Tamal de Pastel de Pollo (Chicken Tamale Pie)
Serves 6
| 8 oz | Arriba! Red Salsa |
| 1 can | creamed corn -- (16-ounce) |
| 3 tsp | salt |
| 1 | medium onion -- chopped |
| 1/2 cup | olive oil |
| 1 cup | milk |
| 1/2 cup | cornmeal, yellow |
| 3 cups | eggs -- lightly beaten |
| 1 cup | ripe olives -- pitted |
| 2 cups | cooked chicken -- coarsely chopped |
| 1 cup | Monterey jack cheese -- shredded |
| 1 cup | sharp cheddar cheese -- shredded |
| 1 cup | olive oil, for drizzling -- mixed |
Combine Arriba! Red Salsa, corn, salt, onion and oil in large saucepan; cook over medium heat 15 minutes.
Preheat oven to 350 degrees.
Stir together milk, cornmeal and eggs in a mixing bowl; add to salsa mixture and cook, stirring constantly to prevent scorching, until thick, about 15 minutes.
Remove from heat; stir in olives and chicken.
Pour mixture into lightly greased shallow ovenproof dish.
Top with the cheeses, drizzle with oil and bake until pie is firm and cheese is crusty, 35 to 45 minutes.
Serve piping hot.
