Turkey tamale pie

Saute a diced onion in a little olive oil over medium-high heat with a big pinch of salt, stirring a few minutes until it just turns translucent.

Add the diced red bell and poblano peppers, black pepper, cumin and dried oregano; cook about 2 minutes until the peppers start to soften.

Add the can of chipotles in adobo, break them up with a spatula, turn off the heat.

Bone, skin and cube the turkey to about a quarter inch; add to the pan with sharp cheddar, the red enchilada sauce, salt and chicken broth used to rinse the jar. Stir and pour into a casserole dish; the mixture should be runny so it stays saucy after baking.

Whisk cornmeal, self-rising flour, a little white sugar and salt; whisk in two eggs and cold whole milk to a very thin batter.

Ladle the batter carefully over the filling for an even layer; set the dish on a sheet pan; scatter over the rest of the cheese (no butter in the batter).

Bake in the centre of a 375F oven 45 minutes to an hour until browned, bubbling and the topping is cooked through; a toothpick should come out clean.

Serve without resting, with a dollop of sour cream and chopped cilantro.