Tortilla Chip Chili Pie

Yield: 6-8 servings
Recipe by Chadwick Boyd
Prep Time

10 min

Cook Time

27 min



1 Large Sweet Onion, Finely Chopped
1 Small Poblano Pepper, Coarsely Chopped
4 Cloves Garlic, Finely Chopped
3 Tablespoons Vegetable Oil
1 Lb. Lean Ground Turkey
1 Teaspoon Sea Salt
2 Heaping Tablespoons Chipotle In Adobo Sauce (About 3 Small Peppers With A Little Sauce)
1 Container Of Garden Fresh Gourmet® Organic Cantina Mild Salsa Or 14.5 Oz. Can Diced Tomatoes With Juice
1 15 Oz. Can Black Beans
1 Tablespoon Honey
1 16 Oz. Bag Garden Fresh Gourmet® Tortilla Strips
1 Cup Extra Sharp Shredded White Cheddar Cheese
1-2 Cups Charred Yellow Corn (Done In A Cast Iron Pan) – Or Grilled Fresh Ears Of Corn As A Side
1 Small Red Onion, Very Thinly Sliced Into Half Moons
1 Small Container Whole Milk Greek Yogurt, Thinned With Juice Of 1 Lime (Dolloped On Top)
3-4 Scallions Thinly Sliced – Green Parts Only
1 Fresno Pepper, Very Thinly Sliced
¼ Cup Whole Fresh Cilantro Leaves


Heat a large, heavy skillet with the oil over medium-high heat. Add the onion, poblano and garlic and sauté for 7 minutes or until soft and translucent. Add the turkey and cook 5 minutes until it crumbles and is no longer pink. Use the back end of a wooden spoon to break it up into small pieces. Stir in the salt, chipotle in adobo, tomatoes, black beans and honey. Cover slightly, turn the heat down to medium low and let simmer 20 minutes. Stir occasionally. Using scissors or a sharp knife, cut the Garden Fresh Gourmet® Tortilla Strips bag down the center of the front of the bag. Place on a large platter or baking sheet. Pull the sides from the center to open it up and create a bed of chips for the chili to rest on. Spoon more than half the chili over top of the tortilla chips. Then add the remaining 8 oz. of salsa. Scatter the fixings on top. You will have extra chili leftover; serve it in a skillet or bowl to add to the chips while eating.



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