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Fiesta Cobblers

Serves 6.


    Fiesta Cobblers

    A quick homemade mole style sauce adds an extra punch of flavour to this south-of-the-border savoury cobbler. Feel free to replace the shredded turkey with roasted chicken or cubes of sautéed tofu or tempeh.


    Make ahead

    Place assembled cobblers in an airtight container and freeze, unbaked, for up to 1 month. Thaw for at least 6 hours in refrigerator before baking as directed.


    Fiesta Cobblers


    • 1 - 14 oz (398 mL) can diced tomatoes
    • 2 Tbsp (30 mL) grated unsweetened dark chocolate
    • 1 Tbsp (15 mL) finely chopped raisins
    • 2 tsp (10 mL) honey
    • 1 garlic clove, minced
    • 1/4 tsp (1 mL) ground cinnamon
    • 1/2 tsp (2 mL) ground cumin
    • 1 tsp (5 mL) dried oregano, divided
    • 1/2 tsp (2 mL) sweet smoked paprika
    • 1/2 tsp (2 mL) salt, divided
    • 2 tsp (10 mL) grapeseed oil, plus extra for greasing
    • 1/2 cup (125 mL) diced yellow onion
    • 1/2 medium red pepper, diced
    • 1 1/2 cups (350 mL) cooked black beans, or canned, rinsed and drained
    • 1/4 cup (60 mL) toasted slivered almonds
    • 1/4 cup (60 mL) chopped fresh cilantro leaves
    • 2 tsp (10 mL) lime juice
    • 1 cup (250 mL) shredded cooked organic turkey meat
    • 1/4 cup (60 mL) low-sodium vegetable stock, chicken stock, or water
    • 3/4 cup (180 mL) diced fresh mango
    • 1/2 cup (125 mL) all-purpose flour or gluten-free flour blend
    • 1/2 cup (125 mL) finely ground yellow cornmeal
    • 1 tsp (5 mL) baking powder
    • 1/2 tsp (2 mL) baking soda
    • 2 Tbsp (30 mL) cold unsalted butter or nondairy butter
    • 1/4 cup (60 mL) almond milk or other nondairy milk
    • 1/3 cup (80 mL) frozen corn kernels, thawed


    Per serving:

    • calories329
    • protein15g
    • fat11g
      • saturated fat4g
      • trans fat0g
    • carbohydrates45g
      • sugars9g
      • fibre8g
    • sodium337mg



    Preheat oven to 350 F (180 C).


    To make mole sauce, in medium-sized saucepan, stir together diced tomatoes with their juice, chocolate, raisins, honey, garlic, cinnamon, cumin, 1/2 tsp (2 mL) oregano, paprika, and 1/4 tsp (1 mL) salt over medium heat. Once at a simmer, reduce heat to medium-low and cook, stirring often, for 5 minutes.


    Meanwhile, heat oil in another medium-sized saucepan over medium-high heat. Sauteu0301 onions and pepper until softened, about 3 minutes. Stir in black beans, almonds, cilantro, lime juice, turkey, stock, and mole sauce. Stir until warmed through, about 4 minutes, before removing saucepan from heat and folding in mango.


    Lightly grease 6 - 1 cup (250 mL) ramekins and place on baking sheet. Divide warm filling among ramekins.


    In medium-sized bowl, whisk together flour, cornmeal, baking powder, baking soda, remaining 1/2 tsp (2 mL) oregano, and remaining 1/4 tsp (1 mL) salt. With your fingers, work butter into dry ingredients until mixture resembles coarse breadcrumbs. Stir in almond milk and corn with fork until mixture just comes together.


    Drop cobbler topping by the spoonful over filling in ramekins. Place baking tray in oven and bake until cobblers are bubbling, about 15 to 20 minutes.



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    Waffled Chicken Quesadillas with Chipotle Pepper Sauce

    Waffled Chicken Quesadillas with Chipotle Pepper Sauce

    These whimsical weeknight quesadillas offer a great excuse to break out the long-forgotten waffle iron. The smoky, tangy pepper sauce is the perfect sidekick for this dish, but it’s also wonderful when tossed with pasta, stuffed into sandwiches, and slathered on burgers. TIP : When assembling quesadillas, keep fillings centred 1/2 in (1.25 cm) from the edge of the tortilla so they don’t spill over. TIP : Chipotle chiles are dried, smoked jalapenos. Adobo is a slightly sweet red sauce. Put them together in a can and they become a versatile pantry staple to add deep smoky heat to sauces, dips, marinades, and soups. No waffle iron? Then make these quesadillas using this skillet method. Place 1 tortilla in skillet, preferably cast iron, and cook over medium heat until dark spots appear and bottom is crispy, about 1 1/2 minutes. Turn over and cook until crispy and darkened on the other side. Remove tortilla from skillet and replace with another tortilla. Cook until darkened and crispy on one side, flip, and top with stuffing ingredients. Place crispy tortilla on top, press down gently, cover pan, and cook for 1 minute, or until cheese has melted.