Recipes By Cuisine - Southwestern

Chicken and Black Bean Tamale Pie

- Serves 6
Ingredients
  • 1 lb boneless, skinless chicken breast
  • Salt and freshly ground black pepper
  • Vegetable oil for frying
  • 1 medium onion, chopped
  • 1/2 green bell pepper, chopped
  • 2 medium cloves garlic, minced
  • 2 tsp chile powder
  • 1/2 lb mushrooms, washed and quartered
  • 15 oz can tomatoes, chopped with juice reserved
  • 1/2 tsp red wine vinegar
  • 1/2 cup water
  • 4 oz can, diced green chile
  • 14 oz can, black beans, drained and rinsed
  • 4-1/2 to 5 oz. soft goat cheese
  • 1/2 cup yellow corn meal
  • 1/2 cup flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup milk
  • 1 egg
  • 2 tbsp melted shortening
Directions
  • Preheat oven to 350°F. Cut chicken into 1/2-inch dice and toss with salt and pepper. Coat bottom of Oster® electric skillet lightly with oil and heat over medium heat. When hot add the chicken and fry, stirring occassionally, just until chicken is no longer pink on the surface. Remove chicken and set aside.
  • Add a little more oil to the skillet and reduce heat to medium. Add onion and green paper and cook until softened, about 4 minutes.
  • Add chiles, garlic, chili powder and mushrooms and cook about 5 minutes, until mushrooms have lost their raw appearance. Increase heat to medium high and add chopped tomatoes, vinegar and water. When mixture reaches a boil, add rinsed black beans and chicken. Cut in goat cheese and swirl to melt.
  • Pour mixture into an ungreased 9 x 13" nonstick pan. Set aside.
  • Prepare topping: Mix dry ingredients in bowl. In separate bowl, whisk together egg and milk. Add to dry mixture and then whisk in shortening. Spread batter evenly over top of casserole with a rubber spatula.
  • Bake in preheated oven 30-35 minutes until top is brown. Serves 6.

Chicken Chili in Cornbread Bowl

- Serves 2
Ingredients
  • 1 pound ground chicken
  • 1/4 cup red pepper, diced
  • 1/4 cup green pepper, diced
  • 1/4 cup onion, diced
  • 15 ounces spicy chili beans, canned
  • 15 ounces Mexican style diced tomatoes, canned
  • Fresh diced chili, to taste
  • 2 eight-inch round corn breads, from the grocery store
  • 8 ounces cheddar cheese, shredded
  • Sour cream
Directions
  • Saute ground chicken in skillet, add peppers and onions.
  • Open cans of beans and tomatoes with Oster® Can Opener and pour contents into skillet.
  • Add chilies. Cook until heated through.
  • Scoop out center of corn breads but leave about 1/2 inch on the bottom.
  • Place cornbreads in ovenproof soup bowls.
  • Fill bread bowl with chicken chili; top with cheese.
  • Place under broiler for 2 minutes.
  • Serve with sour cream.

Santa Fe Chile and Corn Cakes

Ingredients
  • 4 green Anaheim chiles
  • 3 cups corn kernels, scraped from the cob
  • 3 green serrano chiles, seeded, chopped
  • 1 tsp salt
  • 1/2 tsp pepper
  • 3 tbsp all-purpose flour
  • Oil/clarified butter
Directions
  • Roast the Anaheim chiles over an open flame until black. Soak in water, peel, seed, and dice them. Process the corn in an Oster® Food Processor until it resembles a pur'ee, about 2 minutes. In a bowl mix together the corn pur'ee, chopped chiles, salt and pepper. Slowly add the flour, small amounts at a time, while stirring. In a medium saucepan heat the clarified butter over high heat. Using a slotted spoon, gently drop spoonfuls of the batter into the hot butter. When the edges are brown, after about 2 minutes, turn the fritters over and cook another 2 minutes. Remove the fritters and allow them to drain on paper towels.

Mango, Brie and Avocado Quesadillas

Ingredients
  • 1 lb brie
  • 1 ripe mango
  • 2 roasted Poblano peppers, peeled
  • 1/2 yellow onion
  • 1/2 bunch fresh cilantro
  • 1 ripe avocado
  • 1 package whole wheat tortillas
  • 2 tbsp safflower oil
Directions
  • Chop the onion and blanch for 10 minutes; drain the water and set aside.
  • Warm the brie to room temperature. Clean and cube the mango and avocado; chop the cilantro.
  • On a tortilla, spread the brie and layer the mango, onion, pepper, avocado and cilantro; top with another tortilla and lightly brush each side with safflower oil.
  • In a skillet, cook on each side until lightly browned and inside melts. Cut into quarters and serve with mango or a tomato-based salsa.