Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare 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 unique. This will be really delicious.
Spicy beef, sweet corn, and cheese sandwiched between layers of cornbread. This tamale pie is simple to make and uses Jiffy corn muffin mix to speed things up. Leftover cooked pork gets a Mexican-style makeover when mixed with chilies and enchilada sauce, wrapped in tortillas, and topped with melted cheese. Best enchiladas I have ever made!
Pork Enchilada Pie w/ Cheddar-Corn Muffin Crust is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. Pork Enchilada Pie w/ Cheddar-Corn Muffin Crust is something which I have loved my whole life. They’re fine and they look wonderful.
To begin with this particular recipe, we have to prepare a few components. You can have pork enchilada pie w/ cheddar-corn muffin crust using 12 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Pork Enchilada Pie w/ Cheddar-Corn Muffin Crust:
- Prepare 1 pork tenderloin; trimmed and small dice
- Take 1 poblano pepper
- Get 1 yellow onion; small dice
- Prepare 2 cloves garlic; creamed
- Prepare 4 oz diced green chiles
- Prepare 10 oz green enchilada sauce
- Take 1 C shredded chihuahua cheese
- Get 1 T ground coriander seed
- Make ready 2 t cumin
- Prepare 1 t smoked paprika
- Make ready 1 box Jiffy corn muffin mix
- Take 4 oz finely shredded cheddar cheese
These pork enchiladas can be made with chicken and eaten as stacked or rolled enchiladas. Spicy Chipotle Shredded Pork Enchiladas - Family Recipe from Muy Bueno Cookbook. This easy enchilada pie is a fresh twist on Mexican fare. Top with avocado slices and cojita cheese Stir in corn, beans, and chopped cilantro; remove pan from heat.
Steps 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,
This easy enchilada pie is a fresh twist on Mexican fare. Top with avocado slices and cojita cheese Stir in corn, beans, and chopped cilantro; remove pan from heat. Pour the chili sauce into a I use less cheese to lighten things up–probably about a cup of cheddar jack and maaaaaybe half a. Top with a generous portion of grated Cheddar. Roll up the tortilla to contain the filling inside..
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