Southwestern Chicken Corn Pudding
Adding chicken turns simple corn pudding into a delicious main dish, and the chile peppers and salsa give it the Southwestern touch.
Prep Time:
15 mins
Total Time:
42 mins
Servings:
Makes 4 servings.
Ingredients
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Nonstick cooking spray
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1 cup cubed cooked chicken or turkey
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1 cup frozen whole kernel corn
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1 4-1/2-ounce can chopped green chili peppers, drained
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2 beaten eggs
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2/3 cup fat-free milk
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3/4 cup all-purpose flour
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1/4 teaspoon salt
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1/8 teaspoon ground black pepper
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1/2 cup finely shredded cheddar cheese (2 ounces)
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Salsa (optional)
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Light dairy sour cream (optional)
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Fresh cilantro (optional)
Directions
1.
Coat a 9-inch pie plate with nonstick cooking spray. Set aside.
2.
In a medium mixing bowl stir together chicken or turkey, corn, and chili peppers. Spread mixture in prepared pie plate.
3.
In the same bowl stir together eggs and milk. Beat in flour, salt, and black pepper. Pour over chicken mixture.
4.
Bake, uncovered, in a 400 degree F. oven for 25 to 30 minutes or until top is set and lightly browned. Sprinkle with cheese and bake for 2 to 3 minutes more or until cheese melts. If desired, serve with salsa and sour cream. If desired, garnish with cilantro.Makes 4 servings.
Nutrition information
Calories 269, Total Fat 9 g, Saturated Fat 3 g, Cholesterol 148 mg, Sodium 343 mg, Carbohydrate 27 g, Fiber 1 g, Protein 21 g. Exchanges: Starch 2, Lean Meat 2.
Percent Daily Values are based on a 2,000 calorie diet
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