2 years ago
Spudsomma
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Tamale Chicken Potpies
Oh my! Tamale flavor without all the work of rolling corn husks. I'm in love! Ingredients: 2 teaspoons canola oil 1 cup chopped onion 12 ounces ground chicken 1 tablespoon ground cumin 1/2 teaspoon chili powder 1/2 teaspoon salt, divided 1 cup chopped zucchini 3/4 cup fresh corn kernels 1 (10-ounce) can diced tomatoes and green chiles, undrained 1 (8-ounce) can unsalted tomato sauce Cooking spray 1/2 cup coarsely ground yellow cornmeal 1 1/2 cups water, divided 3 ounces Monterey Jack cheese, shredded and divided (about 3/4 cup) Preparation: 1. Preheat oven to 400°. 2. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion; sauté 3 minutes. Add chicken; cook 3 minutes, stirring to crumble. Stir in cumin, chili powder, and 1/4 teaspoon salt; cook 1 minute. Add zucchini, corn, tomatoes, and tomato sauce; bring to a boil. Reduce heat; simmer 8 minutes, stirring occasionally. Divide chicken mixture evenly among 4 (10-ounce) ramekins coated with cooking spray. Place ramekins on a jelly-roll pan. 3. Place remaining 1/4 teaspoon salt, cornmeal, and 1/2 cup water in a medium bowl, stirring to combine. Bring remaining 1 cup water to a boil in a medium saucepan. Gradually add cornmeal mixture to pan; cook 3 minutes or until thickened, stirring frequently. Stir in 2 ounces cheese. Divide cornmeal mixture evenly among ramekins. Sprinkle evenly with remaining 1 ounce cheese. Bake at 400° for 15 minutes or until light golden brown. Recipe and photo via www.cookinglight.com
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