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Related recipes: Beans and Grains, Cheese, Chile Peppers, Corn, Dairy Foods, Eggs, Garlic, High Fiber, Low-Sugar, Main Dishes, Mexican, Olives, Onions, Poultry, Rotisserie Chickens to the Rescue, Sweet Pepper, Tomatoes
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What a treat! You can have the comfort of a homemade tamale pie without cooking cornmeal and laboring over the filling. I punch up store-bought corn muffin mix with chiles and spices for topping flavor in a zip and use a rotisserie chicken to create a quick, tasty filling. It takes quite a few ingredients but very little time to get this robust skillet tamale pie to the table.
Yield: 6 servings
Spice Blend
2 Tbs chili powder
1 tsp dried oregano, crumbled between the fingers
1 tsp cumin seeds
1/2 tsp salt
Filling
1 Tbs vegetable oil
1 large onion, chopped (about 1 cup)
1 cup firmly packed frozen pepper strips (about one-third of a 14 ounce bag), chopped
1 tsp jarred minced garlic
2 (10 ounce) cans diced tomatoes with chiles
2 1/2 cups large chunks rotisserie chicken, skin removed
1 (15 ounce) can pinto beans, drained and rinsed
1 cup frozen corn kernels or 1 (7 ounce) can of corn, drained
1 (3.8 ounce) can sliced black ripe olives, drained (about 1 cup)
Topping
1 (8 1/2 ounce) box corn muffin mix (about 1 1/2 cups mix, enough for 6-10 muffins)
1 cup already-shredded sharp Cheddar or reduced-fat cheese, divided
1 (4 ounce) can diced mild chile peppers, undrained
1/3 cup milk
1 egg
1 tsp chili powder
Preheat the oven to 350° F.
Spice Blend
Stir the ingredients together in a small bowl and set aside.
Filling
Heat the oil in a 12-inch nonstick skillet over medium heat. Add the onion and bell peppers, and cook, stirring frequently, until the onion begins to soften, about 4 minutes. Add the garlic and spice blend, and cook 2 more minutes, stirring constantly. Add the tomatoes, chicken, beans, corn, and olives. Stir well to combine and bring to a simmer. Turn the heat to low and let the mixture simmer while you make the topping, stirring occasionally. Wrap the skillet handle in foil if it is not ovenproof.
Topping
Mix the ingredients together in a small bowl, stirring in 1/2 cup cheese. Spoon the topping over the skillet, leaving a 1/2-inch border. Sprinkle with the remaining 1/2 cup cheese. Bake for 15-20 minutes, until the top is firm but springy when touched lightly, or until a knife inserted in the center of the topping comes out clean. Serve immediately.
Nutrition Note: Nutrition Facts calculated using reduced-fat cheese.
Recipe courtesy of Rotisserie Chickens to the Rescue by Carla Fitzgerald Williams. Copyright © 2003 Carla Fitzgerald Williams. All Rights Reserved. Published by Hyperion. Available wherever books are sold.
Copyright © 2007 Healthnotes, Inc. All rights reserved. www.healthnotes.com
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
