Just What is a Pie?

Today is National Pie Day. We’ve been down this road before. The concept of pies has been around since the dawn of time. Okay, maybe not quite that far back, but long enough to have evolved.

The first pies were not made for dessert. They were meaty or savory pies. The first known pies came from Egypt, but were probably of Greek creation, and spread throughout the known world by Romans. Seems every culture in the birthplace of civilization had a hand in the evolution of pies.

We’ve done our share of dessert pies and a crustless Cottage Pie. This year National Pie Day just happened to fall on Tijuana Tuesday. And that opened up a whole realm of possibilities. My guys wanted something that could be served along side their choice of Tuesday Night Beverage – the Margarita. I wanted something different – something I’ve never made before.

Originally this recipe did not include meat of any kind. That’s when I realized a little tweaking was in order. Chili with meat could easily be included. It would stay with the original concept of this layered “pie” while imparting a much needed manly satisfaction. One of the things I love about cooking is all the liberty found in the kitchen – especially among home chefs. Sometimes formal training is helpful, but other times it can act as a hindrance. If you don’t know that you aren’t suppose to do something, then you can go ahead and do it. Sometimes you fail, sometimes you don’t. For me, the best lessons learned are those taught through my own experience.

Enough rambling on – we’re here to talk Tijuana Inspired Tortilla Pie.

Refried Chili Bean Tortilla Pie
1/2 Yellow Onion
1 cup Spicy Salsa
1 (16 oz) can Spicy Refried Beans
16 oz Favorite Chili with Beans
3 (8-inch) Flour Tortillas
2 cups Pepper Jack Cheese
Handful Cilantro, garnish
1 Avocado, for serving

Note: for my Chili, I used a reduced recipe of my Southwest Chili. This has been great for Fry Bread Tacos and Grand Burritos. It’s very versatile.

Peel and finely dice onion, set aside. Place salsa in a fine mess strainer, strain out as much of the liquid as possible. Set salsa aside.

Heat oven to 375-degrees. Spray a 9-inch deep dish pie pan with cooking spray, set aside.

In a sauce pan over medium heat, sauté onions for about 5 minutes to soften. Add the refried beans, stir to blend and gently warm. Warm chili on the stove top in another pan or in the microwave, which ever is more convenient.

Place one tortilla in the bottom of the prepared pie pan. Spread about 1/3 of the refried bean mixture over the tortilla. Then a third of chili over the refried beans, followed by a thin layer of salsa, then a layer of cheese. Repeat layering tortillas, refried beans, chili, salsa, cheese until the pie pan is filled. For the final layer, use more cheese than the previous layers.

Place in the heated oven to bake until the cheese is melted, about 15 minutes.

Remove tortilla pie from oven. Snip cilantro, peel and slice the avocado. Sprinkle cilantro over the top of the pie. Arrange the avocados as desired. Serve with Margaritas and enjoy.

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Who is this king of glory? It is the Lord!