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Add a photoRaciónes: 12
Ingredientes
- 4 c. (1 quart.) minced fresh ripe tomatoes
- 1 (16 ounce.) can cream style corn
- 3 to 4 teaspoon salt
- 1 med. sized onion, minced
- 1/2 c. extra virgin olive oil
- 1 1/2 tbsp. chili pwdr, or possibly to taste
- 1 c. lowfat milk
- 1/2 c. yellow cornmeal
- 3 Large eggs, lightly beaten
- 1 c. pitted ripe olives
- 2 c. coarsely minced cooked chicken
- 1 c. shredded Monterey Jack cheese, mixed with 1 c. shredded sharp Cheddar cheese
- Extra virgin olive oil for drizzling
Direcciones
- (Or possibly 1 can - 28 ounces - Italian-style plum tomatoes, with their juices).
- Combine tomatoes, corn, salt, onion, extra virgin olive oil and chili pwdr in a large saucepan and cook over medium heat for 15 min. Preheat the oven to 350 degrees.
- In a mixing bowl, stir together the lowfat milk, cornmeal, and Large eggs; add in to the tomato mix and cook, stirring constantly to prevent scorching, till thick, about 15 min. Remove from the heat and stir in the olives and chicken.
- Pour mix into lightly greased shallow baking dish. Top with the cheeses, drizzle oil, and bake till the pie is hard and the cheese is crusty, 35 to 45 min. Serve piping warm.
- Serves 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 199g | |
| Recipe makes 12 servings | |
| Calories 425 | |
| Calories from Fat 321 | 76% |
| Total Fat 35.81g | 45% |
| Saturated Fat 7.3g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 82mg | 27% |
| Sodium 902mg | 38% |
| Potassium 296mg | 8% |
| Total Carbs 16.48g | 4% |
| Dietary Fiber 1.5g | 5% |
| Sugars 4.17g | 3% |
| Protein 11.31g | 18% |
