Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Casseroles
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 oz Chicken breast -- diced
2 Onions -- diced
1 lg Zucchini -- diced
Minced garlic to taste
10 oz Pkg frozen corn -- reserve 1/2
4 oz Can diced green chiles --
- reserve 1/2
10 oz Can tomatoes with chiles
2 tb Chile powder
1 ts Cumin
Salt and pepper -- to taste
1 c Masa harina or corn meal
1 tb Flour
1 1/2 ts Baking powder
1/2 ts Salt
1/2 c Milk
1 Egg
2 tb Oil
1 oz Cheddar cheese; grated
Saute the onions, chicken, and garlic in a non-stick pan. If you
don't cook it too hot, cover it and add a bit of water if it starts
to stick, you can do it without any oil at all. Add the zucchini,
1/2 pkg corn, 1/2 can chiles, canned tomatoes, and seasonings and
cook another 5-10 minutes. In a bowl, mix the dry ingredients well.
Add the wet ingredients and the chiles and corn and mix until just
blended. Pour the filling into a casserole sprayed lightly with PAM
and top with the corn mixture. Sprinkle the cheese on top and bake,
uncovered at 350 F for about 20 minutes until it's quite bubbly.
It's less than 10 g of fat per serving and if you used non-fat
cheese it would be considerably less.
