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Before you jump to Pork Enchilada Pie w/ Cheddar-Corn Muffin Crust recipe, you may want to read this short interesting healthy tips about Nutritious Vitality Snacks.
Ingesting healthy foods can make all the difference in how we feel. If we eat more healthy snacks and a lesser amount of of the unhealthy ones we generally feel much better. A bit of pizza does not have you feeling as healthy as ingesting a fresh green salad. Choosing healthier food choices can be difficult when it is snack time. You can spend hours at the supermarket searching for the perfect snack foods to make you feel healthy. Why not try one of many following healthy snacks the next time you need some extra energy?
Whole grain snacks are an excellent choice for a fast balanced snack. A bit of whole wheat toast, for example is a great snack in the morning. Eating on the run can easily be much healthier with whole grain chips and crackers. Make the modification from refined products including white bread to the healthier whole grain choices.
You can find lots of healthy snack foods you can choose that do not involve a lot of preparation or searching. Choosing to live a healthy lifestyle can be as easy as you want it to be.
We hope you got insight from reading it, now let’s go back to pork enchilada pie w/ cheddar-corn muffin crust recipe. To cook pork enchilada pie w/ cheddar-corn muffin crust you only need 12 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to prepare Pork Enchilada Pie w/ Cheddar-Corn Muffin Crust:
- Take 1 pork tenderloin; trimmed and small dice
- Take 1 poblano pepper
- Prepare 1 yellow onion; small dice
- Provide 2 cloves garlic; creamed
- You need 4 oz diced green chiles
- You need 10 oz green enchilada sauce
- Prepare 1 C shredded chihuahua cheese
- Take 1 T ground coriander seed
- Get 2 t cumin
- Provide 1 t smoked paprika
- Use 1 box Jiffy corn muffin mix
- Get 4 oz finely shredded cheddar cheese
Instructions to make Pork Enchilada Pie w/ Cheddar-Corn Muffin Crust:
- Leave pork at room temperature for 1 hour.
- Make the cornbread batter according to the box instructions, but add the shredded cheddar as well. Wait 10 minites for mixture to thicken.
- Heat up a medium-small sized cast iron skillet.
- Season pork with half the cumin, coriander, smoked parika, and with salt and pepper. Brown quickly and remove to plate with a slotted spoon.
- Add veggies. Season with remaining spices, salt, and pepper.
- When veggies are nearly tender, return the pork to the pan.
- Add garlic and diced green chiles. Cook 1 minute.
- Add enchilada sauce and chihuahua cheese. Stir.
- Pour muffin mix slowly across the top. It helps to use a spoon to try to stretch out the batter.
- Variations; Crema, red enchilada sauce, mole, steak, chicken, corn, zucchini, sofrito, beer, thyme, white wine, cilantro, lime, crushed pineapple, crushed pepper flakes, potatoes, sweet potatoes, carrots, celery, bacon, swiss cheese, oaxaca,
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