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Our friends at All Things Barbecue have another amazing cast iron recipe, and this time on the Yoder Smokers Outlander pellet smoker. Embark on a culinary journey inspired by the Southwest with our Chicken Tamale Pie recipe. Tender shredded chicken, seasoned with Cattleman’s Grill Mexicano Taco Seasoning and zesty green chiles, takes center stage atop a velvety tamale-cornbread base. Baked in a cast iron skillet until golden and bubbling, each slice reveals a medley of textures and flavors. Topped with melted Chihuahua cheese, tangy 505 Red Enchilada Sauce, and a garnish of fresh cilantro, this dish transforms any occasion into a flavorful fiesta.
INGREDIENTS
- 1/2 of a whole chicken (about 36 oz)
- Cattleman’s Grill Mexicano Taco Seasoning
- Mild or Medium Roasted Green Chiles
- Red Enchilada Sauce
- 1 cup Marsh Hen Mill Yellow Cornmeal
- 1 cup self rising flour
- 1/4 white sugar
- 1 large egg
- Unsalted butter
- 1 cup sour cream
- 1 (14.5 oz) can creamed corn
- 2 cups Chihuahua cheese, shredded
- 1/4 cup sour cream
- 3 tbsp fresh cilantro, minced for garnish
INSTRUCTIONS
- Preheat your Yoder Smokers YS1500s Outlander Series Pellet Grill to 325ºF with the Yoder Smokers Wood Fire Oven installed, but the damper closed for indirect cooking.
- Spatchcock a whole chicken, then divide the chicken in half, cutting down the center of the breasts. Save half of the bird for another project.
- Pull the skin away from the meat, without removing it entirely, then season the meat under the skin with Cattleman’s Grill Mexicano Taco Seasoning.
- Put the skin back in place to cover the meat.
- Roast the half chicken on the second shelf of the smoker until the internal temperature in the breasts reaches 155ºF. Remove from the grill and rest at least 15 minutes.
- Shred and chop the chicken. Mix with one half cup 505 Mild or Medium Roasted Green Chiles and one half cup 505 Red Enchilada Sauce.
- To make the tamale/cornbread base, combine the wet ingredients first in a mixing bowl.
- Whisk to combine. Then whisk in the dry ingredients until well incorporated.
- Grease a Lodge 12” Cast Iron Skillet with the remaining (one tablespoon) of butter. Pour the batter into the skillet.
- Transfer to the wood fired oven and bake until a toothpick comes out clean, about 15 minutes.
- Remove the skillet from the oven and open the damper to allow the flames to enter the oven.
- Turn the smoker’s temperature up to 425ºF.
- Using chop sticks, poke holes in the cornbread and pour one half cup 505 Red Enchilada Sauce over the corn bread.
- Top with the chicken mixture. Cover with the Chihuahua cheese.
- Return the skillet to the Wood Fire Oven. Cook until the cheese on top is browned, about 6-8 minutes.
- Remove from the oven and top with cilantro and sour cream.
Our friends at All Things Barbecue have another amazing cast iron recipe, and this time on the Yoder Smokers Outlander pellet smoker. Embark on a culinary journey inspired by the Southwest with our Chicken Tamale Pie recipe. Tender shredded chicken, seasoned with Cattleman’s Grill Mexicano Taco Seasoning and zesty green chiles, takes center stage atop a velvety tamale-cornbread base. Baked in a cast iron skillet until golden and bubbling, each slice reveals a medley of textures and flavors. Topped with melted Chihuahua cheese, tangy 505 Red Enchilada Sauce, and a garnish of fresh cilantro, this dish transforms any occasion into a flavorful fiesta.
INGREDIENTS
- 1/2 of a whole chicken (about 36 oz)
- Cattleman’s Grill Mexicano Taco Seasoning
- Mild or Medium Roasted Green Chiles
- Red Enchilada Sauce
- 1 cup Marsh Hen Mill Yellow Cornmeal
- 1 cup self rising flour
- 1/4 white sugar
- 1 large egg
- Unsalted butter
- 1 cup sour cream
- 1 (14.5 oz) can creamed corn
- 2 cups Chihuahua cheese, shredded
- 1/4 cup sour cream
- 3 tbsp fresh cilantro, minced for garnish
INSTRUCTIONS
- Preheat your Yoder Smokers YS1500s Outlander Series Pellet Grill to 325ºF with the Yoder Smokers Wood Fire Oven installed, but the damper closed for indirect cooking.
- Spatchcock a whole chicken, then divide the chicken in half, cutting down the center of the breasts. Save half of the bird for another project.
- Pull the skin away from the meat, without removing it entirely, then season the meat under the skin with Cattleman’s Grill Mexicano Taco Seasoning.
- Put the skin back in place to cover the meat.
- Roast the half chicken on the second shelf of the smoker until the internal temperature in the breasts reaches 155ºF. Remove from the grill and rest at least 15 minutes.
- Shred and chop the chicken. Mix with one half cup 505 Mild or Medium Roasted Green Chiles and one half cup 505 Red Enchilada Sauce.
- To make the tamale/cornbread base, combine the wet ingredients first in a mixing bowl.
- Whisk to combine. Then whisk in the dry ingredients until well incorporated.
- Grease a Lodge 12” Cast Iron Skillet with the remaining (one tablespoon) of butter. Pour the batter into the skillet.
- Transfer to the wood fired oven and bake until a toothpick comes out clean, about 15 minutes.
- Remove the skillet from the oven and open the damper to allow the flames to enter the oven.
- Turn the smoker’s temperature up to 425ºF.
- Using chop sticks, poke holes in the cornbread and pour one half cup 505 Red Enchilada Sauce over the corn bread.
- Top with the chicken mixture. Cover with the Chihuahua cheese.
- Return the skillet to the Wood Fire Oven. Cook until the cheese on top is browned, about 6-8 minutes.
- Remove from the oven and top with cilantro and sour cream.
