Easy Tamale Pie with Peppers

Total Time Prep: 20 min. + standing Bake: 30 min.
Yield 6 servings
Contest Winner
Test Kitchen Approved
My family loves anything with southwestern flavor, so this recipe is a big hit. It's super quick and easy to prepare, and cleanup afterward is fast because everything cooks in one dish. —Joan Hallford, North Richland Hills, Texas

Ingredients

  • 2 poblano peppers
  • 6 chicken or beef tamales
  • 1 can (15 ounces) chili with beans
  • 2 cups shredded sharp cheddar cheese
  • 1 small onion, chopped
  • Chopped fresh cilantro and thinly sliced green onions

Directions

  1. Cut peppers lengthwise in half; remove stems and seeds. Place peppers on a foil-lined baking sheet, skin side up. Broil 4 in. from heat until skins blister, about 5 minutes. Immediately place peppers in a large bowl; let stand, covered, 20 minutes. Reduce oven setting to 350º.
  2. Peel off and discard charred skins. Place peppers in a greased 11x7-in. baking dish. Remove husks from tamales. Cut tamales into quarters; place over peppers. Top with chili, cheese and chopped onion. Bake until hot and bubbly, 30-35 minutes. Serve with cilantro and green onions.

Nutrition Facts

1 serving: 439 calories, 25g fat (9g saturated fat), 59mg cholesterol, 1152mg sodium, 34g carbohydrate (3g sugars, 5g fiber), 23g protein.

My family loves anything with southwestern flavor, so this recipe is a big hit. It's super quick and easy to prepare, and cleanup afterward is fast because everything cooks in one dish. —Joan Hallford, North Richland Hills, Texas
Recipe Creator
Community Cook

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