—Filling—
2 c Shredded cooked chicken
-breast
15 oz Black beans; canned
2 c Frozen corn kernels
1 1/2 ts Chili powder
1/4 ts Garlic powder
14 1/2 oz Diced tomatoes; undrained
1/8 ts Cayenne pepper
—Topping—
1 1/2 c White or yellow corn meal
1/2 c All-purpose flour
1 tb Baking powder
1/4 ts Salt
1/2 Cu egg substitute
3/4 c Skim milk
2 tb Vegetable oil
4 oz Diced green chilies; drained
1 c 50% reduced-fat Cheddar
-cheese; shredded
Fat-free sour cream;
-optional
Shredded lettuce; optional
Salsa; optional
Preheat oven to 424?F. coat shallow 3-quart baking dish with no-stick
cooing spray. Combine filling ingredients in large mixing bowl; stir
gently. Pour into baking dish. Combine corn meal, flour, baking powder and
salt in medium mixing bowl. Add eggs, milk and oil; stir to blend. Stir in
chilies and cheese. Drop batter by spoonfuls around edges of filling in
baking dish. Bake 30 to 35 minutes or until golden brown. Serve topped with
sour cream, lettuce and salsa, if desired.
Makes 12 servings.
Nutritional Information Per Serving: Calories 210; fat 5g; protein 16g;
carbohydrates 26g; cholesterol 12mg; sodium 447mg.
Yields
12 Servings