Smoky Chili Pie

Smoky Chili Pie combines rich, flavorful ground beef with cayenne, ground ancho, chili powder, red pepper flakes, and fresh salsa topped with a puff pastry and habanero jack cheese crust.


Ingredients
1 1/3
pounds
ground beef
2
tablespoons
whole wheat flour
1
teaspoon
each chili powder and ground ancho
1/2
teaspoon
each cayenne and red pepper flakes
1 1/2
teaspoons
salt
1
teaspoon
freshly cracked black pepper
3/4
cup
fresh salsa
1
cup
shredded habanero jack cheese
1/2
package
puff pastry, thawed
Directions
Preheat oven to 350F.
In a skillet brown ground beef. Once beef begins to release fat add flour, stirring occasionally.
Add chili, ancho, cayenne, red pepper flakes, salt and pepper. Stir until ground spices are evenly distributed.
Fold in fresh salsa and cook until all liquid has evaporated.
Place 1/4 cup cheese in bottom of two 2-cup ramekins. Top each with 1/4 meat, half of the remaining cheese, than half of remaining meat. Pack the meat and filling down into the ramekin.
Cut puff pastry to fit into ramekin leaving no space around the edges. Divide remaining cheese among the 2 ramekins and top off puff pastry.
Transfer ramekins to oven and back for 12-15 minutes, until puff pastry is golden brown.

The base number of servings for this recipe is 2
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