Skillet Cheesy Chicken “Tamales”

No corn husks are required here to make these delicious skillet tamales. Add chicken or pump up the veggies instead.

Prep time: 20 minutes

Cook time: 10 minutes

1 2/3 cups masa harina (corn flour)

1 1/2 cups chicken broth

4 tablespoons softened butter, plus additional for skillet

3/4 teaspoon baking powder

1/2 teaspoon sea salt

3/4 cup shredded cubes Beemster Hatch Pepper or Smoked Hatch Pepper

     Cheese

Small cubes Beemster Hatch Pepper or Smoked Hatch Pepper Cheese

Additional fillings: Fresh corn kernels, minced fresh Hatch chili

     peppers, sliced green onions fresh cilantro leaves and shredded chicken*

Stir together masa, milk, stock, 3 tablespoons butter, baking powder and salt in a medium bowl (dough will be soft). Stir in shredded cheese. Divide into 8 equal pieces and shape each into a 1/2-inch thick circle. Place equal amounts cheese and chiles in the center of 4 circles. Cover with remaining circles and press lightly to enclose, pinching edges well to seal in ingredients. Melt remaining butter in a large skillet over medium heat.  Add masa circles and cook for 5 minutes. Turn and cover skillet; cook for 5 minutes more or until golden brown on both sides, adding additional butter if desired. Top each with a fried egg and serve with salsa, avocado and snipped fresh cilantro. Makes 4 servings.

*Rotisserie chicken with a bit of Mexican seasoning makes this recipe easy and tasty.