Roast chicken and cheese stuffed Anaheim peppers combined with Salsa de Chile Rojo in a free form cornmeal tart; an idea that was inspired by a blackberry free form tart I have on onsite. Delicious and fun to make. Note: I have also made this with shredded beef. —lapadia
6 easily and up to 8 if sliced smaller
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
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)
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-A) Make the Smoky Salsa de Chile Rojo (recipe below).
(1-B) Roast the peppers - set aside.
(2-A) Cube the chicken and grate cheddar cheese - set aside until needed.
(2-B) 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.
(2-C) Combine the chicken and Chile Rojo in a bowl - set aside until needed.
Preheat oven to 375 degrees and grease a 10 inch pie or tart pan.
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.
Roll the dough into a 12 inch circle and place into a pie or tart pan.
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.
Brush the top and sides with 1 tablespoon of milk.
Cover with the cheddar cheese.
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.
Cool for at least 15 minutes before slicing.
Salsa de Chile Rojo
Combine chili powder, brown sugar, garlic powder, sea salt, cayenne pepper and ground clove – set aside.
Sauté onion and sugar in the olive oil until onion starts to turn soft.
Add water one tablespoon at a time cooking the onion mushy.
Stir in the dry mixture adding a couple more tablespoons water if needed - to make a paste.
Add tomato sauce and if using-liquid smoke, stir and simmer 1 hour.