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1
Place the butter in a large bowl and beat with a mixer on medium speed until light and whipped.
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2
Add in the masa, beat well.
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3
Gradually add in chicken stock, salt, cumin and baking powder.
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4
Blend together very well.
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5
Set this masa mixture aside.
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6
Preheat even to 350 degrees.
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7
Lightly brush chile peppers lightly with olive oil.
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8
Line a cookie sheet with foil, and roast peppers on it for 10 to 15 minutes or until the skins blister.
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9
Remove peppers from oven and put into a paper bag for a couple of minutes; allow to cool, then remove skins.
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10
Slit peppers In half vertically.
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11
Remove seeds and dice coarsely.
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12
Place 1/2 cup diced peppers into blender.
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13
Add the minced garlic, parmesan, olive oil, pine nuts and salt;.
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14
puree into smoothness.
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15
Place all chicken filling ingredients into a large bowl.
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16
Add remaining diced peppers.
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17
Toss.
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18
Into your largest large roasting pan, add 3 inches of extremely hot water.
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19
Place roasting pan in oven.
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20
Probably easier to place the pan in the oven first, and then add the hot water.
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21
Spray four 3-cup, oven-safe bowls with Pam or it's equivalent.
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22
Coat the bottom and sides of each bowl with about 3/4 of a cup of the masa mixture.
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23
Into each masa bowl, place 3-4 T green chile sauce, then 1/2 cup of the chicken filling mix.
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24
Seal the top of each bowl by evenly dividing the remaining masa and spreading it over the top of each one.
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25
Cover each bowl with aluminum foil; fold down the edges to make this cover as tightly sealed as possible.
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26
Bake masa bowls in water bath for 50 minutes to 1 hour.
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27
Unmold.
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28
May be served with enchilada sauce and pico de gallo.
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29
May be made smaller for appetizers.
