Southwestern chicken pie

12 Servings

Ingredients

Quantity Ingredient
---Filling---
2 cups Shredded cooked chicken breast
15 ounces Black beans; canned
2 cups Frozen corn kernels
1½ teaspoon Chili powder
¼ teaspoon Garlic powder
14½ ounce Diced tomatoes; undrained
⅛ teaspoon Cayenne pepper -Topping---
1½ cup White or yellow corn meal
½ cup All-purpose flour
1 tablespoon Baking powder
¼ teaspoon Salt
½ Cu egg substitute
¾ cup Skim milk
2 tablespoons Vegetable oil
4 ounces Diced green chilies; drained
1 cup 50% reduced-fat Cheddar cheese; shredded
Fat-free sour cream; optional
Shredded lettuce; optional
Salsa; optional

Directions

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.

Recipe by: Second Nature Egg Substitute Ad Posted to MC-Recipe Digest V1 #976 by 4paws@... (Shermeyer-Gail) on Jan 01, 1998

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