Title: Chili cheese pie
 Categories: Low-cal, Main dish, Dairy, Tex-mex
      Yield: 4 Servings
 
           Burton -- PDPP83A
      4 ts Margarine
      1 c  Onion -- chopped
      1    Garlic clove -- minced
      8 oz Ground turkey -- cooked and
           Crumbled
      2    Mild canned green chilies
           Chopped
      4 ts Tomato paste
      1 ts Chili powder
    1/2 ts Salt
      1 ds Salt and ground pepper
      2 oz Cheddar cheese -- shredded
    3/4 c  Flour -- all purpose
    1/2 c  Buttermilk
      2    Eggs -- large
    1/4 ts Baking soda
 
  Preheat oven to 425 degrees. In 8-inch skillet, heat 1 tsp. margarine
  over medium heat until bubbly and hot. Add onions, bell pepper, and
  garlic and saute until pepper is tender, about 3 minutes. Add meat,
  chilies, tomato paste, chili powder, 1/2 tsp. salt and pepper. Cook,
  stirring occasionally, for about 5 minutes to blend flavors. Transfer
  mixture to 9-inch pie plate and sprinkle with cheese. In blender,
  combine remaining 3 tsp. margarine with the flour, buttermilk, eggs,
  baking soda, and dash of salt. Process until smooth. Pour batter over
  meat mixture and bake until crust is golden brown, about 30 minutes.
  WW exchanges per serving: 1 bread, 1 fat, 20 optional calories.
  Submitted by Dorothy Cross (TMPJ72B).