Z'Tejas' Ancho Chile Fudge Pie - FOX 10 News | fox10phoenix.com

Z'Tejas' Ancho Chile Fudge Pie


Z'Tejas Southwestern Grill's Chef Jeff Hostenske shares a Cinco De Mayo dessert recipe you can make at home.

Ancho Chile Fudge Pie


  • 1 9 in. Deep dish prepared pie crust
  • 2 each Eggs
  • ½ cup Flour
  • ½ cup White sugar
  • ½ cup Brown sugar
  • 1 cup Butter (2 sticks)
  • ½ cup Pecans
  • ½ cup Walnuts
  • 1 cup Chocolate chips
  • ¾ tsp Ancho Chile Peppers, ground

Ancho peppers are available whole. To grind, soften peppers in water for 3 minutes, drain, grind in blender. Do NOT use chile powder.

Melt butter and allow to cool. Toast pecans and walnuts in oven on flat sheet until lightly brown. Beat eggs well. Add white flour, white sugar and brown sugar. Mix until smooth. Add cool butter, mix well. Mix in nuts, chile peppers and chocolate chips. Fold into mixture. Pour into prepared pie crust. Bake at 325 degrees for 45-55 minutes.

E-mail recipes@ztejas.com to request additional recipes.

Z'Tejas Southwestern Grill
Locations in Phoenix, Scottsdale, Tempe, Chandler

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511 W. Adams St.
Phoenix, AZ 85003

Phone: (602) 257-1234
Fax: (602) 262-0177

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