Make It and Take It: Blue Mesa’s Adobe Pie


Blue Mesa is best known for their New Mexican style of cuisine. Plenty of green chiles and rich sauces. Besides their fantastic and over-the-top brunch, Blue Mesa guests enjoy the Adobe Pie. This special dome of corn masa filled with chicken and roasted chiles is a satisfying meal unto itself.

This might not be something you wish to tackle at home, but in case you want a go at it, we found the recipe.  


Blue Mesa Adobe Pie
Serves: 4

Blue Mesa’s signature version of the tamale, the Adobe Pie is a dome of corn masa stuffed with chicken, cheese and roasted chiles. It’s definitely not the speedy solution for a 20-minute meal, but don’t despair. Like many other special dishes, it’s worth the time and trouble it takes to prepare.

Tamale masa
1 cup (2 sticks) butter, at room temperature
1 ½ pounds masa dough*
1 cup chicken stock
1 TB. salt
1 tsp. ground cumin
1 tsp. baking powder
*Masa dough may be bought prepared or you can make it by following these steps:

Recipe for Masa Dough
Yield=1.5 Lb
3 cups maseca
1.5 cups warm water
Place maseca in a mixer. Gradually add water and mix at a slow speed until a dough consistency is reached.
Green Chile Pesto
4 poblano chiles
Olive oil
1 tsp. fresh minced garlic (2 or 3 cloves)
2 TB. grated Parmesan cheese
2 TB. pine nuts
¼ cup olive oil
1 tsp. salt

Chicken Filling
2 large cooked chicken breasts (about 1½ lbs. uncooked) diced small
¾ cup (about 3 oz.) shredded Cheddar cheese
¾ cup fresh or defrosted frozen corn
¼ tsp. white pepper
1 tsp. salt, or to taste
Non-stick cooking spray
Enchilada Sauce
Use your favorite enchilada sauce recipe or canned 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 ½ 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.

Prepare 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 ¾ 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 ½ cup of chicken filling on top of the green chile pesto.
Using a rubber spatula spread ¼ 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 ½ inches up the sides of the ramekins) and cover with aluminum foil.
Bake in a preheated 350° oven for 1½ 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.

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