MUSHROOM AND CHICKEN TAMALE PIE
Serves 8-10
INGREDIENTS
For filling
3 tablespoons olive oil
1 pound white or baby bella mushrooms, thinly sliced
1 pound boneless chicken thighs, cut into 2-inch pieces
1 1/2 teaspoons freshly ground cumin seeds
1/2 teaspoon Mexican oregano
1/2 teaspoon ground garlic
1 teaspoon salt
2 large scallions, diced
1/2 cup roasted red peppers, diced
1 cup frozen corn
1 cup shredded mild cheddar and Monterey Jack cheese
Minced cilantro to garnish
For topping
1 1/4 cups unbleached all-purpose flour
3/4 cup corn meal
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup whole milk
1/4 cup canola oil
1 large egg
INSTRUCTIONS
Heat oven to 400 degrees.
Heat 1 1/2 teaspoons of olive oil in a saute pan on medium high heat. Add mushrooms and cook until soft. Remove from pan. Turn heat to medium.
Heat remaining olive oil. Add chicken, cumin, oregano, garlic powder, and salt. Cook for 8 minutes. Remove from heat.
Toss mushrooms, chicken, scallions, red peppers, and corn together in a bowl. Layer the mixture in a 9 inch x 13 inch casserole dish. Sprinkle with cheese.
In a large bowl, combine flour, corn meal, sugar, baking powder, and salt.
Whisk together milk, canola oil, and egg. Combine with dry ingredients until just moistened.
Spread over chicken mixture.
Bake for 20 to 25 minutes.
Garnish with cilantro.
