Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, pork enchilada pie w/ cheddar-corn muffin crust. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Pork Enchilada Pie w/ Cheddar-Corn Muffin Crust is one of the most popular of current trending meals in the world. It is easy, it is fast, it tastes delicious. It’s appreciated by millions every day. They are fine and they look fantastic. Pork Enchilada Pie w/ Cheddar-Corn Muffin Crust is something that I’ve loved my entire life.
Today I am combining jalapeno cheddar cornbread and ground beef enchilada filling to create a delicious tamale pie recipe. This is not a pie nor a tamal but. These cornbread muffins are stuffed with pulled pork and for a savory snack or side dish.
To begin with this particular recipe, we have to prepare a few ingredients. You can have pork enchilada pie w/ cheddar-corn muffin crust using 12 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Pork Enchilada Pie w/ Cheddar-Corn Muffin Crust:
- Take 1 pork tenderloin; trimmed and small dice
- Get 1 poblano pepper
- Make ready 1 yellow onion; small dice
- Take 2 cloves garlic; creamed
- Take 4 oz diced green chiles
- Make ready 10 oz green enchilada sauce
- Prepare 1 C shredded chihuahua cheese
- Make ready 1 T ground coriander seed
- Get 2 t cumin
- Make ready 1 t smoked paprika
- Take 1 box Jiffy corn muffin mix
- Get 4 oz finely shredded cheddar cheese
You can serve this make-ahead marvel as a side dish and then eat any leftovers I'll argue that savory muffins are the ultimate accompaniment to a bowl of chili or juicy pulled pork. This tamale pie recipe is one of the great American casseroles. Continue to top of dish finishing with shredded monterey jack cheese. Learn how to make Spicy Turkey- Cheddar Enchilada Pie & see the Smartpoints value of this great recipe.
Instructions to make Pork Enchilada Pie w/ Cheddar-Corn Muffin Crust:
- Leave pork at room temperature for 1 hour.
- Make the cornbread batter according to the box instructions, but add the shredded cheddar as well. Wait 10 minites for mixture to thicken.
- Heat up a medium-small sized cast iron skillet.
- Season pork with half the cumin, coriander, smoked parika, and with salt and pepper. Brown quickly and remove to plate with a slotted spoon.
- Add veggies. Season with remaining spices, salt, and pepper.
- When veggies are nearly tender, return the pork to the pan.
- Add garlic and diced green chiles. Cook 1 minute.
- Add enchilada sauce and chihuahua cheese. Stir.
- Pour muffin mix slowly across the top. It helps to use a spoon to try to stretch out the batter.
- Variations; Crema, red enchilada sauce, mole, steak, chicken, corn, zucchini, sofrito, beer, thyme, white wine, cilantro, lime, crushed pineapple, crushed pepper flakes, potatoes, sweet potatoes, carrots, celery, bacon, swiss cheese, oaxaca,
Easily freezable, they're perfect to batch make. Mix the salsa ingredients together and serve with the enchiladas. Top tip for making Pork ragu enchiladas. To freeze Cool, cover with cling film. Meanwhile, make corn muffin batter as directed on box.
So that’s going to wrap it up for this special food pork enchilada pie w/ cheddar-corn muffin crust recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
