Category
Poultry
Servings
5-7
Prep Time
15 minutes
Cook Time
35 minutes
Author:
PS Seasoning
Shaking up the traditional tamale and cooking it up pie-style! With a cornbread crust, an adobo chicken filling mixed in buttered peppers, onions and lots and lots of shredded cheese, this is one big forkful! And, who doesn’t love pie!
Ingredients
1 Box Corn Muffin Mix- 8.5 Oz
1/2 C Sour Cream
1/2 C Frozen Corn
4 T Butter- Melted
1 Onion- Julienned
2 Cloves Garlic- Minced
2 C Chicken- Cooked, Shredded
-
1 C El Jefe Adobo BBQ Taco Sauce
3/4 C Cheddar- Shredded
3/4 C Pepper Jack- Shredded
Sour Cream- Topping
Pico De Gallo- Topping
Directions
Preheat oven to 400 degrees.
In a bowl, stir together the corn muffin mix, sour cream, frozen corn and melted butter until smooth.
In a seasoned, 10” cast-iron pan, pour the mix and bake for 15-18 minutes or until golden brown. (Try the toothpick test to make sure it’s fully cooked.
In a sauté pan, over medium high heat, sauté the onions until translucent. Add garlic and shredded chicken.
Add ½ cup of El Jefe sauce to the chicken mixture and stir.
Poke holes, using the handle end of a wooden spoon, in the cornbread. Space them out 2” apart.
Pour remaining El Jefe sauce over the top of the cornbread, allowing it to flow into the poked holes.
Spread the chicken/onion mixture over the top of the cornbread.
Top with the cheeses and place back in the oven for 20 minutes, or until the cheese is fully melted and golden brown.
Allow to rest for 10 minutes before topping with drizzled sour cream and Pico de Gallo.
Enjoy!