Turkey Tamale Pie
Ingredients1 h 15 m servings 455
- Preheat the oven to 375 degrees F (190 degrees C).
- 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.
- 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 9x12-inch baking dish; place dish over a sheet pan to catch drippings.
- 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.
- 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.
Per Serving: 455 calories; 18.1 41.3 30 121 1403 Full nutrition
ReviewsRead all reviews 7
Delicious! I made one change, I did not use an entire can of chipotle peppers in adobo sauce, I used about 1/2 a can. I thought it would be too spicy. It was not, I will try it with the entir...
This was a fantastic use for leftover turkey & due to the fact that I only had about 1 & half cups of turkey leftover to work with after the big day, I decided to throw in a can of drained and r...
This is delicious! I made a couple of changes. I had homemade red mole sauce in my freezer, and used that in place of the enchilada sauce. I added 4 cups of turkey as well. It came out wonderfu...
This was an easy and flavorful casserole that doesn't use canned soup. We like our food very spicy, but a whole can of chipolte was stretching the far end of our heat tolerance.
this has become a tried-and-true leftover recipe, whether it's thanksgiving turkey, pork roast, roast chicken, etc. it's delicious and filling and hard to mess up. i will say that chipotles in ...
Outstanding - as usual with Chef John. Thank you for all you do. I have one suggestion for those making it. The chiles in adobo sauce can be VERY spicy so add a little and taste and add more to ...