December 2nd., is Roberto Garza day in Rio Hondo, Texas. This chili baked dish celebrates Roberto's
strong Mexican heritage and his unwavering play at offensive guard. This is a cornbread baked with all
the familiar ingredients from everyone's favorite bar food, jalapeno poppers. We've used poblano and
red bell peppers to keep the heat down to a nice level and commemorate the colors of Mexico's flag.
Level of Difficulty: Medium
1 poblano pepper
1 red bell pepper
1 lb. ground round
1 teaspoon coarse salt
¼ teaspoon black pepper
1 (4 oz.) can diced green chilies, drained
1 (8.5 oz.) package corn muffin mix (Jiffy recommended)
1/3 cup of milk
1 egg, beaten
4 oz. cream cheese, sliced into 4 slices
Pre-heat oven to 425. Grease an 8-inch cast iron skillet and place it in the oven to pre-heat.
Char the poblano and red bell pepper over an open flame, or under a broiler. When thoroughly
blackened, put the peppers into a plastic bag, seal it, and set aside.
In a large skillet over medium heat, brown the ground beef. Drain. Add the salt, pepper and diced green
chilies. Mix well, and remove from heat.
Remove the stems and seeds from the charred peppers, and cut them into long strips. Scrape off the
skins, and set aside four poblano strips and five red bell pepper strips. Dice the remaining pepper
strips and add them to the beef mixture. Mix well, and set aside.
Combine cornbread mix, milk, and egg in a small bowl, and stir until smooth.
Carefully remove the skillet from the oven and place on a heat-resistant surface. Pour 3/4 of the
cornbread mixture into the hot skillet. Spread the beef mixture evenly over the cornbread. Arrange the
cream cheese over the beef mixture. Pour the remaining 1/4 of the cornbread mixture as a small circle
in the center of the skillet. Arrange the reserved poblano and red bell pepper strips over the top.
Bake at 425 for 18 to 20 minutes or until cornbread is golden brown. Remove skillet from oven, cut
into wedges and serve immediately.