Here's an annoying little slideshow for ya!
Tamales! So you want some good ole Tamales, but you certainly don't want to try and make them. We all know what a huge chore that can be, even with an army of people to help out. And then there's the decision on whether you want cheese, pork, beef, chicken, chile or, you name it and someone, somewhere has stuffed a tamale with your favorite ingredient. Tamales are good for breakfast, lunch or dinner. Add a little side dish to your tamales and you are set to enjoy! And if you are in the Los Angeles area, you can attend the International Tamale Festival later this year. Click on Festival: Festival
Christmas Eve is a favorite time for many folks to enjoy tamales, as well as other holidays, celebrations and festivities. Tamales have been traced back to the Ancient Maya people, who prepared them for feasts as early as the Preclassic period (1200–250 BC). Maya people called their corn tortillas and tamales both "utah", not to be confused with the "State of ...". For a little history on Tamales, click: Tamale History.
The last time we had tamales was during the Christmas Season. Recently, I stumbled upon a little quick and easy Tamale Pie recipe. Did I mention quick and easy? The recipe sounded pretty good, but I thought it could use a little kick, some tweeks and more 'spice'. I will definitely make this goodie again! So,
Let's Try It!
Ingredients: (serves about 6)
- 1/3 c. milk(you can use low-fat, as I used 2%.)
- 1 large egg or 1/4 egg substitute
- 2 - 3 tbsps. taco seasoning, divided(Lawry's Hot is good!)
- 1/4 tsp. ground red pepper(add a bit more for more kick)
- 1 (14 3/4 oz.) can cream style corn
- 1 box (8 1/2 oz.) Jiffy corn muffin mix(or your favorite brand)
- 1 (4 oz.) can chopped green chiles, drained
- non-stick cooking spray
- 1 (10 - 12 oz.) jar red enchilada sauce
- 1 jar (7 1/2 oz.) roasted red bell peppers(I only used about half.)
- 2 c. shredded grilled chicken breast(now you can do this the hard way(grill your own) or the easy way - Trader Joe's sells packaged, grilled chicken in the deli section OR make a quick stop at Pollo Loco OR find fresh rotisserie roasted chicken breasts in your favorite market)
- 1 c. shredded white cheese, Pepper Jack adds a little extra flavor
- crumbled Cotija cheese, for serving
- chopped cilantro, for serving
- hot sauce, such as Tapitio (optional depending on your "spice level".)
Preparation:
1. Preheat oven to 400˚
2. In a large mixing bowl, combine first seven ingredients, using only about 1/2 to 1/3 tbsp. of the taco seasoning. Stir only until moist, don't over do it!
3. Using a 9 inch pie plate, lightly spray the inside with the non-stick cooking spray. Pour the muffin mixture into the pie plate.
4. Bake muffin mixture for 20-30 minutes, ovens vary... until barely set & golden brown.
5. While the muffin mixture is baking, toss the shredded chicken with the remaining taco seasoning to taste. Chop the roasted red peppers and toss with the chicken. Set aside.
6. When the muffin mixture is done, pierce the entire surface with a large fork(It may stick just a bit. That's ok.) Now, evenly pour the enchilada sauce all over the top. 7. Top baked muffin mix with the chicken and red peppers, sprinkle with the shredded cheese and bake at 400˚ for approximately 15 minutes. Be careful not to burn the cheese.
8. Remove from oven and let stand for 5-10 minutes to firm just a bit. 9. Cut into serving pieces. Garnish with the cilantro and crumbled Cotija cheese.
Wow! Now that's not hard. Right? Throw together a tasty little side salad, your favorite frijoles and you are "off to the races!". Hope you enjoy Grilled Chicken Tamale Pie!
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