Good Afternoon| Are looking for inspiration recipes pork enchilada pie w/ cheddar-corn muffin crust appetizing? The way to make it is difficult to easy. If wrongly processes it, the result will not be satisfying and in fact tends to be unpleasant. Whereas pork enchilada pie w/ cheddar-corn muffin crust the delicious should had aroma and taste that could provoke our appetites.

There are many things that more or less have an effect on the quality of taste dari pork enchilada pie w/ cheddar-corn muffin crust, starting from the type of ingredients, then the selection of fresh ingredients, up to how to process and serve it. No need to bother if want prepare pork enchilada pie w/ cheddar-corn muffin crust tasty home, because as long as you know the tricks and how to do this, this dish can become serve special.

Make the cornbread batter according to the box instructions, but add the shredded cheddar as well. Heat up a medium-small sized cast iron skillet. To get started with this recipe, we must first prepare a few ingredients. Here is how you cook it.

To begin with this particular recipe, we have to first prepare a few components. You can cook pork enchilada pie w/ cheddar-corn muffin crust using 12 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Pork Enchilada Pie w/ Cheddar-Corn Muffin Crust:

1. Get pork tenderloin; trimmed and small dice
2. Make ready poblano pepper
3. Prepare yellow onion; small dice
4. Make ready garlic; creamed
5. Make ready diced green chiles
6. Get green enchilada sauce
7. Take shredded chihuahua cheese
8. Get ground coriander seed
9. Make ready cumin
10. Make ready smoked paprika
11. Make ready Jiffy corn muffin mix
12. Get finely shredded cheddar cheese

Top with shredded cheese such as. Here is how you achieve it. Save this recipe and keep it for later.. Mix the chili powder, salt, oregano and pepper together in a small bowl.

Instructions to make Pork Enchilada Pie w/ Cheddar-Corn Muffin Crust:

1. Step 1 Leave pork at room temperature for 1 hour.
2. Step 2 Make the cornbread batter according to the box instructions, but add the shredded cheddar as well. Wait 10 minites for mixture to thicken.
3. Step 3 Heat up a medium-small sized cast iron skillet.
4. Step 4 Season pork with half the cumin, coriander, smoked parika, and with salt and pepper. Brown quickly and remove to plate with a slotted spoon.
5. Step 5 Add veggies. Season with remaining spices, salt, and pepper.
6. Step 6 When veggies are nearly tender, return the pork to the pan.
7. Step 7 Add garlic and diced green chiles. Cook 1 minute.
8. Step 8 Add enchilada sauce and chihuahua cheese. Stir.
9. Step 9 Pour muffin mix slowly across the top. It helps to use a spoon to try to stretch out the batter.
10. Step 10 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,
11. Ready to serve and ENJOY!

Save this recipe and keep it for later.. Mix the chili powder, salt, oregano and pepper together in a small bowl. See recipes for Pork & Pepper Enchiladas too. Place roast in Instant Pot insert. Add garlic, onion, olive oil, enchilada sauce, chicken broth, and vinegar.

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