Individual Tamale Pies with Roasted Poblano Cream

From Galley to Gourmet — elegant, individual tamale pies topped with silky roasted poblano cream.

There’s something deeply satisfying about taking a simple cornbread mix and turning it into something restaurant-worthy. These individual tamale pies layer spiced chorizo, shredded chicken and black beans under a golden cornbread crust — finished with a silky roasted poblano cream. Perfect for cozy dinners or entertaining.

Serves: 6

Prep: 25 minutes

Cook: 30 minutes

Optional: serve in mini cast-iron skillets for effect.

Ingredients

Filling

1 cup shredded cooked chicken (rotisserie or homemade)
½ lb uncooked chorizo
1 small yellow onion, finely diced
2 cloves garlic, minced
15 oz black beans, drained and rinsed
14.5 oz fire-roasted diced tomatoes
½ tsp ground cumin
½ tsp chili powder
Salt & black pepper, to taste
1 tbsp cooking oil

Cornbread Topping

1 package cornbread mix (plus ingredients listed on box)
½ cup corn kernels (fresh, frozen, or canned)
½ cup shredded cheese (cheddar or Monterey Jack)

Roasted Poblano Cream

2 roasted poblano peppers, peeled, seeded, and chopped
1 cup heavy cream
1½ cup grated queso fresco
Salt, to taste

Optional garnishes: microgreens, fresh herbs, or avocado slices.

Instructions

Prepare the filling: Heat oil in a skillet over medium. Add uncooked chorizo and cook 4–5 minutes, breaking it up until browned. Add the diced onion and sauté 3 minutes until softened. Stir in garlic for 30 seconds.
Stir in shredded chicken, black beans, fire-roasted tomatoes, cumin, chili powder, salt and pepper. Simmer 5–7 minutes until flavors meld. Remove from heat.
Make the cornbread topping: Prepare cornbread mix according to package directions. Fold in corn kernels and shredded cheese.
Assemble: Preheat oven to 375°F (190°C). Grease six ramekins or small oven-safe dishes. Spoon filling into each ramekin, then top evenly with cornbread batter.
Bake: Place ramekins on a baking sheet. Bake 20–25 minutes, until cornbread is golden and cooked through.
Roasted poblano cream: In a small saucepan, combine chopped roasted poblanos with heavy cream. Simmer gently 5–7 minutes until slightly thickened. Stir in queso fresco and season with salt.
Serve: Let pies rest 3–5 minutes. Drizzle with poblano cream and garnish with microgreens or avocado slices.

💡 Chef’s Tip: For striking presentation and keep-warm power, bake and serve in mini cast-iron skillets. Reheat in an air fryer at 350°F for 5–7 minutes to crisp the cornbread topping.

Admiral's Table

Individual Tamale Pies with Roasted Poblano Cream Sauce