APPLE GREEN-CHILE PIE WITH CHEDDAR CRUST
In this savory-sweet treat, apples are layered with roasted green chilies, made savory with Cheddar cheese in the crust and sprinkled with a streusel topping of walnuts and brown sugar. (Don't let making your own pie crust intimidate you: our pie guide has everything you need to know.)
Provided by Julia Moskin
Categories pies and tarts, dessert
Time 1h30m
Yield About 8 servings
Number Of Ingredients 20
Steps:
- Make the crust: In a food processor or mixer fitted with a paddle attachment, combine flour and salt. Add butter one piece at a time, while pulsing or mixing at low speed, until mixture is fine and crumbly. Transfer to a large bowl and toss well with the cheese. Add ice water one tablespoon at a time, mixing lightly with fingers just until dough holds together. To test, pinch a small amount of dough. If it is crumbly, add more ice water. Form dough into a ball, wrap loosely in plastic, then roll into a disk. Refrigerate at least one hour, or up to 3 days, before rolling. (Dough can be frozen for up to a month.)
- On a lightly floured surface, roll dough into a circle at least 11 inches in diameter. Transfer to a 9-inch pie pan, preferably glass. Turn edges under to make a thick rim; flute rim by pinching into a zigzag pattern. Refrigerate until ready to bake, at least an hour.
- Make the filling: In a large bowl, toss apples, green chilies and lemon juice together. In another bowl, mix dry ingredients and add to apples and chilies, tossing until thoroughly coated.
- Make the topping: In a small bowl, mix flour, walnuts and brown sugar. Add melted butter and toss together until crumbly.
- Bake the pie: Heat oven to 400 degrees. Using a slotted spoon, scoop filling into chilled crust, then drizzle with 2 tablespoons of juice from bottom of bowl. Sprinkle topping evenly over filling. Bake 10 minutes, then reduce heat to 375 degrees. Bake 30 to 40 minutes, or until filling bubbles at edge and crust is brown. Serve warm, with a scoop of vanilla ice cream on the side.
Nutrition Facts : @context http, Calories 401, UnsaturatedFat 6 grams, Carbohydrate 57 grams, Fat 17 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 10 grams, Sodium 198 milligrams, Sugar 29 grams, TransFat 1 gram
CHEDDAR MELT CHILI
This ground beef dish gets its heat from three different sources-salsa, beans and chili powder. Hamburger Helper® dinner mix makes it easy.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- In 4-quart Dutch oven, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
- Stir in hot water, sauce mix and uncooked pasta (from Hamburger Helper box), salsa, milk, chili powder and beans. Heat to boiling, stirring frequently.
- Reduce heat; cover and simmer about 10 minutes, stirring occasionally, until pasta is tender.
- Remove from heat; stir. Sprinkle each serving with 2 tablespoons cheese and tomato.
Nutrition Facts : Calories 480, Carbohydrate 53 g, Cholesterol 65 mg, Fat 1, Fiber 7 g, Protein 29 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 2080 mg, Sugar 12 g, TransFat 1 g
SPEEDY CHILI POT PIE
Simple, inexpensive -- and my children gobble it up! My 9 year-old has even made this for us. :0) Note: you will need whatever ingredients the cornbread mix calls for. Jiffy® calls for 1 egg and 1/3 cup milk. Egg substitute works well, too.
Provided by love my kids
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Pour the turkey chili into a 9-inch pie dish. In a bowl, whisk together the corn bread mix, milk, and egg until slightly lumpy; spoon the corn bread batter on top of the chili.
- Bake in the preheated oven until the edges of the corn bread begin to brown and the center is set, 20 to 25 minutes. Sprinkle with Cheddar cheese and a dollop of sour cream.
Nutrition Facts : Calories 306.4 calories, Carbohydrate 42.2 g, Cholesterol 57.2 mg, Fat 8 g, Fiber 4 g, Protein 16.3 g, SaturatedFat 2.5 g, Sodium 1371.8 mg, Sugar 8.3 g
IMPOSSIBLY EASY CHEESY CHILE PIE
Make a savory dinner pie with the flavor of chiles rellenos (cheese-stuffed mild green chiles) but with only 10 minutes prep.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Sprinkle chiles, cheese and cilantro in pie plate.
