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Pies are one of the most exciting, convenient, and delicious things to serve. They’re exciting because it’s unexpected – I don’t eat pie very often so it’s fun for me! Convenient because you throw everything into one dish, and delicious because…well what’s not delicious about pie?!

Pie crust may be intimidating for some people, but we spent some time with Pacific Pie Company in Portland, Oregon to learn the tricks and tips and then pass them along to you. Don’t let the crust stop you from making this recipe…this oh-so-delicious recipe! This savory southwest-inspired pie is perfect for satisfying hungry bellies for lunch or dinner.

Thanks for sharing this yummy recipe with us Pacific Pie!

Yield: 1 9-inch pie

EGCK_0546Ingredients
¼ cup olive oil
1 medium yellow onion, peeled and finely diced
3 cloves garlic, minced
1 jalapeno, seeds removed, minced
1 teaspoon cumin
½ teaspoon chile powder
1 teaspoon paprika
1 teaspoon salt
1 teaspoon black pepper
8 oz can chopped organic tomatoes
1 red bell pepper, seeded and diced
8 oz can black beans, drained
½ cup fresh cilantro, chopped
½ lb cooked chicken breast or thigh, shredded
½ recipe of Tillamook Butter Pie Crust
8 oz (2 cups) of Shredded Mexican 4 Cheese or your favorite Tillamook Shredded Cheese

Preparation
1. Heat oil in a wide frying pan over medium heat. Cook onions, garlic, and jalapeno until soft and starting to brown, about 10 minutes. Add all dry spices, salt and pepper and cook a couple of minutes until fragrant. Add diced tomatoes, bell pepper, black beans, cilantro, and chicken. Transfer mixture to a large bowl and chill in refrigerator for at least 2 hours before making pies.

2. While filling is chilling, roll out bottom pastry according to instruction in the Tillamook Butter Pie Crust Recipe and fit into a 9” pie plate, rolling over edges and crimping decoratively. Put the finished pie shell into the refrigerator for at least 30 minutes to relax pastry and set crimping until ready to bake pie.

3. Preheat oven to 350°F.

4. Fill the pie shell with chicken filling and then top with shredded cheese. Cover with foil. Bake for 30 minutes, and then remove foil and bake for a further 15-20 minutes until pastry is golden brown and cheese is melted.

5.  Serve with salsa and Tillamook Sour Cream.

2 comments

Karen Ambrecht

I would like to know the nutrition information for this recipe.

March 14th, 2014 at 1:22 pm

Callie

Tillamook Team

Hi Karen,

Thanks for writing to us! Unfortunately, I only have the nutritional information for the Tillamook Shredded Mexican 4 Cheese Blend. In the whole 8oz package, there are 880 calories. I'm sorry I can't be more helpful!

All the best,

Callie, of the Tillamook team

March 19th, 2014 at 11:05 am
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