Salsa Verde Corn Chip Pie Recipe 485

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CORN CHIP PIE



Corn Chip Pie image

Provided by Food Network

Categories     side-dish

Time 15h40m

Yield 1 serving

Number Of Ingredients 32

One 1-ounce bag corn chips, such as Fritos
1 ounce shredded Cheddar
3 ounces Pinto Beans, recipe follows
3 ounces chopped Brisket, recipe follows
1 tablespoon BBQ Sauce, recipe follows
One 12-pound brisket or 1 whole bone-in pork butt (Boston butt )
4 ounces ground pepper
4 ounces salt
4 ounces brown sugar
3 ounces paprika
2 ounces chili powder
2 ounces garlic powder
2 ounces onion powder
8 pounds fresh pinto beans
2 yellow onions, diced large
3 jalapenos, diced large
1 tablespoon chopped garlic
Oil, for cooking
One 14.5-ounce can crushed tomatoes
1 cup garlic pepper
1/4 cup chili powder
1/4 cup salt
2.5 gallons ketchup
6 cups apple cider vinegar
4 cups molasses
3 cups steak sauce, such as A-1
2 cups mustard
1 cup Worcestershire sauce
1/2 cup BBQ rub
1/2 cup garlic pepper
1/2 cup ground black pepper
1 tablespoon ground cinnamon

Steps:

  • Take corn chips out of bag (or and open bag and leave chips in).
  • Place shredded cheese on top. Pour Pinto Beans over the cheese (hot beans help melt the cheese quicker). Sprinkle Brisket on top. Garnish with BBQ Sauce.
  • Preheat a smoker or oven for cooking at about 225 degrees F.
  • Trim brisket fat on the deckle (large side) just enough to where there is still fat covering the meat. (You do not need to trim the pork butt.) Stir together the pepper, salt, sugar, paprika, chili powder, garlic powder and onion powder in a small bowl. Apply the rub to all sides of the meat thoroughly. Let sit at room temperature for about 30 minutes. Place in smoker or oven and let cook until internal temperature reaches 200 degrees F, about 12 hours.
  • Let sit 30 minutes, then chop meat.
  • Cover beans with water by 2 inches and bring to a boil to get the outer layer off. Boil 2 minutes, then drain all water and put beans back in pot. Add water to cover 2 inches above the top of the beans. Bring to a boil.
  • Meanwhile, saute the onions, jalapenos and garlic in some oil in another pan until translucent, about 5 minutes. Add the tomatoes, then let simmer for another 1 to 2 minutes and add to the bean pot. Add the garlic pepper, chili powder and salt to the bean pot and let simmer, stirring every 20 minutes, until soft, about 1 hour 30 minutes.
  • Mix the ketchup, vinegar, molasses, steak sauce, mustard, Worcestershire, BBQ rub, garlic pepper, black pepper, cinnamon and 3 quarts water in a 5-gallon bucket.

SALSA VERDE CORN CHIP PIE RECIPE - (4.8/5)



Salsa Verde Corn Chip Pie Recipe - (4.8/5) image

Provided by CandyH

Number Of Ingredients 13

2 cups frozen whole kernel yellow corn, thawed
5 teaspoons olive oil, divided
1 (9-oz.) package garlic pork sausage links, casings removed
1 medium-size sweet onion, chopped
2 teaspoons chili powder
1 teaspoon ground cumin
1 (16-oz.) bottle salsa verde (I like Herdez)
2 (4.5-oz.) cans chopped green chiles
1 (16-oz.) can navy beans, drained and rinsed
2 tablespoons fresh lime juice
6 cups original corn chips
1 cup (4 oz.) shredded pepper Jack cheese
Toppings: cilantro, radishes, avocado

Steps:

  • 1. Sauté corn in 3 tsp. hot olive oil in a large skillet over medium heat 3 to 4 minutes or until corn begins to char. Remove corn from skillet. 2. Sauté sausage in skillet over medium-high heat 6 to 8 minutes or until browned. Remove from skillet, and drain on paper towels. 3. Sauté onion in remaining 2 tsp. hot oil in skillet over medium-high heat 4 to 5 minutes or until tender. Stir in chili powder and cumin; cook, stirring often, 2 to 3 minutes. Stir in salsa, chiles, and sausage. Cook over medium heat, stirring often, 7 to 8 minutes or until slightly thickened. Remove from heat; stir in beans, lime juice, and corn. 4. Divide chips among 6 plates. Spoon sausage mixture over chips; top with half of cheese. Serve with toppings and remaining cheese.

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