Rating: 2.5 stars
7 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 3

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

David Bonom
Recipe by Cooking Light October 2008

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Recipe Summary

Yield:
2 servings (serving size: 1 pie)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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.

  • 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.

Nutrition Facts

431 calories; calories from fat 11%; fat 5.2g; saturated fat 1.4g; mono fat 1.9g; poly fat 1.3g; protein 25.9g; carbohydrates 68.7g; fiber 9.4g; cholesterol 45mg; iron 5.5mg; sodium 964mg; calcium 186mg.
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