Tortilla Chip Chili Pie

Prep: 15 mins

Cook: 35 mins

Difficulty: Easy

Servings: 6 Servings

Frito pie is an iconic American dish, born in the southwestern United States in either New Mexico or Texas, depending on where you are from. Midwesterners also lay claim to it. They call it a “walking taco” and it often shows up at fairs and festivals. Thanks to popular Food Network shows and social media, though, Frito pie has found fans nationwide. And it’s easy to see why: Crispy chips plus delicious toppings built right in a chip bag is super fun and super delicious.

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.Recipe NotesTopping options: Other toppings can be used, such as toasted corn, finely chopped jalapeños, thinly sliced red onions, or very thinly sliced green onions.Substitutions: Fresh Mexican oregano can be substituted for the cilantro.Make ahead: The chili and lime mixture can be made up to 1 day ahead and refrigerated in separate airtight containers. Reheat the chili right before assembling.You can also make a double batch of the chili and freeze for up to 4 months.