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Tortilla Chili Chip Pie

Tortilla Chili Chip Pie

Lifestyle expert Chadwick Boyd is making a delicious dish with a spicy kick.
Ingredients for the Pie
  • 1 large sweet onion, finely chopped
  • 1 small poblano pepper, coarsely chopped
  • 4 cloves garlic, finely chopped
  • 3 tablespoons vegetable oil
  • 1 lb. lean ground turkey
  • 1 teaspoon sea salt
  • 2 heaping tablespoons chipotle in adobo sauce (about 3 small peppers with a little sauce)
  • 1 8 oz. can diced tomatoes
  • 1 15 oz. can black beans
  • 1 teaspoon honey
  • 1 Bag Garden Fresh Gourmet Tortilla Chips
Ingredients for the Fixins'
  • 1 cup extra sharp shredded white cheddar cheese
  • 1-2 cups charred yellow corn (done in a cast iron pan) – or grilled fresh ears of corn as a side
  • 1 small red onion, very thinly sliced into half moons
  • 1 small container whole milk Greek yogurt, thinned with juice of 1 lime (dolloped on top)
  • 3-4 scallions thinly sliced – green parts only
  • 1 Fresno pepper, very thinly sliced
  • ¼ cup whole fresh cilantro leaves


Corn chip chili pie is a staple in the southeastern United States, especially Texas. It’s playful, fun…and undeniably delicious. The traditional version is made and served in individual 2 oz., snack size bags. This recipe is inspired by that beloved dish, yet takes it to a whole new level. It’s a super-sized version using a big bag of Garden Fresh Gourmet Tortilla Chips. The chili is quick and easy to make. The flavor is smoky and carries a bit of heat, thanks to chipotle in adobo – which you can tone down or amp up depending on your taste. This recipe uses ground turkey for a modern, lighter twist. Ground beef and tofu work great, too for a more traditional or a plant-based version.

Directions

1. Heat a large, heavy skillet with the oil over medium-high heat. Add the onion, poblano and garlic and sauté for 7 minutes or until soft and translucent. Add the turkey and cook 5 minutes until it crumbles and is no longer pink. Use the back end of a wooden spoon to break it up into small pieces.

2. Stir in the salt, chipotle in adobo, tomatoes, black beans and honey. Cover slightly, turn the heat down to medium low and let simmer 20 minutes. Stir occasionally.

3. Using scissors or a sharp knife, cut the tortilla chips bag down the center of the front. Place on a large platter or baking sheet. Pull the sides from the center to open it up and create a bed of chips for the chili to rest on.

4. Spoon the chili over top the tortilla chips – you will have extra chili leftover; serve it in a skillet or bowl to add to the chips while eating. Scatter the fixin’s on top.

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