Ingredients
1 1/2 rotisserie chickens, shredded (I saved the rest in an air tight Ziploc and froze for the next recipe, or even a snack)
1 yellow onion, diced
1 jalapeño, seeded and chopped
1 15-oz. can black beans, rinsed and drained
Olive oil
3 tsp. cumin
Salt and pepper
1 cup salsa (I used a chipotle roasted salsa - Whole Foods brand)
1 Tbsp. all purpose flour
2 cups chicken stock
Splash of fresh lemon juice
2 tsp. brown sugar (optional)
1 cup fine cornmeal
1 1/3 cup sharp shredded cheddar
1 1/2 Tbsp. honey butter or regular unsalted butter (I make honey butter by whipping softened butter with honey and a little salt)
Sliced scallions and fresh diced tomatoes, for garnish
Directions
Preheat the oven to 400 degrees.
In a cast iron skillet, sauté the onion and jalapeño in olive oil. Season with cumin, salt and pepper and cook until soft, about 7 minutes. Add in the salsa, shredded chicken and beans and mix until combined. Sprinkle with flour and continue stirring so it doesn’t burn. Deglaze the pan with 1 cup chicken stock and continue stirring consistently, allowing the mixture to simmer. Add a splash of lemon juice and brown sugar and continue cooking until the entire thing has thickened to basically a pot pie consistency.
In a medium sauce pan, combine the cornmeal with the remaining 1 cup of broth and 1 cup water and bring to a simmer. Stir frequently until completely thickened and no liquid remains, about 6-7 minutes. Remove from heat and stir in honey butter, cheese and a little salt and pepper to taste. Spread over the chicken mixture in the cast iron skillet.
Bake in oven for 20-30 minutes, keeping your eye on it so the cornmeal doesn’t burn. Remove from oven and allow to sit for at least 15 minutes before serving. Garnish with cilantro, fresh lime, scallions and/or fresh, diced tomatoes.