Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
Ingredients
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2 teaspoons canola oil
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1 cup chopped onion
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12 oz. ground chicken
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1 tblsp. ground cumin
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1/2 tsp. chili powder
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1/2 tsp. salt, divided
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1 cup chopped zucchini
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3/4 cup fresh corn kernels
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1- 10oz can diced tomatoes and green chiles, undrained
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1- 8oz. can unsalted tomato sauce
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cooking spray
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1/2 cup coarsely ground yellow cornmeal
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1 1/2 cups water, divided
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3 oz. Monterey Jack cheese, shredded and divided (abt. 3/4 cup)
Instructions
- Preheat oven to 400.
- Heat a large skillet over medium high heat. Add oil to pan; swirl to coat. Add onion; saute 3 mins. Add chicken; cook 3 min, stirring to crumble. Stir in cumin, chili powder, and 1/4 tsp. salt; cook 1 min. Add zucchini, corn, tomatoes, and tomato sauce; bring to a boil. Reduce heat; simmer 8 min, stirring occasionally. Divide chicken mixture evenly among 4 (10 oz) ramekins coated with cooking spray. Place ramekins on a jelly roll pan.
- Place remaining 1/4 tsp. salt, cornmeal, and 1/2 cup water in a medium bowl, stirring to combine. Bring remaining 1 cup water to a boil in a medium saucepan. Gradually add cornmeal mixture to pan; cook 3 min or until thickened, stirring frequently. Stir in 2 oz cheese.Divide cornmeal mixture evenly among ramekins. Sprinkle evenly with ramaining 1 oz. cheese. Bake at 400 degrees for 15 min or until light golden brown.
