Mexican Chili Pie Recipes

SIMPLE MEXICAN CHILI PIE WITH GARLIC

Steps:

• Heat two tablespoons Oil in a large pan. Cook the Onion until it starts to soften, then add the 3 crushed cloves of Garlic and cook for two more minutes.
• Stir in the Ground Beef and cook until browned.
• Add the spices, cook for an additional minute.
• Reduce heat to simmer. Stir in the Stock, Tomatoes, green Pepper, Tomato Paste and Oregano and simmer for 25 minutes, stirring occasionally.
• Add the beans and season with salt and pepper to taste.
• Preheat oven to 375.
• Transfer the chili to a large gratin or casserole dish.
• Heat the remaining three Tablespoons of oil, add the 6 thinly sliced cloves of Garlic and cook slowly to soften.
• Remove from the heat, brush the bread slices, front and back with the oil/garlic mixture.
• Arrange the treated bread slices on top of the chili.
• Scatter the remaining oil/garlic slices and the grated cheese over the top of the bread.
• Bake uncovered for 20 minutes.

MEXICAN CHILI PIE

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.

NEW MEXICAN APPLE PIE

Steps:

• Make the crust: Cut the lard into 1/2-inch cubes; transfer to a plate and freeze at least 1 hour. Combine the flour, granulated sugar, salt and baking powder in a large bowl. Cut in the lard with 2 knives until the mixture looks like coarse meal with pea-size bits of lard (do not overmix). A little at a time, stir in 1/2 to 1 cup ice water until the dough holds together when squeezed; the amount of water will vary depending on the humidity. (You can also make the dough in a stand mixer with the paddle attachment.) Divide the dough between 2 sheets of plastic wrap; use the plastic to help form each half into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or overnight.
• Make the filling: Combine the apples, flour, turbinado sugar, cinnamon, ginger, nutmeg, lemon juice, green chiles and pine nuts in a large bowl and toss. Let sit 20 minutes. Meanwhile, preheat the oven to 375 degrees F.
• Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch deep-dish pie plate, then spoon the filling into the crust. Roll out the remaining disk of dough into a 12-inch round; lay the dough over the filling. Press the 2 crusts together around the edge, then fold the overhanging dough under itself and crimp with your fingers. Cut a few slits in the top crust or prick with a fork to let steam escape. Whisk the egg with 1/4 cup water and brush over the top crust. Sprinkle with turbinado sugar.
• Bake, rotating the pie every 20 minutes, until golden brown, 1 to 1 1/2 hours. Transfer to a rack and let cool completely. Serve with ice cream.

PEACH, GREEN CHILE AND CHEDDAR PIE

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.

CHILI POBLANO PIE

Steps:

• If making Crema Fresca equivalent, mix cream and sour cream in medium bowl. Cover and let stand at room temperature until thickened, 8 hours or overnight. Chill until ready to use.
• Char chilies over gas flame or in broiler until blackened on all sides.
• Wrap in plastic bag and let stand 10 minutes to steam.
• Peel and core chilies;slit one side lengthwise to open.
• Remove seeds;rinse if necessary, pat dry.
• Preheat oven to 350 degrees.
• Generously butter 9-inch pie pan with 2-inch sides (preferably porcelain or stoneware).
• Open up chilies and arrange around sides of pan, skin sides down with point toward center of pan, extending 1/2 inch above rim.
• Repeat with remaining chilies, covering sides of pan completely.
• Cover bottom of pie pan with remaining chilies.
• Finely grate cheese with onion and garlic in processor using on/off turns, about 30 seconds.
• Add eggs and salt and process until smooth, stopping occasionally to scrape down sides of work bowl,about 15 seconds.
• Mix in Crema Fresca; pour filling over chilies and curl edges of chilies over filling.
• Bake until pie is golden brown and knife inserted in center comes out clean, 45 to 50 minutes.
• Cover chili edges with foil to prevent burning, if necessary.
• Let cool 5 minutes before cutting.
• Serve hot or at room temperature.

IMPOSSIBLY EASY CHILI PIE

Steps:

• Heat oven to 400°F. Spray 9-inch pie plate with cooking spray. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Stir in cut-up tomatoes, onion and chili seasoning mix. Spread in pie plate. Sprinkle with olives and cheese.
• In medium bowl, stir Bisquick mix, milk and eggs with wire whisk or fork until blended. Pour into pie plate.
• Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Serve with sour cream, lettuce and chopped tomatoes.

BAKED CHILI CORNBREAD POT PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking pan with cooking spray.
• Spray a large skillet with cooking spray and place over medium-high heat. Saute onion until translucent, 3 to 5 minutes. Add meat, chili powder, cumin, oregano, salt, garlic powder, and cayenne pepper. Stir together and cook until meat is browned and crumbled and almost cooked through, about 5 minutes. Stir in tomatoes and beans and bring to a simmer. Reduce heat to medium and simmer for 5 minutes.
• Meanwhile, whisk together buttermilk, egg, and oil in a large bowl. Add cornmeal, salt, and baking soda and stir together until batter is combined.
• Transfer meat mixture to the prepared baking dish. Sprinkle Mexican cheese blend on top. Pour cornbread batter evenly over meat and arrange jalapeno slices on top.
• Bake in the preheated oven until cornbread topping is evenly browned, 25 to 30 minutes.

MEXICAN BEEF & POTATO PIE

Steps:

• Heat oven to 180C/160C fan/gas 4. Warm the cumin seeds in a large pan and toast for a few secs. Tip the salsa into the pan, then stir in the mince, breaking it up with a wooden spoon. Crumble in the stock cube, tip in the beans with their juice and add a little less than a can of water. Season, then part-cover and simmer for 40 mins, stirring occasionally. If there is still a lot of liquid after 30 mins, remove the lid completely and allow it to reduce a little until thickened.
• Meanwhile, boil the potatoes until tender, then drain and mash with the butter and seasoning. Spoon the mince into an ovenproof dish and top with the potato, smoothing to cover the meat completely. Mix the cheese with the tortillas, then scatter on top of the pie and bake for 10 mins to melt the cheese - take care that the tortillas don't burn.