Cinco de Mayo: Chicken Tamale Pie & Fried Ice Cream



 It was about a year ago when I ran across this Chicken Tamale Pie recipe in a Mississippi Magazine.  It sounded delicious and even better, it sounded EASY!!!! I’m all about the easy!  I made it one summer afternoon, and it was a big hit with my family. YES, a big hit with the entire family!   (I share the changes I make to it and suggestions after the recipe below.) We had this today for Cinco de Mayo along with some Mexican “Unfried” Fried Ice Cream from the Skinny Taste Blog.  I have the original unfried ice cream recipe pinned under Yummies; however,  I added a few things to it.  I’ll share my adapted version below under the changes to the pie. Both recipes will be filed under my Bon Appetit pages too.

I do realize that it would have been a good idea to share this with you prior to Cinco de Mayo and I apologize, but if you’re like me, there  doesn’t have to be a specific Mexican holiday to eat Mexican/TexMex food. These are definitely worth you trying soon so I had to share regardless.

CHICKEN TAMALE PIE

You need:

1          dozen hot tamale, husk removed

1          14 oz can creamed corn

1           egg

1           teaspoon cumin

1            teaspoon of red pepper

1            4 oz can chopped green chilies, drained

2            cups shredded chopped chicken breast

2            cups  shredded Monterey Jack cheese or cheese blend, divided

1            10 oz can enchilada sauce

Heat oven to 350 degrees.  Spray a 9×13″ pan with cooking spray.  Place hot tamales in the pan, mash them to cover entire bottom.  In a separate bowl, mix creamed corn with egg, cumin, red pepper, green chilies, chicken, and 1 cup of cheese.  Pour over tamale, spread evenly.  Spoon enchilada sauce over chicken mixture and top with remaining cheese.   Bake for 20-30 minutes or until casserole is hot and cheese is melted.

CHANGES:  I try to NEVER use can vegetables.  If I can not buy them fresh (whatever fresh means these days), I buy frozen.  A lot of grocery stores have been carrying frozen creamed corn in a roll.  It looks like a tube of sausage.  This creamed corn comes white or yellow.  The white is my favorite.  It is the closest I have ever had to fresh creamed corn that my step-dad’s mom use to make.  Her corn was delicious!!!! It wasn’t exactly “creamed” but it was if that makes any sense. If I have sour cream, I have been known to plop a dollop of Daisy on top.

I also do not use red pepper.  I don’t even own red pepper.  And my chicken is a Sam’s rotisserie chicken.  I use the dark and white meat for the casserole.

Several of my local grocery stores carry tamales.  They have them in the meat department by the deli, or one even has them in frozen food section.  I have never had a canned tamale so I can not suggest using a can tamale, but I do suggest that you search for a fresh tamale v’s the can since the tamale is such a big part of this casserole.

FRIED ICE CREAM (*My adapted version from Skinny Taste which doesn’t make it so skinny. Ha!)

I made five ice cream balls and had enough of the crunch coating to make at least three more.

You need:

Vanilla ice cream (I used Blue Bell Natural Vanilla Bean)

2          cups of Special K cereal, crushed

1          cup of Cinnamon Toast Crunch cereal, crushed*

1/4      cup toasted coconut, crushed*

2          teaspoons of cinnamon

Chocolate syrup to drizzle

Whip cream to top as well as a cherry

Line a small pan with wax paper.  Scoop ice cream into tennis ball size balls. Place each ball of ice cream onto the wax paper in the pan and freeze for 30 – 45 minutes.  Meanwhile, toast the coconut by placing the coconut on a pan and putting it under the broiler. Watch it closely so it does not burn.  You want the coconut about the color of the cereal.  You may also need to toss the coconut once before it is fully toasted.   Mix the cereals, coconut, and cinnamon in a large ziplock bag. To crush the cereals, use a food processor, or  I crushed the mixture with a rolling-pin while in the large ziplock.  Using plastic gloves dip the ice cream ball into the mixture.  I patted the mixture on the ice cream until the ice cream ball was fully coated with the mixture.  Put coated ice cream ball  back into the freezer until ready to serve.  When ready to serve, drizzle with chocolate syrup and top with whip cream and a cherry.

Disfrutar!! (That’s “enjoy” in Spanish.)

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