Chile Relleno Tart

TART

• CORNMEAL CRUST INGREDIENTS
• 3/4 cups all purpose flour
• 1-1/2 teaspoons sugar
• 1/3 cup cornmeal
• 1 teaspoon baking powder
• 1/8 teaspoon sea salt
• 3 tablespoons unsalted butter
• 2-4 tablespoons milk
• FILLING INGREDIENTS
• 2 cups cubed roasted chicken
• 4-5 fresh roasted Anaheim peppers (or canned if not in season)
• 1 cup Queso Fresco
• 1/2 cup sharp cheddar - for topping, or other cheese of choice
• 3/4 cup chile sauce (recipe below)

1. 1a. Make the Smoky Salsa de Chile Rojo (recipe below). 1b. Roast the peppers - set aside.
2. 2a. Cube the chicken and grate cheddar cheese - set aside until needed. 2b. Cube some Queso Fresco and stuff the roasted peppers with it; add what is left over to the bottom of the crust - set aside until needed. 2c. Combine the chicken and Chile Rojo in a bowl - set aside until needed.
3. Preheat oven to 375 degrees and grease a 10 inch pie or tart pan.
4. MAKE THE CRUST: In a medium bowl stir together flour, cornmeal, sugar, baking powder and salt. Cut in the butter until it resembles the size of peas. Sprinkle 1 tablespoon of milk over mixture; gently toss with a fork. Add 3 to 4 tablespoons more milk, 1 tablespoon at a time, until the dough is moistened (dough will be crumbly). Turn the dough out onto a lightly floured surface and knead 7-8 times or just until it clings together. Form into a ball.
5. Roll the dough into a 12 inch circle and place into a pie or tart pan.
6. Place (if any) extra Queso Fresco onto the center of the dough. Mound the reserved chicken mixture over the top. Position the peppers (in a circle) over the top, place one in the middle if you any extra. Fold the border up over the sides, keeping it rustic looking.
7. Brush the top and sides with 1 tablespoon of milk. Cover with the cheddar cheese.
8. Bake about 40 minutes or until the crust is golden and filling is bubbly. Cover with foil the last 10-15 minutes of baking, crust is browning to fast…but I have never needed to do that.
9. Cool for at least 15 minutes before slicing.

Salsa de Chile Rojo

• 4 tablespoons chili powder
• 3 tablespoons brown sugar
• 2 teaspoons garlic powder
• 1 teaspoon sea salt
• ¼ teaspoon cayenne pepper
• Pinch of ground clove
• ½ cup sweet onion, cut up
• 1 tablespoon olive oil
• 1 teaspoon sugar
• 4 - 6 tablespoons water
• 1 can tomato sauce
• Optional - 1 ½ teaspoon liquid smoke for a smoky flavored sauce (my preference)

1. Combine chili powder, brown sugar, garlic powder, sea salt, cayenne pepper and ground clove – set aside.
2. Sauté onion and sugar in the olive oil until onion starts to turn soft.
3. Add water one tablespoon at a time cooking the onion mushy.
4. Stir in the dry mixture adding a couple more tablespoons water if needed - to make a paste.
5. Add tomato sauce and if using-liquid smoke, stir and simmer 1 hour.