Skillet Summer Vegetable Tamale Pie for Two

Name: Skillet Summer Vegetable Tamale Pie for Two
Yield: Serves 2
Ingredients: 1 tablespoon, extra-virgin olive oil; 1 , poblano chile, stemmed, seeded, and cut into ½-inch pieces; 1 , shallot, chopped; , Salt and pepper; 1 , ear corn, kernels cut from cob; 1 , zucchini (8 ounces), quartered lengthwise and cut into ½-inch pieces; 1 , (14.5-ounce) can diced tomatoes, drained with juice reserved; 1 teaspoon, chili powder; 2 ounces, pepper Jack cheese, shredded (½ cup); 2 tablespoons, chopped fresh cilantro; ⅓ cup (1⅔ ounces), all-purpose flour; ⅓ cup (1⅔ ounces), cornmeal; 1 tablespoon, sugar; ¼ teaspoon, baking powder; ⅛ teaspoon, baking soda; ¼ teaspoon, salt; ⅓ cup, buttermilk; 1 , large egg; 1 tablespoon, unsalted butter, melted and cooled

6 comments

Packed with summery zucchini, fresh corn, and poblano chile and bound in a cheesy tomato sauce, this one-dish skillet supper for two is as filling as it is easy to make.

A cookbook recipe exclusively for All-Access members from All-Time Best Dinners for Two

SERVES2

TIME50 minutes

Skillet Summer Vegetable Tamale Pie for Two

A cookbook recipe exclusively for All-Access members from All-Time Best Dinners for Two

WHY THIS RECIPE WORKS

The poblano chile plus pepper Jack cheese and chili powder created a Southwestern flavor profile. We packed the vegetables into an 8-inch skillet, keeping the generous filling from spilling over. A layer of simple buttermilk cornbread sprea...

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