If you thought corn chips weren't classy, just check out this pie.
Olive oil as needed
1/2 cup yellow onion
3 garlic cloves, minced
1 jalapeño, seeded and diced
1 poblano pepper, diced
1 (4.5 ounces) can of green chilies, chopped
1 tablespoon cumin
1 teaspoon ground coriander
1 tablespoon ancho chili powder
2 teaspoons smoked paprika
5 cups roasted chicken, shredded and the skin chopped
Salt and pepper, to taste
2 cups chicken broth
1 (14.5 ounces) can of white beans, drained (1/2 of the can blended into a puree)
2 limes, juiced
1 ear of corn, kernels cut off the cob
Jumbo-Size Frito Corn Chips
2 cups Havarti, grated
To prepare chili, heat a large pot over medium heat. Drizzle a few glugs of olive oil and sauté onions, garlic, jalapeño, peppers, chilies and spices, cooking until tender. Add chicken and season with salt and pepper, then add chicken broth. Stir in beans, bean puree and a squeeze of lime. Allow to cook for about an hour, then add corn and another squeeze of lime juice.
To plate, spread the Frito Scoops on a large platter, top with a squeeze of mustard, the chili, and a hefty sprinkling of cheese.
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