Green Chile Cheese Pie
This Green Chile Cheese Pie is where Southwestern heat meets creamy indulgence, wrapped in a buttery, flaky crust.
The smooth richness of cream cheese blends with melty Mexican cheeses, while tender bits of pork-infused green chile bring a smoky, mildly spicy warmth. Each bite offers layers of texture — crisp crust, velvety filling, and gooey cheese — balanced by the fresh brightness of cilantro on top.
It’s comforting yet bold, rustic yet refined, making it perfect for brunch, casual dinners, or as a standout potluck dish.
Why People Will Love This Green Chile Cheese Pie Recipe
A harmony of creamy and spicy – The richness of cream cheese and melted Mexican cheeses is perfectly balanced by the gentle heat and smoky depth of green chile with pork.
Flaky, buttery crust – Every bite begins with a tender, golden crust that shatters delicately, giving way to the luscious filling inside.
Southwestern soul food – Captures the essence of Southwestern flavors in a form that feels both comforting and gourmet.
Versatile for any occasion – Works beautifully as a brunch centerpiece, a hearty lunch, or a flavorful dinner side.
Customizable to taste – Can be made milder or spicier, with endless cheese variations to match your preferences.
Visually inviting – The golden-brown top, speckled with fresh cilantro, makes it as appealing to the eyes as it is to the palate.
Key Ingredients:
Cold, cubed butter – The backbone of a perfect crust, each chilled cube melts slowly in the oven, releasing steam that separates layers of dough into light, flaky perfection. Its cool firmness is the difference between a pie base that shatters delicately and one that crumbles under the filling’s weight.
Cream cheese – Soft, silky, and indulgent, it creates a velvety foundation that mellows the spice of the chiles. With its gentle tang and lush texture, it transforms the filling into something decadent yet balanced.
Stokes Green Chile with Pork – A jar of Southwestern soul, marrying smoky heat with tender morsels of pork. It brings not only spice but depth, the kind of flavor that lingers warmly on the palate.
Mexican Style Four Cheese Blend – A perfectly calibrated mix of meltability and character, combining mild creaminess with sharp, tangy notes and that irresistible stretchy cheese pull. It weaves richness throughout the filling and gives the top its golden crown.
Fresh cilantro – The final, fragrant flourish. Its bright, herbaceous bite cuts through the indulgence of the cheese and cream, awakening the palate and adding a burst of vibrant green to every slice.
Expert Tips
Keep the butter ice-cold – Cold butter is key to a flaky crust. Chill the cubed butter in the freezer for 5–10 minutes before mixing so it stays solid until it hits the hot oven, creating light, crisp layers.
Pulse, don’t overprocess – When making the crust in the food processor, stop as soon as the dough begins to clump. Overworking the flour develops gluten, leading to a dense, tough base.
Soften cream cheese for smoothness – Bring cream cheese to room temperature before blending with eggs. This ensures a silky filling without lumps or graininess.
Taste and adjust the heat – Green chile spice levels can vary widely. Sample the filling before baking, and add extra chiles or a dash of hot sauce if you want a bolder kick.
Pre-bake for crispness – If you like a sturdier crust that stays flaky under the filling, partially bake the crust for 8–10 minutes before adding the filling to prevent sogginess.
Rest before slicing – Let the pie cool for at least 1–2 hours so the filling sets. Cutting too soon will cause the creamy center to spill instead of holding its shape.
Green Chile Cheese Pie
Ingredients:
Crust:
8 Tbs. cold butter, cubed into 1″ pieces
2 cups all purpose flour
1 large egg
1 Tbs. apple cider vinegar
2-3 Tbs. ice water
Filling:
8 oz. cream cheese
4 large eggs
14 oz. Stokes Green Chile with Pork
8 oz. Mexican Style Four Cheese Blend
sea salt and pepper
fresh cilantro
Instructions:
Crust:
Preheat the oven to 425 degrees.
Combine all the ingredients, except for the water, in the bowl of a food processor. Pulse until crumbly. Drizzle in the water and pulse until beady and doughy.
Transfer the dough beads to parchment paper and form into a disc.
Top with another sheet of parchment and roll out into a rough 11″ round circle. Transfer to a pie plate and flute the edges.
Filling:
Prepare the pie crust as directed.
Pulse together the cream cheese and eggs in the bowl of a large food processor, until smooth and creamy.
Add the green chile and pulse a few more times.
Pour into the prepared pie crust.
Tope with the cheese blend.
Bake at 425 for 35 minutes, until brown on top.
Remove from the oven and cool for several hours to set.
Top with fresh cilantro before slicing and serving.
Important Notes When Making Green Chile Cheese Pie
Butter temperature defines texture – Using butter that’s too soft will make the crust greasy instead of flaky. Keep it cold until the moment it meets the flour.