- In medium bowl, stir Bisquick mix, milk and eggs until blended. Pour into pie plate.
- Bake 25 to 30 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Serve with salsa.
Nutrition Facts : Calories 290, Carbohydrate 14 g, Cholesterol 150 mg, Fat 1 1/2, Fiber 0 g, Protein 16 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 820 mg, Sugar 6 g, TransFat 1/2 g
CHEDDAR-CHILI PIE
Make and share this Cheddar-Chili Pie recipe from Food.com.
Provided by CJAY8248
Categories Meat
Time 1h20m
Yield 1 9" pie, 4 serving(s)
Number Of Ingredients 12
Steps:
- To make crust: In large bowl, mix flour, cornmeal, and 1/4 teaspoons salt. Cut in butter until mixture resembles coarse meal. Stir in 1/2 cup cheese and the water. Press firmly to bottom and sides of 9" pie plate; prick with fork. Bake in preheated 400* oven for 10 minutes. Cool on rack.
- To make filling: cook beef and onion in large skillet over medium heat, breaking up meat with fork, 10 minutes or until meat is browned and onion is tender. Add tomatoes, beans, chili powder, remaining 1/2 teaspoons salt and pepper; simmer 15 minutes, stirring often. Turn into pie shell. Sprinkle with remaining 1/4 cup cheese. Bake in 350* oven 20-30 minutes, or until filling is bubbly.
PEACH, GREEN CHILE AND CHEDDAR PIE
After tasting a fantastic green chile apple pie in a local restaurant, I knew I would have to try it with peaches. The result was fantastic! The combination of flavors in this unusual pie tells you what every New Mexican knows: Green chile goes well with everything! -Rd Stendel-Freels, Albuquerque, New Mexico
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Place flour and sugar in a food processor; pulse until blended. Add butter; pulse until butter is the size of peas. Add 1/2 cup cheese; pulse 1-2 times. Transfer flour mixture to a large bowl. Mix together egg yolk and 6 tablespoons ice water; gradually add to flour mixture. Toss with a fork until dough holds together when pressed, adding more water if needed. Divide dough in half. Shape each into a disk. Wrap and refrigerate 30 minutes or overnight., Preheat oven to 450°. Wrap chopped green chiles in 3 layers of paper towel and squeeze gently to remove excess moisture. In a large bowl, combine sugar, flour, cinnamon, nutmeg and salt. Add peaches and green chiles; toss to coat., On a lightly floured surface, roll 1 dough portion into a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim. Sprinkle bottom with cheese. Add filling; dot with butter. Roll out remaining dough; make a lattice crust. Place over filling. Trim, seal and flute edge., Bake on lower rack for 10 minutes. Reduce oven setting to 350°. Bake 35-40 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 525 calories, Fat 27g fat (16g saturated fat), Cholesterol 91mg cholesterol, Sodium 308mg sodium, Carbohydrate 65g carbohydrate (30g sugars, Fiber 4g fiber), Protein 8g protein.
CHILI SHEPHERD'S PIE RECIPE BY TASTY
Here's what you need: olive oil, small yellow onion, garlic, lean ground beef, McCormick® Original Chili Seasoning, tomato, tomato sauce, red kidney bean, kosher salt, shredded cheddar cheese, idaho potatoes, sour cream, unsalted butter, half & half, McCormick® Garlic Powder, ground white pepper, kosher salt
Provided by McCormick
Categories Dinner
Yield 4 servings
Number Of Ingredients 17
Steps:
- Make the chili: In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until fragrant and softened, about 6 minutes. Add the ground beef and McCormick® Original Chili Seasoning, and stir with a wooden spoon to break up the ground beef into small pieces. Add the diced tomatoes and cook for 5 minutes, or until the beef is fully cooked through. Stir in the tomato sauce and salt, and cook for another 2 minutes, until thickened slightly. Add the canned kidney beans and mix until combined.
- Pour the ground beef mixture into a 9x13-inch baking dish, spreading evenly. Sprinkle the cheddar cheese on top.
- Make the mashed potatoes: Peel and quarter the potatoes. Place in a pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat and cook until the potatoes are fork-tender, 20-30 minutes. Drain the potatoes and transfer to a large bowl.
