The 35th recipe I made for the Cook the Book Fridays group using the Everyday Dorie cookbook by Dorie Greenspan is Chicken-Chili Tamale Pie, it can be found on page 125.
Ingredients: cooked chicken, sweet potato (I skipped this), canola oil, onion, garlic, salt, red bell pepper, jalapeño, cumin, chipotle chili powder, canned diced tomatoes, canned black beans, black pepper, chipotle in adobo sauce, honey, chicken broth, and cilantro (I used parsley) for the chili. For the cornbread: yellow cornmeal, flour, baking powder, baking soda, salt, chipotle chili powder, milk, eggs, canola oil, honey, cilantro (I used parsley). I also threw in some shredded cheddar cheese.
This is quite a long ingredient list, as with any good chili, the list is often long, so I didn’t mind. The cornbread part is fairly standard as well, it made a nicely flavored cornbread for the top and wasn’t at all wet on the bottom, maybe because I decided to throw in some cheddar cheese, so while that melted, it didn’t make the cornbread wet. The chili part is pretty spicy (Mark not minding that at all, of course), so having some milk alongside is a good thing if you have a weaker tolerance for spice levels as do I. Definitely a tasty and filling recipe. Definitely worth making again, it was a nice use for all that leftover chicken I had from the Herb-Butter Chicken we made this week as well.
To see what others in the group made this week, click here, for the Cook the Book Fridays link. We don't publish recipes from the book here in deference to the author, but the author has been generous and you can find many of them online.