MEATLESS TAMALE PIE
Yield Serves 8
Number Of Ingredients 19
Steps:
- Roast poblano chilies over gas flame or in broiler until blackened on all sides. Enclose chilies in paper bag. Let stand 10 minutes. Peel, seed and coarsely chop chilies.
- Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add corn kernels and cook until beginning to brown, stirring occasionally, about 5 minutes. Add jalapeño chilies, garlic, cumin and oregano; sauté 2 minutes. Remove from heat. Mix in roasted poblano chilies, canned tomatoes, 1/2 cup reserved juice from canned tomatoes, green onions and cilantro. Season with salt and pepper.
- Cook squash in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Set aside. Mix cheeses in medium bowl.
- Preheat oven to 350°F. Lightly oil 15 x 10 x 2-inch glass baking dish. Combine 5 cups water and 1 1/2 teaspoons salt in heavy large saucepan. Bring to boil. Combine cornmeal and remaining 2 cups water in medium bowl. Gradually whisk cornmeal mixture into boiling salted water. Reduce heat to medium-low. Cook until cornmeal is very tender and mixture is thick, stirring often, about 14 minutes. Remove from heat and mix in yogurt.
- Spread 2/3 of cornmeal over bottom of prepared dish (cover remaining cornmeal to keep warm). Arrange squash over cornmeal in dish. Sprinkle squash with salt and pepper. Sprinkle 2 cups cheese over squash. Spoon corn kernel mixture evenly over cheese, spreading with spatula. Spread remaining cornmeal evenly over corn kernel mixture. Arrange tomato slices atop cornmeal, pressing gently. Sprinkle with salt and pepper. Drizzle remaining 1/4 cup juice from canned tomatoes over. Sprinkle remaining cheese evenly over casserole.
- Bake casserole uncovered until heated through and top is golden, about 1 hour. (Can be made 1 day ahead. Cool slightly. Cover and refrigerate. Rewarm, covered with foil, in 350°F oven until heated through, about 30 minutes.)
- Let casserole stand 15 minutes. Garnish with cilantro sprigs and serve.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Chelsea rose Meza
[email protected]This is my new go-to recipe for tamale pie!
Azam Iqbal
[email protected]Not bad, but I've had better.
Xx ReaLiTi v Yugen xX
[email protected]Will definitely make again!
Aboyade Tolulope Turayo
[email protected]Yum!
China Gadgets
[email protected]Meh.
Saima Majeed
[email protected]This recipe was a disaster! The cornbread topping was too dry and the filling was bland. I would not recommend this recipe.
ESAMM FAROUQ SALIM ABU-HADBA DAVI,SJHONKENNEDY
[email protected]The tamale pie was a bit bland for my taste, but it was still a good recipe. I think I'll add some extra spices next time.
Ifeanyi Mottoh
[email protected]This dish was easy to make and so delicious! I used vegan cheese and it turned out great. My non-vegan friends loved it too.
Yesenia Ramos
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The filling is flavorful and the cornbread topping is the perfect finishing touch.
Donna Ramirez
[email protected]This meatless tamale pie was a hit with my family! The flavors were delicious and the texture was perfect. I especially loved the crispy cornbread topping.