Gluten-Free Chicken Zucchini Tamale Pie


Our garden has been yielding some amazing produce and has inspired another tamale pie for this site. Always looking for new ways to use the vine ripe tomatoes, fresh zucchini and some astounding Serrano peppers, I came up with is hearty croud pleaser that would pair nicely with a crisp summer salad or fresh fruit. Gluten-free and low-fat.

PRINT Gluten-Free Chicken and Zuchinni Tamale Pie Recipe from MS Word

101_1512

101_1509

Gluten-Free Chicken Zucchini Tamale Pie

Yield: 10 generous servings

Masa Crust:
3 cups masa flour
2 cups hot water
1 tablespoon olive oil
1 teaspoon salt

Filling:
1 tablespoon coconut oil
2 ¾ lbs. boneless skinless chicken thighs diced
1 large zucchini diced
4 vine ripened tomatoes
2 ears fresh corn cut off the cob
1-2 Serrano peppers
3 tablespoons chili powder
2 teaspoons season salt
2 teaspoons ground cumin
2 teaspoons granulated garlic
2 cups masa flour

Top With:
3 cups shredded Colby jack cheese

Prepare masa dough and press into a 9×13 inch greased baking pan as pictured ¼ in thick all around. Puree tomatoes peppers and seasoning in a blender. Sauté chicken and zucchini in coconut oil for 3 minutes and mix in tomato mixture and masa. Reduce to a simmer and cook filling for 15 minutes. Pour into masa crust and top with Colby jack cheese. Cook for 15 minutes at 375°. Portion and serve.

© 2014 Aron David Bradley
http://www.boomercuisine.com

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s