Heather's Healthy Journey: Firehouse Frito Pie

It's finally "cold" out here in Southern California. The temperature highs are in the low 60's. I actually wore a jacket to school a few times recently instead of just my little down vest. Since this is about as chilly as it gets, it's obviously chili weather! I have a few tried and true recipes I usually turn to, but I found the recipe for Firehouse Frito Pie in the Jan/Feb 2012 issue of Eating Well and decided to give it a try. Terry and I really enjoyed this dish and he didn't even notice the shredded zucchini that was snuck into it. The directions say to fill the bowl with the crisped tortilla strips, the chili, and then the other toppings. When I had this for lunch the following day I put the tortilla strips on top and preferred it that way because the strips didn't get soggy. I also thought the flavor of the chili was better the next day, after having time to meld in the fridge. Eating Well's Firehouse Frito Pie is a repeater, and was certainly comforting on a "cold" Southern California night.

-Heather

Firehouse Frito Pie

From EatingWell: January/February 2012

8 servings | Active Time: 1 hour | Total Time: 1 hour

Ingredients

1 tablespoon canola oil
1 large onion, chopped
1 pound 93%-lean ground turkey
1/2 cup mild chili powder
1 teaspoon ground cumin
1 large zucchini, shredded
1 28-ounce can diced tomatoes
1 cup reduced-sodium beef broth or chicken broth
16 5- to 6-inch corn tortillas
Cooking spray, preferably canola oil
2 15-ounce cans red kidney beans, rinsed, divided
2 cups shredded Colby-Jack cheese or sharp Cheddar cheese
1 medium tomato, diced
2 cups shredded romaine lettuce
1 bunch scallions, sliced
Pickled jalapeños (for garnish)

Preparation

Position racks in middle and lower third of oven; preheat to 375°F.
Heat oil in a Dutch oven over medium heat. Add onion and turkey; cook, stirring and breaking up with a spoon, until the turkey is no longer pink, about 5 minutes. Add chili powder and cumin; cook, stirring, for 1 minute. Add zucchini, tomatoes and broth and bring to a simmer. Partially cover and cook, stirring occasionally and maintaining a simmer, for 30 minutes.
Meanwhile, coat both sides of each tortilla with cooking spray. Cut them in half, then cut each half into 1-inch strips. Spread the strips on 2 large rimmed baking sheets. Bake, rotating the pans from top to bottom and stirring halfway through, until crisp, about 25 minutes.
Mash 1 cup beans in a bowl. After the chili has simmered for 30 minutes, stir in the mashed beans and whole beans. Cook until the beans are heated through, about 3 minutes more.
To serve, place about 3/4 cup tortilla strips in each of 8 shallow bowls. Ladle about 1 1/4 cups chili on top. Garnish with cheese, tomato, lettuce, scallions and pickled jalapeños (if desired).

Nutrition

Per serving : 447 Calories; 17 g Fat; 7 g Sat; 4 g Mono; 58 mg Cholesterol; 49 g Carbohydrates; 29 g Protein; 13 g Fiber; 735 mg Sodium; 1067 mg Potassium

2 1/2 Carbohydrate Serving

Exchanges: 2 1/2 starch, 1 vegetable, 3 lean meat, 1 high-fat meat

Tips & Notes

Make Ahead Tip: Cover and refrigerate the chili (Steps 2 & 4) for up to 2 days.

Position racks in middle and lower third of oven; preheat to 375°F.

Heat oil in a Dutch oven over medium heat. Add onion and turkey; cook, stirring and breaking up with a spoon, until the turkey is no longer pink, about 5 minutes.

Add chili powder and cumin; cook, stirring, for 1 minute.

Add zucchini, tomatoes and broth and bring to a simmer.

Partially cover and cook, stirring occasionally and maintaining a simmer, for 30 minutes.

Meanwhile, coat both sides of each tortilla with cooking spray. Cut them in half, then cut each half into 1-inch strips. Spread the strips on 2 large rimmed baking sheets. Bake, rotating the pans from top to bottom and stirring halfway through, until crisp, about 25 minutes.

Mash 1 cup beans in a bowl. After the chili has simmered for 30 minutes, stir in the mashed beans and whole beans. Cook until the beans are heated through, about 3 minutes more.