Smoky-Spicy Tamale Pies

While ground chipotle chile offers smoky notes, you can also use 1/8 teaspoon ground red pepper for pure fiery flavor.

Yield: 2 servings (serving size: 1 pie)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 431
  • Calories from fat: 11%
  • Fat: 5.2g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 1.3g
  • Protein: 25.9g
  • Carbohydrate: 68.7g
  • Fiber: 9.4g
  • Cholesterol: 45mg
  • Iron: 5.5mg
  • Sodium: 964mg
  • Calcium: 186mg

Ingredients

  • 4 ounces ground turkey
  • 1/2 cup chopped onion
  • 1/2 cup frozen whole-kernel corn, thawed
  • 2 garlic cloves, minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground chipotle chile pepper
  • 1 cup canned organic red kidney beans, rinsed and drained
  • 1 (14.5-ounce) can fire-roasted tomatoes with green chiles, undrained (such as Muir Glen)
  • Cooking spray
  • 1.1 ounces all-purpose flour (about 1/4 cup)
  • 1/4 cup yellow cornmeal
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/4 cup fat-free milk
  • 1 large egg white

Preparation

  1. 1. Preheat oven to 375°.
  2. 2. Cook turkey in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Add onion, corn, and garlic to pan; sauté 2 minutes. Stir in chili powder, cumin, and chipotle; cook 30 seconds. Add beans and tomatoes to pan; cook 1 minute. Divide turkey mixture evenly between 2 (1 1/2-cup) ramekins coated with cooking spray.
  3. 3. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, baking powder, and salt, stirring with a whisk. Combine milk and egg white, stirring with a whisk. Add milk mixture to flour mixture; stir just until moist. Spoon batter evenly over turkey mixture. Place the ramekins on a baking sheet. Bake at 375° for 25 minutes or until crust is browned.
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