New Mexican Galatopita

Ingredients

In this adaptation, the traditional Galatopita is transformed into a savory pie with New Mexican influences. The original sweet custard filling is enhanced with roasted green chilies and sweet corn, adding a spicy and smoky flavor profile. The crust is made with crushed corn chips instead of the traditional phyllo dough, giving it a unique texture and a touch of corn flavor. The addition of cotija cheese and spicy red chili sauce further enhances the New Mexican twist. We alse have the original recipe for Galatopita, so you can check it out.

• 2 cups (470ml) whole milk 2 cups (470ml) whole milk
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/4 cup (30g) all-purpose flour 1/4 cup (30g) all-purpose flour
• 4 large eggs 4 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 cup roasted green chilies, diced 1 cup roasted green chilies, diced
• 1 cup sweet corn kernels 1 cup sweet corn kernels
• 1 cup crushed corn chips 1 cup crushed corn chips
• 1/4 cup cotija cheese, crumbled 1/4 cup cotija cheese, crumbled
• Spicy red chili sauce, for drizzling Spicy red chili sauce, for drizzling

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 10g
• Carbohydrates (total, sugars): 32g, 18g
• Protein: 9g
• Fiber: 2g
• Salt: 0.6g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a saucepan, heat the milk and heavy cream over medium heat until it begins to simmer. Remove from heat.
3. 3.
   In a mixing bowl, whisk together the sugar and flour. Add the eggs and vanilla extract, and whisk until well combined.
4. 4.
   Slowly pour the hot milk mixture into the egg mixture, whisking constantly.
5. 5.
   Stir in the roasted green chilies and sweet corn.
6. 6.
   Grease a pie dish and sprinkle the crushed corn chips evenly on the bottom.
7. 7.
   Pour the custard mixture over the corn chips.
8. 8.
   Bake for 40-45 minutes, or until the custard is set and the top is golden brown.
9. 9.
   Remove from the oven and let it cool for a few minutes.
10. 10.
    Sprinkle the cotija cheese over the top and drizzle with spicy red chili sauce.
11. 11.
    Allow the pie to cool completely before serving.

Treat your ingredients with care...

• Roasted green chilies — If you can't find roasted green chilies, you can roast fresh green chilies over an open flame or broil them until charred. Then, remove the skin and seeds before dicing.
• Crushed corn chips — Make sure to crush the corn chips into small pieces, but not too fine, to maintain some texture in the crust.
• Spicy red chili sauce — You can use store-bought spicy red chili sauce or make your own by blending together roasted red chilies, garlic, vinegar, and salt.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the custard mixture.
• Serve the pie warm or chilled, depending on your preference.
• Garnish with fresh cilantro leaves for an extra burst of flavor.
• If you prefer a milder version, remove the seeds from the roasted green chilies before adding them to the custard mixture.
• This pie can be made ahead of time and refrigerated. Just sprinkle the cotija cheese and drizzle the chili sauce before serving.

Serving advice

Serve the Spicy Sweet Corn Custard Pie as a delicious appetizer or as a unique dessert. It pairs well with a dollop of sour cream or a scoop of vanilla ice cream.

Presentation advice

To enhance the presentation, sprinkle some extra crushed corn chips on top of the pie before baking. This will create a beautiful golden crust with a crunchy texture.