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Author Notes: 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
Serves 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
- 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-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
- 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)
- 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.
- This recipe was entered in the contest for Your Best Tart
- This recipe was entered in the contest for Your Best Chicken
- This recipe was entered in the contest for Your Best Chili Pepper Recipe
- This recipe was entered in the contest for Your Best Late Winter Tart (Sweet or Savory)