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CORN CUPS FILLED WITH GREEN CHILI




Source of Recipe


the web


List of Ingredients




1 pound chicken breast, boned and skinned
3 tablespoons olive oil
20 green olives, pitted
6 green Italian frying peppers, seeded and chopped
1 green tomato, chopped (optional)
1/2 cup white wine
2 garlic cloves, minced
1 teaspoon cumin
Coarse kosher salt and freshly ground black pepper to taste
2 tablespoons unsalted butter
1 whole jalapeño pepper, sliced thin
1/2 cup fresh flat-leaf parsley, chopped
8 sprigs cilantro, chopped
CORN CUP DOUGH
6 tablespoons (3/4 stick) unsalted butter, at room temperature
3 ounces cream cheese, at room temperature
1 cup all-purpose flour
1/2 cup cornmeal
Pinch of coarse kosher salt




Recipe



CORN CUP DOUGH
Cream the butter and cream cheese with a wooden spoon or electric mixer.

Combine the flour, cornmeal, and salt. Add it, a little at a time, to the butter mixture, stirring constantly until well incorporated. Knead it lightly with your hands.

Divide the dough into 1-inch balls and press them into small muffin tins, using your thumbs to form cups inside the mold. The dough cups should be as even as possible and come up to the top of the tins.

Bake for 20 minutes, or until golden brown. Fill with hot beef chili and serve.


Slice the chicken breast into pieces small enough to fit into the corn cups. Sauté in olive oil for 3 to 4 minutes. Set aside.

Purée the olives, Italian peppers, and green tomato in a blender until smooth. Add the chicken, along with the wine, garlic, cumin, and salt and pepper, and cook over medium-low heat for about 20 to 30 minutes.

Heat the butter in a pan and sauté the jalapeño pepper, parsley, and cilantro over medium heat for 2 minutes. Add to the chili. Serve chili warm in corn cups.

MAKES 32 HORS D'OEUVRES