By Traeger Kitchen
This southwestern meat pie is packed with enchilada sauce-smothered brisket laid in a bed of green chile massa, and blanketed with mozzarella cheese.
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|2 Cup||leftover chopped brisket|
|1 Can||(15 oz) enchilada sauce|
|1/2 Cup||yellow cornmeal|
|1 1/2 Cup||all-purpose flour|
|1 Teaspoon||baking powder|
|2 Tablespoon||vegetable oil|
|1 Can||(4 oz) chopped green chiles, drained|
|1 Cup||shredded mozzarella cheese|
|1 Tablespoon||Chopped fresh cilantro, for garnish|
When ready to cook, set Traeger temperature to 375°F and preheat, lid closed for 15 minutes.
375 ˚F / 191 ˚C
Stir together the chopped brisket and enchilada sauce in a medium bowl, and set aside.
2 Cup leftover chopped brisket
1 Can (15 oz) enchilada sauce
Whisk together the cornmeal, flour, salt, baking powder, and sugar. Stir in the oil until it is crumbly, then add the milk, egg, and chiles, stirring until combined.
1/2 Cup yellow cornmeal
1 1/2 Cup all-purpose flour
1/4 Teaspoon Salt
1 Teaspoon baking powder
3 Tablespoon Sugar
2 Tablespoon vegetable oil
1/4 Cup milk
1 Large egg
1 Can (4 oz) chopped green chiles, drained
Press the cornmeal crust mixture into a greased cast-iron skillet or pie plate.
Bake on the Traeger at 375°F for 25 minutes, or until golden brown.
375 ˚F / 191 ˚C
Reduce the Traeger temperature to 350°F. Poke holes in the crust and add the enchilada filling. Sprinkle top with the cheese and bake for 20 minutes, or until heated through and cheese is melted and bubbly. Garnish with cilantro, serve and enjoy!
350 ˚F / 177 ˚C
1 Cup shredded mozzarella cheese
1 Tablespoon Chopped fresh cilantro, for garnish