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Categories:
canola oil onion green pepper chicken ground cumin chili powder salt zucchini corn kernels tomatoes yellow cornmeal water cheese
Viewed: 36 - Published at: 8 years agoIngredients
- 2 Tbsp. Canola Oil
- 1/2 chopped onion
- 1 chopped green pepper
- Meat of 2 chicken legs, chopped.
- 1 Tbsp. ground cumin
- 1/2 tsp. chili powder
- 1/2 tsp. salt
- 1 chopped zucchini
- 3/4 cup corn kernels
- 1 (14oz) can diced tomatoes and green chilies, undrained
- 1/2 cup yellow cornmeal
- 1-1/2 cups water
- 3 oz. Monterey Jack Cheese, shredded
Method
- Preheat oven to 400 degrees.
- Saute onion and pepper in oil, 3 mins.
- Add chicken, cook 3 mins.
- Stir in cumin, chili, 1/4 tsp. salt.
- Add zucchini, corn, tomatoes, bring to boil. Simmer 8 mins.
- Divide mixture among 4 10 oz ramekins.
- In medium bowl, mix cornmeal, 1/4 tsp. salt, 1/2 Cup water.
- In saucepan, boil 1 Cup water.
- Stir in cornmeal mix until thickens.
- Remove from heat, mix in 2 oz of cheese.
- Divide cornmeal mixture among ramekins.
- Top with cheese.
- Bake 15 minutes or until top browns.
- Remove from oven, let stand 10 mins. Serve with dollop of sour cream.
