Green Chile Chicken Tofu Tamale Pie |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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I made this in hopes of satisfying my craving for chicken tamales. I think it turned out pretty good! Maybe not the same as tamales, but darn close. You can use anaheim peppers if you want it spicy. Ingredients:
16 oz tofu, drained and mashed |
16 oz green tomatoes |
3 bell peppers, green |
1/2 cup chicken, thigh, cooked and shredded |
1/4 cup cilantro |
1 cup cornmeal |
1 tablespoon chicken bouillion |
2 eggs, beaten |
1 tablespoon butter |
1 teaspoon salt |
1 tablespoon cornmeal |
Directions:
1. Broil the bell peppers and green tomatoes under the broiler for about 10 -15 minutes until skins are blackened, and the tomatoes are soft. Place in a plastic bag for 10 minutes, then peel the skins of the bell peppers. Pulse the peppers and tomatoes in food processor until chunky. Add bouillion. Mix in tofu, chicken and cilantro.
2. Sprinkle 1 tablespoon cornmeal on the bottom of an 9x11 pan. Pour in the tofu chicken mixture. Spread evenly.
3. In saucepan, mix 2 1/2 cups water, butter and salt. When boiling, slowly mix in 1 cup cornmeal, decrease heat, and cook 2 minutes. Remove from heat and add eggs. Pour cornmeal mixture over tofu and spread evenly. Bake in a 375 preheated oven for 40 minutes.
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