This Southwest Chile Pie is a hearty, savory dish that feels more like a comforting casserole than a traditional dessert. It features a sturdy baked pie shell lined with crunchy tortilla chips, filled with a rich mixture of pinto beans, green chiles, and onions. Topped with creamy sour cream, melted Monterey Jack cheese, and fresh vegetables, it offers a satisfying balance of textures and bold Southwestern flavors. Perfect for a casual dinner, potluck contribution, or a unique appetizer for gatherings, this recipe brings together familiar pantry staples into a warm, shareable meal. Its easy to assemble, vegetarian-friendly, and delivers a deliciously robust taste that pairs well with a crisp salad or cold beverage.
Southwest Chile Pie
Description
This Southwest Chile Pie is a hearty, savory dish that feels more like a comforting casserole than a traditional dessert. It features a sturdy baked pie shell lined with crunchy tortilla chips, filled with a rich mixture of pinto beans, green chiles, and onions. Topped with creamy sour cream, melted Monterey Jack cheese, and fresh vegetables, it offers a satisfying balance of textures and bold Southwestern flavors. Perfect for a casual dinner, potluck contribution, or a unique appetizer for gatherings, this recipe brings together familiar pantry staples into a warm, shareable meal. Its easy to assemble, vegetarian-friendly, and delivers a deliciously robust taste that pairs well with a crisp salad or cold beverage.Ingredients
Directions
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Preheat oven to 375F (190C).
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Place the baked pie shell in a pie plate. Sprinkle 1 cup of the crushed tortilla chips evenly over the bottom of the crust.
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In a large bowl, combine the cooked pinto beans, green chiles, and sliced green onions. Spread this mixture evenly over the tortilla chips in the pie shell.
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Dot the bean mixture with dollops of sour cream.
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Top with sliced mushrooms and olives.
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Sprinkle the Monterey Jack cheese and shredded Cheddar cheese evenly over the top.
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Sprinkle the remaining 1/2 cup of crushed tortilla chips over the cheese.
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Cover the pie loosely with aluminum foil.
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Bake for 15 minutes.
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Remove the foil and bake for an additional 30 minutes, or until the cheese is melted and bubbly and the filling is heated through.
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Remove from oven and let stand for 5 minutes to set.
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Garnish with diced tomatoes and sliced avocado before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 676.3kcal
- % Daily Value *
- Total Fat 29.8g46%
- Saturated Fat 13.0g65%
- Cholesterol 42.0mg15%
- Sodium 502.1mg21%
- Total Carbohydrate 82.4g28%
- Dietary Fiber 15.8g64%
- Sugars 7.2g
- Protein 20.7g42%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This recipe is savory and hearty, best served as a main course or substantial appetizer despite the "pie" name.
If using canned green chiles, drain them well before adding to the mixture to prevent the pie from becoming soggy.
You can substitute Monterey Jack with Pepper Jack for a spicier kick, or use a blend of Mexican cheese blends.
For a gluten-free option, ensure the pie shell is gluten-free and use certified gluten-free tortilla chips.
The mushrooms can be fresh or jarred; if using fresh, saut them briefly before adding to reduce moisture.
Serve immediately while warm for the best texture of the chip crust.
