Wednesday, September 4, 2013

Tomato, bacon, and jalapeno skillet pie


September is here and with it came a cool down. I have been wanting to try this recipe from Homesick Texan since last year. We had some ripened heirloom tomatoes and a big bag of fresh jalapenos - so combining those with the cool weather made for the perfect time to finally give this a try. We loved this dish. I mean loved. It was a perfect bite full of layers of gooey cheese, slightly spicy jalapenos, salty bacon, sweet tomatoes, garlic, and a fluffy cornbread crust. This is one of those perfect summer-to-fall transition meals - a hot baked comfort dish that uses some seasonal late summer produce. 

I highly recommend trying this pie - especially now while tomatoes are in season. You won't regret it. You'll want to make it again and again. It will become a family favorite. Below is my adapted recipe that will serve about four people. Four very happy people.


Tomato, bacon, and jalapeno skillet pie
for the crust:
1-1/2 cups unbleached, all-purpose flour
1/2 cup fine cornmeal
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1 tablespoon sugar
8 tablespoons (1 stick) cold butter, cut into cubes
3/4 cup buttermilk

for the filling:
6 pieces bacon, diced
3-4 medium fresh tomatoes, sliced
sea salt
3 cloves garlic, grated or finely minced
1-1/4 cups grated sharp white cheddar cheese
2 jalapenos, seeded and sliced
freshly cracked black pepper
1-1/4 cups grated Monterey jack cheese

Place the sliced tomatoes in colander with 1/2 teaspoon of sea salt. Gently toss the tomatoes and set aside for about 30 minutes to drain. In a 9- or 10-inch cast iron skillet, cook the bacon until crisp. Then place the bacon on a paper towel to drain. Wipe out the excess fat from the skillet, leaving a light layer to grease the pan.

Preheat the oven to 350 degrees. While the tomatoes drain, prepare the crust.

Whisk together the dry ingredients (flour through sugar) in a medium bowl. Cut the butter into the flour using your fingers or a fork until it resembles coarse meal. Stir in the buttermilk until a dough forms. Bring the dough together into a ball using your hands. Transfer it into the skillet and gently press the dough into an even layer on the bottom and up the sides of the skillet.

Spread the garlic over the bottom of the crust. Top with the cheddar. Lightly shake the tomatoes to remove any collected water. Layer them on top of the cheddar. Follow with the jalapeno slices and bacon. Sprinkle lightly with salt and a few grinds of black pepper. Top with the Monterey jack cheese.

Bake for about 25-30 minutes, until the cheese is melted and the crust is lightly golden. Transfer to the broiler for 2-3 minutes, until the cheese and crust are golden (watch carefully so it doesn't burn).

Let cool for about 5 minutes and serve in wedges. 


What was I cooking one year ago?: tomato jam
Two years ago?: Thai basil chicken 
Three?: watermelon rind pickles 

26 comments:

  1. This looks SO wonderful - what a great use of those ingredients. YUM!

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  2. I'd certainly be happy if I was eating this! Looks really terrific - thanks so much.

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  3. This savory pie looks delicious Amy...indeed it makes a nice meal.
    Hope you are having a great week :D

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  4. This looks fabulous, Amy. I have never had a skillet pie...can you believe it?!

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  5. It cooled down a lot here as SOON as it hit September. Looks like a delicious skillet pie! Love the addition of the jalapenos...I'm a spicy food kinda girl :)

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  6. When do you add the bacon??! It's the most important part!

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    1. Doh! Thanks for pointing that out, Ryan! I can't believe I forgot the bacon -- it IS the most important part. I'm fixing it!!

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  7. I love jalapenos with cheese, so this skillet pie is totally calling my name!

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  8. Love the balance of flavors - the heat of the jalepeno, the tangy bacon, the sweet tomato, the creamy cheese - awesome skillet pie! Thank for sharing!
    Shashi @ http://runninsrilankan.com

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  9. Maybe I'm a bad vegetarian for drooling over bacon, but I can't help myself here. This looks like spicy, cheesy heaven. I'm starving now!

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    1. Bacon is the gateway meat, haha! I think it was the first meat I ate again after I tried vegetarian for a while.

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  10. I love this pie look really delicious!!

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  11. Wow, that pie looks AMAZING! I love jalapeno peppers in my pizza. Delicious!

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  12. Okay...I REALLY want this pie in my life! The spice from the jalapenos sounds fabulous.

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  13. Oh my goodness! Your pie looks amazing! Love jalapenos and tomatoes.

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  14. Oh my gosh - this sounds AMAZING!! this is what I want for dinner tonight!

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  15. Wow, Amy! This pie looks wonderful! This needs to be my dinner soon... I love cheesy jalapeño stuff :-)

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  16. Oh my goodness, this sounds like the perfect meal!! I think I'm in love! I love the combination of ingredients!

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  17. You're so right about needing the transition dishes from summer to fall. This looks right up my alley, and a fabulous way to use those best end of summer tomatoes. YUM!

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  18. must have filled you house with its lovely aroma!

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  19. Not sure my last comment got to you I wasn't done but this recipe look fabulous and I could eat the whole thing all by myself.

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  20. What a great recipe, and a chance to keep using summer produce. Looks delicious!

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  21. This looks crazy delicious! I think we all need that in our lives! Asap! I think I might have everything on hand to make it too. I love that the crust doesn't require yeast.

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  22. Hi Amy, your pie look inviting and delicious. Love the filling, very flavorful.

    Best regards.

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  23. Just sit that skillet pizza in front of me because I could eat the whole thing! WOW that looks good!

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