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Chili Corn Pie

Source of Recipe


LHJ, Recipes 2000






List of Ingredients



• 2 large corn muffins (purchased from store), crumbled (2-3/4 cups)
  
• 1 large egg white, lightly beaten
  
• 2 boxes (8-3/4 oz.) frozen Stouffer's Chili with Beans
  
• 1 cup coarsely shredded extra-sharp Cheddar cheese
  
• 1 to 2 Tbsp chopped pickled jalapeno chiles
  
• 2 Tbsp chopped fresh cilantro
  
• Garnishes: sour cream, sliced green onions, and fresh cilantro leaves (optional)
  






Instructions



1. Adjust oven racks to upper and lower third positions. Heat oven to 400 degrees (F).
   
   
2. Toss the crumbled corn muffins with the egg white in a medium bowl until crumbs are evenly moistened. Press crumbs along bottom and up side of a 9-inch pie plate, forming a crust with a 1/2-inch-thick edge. Bake crust on upper rack 10 to 11 minutes, until crisp and medium brown.
   
   
3. Meanwhile, microwave Stouffer's Chili with Beans according to package directions.
   
   
4. Fill crust with hot chili; then top with cheese. Sprinkle with chopped jalapeno. Bake pie 5 to 6 minutes more on lower rack, until hot and cheese has melted. Remove pie from oven and sprinkle with cilantro; let stand 5 minutes.
   
   Cut into wedges. Garnish with sour cream, green onions and cilantro. Serve with a tossed green salad, if desired.
   
   Makes 4 to 6 servings.
   
   






Final Comments


Prep Time: 15 minutes
Baking Time: 16 to 17 minutes, plus standing