Green Chile Chicken Tamale Pie
3 cups masa harina
2 3/4 cups hot water
4 Tbsp. butter, cubed
1 cup vegetable shortening
1 1/2 tsp. salt
2 tsp. baking powder
1 Tbsp. olive oil
1 bunch green onions, thinly sliced
1/2 cup Santa Fe Ole Hatch Green Chile
vegetable oil spray
1 cup corn kernels
1/2 cup cilantro, chopped
2 cups Monterey jack cheese, shredded
2 cups shredded, cooked chicken
Directions:
Preheat oven to 375 degrees F
In a bowl, mix masa harina and hot water to combine.
In the bowl of a stand mixer with paddle attachment, on medium-high speed,
beat butter, shortening, salt and baking powder 1-2 minutes, until light and fluffy
Reduce speed to low and add masa in three additions, beating after each addition
Once all masa has been added, continue to beat for another minute
Leave the dough in the bowl and refrigerate while you prepare the filling
In a skillet over medium heat, add oil. Add green onion and cook 2-3 minutes until softened
Stir in the green chile and set aside 1/2 cup for the topping
Remove dough from the refrigerator and beat for another minute
It should look like thick cake batter and spread easily
With a spatula, fold in reserved chile and green onion, corn and 1/4 cup of cilantro into the masa mixture
Spray a 10-inch cast iron skillet with vegetable oil spray
Wet your hands with water to keep the dough from sticking and press half the dough into the bottom of the skillet
Spread 1 cup of cheese over the bottom of the pie
Add the shredded chicken and top with the remaining chile green onion mixture
Sprinkle the remaining cup of cheese on top
Dollop large spoonfuls of the remaining dough close together all over the pie
Using a spatula, smooth the dough slightly and bake 45 minutes
Set the pie under the broiler for an additional 3-5 minutes, until lightly browned
Slice into wedges and serve
Click here for Santa Fe Ole Hatch Green Chile
