Pork Enchilada Pie w/ Cheddar-Corn Muffin Crust
Pork Enchilada Pie w/ Cheddar-Corn Muffin Crust

Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to make a special dish, pork enchilada pie w/ cheddar-corn muffin crust. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Pork Enchilada Pie w/ Cheddar-Corn Muffin Crust ChefDoogles Chicago, IL. Season pork with half the cumin, coriander, smoked parika, and with salt and pepper. Brown quickly and remove to plate with a slotted spoon.

Pork Enchilada Pie w/ Cheddar-Corn Muffin Crust is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They are nice and they look wonderful. Pork Enchilada Pie w/ Cheddar-Corn Muffin Crust is something which I’ve loved my whole life.

To begin with this particular recipe, we must first prepare a few ingredients. 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:
  1. Take 1 pork tenderloin; trimmed and small dice
  2. Take 1 poblano pepper
  3. Get 1 yellow onion; small dice
  4. Get 2 cloves garlic; creamed
  5. Get 4 oz diced green chiles
  6. Take 10 oz green enchilada sauce
  7. Get 1 C shredded chihuahua cheese
  8. Make ready 1 T ground coriander seed
  9. Make ready 2 t cumin
  10. Get 1 t smoked paprika
  11. Take 1 box Jiffy corn muffin mix
  12. Get 4 oz finely shredded cheddar cheese

This is my mom's corn pie. We grew up eating this and loving it in the heart of Amish country. It is a very hearty dish, and easy to make. Give this one a try before you decide you won't like it.

Steps to make Pork Enchilada Pie w/ Cheddar-Corn Muffin Crust:
  1. Leave pork at room temperature for 1 hour.
  2. Make the cornbread batter according to the box instructions, but add the shredded cheddar as well. Wait 10 minites for mixture to thicken.
  3. Heat up a medium-small sized cast iron skillet.
  4. Season pork with half the cumin, coriander, smoked parika, and with salt and pepper. Brown quickly and remove to plate with a slotted spoon.
  5. Add veggies. Season with remaining spices, salt, and pepper.
  6. When veggies are nearly tender, return the pork to the pan.
  7. Add garlic and diced green chiles. Cook 1 minute.
  8. Add enchilada sauce and chihuahua cheese. Stir.
  9. Pour muffin mix slowly across the top. It helps to use a spoon to try to stretch out the batter.
  10. 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,

Corn takes on a whole different flavor made this way. On ungreased large cookie sheet, unroll pie crusts. Add the pork and onion and bring to a simmer over medium; cover. In a bowl, stir the creamed corn, egg and sour cream, then gently fold in the muffin mix and scallions. Combine chicken or pork and remaining taco seasoning.

So that’s going to wrap it up for this special food pork enchilada pie w/ cheddar-corn muffin crust recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!