Tex Mex Chicken Corn Melt
- Ready In:
- 45mins
- Ingredients:
- 22
- Serves:
-
4-6
ingredients
- 2 large chicken breasts, cooked and shredded
- 1 (15 ounce) can whole kernel corn
- 1 (10 ounce) can diced tomatoes, drained (Rotel)
- 1 cup ricotta cheese
- 1 tablespoon cooking oil
- 1⁄2 cup onion, Chopped
- 1⁄2 cup sour cream
- 1⁄2 cup mayonnaise
- 3 tablespoons banana peppers, Chopped
- 4 tablespoons chopped pimiento
- 1 tablespoon cumin
- 1 tablespoon garlic powder
- 1 tablespoon oregano
- 1 tablespoon chili powder
- 1⁄4 teaspoon cumin
- 1⁄4 teaspoon garlic
- 1 teaspoon salt
- 3⁄4 cup Bisquick or 3/4 cup baking mix
- 3⁄4 cup cornmeal
- 2⁄3 cup milk
- 1 egg
- 2 cups cheddar cheese, Grated
directions
- Preheat oven to 400.
- Toast the corn (I use an iron skillet) in the cooking oil for 3 minutes on one side, then turn and add the onion. Cook 3 more minutes and set aside.
- Mix the shredded chicken with sour cream, mayo, banana peppers, pimento, cumin, garlic powder, oregano and chili powder. Set aside.
- Mix the Bisquick, Corn Meal, milk and egg until combined, and press into a greased 9" pie pan or square 9" x 9" pan.
- Layer with ricotta cheese, and sprinkle evenly 1/4 t cumin, 1/4 t garlic, 1 t salt.
- Next layer with toasted corn and onions.
- Next layer with chicken mixture.
- Top evenly with Rotel tomatoes.
- Bake at 400 for 20 minutes and then add cheese on top evenly. Bake for 5 more minutes.
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