Cookin' Outdoors with Johnny Nix                                
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Chicken Tamale Pie

Chicken Tamale Pie


1 tablespoon oil
1 cup chicken breast, diced small
1 onion, chopped
1 red bell pepper, seeded and chopped
1 can chopped green chilies
1 tablespoon chicken fajita seasoning
2 teaspoons ground cumin
Pinch kosher salt
Pinch freshly ground black pepper
1 tablespoon granulated garlic
1 can Rotel tomatoes
1 cup low-sodium beef broth

1 can refried beans

2 cups shredded Mexican cheese blend



2 cups self rising cornmeal

2 large eggs

1 can chopped green chilies

2 cups buttermilk

Lard or shortening to grease skillet


For the filling: In a large skillet over medium-high heat, add the oil. Cook the onions and red bell pepper until soft and tender.  Add diced chicken, and cook until it is no longer pink, 8 to 10 minutes.  Add Rotel tomatoes, green chilies, chicken fajita seasoning, cumin and garlic and simmer until liquid has reduced to half.  Remove from heat and allow to cool while making crust.

For the crust:  Combine cornmeal, eggs, buttermilk and green chilies together to make a thick batter.

Grease a #10 cast-iron skillet with lard or shortening. Line the skillet with a little over half of the cornmeal mixture and press on bottom and up sides of skillet. Add refried beans, spreading over bottom of crust, then add a layer of cheese, add the chicken filling, top with another layer of cheese, then spoon the rest of the cornmeal mixture over the top. Bake over medium high heat (425 degrees) with top coals until the top is golden brown, 15-20 minutes.