Ingredients:

  • 8 oz Neufchâtel or Greek Yogurt Cream Cheese, softened
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 15 oz lean turkey chili (no-bean variety)
  • 1 tbsp diced jalapeños
  • 1.5 cups sharp cheddar cheese, freshly shredded
  • 2 tbsp fresh cilantro or scallions, finely chopped

Instructions:

  1. Prep the base. Spread the 8 oz of softened Neufchâtel cream cheese across the bottom of your 9 inch glass pie plate. Aim for a flat, even layer that touches the edges to prevent the chili from slipping underneath.
  2. Season the foundation. Sprinkle the 1/2 tsp garlic powder and 1/2 tsp onion powder directly onto the cream cheese. Note: This ensures the spices are locked into the creaminess rather than floating in the chili liquid.
  3. Add the protein. Spoon the 15 oz of turkey chili over the cheese. Use the back of a spoon to nudge it into an even layer, being careful not to press so hard that you mix it with the base.
  4. Incorporate heat. Scatter the 1 tbsp of diced jalapeños over the chili. until evenly distributed.
  5. Apply the topping. Cover the chili entirely with the 1.5 cups of freshly shredded sharp cheddar. Ensure the cheese reaches the very edge of the dish to create a seal.
  6. Fire the broiler. Place the dish under a broiler for 3 to 5 minutes. until the cheese is bubbling and toasted with small brown spots.
  7. Alternative bake. If you prefer the oven, bake at 375°F (190°C) for 10 minutes. until the center is molten and hot.
  8. Monitor the melt. Watch the cheese closely during the last 60 seconds; it goes from perfect to burnt very quickly under a broiler.
  9. Garnish and rest. Remove from the heat and let it sit for 2 minutes. This allows the layers to set so your chip doesn't just collapse.
  10. Final touch. Sprinkle with 2 tbsp of chopped fresh cilantro or scallions and serve immediately while the cheese is still stretchy.