Green Chile Red Pepper Corn Bread Cobbler |
|
 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
I was so impressed with this recipe that I've made it time and time again. If you like a little kick then you will surely love this as well. Ingredients:
2 tbs. olive oil |
2 medium onions, diced |
6 green anaheim, or 4 poblano chiles, thinkly sliced |
2 red bell peppers, thinly sliced |
1-2 tbs garlic, minced |
2tsp. cumin |
salt and pepper |
1/2 lb. grated cheddar cheese |
8 ounces cream cheese, cut into chuncks |
biscuit topping |
1/4 cup honey |
1 cup milk |
1 egg |
3 tbs. melted butter |
1 cup yellow cornmeal |
1 cup flour |
2 tsp. baking powder |
1/2 tsp. baking soda |
1/2 tsp. salt |
sliced tomatoes, fresh tomato salsa, or sour cream |
Directions:
1. Grease a 8x12 baking dish
2. Heat olive oil in a large skillet over medium flame, add onions and cook until they soften
3. Add chiles, bell peppers, garlic, and cumin, continue cooking until vegetables are just tender
4. Season with salt and pepper to taste
5. Spread half of the chile mixture into the baking dish.
6. Arrange half the cheese over mixture and then add remaining chile mixture
7. Scatter the cream cheese over mixture.
8. Heat oven to 400
9. To make topping:
10. mix the wet ingredients in a bowl
11. mix the dry ingredients in another bowl
12. Stir the two together until just combined
13. Spread evenly over the chile cheese mixture
14. bake for 25 minutes
15. Scatter remaining cheddar over topping and bake another 5 mintues
16. Serve with sliced tomatoes, tomato salsa, or sour cream
|
|