-
1
["(1-A) Make the Smoky Salsa de Chile Rojo (recipe below).
-
2
(1-B) Roast the peppers - set aside.", "(2-A) Cube the chicken and grate cheddar cheese - set aside until needed.
-
3
(2-B) Cube some Queso Fresco and stuff the roasted peppers with it; add what is left over to the bottom of the crust - set aside until needed.
-
4
(2-C) Combine the chicken and Chile Rojo in a bowl - set aside until needed.", "Preheat oven to 375 degrees and grease a 10 inch pie or tart pan.", "MAKE THE CRUST: In a medium bowl stir together flour, cornmeal, sugar, baking powder and salt. Cut in the butter until it resembles the size of peas. Sprinkle 1 tablespoon of milk over mixture; gently toss with a fork. Add 3 to 4 tablespoons more milk, 1 tablespoon at a time, until the dough is moistened (dough will be crumbly).
-
5
Turn the dough out onto a lightly floured surface and knead 7-8 times or just until it clings together. Form into a ball.", "Roll the dough into a 12 inch circle and place into a pie or tart pan.", "Place (if any) extra Queso Fresco onto the center of the dough. Mound the reserved chicken mixture over the top. Position the peppers (in a circle) over the top, place one in the middle if you any extra. Fold the border up over the sides, keeping it rustic looking.", "Brush the top and sides with 1 tablespoon of milk.
-
6
Cover with the cheddar cheese.", "Bake about 40 minutes or until the crust is golden and filling is bubbly.
-
7
Cover with foil the last 10-15 minutes of baking, crust is browning to fast...but I have never needed to do that.", "Cool for at least 15 minutes before slicing.", "Combine chili powder, brown sugar, garlic powder, sea salt, cayenne pepper and ground clove - set aside.", "Saute onion and sugar in the olive oil until onion starts to turn soft.", "Add water one tablespoon at a time cooking the onion mushy.", "Stir in the dry mixture adding a couple more tablespoons water if needed - to make a paste.", "Add tomato sauce and if using-liquid smoke, stir and simmer 1 hour."]
