Paired with an IPA
Happy Monday, everyone! Is everyone ready to get this week started? It’s hard, isn’t it? I feel like I can not stay motivated after the holiday week. I don’t know if it’s the large amount of food devoured that has left me lethargic and lazy, or it’s just all mental. I know one thing to be true, this week will drag if I don’t keep myself busy. I see many days of baking cookies in my immediate future. That should help the week fly by!
So I made this tex-mex pie the week before I left for my mini vacation back east, and I’m telling you that I still have dreams about it. I left the leftovers for Zach to enjoy the week I was gone and he devoured it in just a couple of days. Yeah, it’s that addicting.
This tex-mex pie is inspired by a recent trip I had to Iowa where myself and a couple of my favorite food bloggers met with the Iowa Corn Association to learn about all things corn! We learned about everything from how to grow corn to how corn plays a very special role in our day-to-day lives. I had so much motivation when I left Iowa, that I jumped right into the kitchen and prepared some of my favorite dishes that just happen to be loaded with corn. This tex-mex pie was one of them.
This tex-mex pie, you guys…It’s sooooo good, and it’s a staple in our house. While cheese and chicken make up much of this recipe, corn plays the most important role of all. First and foremost, the base of this pie is made up completely of corn tortillas (my favorite tortilla – so much better than flour) and the filling is loaded with fresh corn kernels. It’s the perfect weeknight meal and will fill your family right up!
You can find the recipe for this tex-mex pie below. The first few steps can be very confusing and daunting, so if you have any questions or concerns PLEASE email me or leave a comment below and I will respond as soon as I can. Pair this tex-mex pie with an IPA. It will really tone down that spiciness!
P.S. There will be a recap of this trip to Iowa on the blog on Wednesday!
This recipe for tex-mex pie may sound daunting, but as soon as you get past the assembly of corn tortilla wedges, it is a breeze. If any of you guys need additional guidance on assembling your tortilla wedges, shoot me an email (found in the "contact us" tab) or leave a comment below.
20 minPrep Time
1 hrCook Time
1 hr, 20 Total Time
- 10 soft corn tortillas (6 inches in diameter)
- 2 tablespoons canola oil
- 1 medium yellow onion, finely chopped
- 3 cups fully-cooked boneless, skinless chicken breast, shredded or chopped
- 1 tablespoon chili powder (more or less to taste)
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/8 teaspoon ground cayenne pepper (more or less to taste)
- salt and black pepper
- 12 ounces of your favorite jarred salsa
- 15 ounces ricotta cheese
- 1 1/2 cups shredded Monterey jack cheese
- 1 cup shredded cheddar cheese
- 2 cups corn kernels
- 2 4-ounce cans of diced green chilies
- fresh cilantro and green onions, for garnish
- Preheat your oven to 375 degrees F and spray a 9-inch deep-dish pie pan with nonstick spray. Set aside.
- Take 9 of your 10 corn tortillas and cut them into wedges. The wedges should be about 4 inches wide at the widest part (the circular edge) and then come to a point on the other side. Save the scraps.
- Place the wedges in the microwave (including the 10th tortilla that you did not cut into a wedge) for about 10 seconds to warm them up and loosen them so they bend without cracking. You may need to do this in batches.
- Strategically place the wedges in the pie pan, by having the widest part of the wedge line the edges of the pan. Each wedge point should meet in the middle of the pan. It is OK if they overlap. Place the whole corn tortilla in the center, on top of the others.
- Heat the canola oil in a large nonstick skillet over medium heat. Add the onion and cook until tender, about 6 minutes. Stir in the cooked chicken, chili powder, garlic powder, cumin, paprika, and cayenne pepper. Season with salt and black pepper. Cook for 1 minute, or until the spices become aromatic. Stir in the salsa and cook for an additional minute, then remove the pan from heat.
- In a small bowl, combine the ricotta cheese, cheddar cheese, and Monterey jack cheese until incorporated. Season the cheese mixture with salt and black pepper.
- To assemble the tex-mex pie, spoon half of the chicken mixture into the pie dish, directly on top of the corn tortillas. Cover the chicken mixture with a single layer of tortilla scraps (use about half of them). Top the corn tortilla scraps with the corn and diced green chilies. Dollop half of the ricotta cheese mixture haphazardly on top. Cover the cheese with another layer of tortilla scraps (using what is left) and then top the scraps with the remaining chicken mixture. Dollop the remaining cheese on top.
- Cover the pie dish with foil and bake for 50 minutes. After 50 minutes, remove the foil and bake for an additional 10 minutes. Remove from heat and let stand for 10 minutes before serving. Garnish with fresh cilantro and green onions and enjoy immediately!