---Filling---
2 cup Shredded cooked chicken breast
15 oz Black beans, canned
2 cup Frozen corn kernels
1 1/2 tsp Chili powder
1/4 tsp Garlic powder
14 1/2 oz Diced tomatoes, undrained
1/8 tsp Cayenne pepper --Topping---
1 1/2 cup White or yellow corn meal
1/2 cup All-purpose flour
1 tbsp Baking powder
1/4 tsp Salt
1/2 Cu egg substitute
3/4 cup Skim milk
2 tbsp Vegetable oil
4 oz Diced green chilies, drained
1 cup 50% reduced-fat Cheddar cheese, shredded
Fat-free sour cream, optional
Shredded lettuce, optional
Salsa, optional
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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. |
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