Page 252 - Pie Squared

poblanos lengthwise and remove and discard the stem, core, and
seeds. Place the peppers, skin side up, on a parchment-lined baking

sheet. Broil until the peels blister and blacken, 8 to 12 minutes.
Remove the pan from the oven and cover the peppers with a kitchen
towel to steam them. (Throw that towel in the wash afterwards, to
avoid transferring chile heat.) As soon as it’s possible to handle the

peppers, wearing gloves slip off the blistered peel and slice the
peppers into thin strips to make about 2 cups.
Set the oven temperature to 400°F. Split the casings on the
sausage, empty the sausage meat into a large skillet, and discard

the casings. Turn the heat to medium and break the meat apart
using two wooden spoons. Cook low and slow until the meat has
crumbled and is no longer pink, 7 or 8 minutes. Pour off and discard
as much of the fat as possible. Add the poblano strips, tomatoes,

oregano, and salt to the pan. Increase the heat to medium-high.
When the mixture boils, reduce the heat to low and keep it bubbling
low until thickened, about 20 minutes. Cool the filling.
To fill and top: Combine the scallions, cheese, and cilantro in a

small bowl. Pour the cooled sausage filling into the potato crust and
smooth it, filling up the corners. Sprinkle the surface with the
scallion-cheese mixture and top with the crushed chips. Bake for 20
minutes, or until the filling is bubbling, the cheese is melting, and the

chips are browned.
Slice and serve warm.

Techniques: Press-In Crusts (here), Hash Brown Crust (here),

Birdseed, Crushes, and Rocky Road Garnishes (here)

Swaps:

Sweet potatoes can stand in for the russets.

For a vegetarian pie, trade the chorizo for a can of pinto beans, well

drained.

For a spicy option, swap in 2 small cans of diced Hatch chiles,
drained, instead of roasting the poblanos.