Ingredients
Scale
- 4 servings all-bean Mexican chili (below; the recipe makes 8 servings, but it freezes well and is easiest to make in a large batch)
- 1 recipe creamy cheddar jalapeno grits (below)
- 40 large organic corn tortilla chips (I used blue; confirm gluten-free if desired)
- 1 C grated provolone cheese (or 6 slices)
- 1/2 C sour cream
- 1 – 2 T finely chopped cilantro
- Juice of 1 medium lime
- 1/4 C very finely chopped red onion
- 1 small jalapeno pepper, membranes and seeds removed, minced
- Optional garnish: pickled red onions (recipe here), fresh cilantro leaves, lime wedges, sliced scallions
Instructions
- If made ahead, warm the chili and the grits. I recommend making the chili ahead but making the grits fresh, so they don’t solidify.
- Combine the sour cream, chopped cilantro, and lime juice to make cilantro-lime sour cream. This can also be made ahead.
- Prepare any optional garnishes.
- To serve, roughly crumble 1/4 of the chips in each of four bowls. Sprinkle a scant 1/4 cup of grated provolone (or lay one slice) over the chips, reserving about 1/4 cup of cheese (or two slices total) for the end. Before proceeding, you may warm the chips and cheese up to 10 minutes in a low (175 degrees or lower) oven, if time permits. Scoop a generous helping of cheddar grits over the chips and cheese, followed by a scoop of bean chili. Sprinkle each bowl with remaining provolone (about 1 tablespoon grated, or 1/2 slice), drizzle with cilantro-lime sour cream, add a bit of red onion and jalapeno, if desired, and serve with any other garnishes at the table.
Notes
Cook times assume that chili was made in advance but grits were not.
- Prep Time: 30 mins
- Cook Time: 35 mins
- Category: One Dish
- Cuisine: Comfort Food