| 1 1/4 | cups Original Bisquick® mix |
| 1 | cup cornmeal |
| 1/2 | teaspoon chili powder |
| 1 | can (4.5 oz) Old El Paso® chopped green chiles, drained |
| 2/3 | cup milk |
| 2 | cups 1/2-inch pieces cooked chicken |
| 1 | can (11 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained |
| 1 | can (14.5 oz) diced tomatoes with jalapeños, undrained |
| 1 | cup cubed American cheese |
Serve with...
Cinnamon "Fried" Ice Cream
Total Time:
2 hours 5 min
| 1. | Heat oven to 400°F. Lightly spray 11x7-inch (2-quart) glass baking dish with cooking spray. In medium bowl, stir Bisquick mix, cornmeal, chili powder, green chiles and milk until dough forms; set aside. |
| 2. | In 2-quart saucepan, heat chicken, corn and tomatoes to boiling. Pour hot chicken mixture into baking dish. Fold in cheese (cheese will not melt). Drop dough by 12 heaping tablespoonfuls onto chicken mixture. |
| 3. | Bake 16 to 18 minutes or until mixture is bubbly and topping is lightly browned. |
| Bake 18 to 20 minutes. |
|
| Pinto beans, cheese and chiles are typical of Santa Fe cuisine. For authentic Southwest flavor, try adding a 15-ounce can of pinto beans, drained, to this dish. |
|
| Serve with a guacamole-topped salad and spicy blue corn tortilla chips. |
Nutrition Information:
650 ( 210); 23g ( 10g, 1 1/2g); 100mg; 1840mg; 72g ( 6g, 15g); 38g 30%; 10%; 35%; 25% 2 1/2 ; 2 ; 1 ; 4 ; 2 5