80(ish)--- Spicy Chipotle Turkey Tamale Pot Pies

 

This photo is like one of those "surprise eggs" that the kids love.  What's inside? That's half the fun!

However with those eggs often the anticipation outweighs the surprise.

Not with these.  They are filled with a spicy, delicious, enchilada-inspired chili.

Spicy Chipotle Turkey Tamale Pot Pies
Serves 4

For chili:
1 tsp olive oil
1 yellow onion, chopped
1 tsp minced garlic
1 lb lean ground turkey
8 oz diced green chiles
1 can low sodium black beans, drained and rinsed
2 Tbsp cornstarch
15 oz can mild red enchilada sauce
1 can adobo chiles in sauce
2 tsp ground cumin
1 tsp chili powder
1 Tbsp smoked paprika
2 tsp dried cilantro

For tamale topping:
3/4 cup ground cornmeal
3/4 cup all purpose flour
1/3 cup wheat germ
2 eggs
1 cup buttermilk
1/4 cup olive oil
2 Tbsp sugar
3/4 tsp baking soda
1/2 tsp salt

Preheat oven to 375 degrees.  Spray the rims of four 16 oz ramekins with olive oil spray.

To make chili, heat olive oil over medium high heat.  Add garlic and onion and sauce until fragrant and lightly browned. Add ground turkey, cooking until browned.  Stir in chiles and black beans, then sprinkle in cornstarch, mixing to coat.  

Add spices, enchilada sauce, and the sauce from the can of adobo chiles (~2 Tbsp).  Bring to a boil, then reduce heat to low to allow to thicken slightly for 3-4 minutes.

While chili thickens, whisk together all tamale topping ingredients. 

Fill each ramekin ~ 3/4 of the way with chili topping, then spoon tamale topping onto the top.  Place ramekins onto a baking sheet (to catch drips), and transfer into the preheated oven.

Bake for 25 minutes, or until crust is lightly browned.

Remove from oven and allow to sit for 10 minutes prior to serving.  Chili inside will be hot!


Nutrition info per 1 pot pie: 504 calories, 15 g fat, 32 g protein, 50 g carbohydrates, 10 g fiber