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Source: America's Favorite Food Associations

Onion and Roasted Pepper Tamale Pie
A tasty, spicy meal that will satisfy your stomach!
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Serves: 8-10
Prep Time: 15 minutes
Cook Time: 60 minutes
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2 1/2 cups all-purpose flour
1 cup cornmeal
1/2 teaspoon salt
1/2 pound butter, chilled and cut into bits
8-10 Tablespoons ice water
3 medium yellow onion, thinly sliced
1 Tablespoon olive oil
2 4-ounce cans whole green chilies, pat dry and cut into strips
2 whole roasted red peppers, pat dry and cut into strips
1 cup (4 ounces) grated Monterey Jack cheese
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon pepper
4 eggs
1 cup sour cream
Salsa Colorado, (recipe below)

Combine flour, corn meal and salt in a food processor fitted with knife blade; cover and process until blended. Sprinkle butter evenly over flour mixture; cover and process until mixture resembles course meal. Pour ice water evenly over mixture; cover and pulse until dough holds together. Form dough into a ball; press evenly on bottom and halfway up sides of a 10 x 3" spring form pan. Bake at 400 degrees for 15 minutes. Let cool.

Saute onion in oil until lightly browned and tender. Arrange chilies and peppers on bottom of crust. Sprinkle with cheese. Combine spices, salt and pepper; sprinkle half of spices evenly over cheese. Arrange onions on top; sprinkle with remaining spices. Beat eggs and sour cream; pour evenly over onions. Bake at 325 degrees for 45-50 minutes or until set. Let cool 15 minutes before cutting. Serve with Salsa Colorado.

Salsa Colorado

1 16-ounce can tomato puree;
1/2 cup water;
1/2 7-ounce can chipotle peppers in adobo sauce;
2 medium onions, chopped;
4 cloves garlic, crushed;
1/4 teaspoon salt

Combine all ingredients in a medium saucepan; bring to a boil. Cover, reduce heat and simmer 20 minutes. Puree in a blender container or food processor bowl. Serve with Tamale Pie.

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