Chiapas pie from White Dog Cafe Cookbook: Recipes and Tales of Adventure from Philadelphia's Revolutionary Restaurant by Judy Wicks and Mardee Haidin Regan and Kevin Von Klause and Elizabeth FitzGerald

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Cool Island cucumber salad; Desert garden gazpacho with margarita-scallop seviche; Lemon-garlic rice; Watermelon and shrimp salad with jalapeño-lime dressing

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • montecristo99 on July 14, 2018

    This was a big hit with my family. It was a little time-consuming to make (lots of veg to chop, plus a sauce and a sour cream filling to make), and it made more filling than would fit in my standard 10-inch pie tin--next time I'll use a deep-dish pie plate. It looked messy (rustic!) during the assembly and bake. Flavors were terrific, though, and the pie held together nicely for dinner and also made for good leftovers. I'll be making this again, with extra layers of shredded cheese inside.

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