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Tamale Pie

1 pound poblano chilies
2 tablespoons olive oil
4 1/2 cups frozen corn kernels
1 to 2 jalapeno chilies, seeded, finely chopped
2 garlic cloves, chopped
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1 14 1/2-ounce can diced tomatoes in juice, drained, 3/4 cup juice reserved
3/4 cup thinly sliced green onions
1/2 cup chopped fresh cilantro

2-pound butternut squash, peeled, halved, seeded, cut into 1/2-inch slices
1 1/2 cups shredded sharp cheddar cheese
1 1/2 cups shredded Monterey Jack cheese

7 cups water
1 1/2 teaspoons salt
2 cups yellow cornmeal
1 cup plain yogurt

2 tomatoes, sliced
Fresh cilantro sprigs

Roast poblano chilies over gas flame or in broiler until blackened
on all sides. Enclose chilies in paper bag. Let stand 10 minutes.
Peel, seed and coarsely chop chilies. Heat 2 tablespoons olive
oil in heavy large skillet over medium-high heat. Add corn kernels
and cook until beginning to brown, stirring occasionally, about 5
minutes. Add jalapeno chilies, garlic, cumin and oregano; saute 2
minutes. Remove from heat. Mix in roasted poblano chilies, canned
tomatoes, 1/2 cup reserved juice from canned tomatoes, green onions
and cilantro. Season with salt and pepper. Cook squash in large
pot of boiling salted water until crisp-tender, about 4 minutes.
Drain. Set aside. Mix cheeses in medium bowl.

Preheat oven to 350F. Lightly oil 15 x 10 x 2-inch glass baking
dish. Combine 5 cups water and 1 1/2 teaspoons salt in heavy large
saucepan. Bring to boil. Combine cornmeal and remaining 2 cups
water in medium bowl. Gradually whisk cornmeal mixture into boiling
salted water. Reduce heat to medium-low. Cook until cornmeal is
very tender and mixture is thick, stirring often, about 14 minutes.
Remove from heat and mix in yogurt. Spread 2/3 of cornmeal over
bottom of prepared dish (cover remaining cornmeal to keep warm).
Arrange squash over cornmeal in dish. Sprinkle squash with salt
and pepper. Sprinkle 2 cups cheese over squash. Spoon corn kernel
mixture evenly over cheese, spreading with spatula. Spread remaining
cornmeal evenly over corn kernel mixture. Arrange tomato slices
atop cornmeal, pressing gently. Sprinkle with salt and pepper.
Drizzle remaining 1/4 cup juice from canned tomatoes over. Sprinkle
remaining cheese evenly over casserole. Bake casserole uncovered
until heated through and top is golden, about 1 hour. (Can be made
1 day ahead. Cool slightly. Cover and refrigerate. Rewarm, covered
with foil, in 350F oven until heated through, about 30 minutes.)
Let casserole stand 15 minutes. Garnish with cilantro sprigs and

Serves 8.

Serve with: Margaritas and some guacamole with chips, black bean
soup, and Caesar salad. For dessert: lime sorbet with tequila-marinated
orange segments.


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