If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Approximately 2 pounds cooked carnitas, recipe here
1 cup green enchilada sauce
1 cup green salsa
1 tablespoon chipotle chili powder
1 - 15 ounce can diced tomatoes, drained
2 cups Monterey jack cheese
1 teaspoon each kosher salt & fresh ground pepper
Topping
1/2 pound bacon, diced
1/2 cup diced jalapenos, any color
1 – 15 oz can whole kernel corn, drained
1 cup cornmeal
1/4 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon kosher salt
1 cup whole milk
3 tablespoons unsalted butter, melted
1 large egg, beaten
Directions
Make the filling
Preheat oven to 375
Heat a 12 inch cast iron pan or large oven proof pan over medium/high heat, add a couple tablespoons of oil and put in the onion and green peppers - cook until just softened, about 5 minutes
Add remaining ingredients, stirring well to combine
Make the topping
Cook bacon, until just crispy and put on paper towels to drain
Remove grease from pan, but leave a couple tablespoons in the pan and add the corn and jalapenos – cook until softened and remove
Combine cornmeal, flour, sugar, baking powder and salt in a large bowl - whisk to combine
Then add the milk, butter and egg – mix well, then stir in the bacon, corn & jalapenos, and pour over filling
Bake until top is firm, about 30 minutes or a toothpick push into the corn meal comes out clean
