Baked Chili and White Cheddar-Anaheim Chile Cornbread
Anaheim’s are very popular in Southwestern US Cuisine.Also called “New Mexican Chile”. These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder.
They got the name “Anaheim” when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900’s. This chile can be roasted and peeled and used in recipes or stuffed to make chile rellenos just as the Poblano Chile.
For the chili:
1 jar Cookwell & Company Two-Step Chili Mix (or 4 cups of your favorite chili)
1.5 lb lean ground turkey
For the cornbread:
1 1/4 cups flour
1/2 cups cornmeal
1/4 cup sugar
2 tsp baking powder
1/4 tsp salt
1/4 cups unsalted butter, melted
1 cup plain yogurt (I use fat-free)
1 large egg
1 cup shredded white cheddar
1/2 cup corn kernels (fresh or thawed if frozen)
3 roasted Anaheim chiles, seeds removed and diced
Sour cream (or plain yogurt)
Pico de gallo
9-oz plastic cups or bowls
Preheat oven to 350.
Brown the ground turkey and drain excess grease with a strainer. Return the turkey to the pot and stir in the chili. Pour the chili into a 2 1/2-3qt casserole dish and set aside.
To make the cornbread, whisk the dry ingredients together and make a well in the center. Add butter, yogurt, egg, cheese, and corn, stirring to mix well. Drop the batter by the spoonful over the top of the chili until the surface is completely covered.
Bake 25-30 minutes until bubbly and the cornbread is cooked through and golden brown. Let stand 10 minutes and then scoop out into individual portions, topping the portions with sour cream and pico de gallo before serving. Leftovers reheat well foil-covered in the oven.
Yields: ~10 servings