Turkey Tamale Pie
Description
Leftover turkey gets its mojo back in Chef John's cornbread-encrusted turkey tamale pie recipe filled with peppers plus adobo and enchilada sauces.
Ingredients
•
1 tablespoon olive oil
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1 large onion, diced
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1 teaspoon salt, divided
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2 poblano peppers, diced
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1 red bell pepper, diced
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2 teaspoons ground cumin
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1 teaspoon freshly ground black pepper
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1 teaspoon dried oregano
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1 (7 ounce) can chipotle peppers in adobo sauce
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3 cups diced cooked turkey, or more to taste
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1 (8 ounce) package shredded sharp Cheddar cheese, divided
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1 (15 1/2 ounce) jar red enchilada sauce
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1 1/2 cups chicken broth
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1 1/4 cups cornmeal
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3/4 cup self-rising flour
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2 tablespoons white sugar
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1 teaspoon kosher salt
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1 1/2 cups milk
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2 large eggs
Directions
1
Preheat the oven to 375 degrees F (190 degrees C).
2
Heat oil in a skillet over medium-high heat. Add onion and 1 large pinch salt; sauté until translucent, 3 to 5 minutes. Add poblano peppers and bell pepper; season with cumin, black pepper, and oregano. Cook and stir until peppers start to soften, about 2 minutes. Add chipotles and adobo sauce; stir to combine. Remove from heat.
3
Stir turkey and ½ Cheddar cheese into pepper mixture. Add enchilada sauce, chicken broth, and remaining salt; stir then transfer to a 9x12-inch baking dish. Place dish on a baking sheet.
4
Whisk cornmeal, flour, sugar, and 1 teaspoon kosher salt together in a large bowl. Whisk in milk and eggs until becomes a thin batter; spoon over turkey filling. Scatter remaining ½ Cheddar cheese on top.
5
Bake in the preheated oven until topping is browned and a toothpick comes out clean, 45 to 60 minutes.