Florida Corn, Tomato, and Chicken Chili Pie is a positively delicious dish that embodies the rich, diverse flavors of Florida. This pie brings together sweet Florida corn, ripe tomatoes, and tender chicken in a savory chili base, all encased in a golden, flaky crust. Each ingredient contributes to a symphony of flavors and textures, making every bite a delightful experience. The sweetness of the corn perfectly complements the acidity of the tomatoes, while the chicken adds a satisfying heartiness to the pie. Ideal for any meal, from a cozy family dinner to a special occasion, this chili pie is not just a treat for the taste buds but also a showcase of Florida’s fresh, local produce. Easy to prepare, it’s a surefire way to impress and bring a taste of Florida’s culinary creativity to your table.
INGREDIENTS
- 3 ears Florida sweet corn, kernels cut from cobs (separated 2 cups and 1 cup)
- 2 medium Florida tomatoes, diced small
- 1 cup Florida celery, rinsed and diced small
- 1 cup Florida sweet peppers, diced small
- 1 cup onions, diced small
- 1 tablespoon cooking oil
- 2 tablespoons chili or taco seasoning, plus more to taste
- 2 (14.5-ounce) cans diced tomatoes and green chili
- 4-6 cups cooked chicken, pulled
- 2 cups cooked beans, drained (kidney, red or black)
- 1 1/2 cup cheese (jack, cheddar), shredded
- 1 box cornbread mix (plus ingredients as needed on box)
- 1 sprig fresh cilantro for garnish
- Serve with sour cream
PREPARATION
Preheat the oven to 375 degrees. Preheat a large pot on the stove over medium-high heat and add cooking oil. Add the onions, celery and peppers to the pot and cook for 5 to 7 minutes or until some caramelization forms. Reduce the heat to medium and add the seasoning, canned tomatoes, chicken, corn and beans. Stir ingredients and let simmer. Taste the chicken chili and adjust seasoning if needed.
In a medium sized mixing bowl, prepare the cornbread mix following the instructions on the package. Add the fresh diced Florida tomato and corn to the cornbread mix and thoroughly combine. Fill a large casserole or baking dish 1/3 of the way with the chicken chili mixture, then pour and lightly spread the cornbread mix over the top. Evenly add the shredded cheese to the top of the cornbread mixture and lightly season the top of the cornbread mixture with the seasoning blend used throughout the dish. Bake for 20 to 25 minutes or until the top is golden brown and you can see the chili bubbling. Remove from the oven and let cool slightly before serving with fresh cilantro and sour cream.
Source: Fresh from Florida, followfreshfromflorida.com
