Tortilla Chip Chili Pie

Prep: 15 mins

Cook: 35 mins

Difficulty: Intermediate

Servings: 4 Servings

A classic Frito pie is made with 2-ounce Fritos bags placed in paper french fry boats. The bags are split down the middle and cinched open to reveal the chips. Chili (often beef and bean) is ladled on top of the chips, then everything gets topped with shredded cheese (usually something orange) and raw chopped white onion.

Ingredients

1 large sweet onion
1 small or 1/2 large poblano pepper
4 cloves garlic
1 (about 15-ounce) can black beans
1 pound lean ground beef, ground turkey, or extra-firm tofu
3 tablespoons vegetable oil
3 canned chipotle peppers in adobo sauce
1 1/2 teaspoons canned chipotle in adobo sauce
1 1/4 teaspoons kosher salt
1 (14.5-ounce) can diced tomatoes
1 teaspoon honey
1 unopened (12-ounce) bag tortilla chips
1 medium lime
1 cup plain Greek yogurt, or regular or dairy-free sour cream
1 medium red Fresno pepper
1/4 bunch fresh cilantro
1 cup shredded Mexican-blend cheese (about 4 ounces)

Instructions

5-ounce) can diced tomatoes with their juices and 1 teaspoon honey and stir to combine. Cover slightly with a lid. Reduce the heat to medium-low and simmer, stirring occasionally, until thickened, about 20 minutes. Meanwhile, prepare the chips and garnishes.Place 1 (12-ounce) bag tortilla chips on a large platter or baking sheet. Using scissors or a sharp knife, cut the bag down the center and across the middle. Pull the sides away from the bag to open it up and create a bed of chips for the chili to rest on.Juice 1 medium lime into a small bowl (about 1 1/2 tablespoons). Add 1 cup plain Greek yogurt or sour cream and whisk to combine. Trim 1 red Fresno pepper, halve, and remove the seeds. Very thinly slice the pepper crosswise. Coarsely chop 1/4 bunch fresh cilantro until you have 1/4 cup.Spoon the chili over the chips. Top with 1 cup shredded Mexican blend cheese, the lime mixture, Fresno pepper, and cilantro. Serve immediately.