Turkey Tamale Pie


  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 1 teaspoon salt, divided
  • 1red bell pepper, diced
  • 2poblano peppers, diced
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 (7 ounce) can chipotle peppers in adobo sauce
  • 3 cups diced cooked turkey, or more to taste
  • 1 (8 ounce) package shredded sharp Cheddar cheese, divided
  • 1 (15.5 ounce) jar red enchilada sauce
  • 1 ½ cups chicken broth
  • 1 ¼ cups cornmeal
  • ¾ cup self-rising flour
  • 2 tablespoons white sugar
  • 1 teaspoon kosher salt
  • 2 large eggs
  • 1 ½ cups milk
  • Directions

  • Step 1

    Preheat the oven to 375 degrees F (190 degrees C).


  • Step 2

    Heat oil in a skillet over medium-high heat. Add onion and a large pinch of salt. Saute until translucent, 3 to 5 minutes. Add bell pepper and poblano peppers. Season with black pepper, cumin, and oregano. Cook and stir until peppers start to soften, about 2 minutes. Add chipotles and adobo sauce. Stir to combine and remove from heat.

  • Step 3

    Add turkey and half the Cheddar cheese to the pepper mixture. Add enchilada sauce, remaining salt, and chicken broth. Stir mixture and pour it into a 9×12-inch baking dish; place dish over a sheet pan to catch drippings.

  • Step 4

    Whisk cornmeal, flour, sugar, and kosher salt together in a large bowl. Add eggs and milk; whisk into a thin batter. Ladle batter over the turkey mixture. Scatter remaining Cheddar cheese on top.

  • Step 5

    Bake in the preheated oven until the topping is browned and a toothpick comes out clean, 45 minutes to 1 hour.

  • Chef's Notes:

    You can sub in virtually any other meat and/or vegetable for the turkey, and it should work just as well.

    If you don’t have self-rising flour, you can use 3/4 cup all-purpose flour sifted with 1 teaspoon baking powder and 1/2 teaspoon fine table salt.

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