Skillet Tortilla Pie

It’s been a long, busy few weeks. We’ve been living on a steady diet of quick-fix meals and delivery around here, but thankfully, it’s back to normal now—and back to the kitchen for me. I first made this meal a few weeks ago when I was looking for a break from turkey sandwiches and GrubHub, but still didn’t have much time to spend on dinner. The recipe is from one of my favorite cookbooks, America’s Test Kitchen’s Healthy Family Cookbook, so of course it’s totally delicious, fast, easy, and healthy.
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But what I love most about it is that it’s filling. In this cookbook, they’re super realistic about portions, and this recipe is no exception. This “pie” fills a 12-inch skillet absolutely to the brim, and a serving is an entire quarter of it. It’s crazy filling, not only because of the serving size, but because of a lot of great protein and fiber from good stuff like chicken, beans, and corn chips. And a heckload of cheese. Yes.

One pot. Throw everything in it. Stir it up. Broil it. Done. Adjust the spice to your taste (I upped it a little from the original kid-friendly amounts, but you can definitely crank it up more), use the beans of your choice, throw in extra veggies if you like—any way you slice it, dinner’s done in less than 30 minutes. Everyone’s happy.

Cook your onion in the oil until softened.

Stir in garlic and spices and cook until fragrant, then add in your broth and tomatoes and bring to a simmer.

Stir in the chicken and beans and heat through.

Off the heat, stir in 1/2 cup cheese, 3 tablespoons of cilantro, and lime juice.

Stir in tortilla chips until all pieces are softened and the mixture has shrunk down.

Flatten out the mixture, then top it off with your remaining cheese and pop into the oven and broil for a couple minutes until the cheese is melted and bubbly and slightly browned.

Let cool for 5 minutes, then garnish with cilantro and lime wedges to serve.
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Skillet Tortilla Pie
Slightly adapted from America’s Test Kitchen
Serves 4
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2 teaspoons olive oil
1 onion, minced
4 garlic cloves, minced
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1 teaspoon minced canned chipotle chili in adobo sauce
1 1/2 cups low-sodium chicken broth
1 (14.5-ounce) can diced tomatoes
3 cups shredded cooked chicken breast
1 (15-ounce) can low-sodium black beans, rinsed and drained
1 1/2 cups shredded 2% milk cheddar cheese
1/4 cup minced fresh cilantro
1 tablespoon fresh lime juice
4 ounces baked corn tortilla chips, broken into rough pieces (about 5 cups)
Salt and pepper
Lime wedges, for serving
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1. Position an oven rack 6 inches from the broiler element and heat the broiler.
2. Heat the oil in a 12-inch ovenproof skillet over medium heat until shimmering. Add the onion and cook until softened, about 5 minutes. Stir in the garlic, chili powder, cumin, and chipotle (if using), and cook until fragrant, about 30 seconds. Stir in the broth and tomatoes with their juice, scraping up any browned bits, and bring to a simmer.
3. Stir in the chicken and beans and cook until heated through, 3 to 4 minutes. Off the heat, stir in 1/2 cup of the cheddar, 3 tablespoons of the cilantro, and lime juice. Stir in the tortilla chips and toss until all pieces are moistened (the skillet will be quite full but will shrink down as the chips soften).
4. Sprinkle with the remaining cup cheddar and broil until the cheese is melted and lightly browned, about 2 minutes. Let cool for 5 minutes, sprinkle with the remaining tablespoon cilantro, and season with salt and pepper to taste. Serve with the lime wedges.

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Nutrition Facts
(per serving)
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Calories 450
Fat 14g
Sat Fat 5g
Cholesterol 95 mg
Carb 33g
Protein 48g
Fiber 7g
Sodium 560mg