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Individual Mexican Chicken And Cornbread Casseroles

Budget.Gourmet's picture
Individual Mexican Chicken And Cornbread Casseroles is a yummy dish that will definitely be a winner at the next party you host. I served these unique Individual Mexican Chicken And Cornbread Casseroles last week for my in- laws and they loved it. Don’t miss this one out.
Ingredients
For filling
  Boneless skinless chicken 1 Pound (meat from any part)
  Olive oil 2 Tablespoon
  Finely chopped onion 1 Cup (16 tbs)
  Garlic cloves 2 Large, peeled and minced
  Minced pickled jalapeno peppers 1 Tablespoon (2 medium size peppers, seeds and membranes removed)
  Canned whole peeled tomatoes 28 Ounce, drained and chopped not too fine (1 can, Italian style)
  Chili powder 1 1⁄2 Tablespoon
  Ground cumin 1 Teaspoon
  Oregano 1 Teaspoon, crushed
  Corn kernels 1 Cup (16 tbs) (fresh, frozen or canned)
  Thinly sliced pitted black olives 1⁄2 Cup (8 tbs)
  Red wine vinegar 2 Teaspoon
  Chopped cilantro/Flat leaf parsley 3 Tablespoon
  Salt To Taste
  Freshly ground black pepper To Taste
For topping
  Cornmeal 1 Cup (16 tbs)
  Sugar 1 1⁄2 Tablespoon
  Baking powder 1 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Egg 1
  Milk 1⁄2 Cup (8 tbs)
Directions

Prepare the filling Fill a large skillet or casserole with water, add the chicken, bring to a boil, then turn off the heat, cover the pan, and let it sit for about 15 to 20 minutes, depending on the thickness of the meat until the chicken is just opaque.
Remove the chicken, blot on paper towels, and cut it into bite-size pieces.
Meanwhile, in a large, heavy skillet, heat the oil until fragrant.
Stir in the onions and saute them over medium heat for about 6 minutes until limp.
Add the garlic and cook for 30 seconds longer.
Add the jalapeno peppers, tomatoes, chili powder, cumin, oregano, corn, olives, vinegar, cilantro, and salt and pepper and mix well.
Cook over medium heat for 10 to 15 minutes, stir in the chicken, and taste the sauce to adjust the seasonings.
Ladle about 1 cup of the chicken mixture into each of 4 oven-safe soup bowls.
If not cooking the casseroles at this time, cover the bowls and refrigerate them.
Remove them from the refrigerator about 1 hour before baking them.
prepare the topping Preheat your oven to 425°F.
Sift the cornmeal, sugar, baking powder, and salt into a medium size bowl.
Combine the egg and milk, and whisk them into the dry ingredients until smooth.
Ladle the batter on top of the 4 bowls, smoothing it with a knife or small spatula to cover the chicken.
Do not worry if the topping sinks, it will rise during baking.
Place the bowls on a cookie sheet, transfer them to the lower third of the preheated oven, and bake for about 20 to 30 minutes, until the tops are puffed and golden brown.
The time will vary with the width of the bowl.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken
Interest: 
Gourmet

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