- Filling:
- ½ cup diced red onion
- ½ cup diced red pepper
- ½ cup frozen corn
- ½ cup canned black beans (drained)
- 1 tbsp minced garlic (I used a jar as I didn’t have any fresh…I need to shop)
- 1 tsp cumin
- ½ tsp ground coriander (target had some…only whole seeds at Publix or Winn Dixie!)
- 1 tbsp veggie oil
- 2 tbsp all-purpose flour (don’t sweat this!)
- Combine:
- 1 ½ cups low sodium chicken broth
- ½ cup sour cream
- Whisk into the mix:
- 8 ox shredded chicken (I didn’t have a rotisserie, so earlier in the afternoon I sautéed up some chicken breasts and then shredded them)
- 1 cup pepper jack cheese - shredded
- 1 tbsp lime juice
- Salt & pepper to taste
- Crust:
- ¾ cup all-purpose flour
- 2/3 cup cornmeal
- 1-2 tbsp minced jalapeños depending on your spice desire (okay, I used canned jalapeños as I didn’t have fresh…again I need to shop!)
- 1 ½ tsp baking powder
- ½ tsp salt (I use sea salt)
- 1 cup milk
- 1 egg
- ¼ cup veggie oil
~ scoop 1/3 cup (or so) of the crust mix into the ramekins/large muffin tins…bake for 5 minutes. Take the tins out and scoop about ½ cup of the chicken/veggie mix on top – bake for 20 more minutes. Sprinkle on ½ cup of additional shredded cheese on the tops and put back into the oven for 5 more minutes to make bubbly-yummy-goodness…