You want these. They're among the best things I've made all year. These Chicken Chile Relleno Pies are made of a cornmeal dough that's wonderfully sandy and a bit crumbly, and filled with roasted poblanos, chicken, cheese, and corn. The ingredients, rather than standing out individually, all melt together into delicious, savory mouthfuls. The poblanos and ancho chile powder heat it up with Southwest flavor.
The pies are admittedly labor-intensive and time-consuming, but you won't regret it. Double the cornmeal dough recipe, which yielded only enough dough for me to use half of the filling. Set aside time to make them all, then freeze and reheat to snack on whenever. They would make a good potluck contribution, but if you're like me you'll hoard just about all of them. This is the kind of comfort food you'll want to warm yourself up with all winter.
