Corn chip chili pie is a staple in the southeastern United States. 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 bag of Garden Fresh Gourmet® Tortilla Strips. 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. Stirring in the Garden Fresh Gourmet® Organic Cantina Mild Salsa balances the heat because of the hint of sweet agave. This recipe uses ground turkey for a modern, lighter twist. Ground beef and tofu work great, too, for a more traditional or plant-based version.
- 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 container of Garden Fresh Gourmet® Organic Cantina Mild Salsa or 14.5 oz. can diced tomatoes with juice
- 1 15 oz. can black beans
- 1 tablespoon honey
- 1 16 oz. bag Garden Fresh Gourmet® Tortilla Strips
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.
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.
Using scissors or a sharp knife, cut the Garden Fresh Gourmet® Tortilla Strips bag down the center of the front of the bag. 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.
Spoon more than half the chili over top of the tortilla chips. Then add the remaining 8 oz. of salsa. Scatter the fixins on top (see below). You will have extra chili leftover; serve it in a skillet or bowl to add to the chips while eating.
- 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