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