle counterpoint to the heat. The crisp bacon topping is the perfect finishing touch, adding a salty crunch that elevates the whole experience.
This chile pie isn't just about the taste; it's about the process. The careful selection of ingredients, the precision of the smoking technique, the anticipation as the pie bakes, filling the air with a captivating aroma. It's about slowing down, savoring the moment, and embracing the simple pleasures of life. For me, it's more than just a recipe; it’s a reminder of a memorable trip, a symbol of family gatherings, and a delicious way to share a piece of my heart.
Beyond the personal memories, this recipe offers a fantastic opportunity for experimentation. Feel free to adjust the spice level by choosing milder or hotter chiles. You could add different cheeses, herbs, or even a touch of your favorite chili powder to personalize the flavor profile. The beauty of cooking, especially outdoor cooking, lies in the freedom to create something truly unique.
The process of smoke-baking itself is incredibly satisfying. Watching the pie transform in the grill, the crust gradually browning, the filling bubbling gently – it’s a mesmerizing experience. The smoky aroma that wafts from the grill is enough to make your mouth water, hinting at the culinary delight that awaits.
So, whether you're a seasoned grill master or a kitchen novice, I encourage you to try this recipe. It’s a rewarding culinary journey that will leave you feeling satisfied and inspired. The delicious results are worth the effort, and the memories created will last a lifetime. Gather your family and friends, fire up the grill, and let the smoky goodness begin!
Ingredients: (Note: The full ingredient list is provided separately)
Tips and Tricks:
- For the best smoky flavor, use high-quality wood chips. Pecan and mesquite are excellent choices.
- If you don't have a smoker, you can achieve a similar effect using a gas or charcoal grill with a lid.
- Don't be afraid to experiment with different types of chiles and cheeses to find your perfect combination.
- Allow the pie to cool slightly before slicing and serving.
Enjoy your culinary adventure!
