Photo: Priscilla Du Preez
Estimated Nutrition (whole recipe, rough)
516
Calories
25g
Protein
41g
Fat
13g
Carbs
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Pie Crust | not in our table | 0 |
| Wood | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
- 1/2 teaspoon olive oil
- 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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes