MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Skillet Summer Vegetable Tamale Pie
Categories: Casseroles, Mexican
Yield: 2 Servings

MMMMM--------------------------FILLING-------------------------------
1 tb Extra-virgin olive oil
1 Poblano chile; stemmed,
-seeded, and cut into 1/2"
-pieces
1 Shallot; chopped
Salt and pepper
1 Ear corn; kernels cut from
-cob
1 Zucchini (8 oz); quartered
-lengthwise and cut into
-1/2" pieces
14 1/2 oz Can diced tomatoes; drained
-with juice reserved
1 ts Chili powder
1/2 c Pepper Jack cheese; shredded
2 tb Fresh cilantro; chopped

MMMMM--------------------------TOPPING-------------------------------
1/3 c All-purpose flour
1/3 c Corn meal
1 tb Sugar
1/4 ts Baking powder
1/8 ts Baking soda
1/4 ts Salt
1/3 c Buttermilk
1 lg Egg
1 tb Unsalted butter; melted and
-cooled

Total time: 50 minutes

Packed with summery zucchini, fresh corn, and poblano chile and bound
in a cheesy tomato sauce, this one-dish skillet supper for two is as
filling as it is easy to make. The poblano chile plus pepper Jack
cheese and chili powder created a Southwestern flavor profile. We
packed the vegetables into an 8" skillet, keeping the generous
filling from spilling over. A layer of simple buttermilk cornbread
spread on top and baked until golden brown provided a delicious foil
for the saucy, spicy vegetables. If you don’t have buttermilk on
hand, you can substitute 1/3 cup of milk and 1-1/2 ts of lemon juice;
stir together and let the mixture sit until it thickens, about 5
minutes. To make individual portions, divide the filling evenly
between two 6" pie plates; spread half of the cornbread topping
evenly over the filling in each pie plate and bake on a rimmed baking
sheet. Serve with sour cream, if desired.

For the filling:

Adjust oven rack to middle position and heat oven to 450°F. Heat oil
in 8" ovensafe skillet over medium heat until shimmering. Add
poblano, shallot, and 1/4 ts salt and cook, stirring frequently,
until softened, about 5 minutes. Add corn, zucchini, and tomatoes.
Cover and cook, stirring occasionally, until just tender, 6 to 8
minutes. Stir in chili powder and cook until fragrant, about
30 seconds.

Off heat, stir in pepper Jack, cilantro, and reserved tomato juice.
Season with salt and pepper to taste; set aside.

For the topping:

Whisk flour, corn meal, sugar, baking powder, baking soda, and salt
together in medium bowl. Whisk buttermilk and egg together in small
bowl. Stir buttermilk mixture into flour mixture until uniform, then
stir in melted butter until just combined.

Dollop cornbread topping evenly over filling, then spread into even
layer, covering filling completely. Bake until cornbread is golden
and toothpick inserted in center comes out clean, 12 to 15 minutes.
Serve.

Recipe FROM: <news:tfoc4s$2c6k5$1@dont-email.me>,
<news:rec.food.cooking/1413755>

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