A ménage à trois of food favorites. Who, could resist? Chili, fish tacos, and pie- in love, sweet love. Enjoy your PI Day.
Add to a pan:
1 pound of catfish, diced
2 T olive oil.
Fry on high heat 5 minutes.
1 C diced onion
1 C diced green pepper
½ C diced carrot
1 C mild salsa
½ C diced tomato
2 T chili powder
1 T garlic powder
1 t Sri Racha sauce
Simmer on low heat for one hour.
2/3 C spicy pickled carrots with onion
1 egg, beaten (thickens the chili)
Simmer until egg sets.
Prepare 2 pie crusts (top and bottom) according to package directions (we used Jiffy brand)
Layer chili atop the bottom crust.
½ C cheddar cheese
Layer on the top crust and pinch off the edges.
Bake at 450F for 14 minutes.
While the concept of folding fish taco chili into pie crust appears (charitably) avant garde, somehow this flippin’ worked. The unison of three disparate entities for the common good- it’s chili (or you know, whatever) at its finest.
Anyway, we all enjoyed this recipe. Really, it was, somehow, very tasty.
On a semi-related note- one of the ITP posited- “Would a pie made with beef be properly called a ‘cow pie?’” Food for thought indeed.