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Tamale Chicken Potpies

Photo: Randy Mayor; Styling: Claire Spollen

 

Hands-on time 28 mins
Total time 43 mins
Yield

Serves 4

Serve these individual potpies with a side of spicy black beans: Heat 2 teaspoons canola oil in a medium saucepan over medium heat. Add 1/2 cup diced green bell pepper and 2 minced garlic cloves; sauté until soft. Stir in 1 (15-ounce) can rinsed and drained black beans, 1 tablespoon fresh lime juice, and 1/2 teaspoon grated lime rind; cook until thoroughly heated (about 5 minutes). Stir in 1/2 teaspoon crushed red pepper, if desired.

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)

Nutrition Information

  • calories 355
  • fat 16.8 g
  • satfat 6.4 g
  • monofat 6.6 g
  • polyfat 2.5 g
  • protein 24 g
  • carbohydrate 28 g
  • fiber 3 g
  • cholesterol 92 mg
  • iron 3 mg
  • sodium 493 mg
  • calcium 194 mg

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov