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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
- Preheat oven to 400ºF.
- 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.
- 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.
- 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.
- Spoon cornmeal topping over chicken mixture in skillet, spreading evenly. Sprinkle with cheese.
- Bake 10 to 15 minutes or until toothpick inserted in cornbread topping comes out clean.
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