Posts Tagged ‘pepper’

Tamale Pot Pie

(from Lunds & Byerly’s Real Food magazine, Winter 06)

Heat oven to 375°. Spray a 9” baking dish with cooking spray.


1 T. canola oil

1 onion, chopped

1 green pepper, chopped

1 poblano pepper, chopped

3 garlic cloves, minced

1# of ground pork

½ t. ground cumin

3 T. chili powder

¼ t. salt

1 14.5oz can diced tomatoes with juice

Saute vegetables in oil until tender. Remove from pan and add meat, brown thoroughly. Drain any grease, add back vegetables and can of tomatoes and stir in spices. Cook at a simmer for 5 minutes. Pour into baking dish, allow to cool slightly. Sprinkle with about 1/3 c. cheese if desired

For topping:

1 ¼ c. cornmeal, ¼ t. salt, ¾ c. chicken broth, 1 egg, beaten, 1 T. canola oil

Stir cornmeal and salt together, add in broth, egg and oil and stir to combine. Pour over filling and spread if needed. Bake for 30 minutes, or until hot and bubbly and topping is set. Serve with chopped cilantro, sour cream and extra cheese if you wish.

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Saute one pound of chicken strips or boneless chicken breast until browned, and most of pink is gone. Remove from pan, allow to cool slightly and chop into bite sized pieces. Add one medium chopped onion to pan and saute 5 minutes. Add two chopped bell pepper of your choice and saute 5 more minutes. Stir in one can drained (not rinsed) black beans, one can drained tomatoes, one can drained hominy and one can chopped green chilies. Cook for about 10 minutes to blend the flavors.

Spray a 9×13 pan with non-stick cooking spray. Lay a tortilla in the pan and fill with about a half cup of filling. Sprinkle on about 2 tbsp. shredded cheese. Roll up tightly with the seam down. Repeat until pan is full, or you run out of tortillas or filling. (as an aside- this filling tasted wonderful on a tortilla chip, and we saved some of it for munching!) Pour enchilada sauce over top and add shredded cheese. Bake at 375d until hot and bubbly.

This would be just as good without chicken, and the vegetables can be modified to whatever you like. I have used zucchini, frozen corn and chunks of leftover squash with equally good results. It’s all about what you like.

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