Ice water is added gradually – Too much water toughens the crust; stop adding as soon as the dough just holds together when pressed between your fingers.
Softened cream cheese is non-negotiable – Cold cream cheese won’t fully blend, leaving lumps that disrupt the pie’s silky texture.
Green chile quality changes the flavor – The depth of smokiness, heat, and pork flavor depends heavily on the chile you choose; if using a substitute, adjust seasoning to maintain balance.
Cheese selection affects richness – A sharper cheese adds tang, while a milder one keeps the flavor creamier and more mellow. Choose according to your preferred intensity.
Cooling time impacts the slice – Cutting into the pie before it’s fully set will cause the filling to collapse. A proper rest ensures clean slices and a firm yet creamy texture.
Baking time varies by oven – Check for doneness a few minutes early; the filling should be set but still slightly soft in the center, as it will firm up while cooling.
How to Enjoy Green Chile Cheese Pie After Cooking
Let it rest into perfection – Once it leaves the oven, resist the urge to cut right in. Giving it 1–2 hours to cool allows the molten filling to settle into a creamy, sliceable custard, ensuring every wedge holds together beautifully.
Serve at its flavor peak – Slightly warm or room temperature is where this pie truly shines. The green chile’s smoky spice, the pork’s savory richness, and the cheeses’ meltiness all open up and meld harmoniously at this stage.
Crown it with freshness – Just before serving, scatter vibrant green cilantro across the golden top. Its crisp, herbal aroma cuts through the indulgence, adding a garden-bright contrast to the hearty filling.
Pair for balance – Match the pie’s richness with light, refreshing companions: a crisp green salad with citrus vinaigrette, roasted vegetables with a hint of char, or a spoonful of fresh salsa to add brightness and acidity.
Lean into the Southwestern spirit – Elevate the experience with lime wedges for a zesty squeeze, buttery avocado slices for creamy coolness, or a dollop of tangy sour cream to temper the heat.
Reheat like a pro – If enjoying leftovers, skip the microwave. A 350°F oven for 10–15 minutes restores the crust’s flaky snap and keeps the filling luxuriously creamy without drying it out.
Think beyond dinner – This pie isn’t bound to one mealtime. Serve it at brunch alongside fresh fruit, pack it for a bold lunch, or cut it into smaller wedges as a crowd-pleasing appetizer for any Southwestern-themed spread.
Nutrition Information:
For Green Chile Cheese Pie (per slice, assuming 8 slices per pie):
Calories: 448 kcal | Total Fat: 29 g | Saturated Fat: 16 g | Monounsaturated Fat: 9 g | Polyunsaturated Fat: 2 g | Cholesterol: 155 mg | Sodium: 730 mg | Total Carbohydrates: 27 g | Dietary Fiber: 1 g | Sugars: 4 g | Protein: 14 g
Frequently Asked Questions:
Can I use a store-bought crust instead of making it from scratch?
Yes, a store-bought crust works well if you’re short on time. For best results, choose one made with butter for a flakier texture, and consider pre-baking it for a few minutes to avoid sogginess.
What if I can’t find Stokes Green Chile with Pork?
You can substitute with another canned green chile brand or homemade green chile. If using plain green chiles, add cooked shredded pork and adjust seasonings to match the savory, smoky depth of the original.
Can I make this pie ahead of time?
Yes. You can prepare the entire pie a day in advance, refrigerate it, and reheat gently in a 350°F oven before serving. The flavors often deepen after resting overnight.
How can I make it spicier?
Taste the filling before baking and adjust to your preference. Add chopped jalapeños, extra green chile, or a splash of hot sauce for more heat without overpowering the cheese and creaminess.
Is this recipe freezer-friendly?
Yes, but for best texture, bake the pie first, let it cool completely, then wrap tightly in plastic wrap and foil. Freeze for up to 3 months. Reheat in the oven at 350°F until warmed through and the crust is crisp.
Why does the butter need to be cold for the crust?
Cold butter stays solid until it hits the oven’s heat, where it releases steam and creates flaky layers. Warm butter blends into the flour too much, leading to a dense, less tender crust.
Do I need to pre-bake the crust?
While not strictly required, pre-baking for 8–10 minutes helps the crust stay crisp under the moist filling, preventing a soggy bottom.
How do I keep the filling smooth and lump-free?
Soften the cream cheese to room temperature before blending with eggs. This ensures a silky texture and even mixing with the green chile.
Can I add other vegetables to the filling?
Yes, but sauté them first to remove excess moisture. This prevents watery pockets in the pie and keeps the filling creamy.
How do I know when the pie is perfectly baked?
The top should be golden brown and slightly firm, with the center set but still soft. A knife inserted in the middle should come out clean or with only a few moist crumbs, not wet batter.