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Serves
6 easily and up to 8 if sliced smaller
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
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Ingredients
- TART
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CORNMEAL CRUST INGREDIENTS
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3/4 cups all purpose flour
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1-1/2 teaspoons sugar
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1/3 cup cornmeal
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1 teaspoon baking powder
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1/8 teaspoon sea salt
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3 tablespoons unsalted butter
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2-4 tablespoons milk
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FILLING INGREDIENTS
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2 cups cubed roasted chicken
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4-5 fresh roasted Anaheim peppers (or canned if not in season)
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1 cup Queso Fresco
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1/2 cup sharp cheddar - for topping, or other cheese of choice
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3/4 cup chile sauce (recipe below)
- Salsa de Chile Rojo
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4 tablespoons chili powder
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3 tablespoons brown sugar
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2 teaspoons garlic powder
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1 teaspoon sea salt
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¼ teaspoon cayenne pepper
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Pinch of ground clove
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½ cup sweet onion, cut up
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1 tablespoon olive oil
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1 teaspoon sugar
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4 - 6 tablespoons water
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1 can tomato sauce
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Optional - 1 ½ teaspoon liquid smoke for a smoky flavored sauce (my preference)
Directions
- TART
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(1-A) Make the Smoky Salsa de Chile Rojo (recipe below).
(1-B) Roast the peppers - set aside.
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(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.
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Preheat oven to 375 degrees and grease a 10 inch pie or tart pan.
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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.
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Roll the dough into a 12 inch circle and place into a pie or tart pan.
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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.
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Brush the top and sides with 1 tablespoon of milk.
Cover with the cheddar cheese.
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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.
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Cool for at least 15 minutes before slicing.
- Salsa de Chile Rojo
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Combine chili powder, brown sugar, garlic powder, sea salt, cayenne pepper and ground clove – set aside.
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Sauté onion and sugar in the olive oil until onion starts to turn soft.
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Add water one tablespoon at a time cooking the onion mushy.
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Stir in the dry mixture adding a couple more tablespoons water if needed - to make a paste.
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Add tomato sauce and if using-liquid smoke, stir and simmer 1 hour.
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