- Add sour cream and melted butter to the bowl with the potatoes. Using an electric hand mixer on medium-low speed, whip the potatoes until smooth. Add the half-and-half, McCormick® Garlic Powder, white pepper, and salt, and mix on low speed until combined.
- Spread the mashed potatoes evenly over the chili.
- Turn the broiler on high. Broil the shepherd's pie for 10 minutes, or until the top is light golden brown. Serve warm.
- Enjoy!
Nutrition Facts : Calories 944 calories, Carbohydrate 86 grams, Fat 42 grams, Fiber 12 grams, Protein 53 grams, Sugar 6 grams
CHILI POT PIE WITH CHEDDAR BISCUIT CRUST
Dollar store cookbook BUT million dollar taste! If you don't feel like making the chili (But you should) try the crust and the technique with just the crust.
Provided by LAURIE
Categories Savory Pies
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 25
Steps:
- In dutch oven heat 1 TBS oil over med high heat til hot.
- Add half the beef and cook til browned and juices evaporate.
- Transfer to small bowl.
- Repeat with remaining beef and 2 tsp oil.
- Add remaining tsp oil and reduce heat to medium.
- Add oniona dn cook 10 minutes til golden.
- Add garlic and cook and stir 2 minutes.
- Add chili powder, coriander, 1/2 tsp salt and cumin.
- Cook and stir 1 minute.
- Add tomatoes, breaking up with spoon.
- Add chilies and juice, brown sugar, paste beef and any juices in bowl along with water.
- Heat to boiling over high heat.
- Reduce to low, cover and simmer 30 minutes, stirring occasionally.
- Rinse and drain beans.
- Add to pot and heat to boiling.
- Reduce to low, cover and simmer 30-45 minutes longer until beef is really tender.
- Stir in cilantro.
- Preheat oven to 425.
- Spoon hot chili mixture into deep 2 quart casserole or 9 inch deep pie pan.
- Make Crust, in medium bowl mix flour, cheese, cornmeal, baking powder and 1/2 salt.
- With pastry blender or 2 knives, cut in butter until it is coarse crumbs.
- Stir in 1/2 cup milk, quickly mixing just until soft dough forms and leaves side of bowl.
- Turn dough unto floured surface.
- Gently knead about 5 strokes to mix.
- Roll out into round 1inch larger than top of casserole.
- Top chili mixture in casserole with crust, tucking in edges to fit.
- With knife, cut out 5 ovals, do not just slit crust as it will close up during baking.
- Brush with 2 tsp milk.
- Place sheet of foil underneath and crimp to catch drips.
- Bake 20 minutes or until crust is browned.
- Cook slightly.
- Garnish with sliced green onions.
Nutrition Facts : Calories 521.4, Fat 21.8, SaturatedFat 9.2, Cholesterol 104.5, Sodium 1175.6, Carbohydrate 45.9, Fiber 6.9, Sugar 9.2, Protein 36.6
MEXICAN CHILI PIE
This recipe is one of my husband Dwayne's favorite, especially during cooler weather. The topping is crunchy, and the chili has just enough spice to warm you up inside in even the coldest weather! I add a simple side salad to complete the meal.-Heather Thurmeier, Pense, Saskatchewan
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4-6 servings.
Number Of Ingredients 19
Steps:
- In a large skillet, cook the beef, onion and garlic over medium heat until no longer pink; drain. Add seasonings and tomatoes. Simmer, uncovered, for 20 minutes. Add green pepper. Spoon 2 cups into an ungreased 2-1/2-qt. shallow baking dish; top with half of the beans. Repeat layers. , For topping, combine dry ingredients in a large bowl. Stir in cheese. Combine buttermilk, egg and oil; stir into dry ingredients just until moistened. Spread over filling. , Bake at 450° for 15 minutes or until topping is lightly browned and filling is bubbly.
Nutrition Facts : Calories 450 calories, Fat 19g fat (8g saturated fat), Cholesterol 94mg cholesterol, Sodium 723mg sodium, Carbohydrate 43g carbohydrate (7g sugars, Fiber 7g fiber), Protein 28g protein.
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CLASSIC CHILI PIE | READY SET EAT
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