Chilli pie

I am a big fan of making massive batches of one pot, freezable food which you can get lots of meals out of but these frugal feasts do run the risk of becoming boring if you serve them the same way each time. This chilli pie is a great way to spice up your leftovers and was inspired by the boyfriend’s Mumma- lovely Penny Jo- who made us her version of this gloriously cheesy treat on moving-in day to our flat; (in fact this may be the very dish she made it in which I have not yet returned)… Needless to say after a hectic day of lugging boxes, washing machines, sofas and all our other worldly possessions across Brighton, it was well received!

Mexican food is one of my favourites so for me this spicy, crispy gooey and crunchy dish is an all round winner. If you have the chilli already made then minimal preparation is required which makes it the perfect mid-week meal. I like to make my own salsa to go with it as I do think this makes a difference. Just serve with an avocado salad or guacamole and a dollop of sour cream; I promise you will be a very popular chef.

chilli pie

Ingredients:

  • veggie chilli (however much you have leftover)
  • 4 Jalapeño peppers, chopped (optional)
  • 10 cherry tomatoes, diced
  • 1/2 a small onion, peeled and diced
  • 2 jalepeno peppers, diced
  • 2 garlic cloves, crushed
  • 1 red pepper, deseeded and diced
  • juice from ½ a lime
  • 1 tsp hot pepper sauce (optional)
  • salted tortilla chips, 1 large bag
  • 2 handfuls grated Cheddar cheese
  • salt and pepper
  • olive oil

How to make:

  • Preheat your oven to 200 degrees Celsius and place your chilli in the base of a dish. Place into the oven to warm
  • Make the salsa by adding the diced tomatoes, onion, red pepper, lime juice, drizzle of olive oil, hot pepper sauce (optional) and 2 of the diced jalapeños (optional). Season to taste
  • Take the chilli out of the oven after 10 minutes and placed a layer of tortilla chips on top
  • Cover the tortilla chips with the salsa, remaining jalepenos (optional) and finally top with the grated cheese
  • Place back into the oven for 25 minutes or until the cheese has completely melted and the tortilla chips have toasted around the edges

chilli pie

To Serve:

Serve with extra tortilla chips, guacamole (home-made is always best!) and a sour cream – nom!

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