Turkey Tamale Pie
20 ingredients
5 steps
Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced
- 1 teaspoon salt, divided
- 1 red bell pepper, diced
- 2 poblano peppers, diced
- 1 teaspoon freshly ground black pepper
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 (7 ounce) can chipotle peppers in adobo sauce
- 3 cups diced cooked turkey, or more to taste
- 1 (8 ounce) package shredded sharp Cheddar cheese, divided
- 1 (15.5 ounce) jar red enchilada sauce
- 1 1/2 cups chicken broth
- For the Crust:
- 1 1/4 cups cornmeal
- 3/4 cup self-rising flour
- 2 tablespoons white sugar
- 1 teaspoon kosher salt
- 2 large eggs
- 1 1/2 cups milk
Directions
-
1Preheat the oven to 375 degrees F (190 degrees C).
-
2Heat oil in a skillet over medium-high heat. Add onion and a large pinch of salt. Saute until translucent, 3 to 5 minutes. Add bell pepper and poblano peppers. Season with black pepper, cumin, and oregano. Cook and stir until peppers start to soften, about 2 minutes. Add chipotles and adobo sauce. Stir to combine and remove from heat.
-
3Add turkey and half the Cheddar cheese to the pepper mixture. Add enchilada sauce, remaining salt, and chicken broth. Stir mixture and pour it into a 9x12-inch baking dish; place dish over a sheet pan to catch drippings.
-
4Whisk cornmeal, flour, sugar, and kosher salt together in a large bowl. Add eggs and milk; whisk into a thin batter. Ladle batter over the turkey mixture. Scatter remaining Cheddar cheese on top.
-
5Bake in the preheated oven until the topping is browned and a toothpick comes out clean, 45 minutes to 1 hour.
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