Chili Today, Pie Tomorrow
Chili Pie is an easy way to turn leftover chili into a new meal. It’s also a great excuse for making a big pot of chili in the first place.
Serve Chili Pie with a green salad tossed with salsa dressing. Just mix 1/4 cup of your favorite salsa with 2 tablespoons of olive oil and 2 teaspoons of red wine vinegar. This is enough dressing for a 6-ounce bag of salad greens. Luckily, a cold beer goes just as well with Chili Pie as it does with a bowl of the red stuff.
Chili Pie
Active Work Time: 15 minutes * Total Preparation Time: 45 minutes
You can also use a 15- or 16-ounce can of chili, but the chili pie won’t have quite as much filling.
3 (10-inch) flour tortillas
Nonstick vegetable cooking spray
2 cups leftover chili
2 tomatoes, thinly sliced
1 cup grated Cheddar or Monterey Jack cheese
2 green onions, thinly sliced
* Place 1 tortilla in bottom of 8- or 9-inch pie plate coated with cooking spray. Spread 1 cup chili evenly over tortilla. Arrange 1/3 of tomato slices in layer on top of chili, then sprinkle with 1/3 cup grated cheese.
* Place 1 tortilla on top of cheese and spread remaining 1 cup chili evenly over top. Top with 1/2 of remaining tomato slices and 1/3 cup cheese. Top with remaining tortilla, remaining tomato slices and remaining 1/3 cup cheese.
* Bake at 375 degrees 10 minutes. Reduce heat to 350 degrees and bake until cheese is melted and bubbly, about 20 minutes. Remove from oven and let stand at room temperature 5 minutes before slicing. Sprinkle top with sliced green onions just before serving.
4 to 6 servings. Each of 6 servings: 225 calories; 530 mg sodium; 64 mg cholesterol; 10 grams fat; 20 grams carbohydrates; 14 grams protein; 1.69 grams fiber.