Adobe Pie Our signature version of the tamale, the Adobe Pie is a dome of corn masa stuffed with

chicken, cheese and roasted chiles. Its definitely not the speedy solution for a 20-minute meal, but dont despair. Like many other special dishes, its worth the time and trouble it takes to prepare. Serves 4 Total Calories: 6101 Per Serving: 1525

Tamale masa 1 cup (2 sticks) butter, at room temperature (1630 cal) 1 pounds masa* (2500) 1 cup chicken stock (10) 1 TB. salt 1 tsp. ground cumin 1 tsp. baking powder Green Chile Pesto 4 poblano chiles (40) Olive oil 1 tsp. fresh minced garlic (2 or 3 cloves) 2 TB. grated Parmesan cheese (44) 2 TB. pine nuts (22) cup olive oil (450) 1 tsp. salt Chicken Filling 2 large cooked chicken breasts (about 1 lbs. uncooked) diced small (600) cup (about 3 oz.) shredded Cheddar cheese (375) cup fresh or defrosted frozen corn (100) tsp. white pepper 1 tsp. salt, or to taste Non-stick cooking spray Enchilada Sauce Use your favorite enchilada sauce recipe or canned (300) Pico de Gallo To prepare the tamale masa, place the butter in a large bowl and beat until light and fluffy using an electric mixer at medium speed. Add masa and beat until fully blended. Slowly stir in chicken stock, salt, cumin and baking powder and blend well. Set masa aside. To prepare the Green Chile Pesto - preheat oven to 350. Brush chiles lightly with oil and place on a foil-lined cookie sheet. Roast chiles 10 to 15 minutes or until skins blister. Place chiles in a paper bag for 1-2 minutes; cool slightly, then pull off skins. Slit chiles in half lengthwise, remove membranes and seeds and dice coarsely. Measure cup of the chiles and transfer to the bowl of a food processor. Add minced garlic, Parmesan cheese, pine nuts, olive oil and salt. Puree until smooth. For the Chicken Filling - combine remaining diced chiles and all chicken filling ingredients in a large bowl, tossing well. To mold pies spray the inside of four 10 oz. ceramic ramekins (or similar 10 oz. ovenproof bowls) with non-stick cooking spray. Using your fingers spread cup of prepared masa in each ramekin, making sure to evenly cover the bottom and the sides. Add 3-4 TB. of green chile pesto to the masa lined ramekins. Add cup of chicken filling on

top of the green chile pesto. Using a rubber spatula spread cup of masa over the top of each pie. Cut 4 pieces of aluminum foil squares (about 5 x 5), spray with non-stick spray, and cover each pie. Place pies in a large roasting pan with a hot water bath (water level should be 1-1 inches up the sides of the ramekins) and cover with aluminum foil. Bake in a preheated 350 oven for 1 hours or until masa is set. Let the pies set by cooling for about 10 minutes. Run a knife around the edge of the ramekins and unmold pies on a plate. Top with your favorite enchilada sauce and pico de gallo.

Notes Masa is a Mexican dough made of dried corn kernels that have been soaked and cooked in lime water. It is available in Mexican markets and most grocery stores. Do not use corn meal. Adobe Pies can be cooked ahead of time. Reheat unmolded pies in a microwave oven, unmold and serve as above.

Chicken Churrascaritas
Latin inspired and Southwestern flavored, these grilled chicken skewers with ginger-chipotle glaze get their name from a churrascaria or Brazilian barbecue. Serves 4 Total calories: 2230 Per Serving: 550

2 lbs. chicken breasts, boneless & skinless (800) cup fresh sushi ginger, chopped small cup sugar (330 cal) cup frozen orange juice concentrate (110) 3 TB. chipotle puree* 1 cup honey (1000 calories) 2 TB. soy sauce cup lime juice Using a Cuisinart with the S-Blade, add the chopped ginger, sugar, orange juice concentrate, chipotle puree, honey, soy sauce and lime juice. Puree until smooth. You will be using this to baste your chicken. It should be smooth and slightly thick. Trim chicken breast of all fat and slice in 2 oz. strips. Thread strips on wooden brochette skewers and grill over medium fire. Baste frequently with the ginger-chipotle glaze. Skewers should take approximately 3-5 minutes to cook. Brush glaze on skewers one final time when you remove them from the grill. *To make chipotle puree, blend canned chipotles in blender until smooth.

Market Corn Roughly 275-325 calories

At Blue Mesa we shave the kernels tableside for you, but its delicious eaten on the cob, too. Cook fresh corn on the cob for 7-10 minutes until corn it is done. (120 Calories)

Brush warm corn on the cob with mayonnaise. (100 cal) Roll corn in grated cotija cheese,(50-100 cal) making sure it's well coated. Sprinkle Chile Mix over the corn. Chile Mix 1 TB. chile powder 1 TB. paprika 1 tsp. kosher salt 1/2 tsp. black pepper

Sweet Corn Cake

Our most requested recipe! You will find Sweet Corn Cake served with many entrees at Blue Mesa Grill. Steaming - the secret to its success - can be hard to duplicate in home kitchens. A home adapted recipe follows that is oven baked and very close to the original. Serves 10-12 as a side dish Total Calories: 4570 Calories per serving: 380 1/3 cup Crisco shortening (600) 2 sticks unsalted butter, softened (1620) 2 cups corn masa harina* (820) 1/3 cup ice water 4 cups fresh or frozen (thawed) corn kernels (about 1 lb. frozen) (520) 1/2 cup yellow cornmeal (225) 3/4 cup sugar (580) 1/4 cup heavy cream (205) 1/2 tsp. baking powder 1/2 tsp. salt Preheat oven to 375. Place Crisco and butter in a mixing bowl and beat on medium-high speed until light and fluffy. Add corn masa to butter mixture and mix for 2 minutes or until thoroughly incorporated. Add the ice water and mix at medium for 1 minute or until completely absorbed. Place the corn kernels in a processor work bowl with the metal blade. Pulse on and off until mixture is coarsely chopped. Set aside. Combine the corn meal, sugar, heavy cream, baking powder and salt in a large 4-quart mixing bowl. Add the masa mixture and the ground corn to the corn meal/sugar mixture. Stir to combine thoroughly. Pour the batter into a prepared pan, cover tightly with aluminum foil to retain the steam, and bake for 45 minutes at 375. *Note on Masa Harina: You can purchase Masa Harina, dried corn that has been ground and treated, at most markets. It is the basic ingredient used in making tamale dough (also called masa).