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Southwestern Chicken Chili Pie

Hearty on a cold winter night.

Quick Facts

Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: 6 servings

Ingredients

  • 2 tablespoons Mazola® Corn Oil
  • 1 cup chopped onion
  • 1 cup chopped green bell pepper
  • 2 tablespoons chopped fresh jalapeno chilies
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin seed
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (16 ounces) pinto beans, rinsed and drained
  • 2 cups diced cooked chicken OR turkey
  • 1 cup whole corn kernels (frozen, thawed OR canned, drained)
  • 3/4 cup yellow cornmeal
  • 3/4 cup all-purpose flour
  • 1-1/2 teaspoon Argo® Baking Powder
  • 1/4 teaspoon salt
  • 3/4 cup buttermilk
  • 1 large egg, lightly beaten
  • 1 tablespoon Mazola® Corn Oil
  • 1/2 cup shredded Cheddar cheese

Directions

  1. Preheat oven to 400ºF.
  2. Heat 2 tablespoons corn oil in 11-inch, ovenproof skillet over medium heat. Add onion, bell pepper, jalapeno chilies, and garlic; cook until tender. Stir in chili powder and cumin. Cook, stirring 1 minute.
  3. Stir in tomatoes and beans. Bring to a boil. Reduce heat to low, cover, and cook 10 minutes, stirring occasionally. Remove from heat. Stir in chicken and corn.
  4. Combine cornmeal, flour, baking powder and salt in small bowl. Combine buttermilk, egg and 1 tablespoon corn oil; add to flour mixture, stirring just until moistened.
  5. Spoon cornmeal topping over chicken mixture in skillet, spreading evenly. Sprinkle with cheese.
  6. Bake 10 to 15 minutes or until toothpick inserted in cornbread topping comes out clean.