Ingredients
2 Tbsp. Canola Oil
1/2 chopped onion
1 chopped green pepper
Meat of 2 chicken legs, chopped.
1 Tbsp. ground cumin
1/2 tsp. chili powder
1/2 tsp. salt
1 chopped zucchini
3/4 cup corn kernels
1 (14oz) can diced tomatoes and green chilies, undrained
1/2 cup yellow cornmeal
1-1/2 cups water
3 oz. Monterey Jack Cheese, shredded
Preparation
Preheat oven to 400 degrees. Saute onion and pepper in oil, 3 mins. Add chicken, cook 3 mins. Stir in cumin, chili, 1/4 tsp. salt. Add zucchini, corn, tomatoes, bring to boil. Simmer 8 mins. Divide mixture among 4 10 oz ramekins.
In medium bowl, mix cornmeal, 1/4 tsp. salt, 1/2 Cup water.
In saucepan, boil 1 Cup water. Stir in cornmeal mix until thickens. Remove from heat, mix in 2 oz of cheese. Divide cornmeal mixture among ramekins.
Top with cheese. Bake 15 minutes or until top browns.
Remove from oven, let stand 10 mins. Serve with dollop of sour cream.
