Chili Upside Down Pie

The spicy flavors of chili have always paired well with cornbread. This Pie is actually rather similar in taste to the Tamale Pie, page . It is lighter and differently flavored in that the cornbread is not as dense as the mush. You can use any leftover chili for this one.

Yield: 6 to 8 servings

1 teaspoon butter
3 cups leftover chili
½ cup onion, chopped
¼ cup pickled jalapenos, chopped
1 recipe Bacon Crumble Cornbread, recipe, follows
½ cup Monterey Jack-Cheddar cheese grated mix

1. Preheat the oven to 350 F. Meanwhile, butter a three quart casserole or baking pan. Place the chili, onion and jalapenos in layers. Prepare the cornbread, recipe following, omitting the bacon.

2. Place the cornbread on top of the chili. Then smooth out to the corners of the casserole. Sprinkle with the cheese and bake for 35 minutes or until golden brown and an inserted toothpick comes out clean.

 

 

© Copyright 2011 - 2017 All Rights Reserved. TEX MEX Inc. Privacy Policy.

Jane Butel Cooking School • Pecos Valley Spice Co. • Corrales, NM 87048  • Office: 505-243-2622  • info@janebutelcooking.com | Jane Butel Home Page