Description
Delight in these flavorful Roasted Chile, Cheese, and Mini-Tamale Pies, featuring a savory masa crust filled with a zesty blend of bacon, roasted Anaheim chiles, onions, tomatoes, and fresh cilantro, topped with melted Monterey Jack cheese. Perfect as a satisfying appetizer or a tasty snack for any occasion.
Ingredients
Filling
- 7 strips thick sliced peppered bacon
- 1 small onion, chopped
- 1 roma tomato, chopped
- 2 to 3 roasted and peeled Anaheim chiles, diced
- Handful of cilantro, chopped
Tamale Masa
- 1 1/2 cups masa harina
- 1 MAGGI Chicken Flavor Bouillon Cube, dissolved in 1 cup hot water
- 2 tablespoons vegetable shortening
- 1 1/2 cups Quesadilla or Monterey Jack cheese, shredded
Instructions
- Make filling: Chop the bacon into ½-inch pieces. In a large skillet over medium heat, fry the bacon pieces until cooked but not crispy. Drain the bacon and discard the drippings.
- Sauté vegetables: In the same skillet, add the chopped onion and roma tomato. Sauté for 5 to 7 minutes until softened.
- Combine filling ingredients: Add the cooked bacon, diced roasted Anaheim chiles, and chopped cilantro to the skillet with onions and tomatoes. Stir together and simmer for a few minutes to meld flavors. Remove from heat and let cool.
- Prepare the tamale masa dough: Preheat the oven to 350°F (175°C). In a medium bowl, combine the masa harina, dissolved MAGGI chicken bouillon cube, and vegetable shortening. Mix well by hand until the dough is combined and holds together when squeezed.
- Assemble the pies: Lightly spray a 12-cup muffin pan with cooking spray. Divide the masa dough evenly among the muffin wells, about 2 tablespoons per well. Using your fingers, press the dough into a thin layer covering the bottom and sides of each muffin cup.
- Fill and bake: Evenly distribute the bacon and chile filling among the masa-lined muffin cups. Bake the pies on the middle rack of the oven for 20 minutes.
- Add cheese and finish baking: Remove the muffin pan from the oven and sprinkle shredded Quesadilla or Monterey Jack cheese evenly over each filled well. Return the pan to the oven and bake for an additional 10 minutes until the cheese is melted and the filling bubbles.
- Cool and serve: Transfer the pan to a wire rack and cool the pies for 5 minutes. Run a small knife around each muffin cup’s perimeter to loosen the pies, then carefully remove them from the pan. Serve warm or at room temperature.
Notes
- You can substitute Monterey Jack cheese with a mild cheddar for a different flavor.
- For extra spice, add diced jalapeños to the filling mixture.
- The roasted Anaheim chiles can be replaced with poblano peppers if desired.
- Make sure the masa dough is moist enough to hold together but not too wet; adjust with a little water if necessary.
- These pies are great served with salsa or sour cream on the side.
