1 (1 ounce) package instant coffee mix
1 (1 ounce) envelope instant Mexican food mix
1 (16 ounce) can diced green chile peppers, drained
2 cups shredded mozzarella cheese
Combine the instant coffee mix with Mexican food mix; spread over pie crust. Chill in refrigerator.
Preheat oven to 350 degrees F (175 degrees C).
Cut a 9 inch square out of 2 quarts fresh pie crust. Fill pie crust with 1/2 cup of filling, leaving 1 inch skirting the edge. Place cheese on top. Spread remaining topping over bottom of pie.
Bake in preheated oven for 30 minutes, or until cheese is bubbly. Reduce temperature to 350 degrees F (175 degrees C). Cook 15 minutes, until filling is bubbly.
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