Chili Cheese Pie Recipe

Name: Chili Cheese Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (8 1/2 ounce) box Jiffy cornbread mix; 1 egg; 3 teaspoons sugar; 1/2 cup milk; 1 (15 ounce) can prepared chili (any brand is fine. I use the WalMart brand); 2 cups shredded extra-sharp cheddar cheese; 1/2 cup mild salsa; 1 large onion, minced; 1 green bell pepper, diced small; 1 can chickpeas, drained; 2 slices butter (3 if you have to use two casserole dishes)

Servings: persons

1 (8 1/2 ounce) box Jiffy cornbread mix
1 egg
3 teaspoons sugar
1/2 cup milk
1 (15 ounce) can prepared chili (any brand is fine. I use the WalMart brand)
2 cups shredded extra-sharp cheddar cheese
1/2 cup mild salsa
1 large onion, minced
1 green bell pepper, diced small
1 can chickpeas, drained
2 slices butter (3 if you have to use two casserole dishes)

1
Mix egg, sugar, milk and cornbread mix.
2
The box may call for less milk but a half cup makes the batter loose enough for this recipe.
3
Butter your casserole dish and pour in batter. Set it aside.
4
Mix onion, bell peppers, chickpeas, salsa, chili and half the cheese and spoon on top of the corn bread batter.
5
Top with the rest of the cheese.
6
Bake at 350 degrees for 30 minutes or until the cheese is browning and bubbling.

607

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (8 1/2 ounce) box Jiffy cornbread mix, 1 egg, 3 teaspoons sugar, 1/2 cup milk, and more.

Yes, Chili Cheese Pie falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chili Cheese Pie

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