Directions:
- Place the butter in a large bowl and beat with a mixer on medium speed until light and whipped.
- Add in the masa, beat well.
- Gradually add in chicken stock, salt, cumin and baking powder. Blend together very well. Set this masa mixture aside.
- Preheat even to 350 degrees.
- Lightly brush chile peppers lightly with olive oil.
- Line a cookie sheet with foil, and roast peppers on it for 10 to 15 minutes or until the skins blister.
- Remove peppers from oven and put into a paper bag for a couple of minutes; allow to cool, then remove skins.
- Slit peppers In half vertically.
- Remove seeds and dice coarsely.
- Place 1/2 cup diced peppers into blender. Add the minced garlic, parmesan, olive oil, pine nuts and salt;.
- Puree into smoothness.
- Place all chicken filling ingredients into a large bowl. Add remaining diced peppers. Toss.
- Into your largest large roasting pan, add 3 inches of extremely hot water. Place roasting pan in oven. Probably easier to place the pan in the oven first, and then add the hot water.
- Spray four 3-cup, oven-safe bowls with Pam or it's equivalent.
- Coat the bottom and sides of each bowl with about 3/4 of a cup of the masa mixture.
- Into each masa bowl, place 3-4 T green chile sauce, then 1/2 cup of the chicken filling mix.
- Seal the top of each bowl by evenly dividing the remaining masa and spreading it over the top of each one.
- Cover each bowl with aluminum foil; fold down the edges to make this cover as tightly sealed as possible.
- Bake masa bowls in water bath for 50 minutes to 1 hour.
- Unmold. May be served with enchilada sauce and pico de gallo.
- Makes 4 large bowls, quite filling. May be made smaller for appetizers.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1036.69 Kcal (4340 kJ) | ||
| Calories from fat | 682.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 75.82g | 117% | |
|---|---|---|---|
| Cholesterol | 154.26mg | 51% | |
| Sodium | 2738.32mg | 114% | |
| Potassium | 419.37mg | 9% | |
| Total Carbs | 75.29g | 25% | |
| Sugars | 3.78g | 15% | |
| Dietary Fiber | 6.92g | 28% | |
| Protein | 19.45g | 39% | |
| Vitamin C | 2.3mg | 4% | |
| Vitamin A | 1mg | 34% | |
| Iron | 4mg | 22% | |
| Calcium | 318mg | 32% | |
| Amount Per 100 g | |||
| Calories | 219.69 Kcal (920 kJ) | ||
| Calories from fat | 144.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.07g | 117% | |
|---|---|---|---|
| Cholesterol | 32.69mg | 51% | |
| Sodium | 580.3mg | 114% | |
| Potassium | 88.87mg | 9% | |
| Total Carbs | 15.96g | 25% | |
| Sugars | 0.8g | 15% | |
| Dietary Fiber | 1.47g | 28% | |
| Protein | 4.12g | 39% | |
| Vitamin C | 0.5mg | 4% | |
| Vitamin A | 0.2mg | 34% | |
| Iron | 0.8mg | 22% | |
| Calcium | 67.4mg | 32% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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