Roasted Chili and Mirliton Frito Pie

Ingredients

• 4 cup(s) Fritos Ground in a food processor
• 3 cup(s) all-purpose flour
• 1 tablespoon(s) baking powder
• 1/2 cup(s) Butter Chopped
• 1/2 teaspoon(s) Salt
• 4 Whole eggs
• 2 tablespoon(s) Butter
• 1 Medium sweet onion Sliced
• 2 clove(s) Garlic
• 5 Calabaza type squash preferably Mirliton Peeled, seeded and cut in medium dice
• 4 Poblano peppers Roasted, peeled, seeded and cut in large dice
• 1/2 teaspoon(s) Thyme
• 1 teaspoon(s) Cumin
• 1 tablespoon(s) Chili powder
• 1 tablespoon(s) Salt
• 1 1/2 teaspoon(s) Pepper
• 1 cup(s) Asiago cheese Grated
• 1 cup(s) Clean cilantro leaves
• 1 Small Thai green chili Sliced
• 6 ounce(s) greek yogurt
• 1/4 teaspoon(s) Cumin powder
• 1 tablespoon(s) Lemon juice
• 1/2 teaspoon(s) salt

Preparation

1. Frito Pie Dough


2. Preheat oven to 350. In a stand mixer fitted with a paddle attachment set to stir, combine dry ingredients. Add 1/2 cup butter, bit by bit. Add 4 eggs and continue mixing until dough binds together to adhere like wet sand, 3 to 5 minutes. Mold dough into two 8 inch pie pans, aout 1/16 to 1/4 inch thick. Line the bottom of the crust with dried beans or pie weights and par bake for 10 minutes


3. Chili and Mirliton Squash Filling


4. Melt butter in a low sided mediumpot or medium heat. Add onions and garlic and sweat until soft around 15 minutes. Add remaining ingredients except for the cheese. Cook until squash is semi soft up to 20 minutes then add to pre baked shells. Sprinkle with cheese and bake for 15 minutes at 350 degrees. Serve with cilantro yogurt on the side.


5. Cilantro Yogurt Dip
6. Put cilantro and chili in blender and blend until fine. In a bowl, combine the pulverized herbs with yogurt and Eason with cumin, lemon juice and salt and pepper.