Wednesday, April 1, 2009

Chicken Chili with Cheddar Hushpuppy Crust

1 T olive oil
1 1/4 cups finely chopped onion
2 cloves garlic, minced
1 medium green bell pepper, chopped
1/2 teaspoon ground cumin
1 T chili powder
2 T fresh lime juice
1 (19-ounce) can cannellini beans
2 cups cooked chicken, chopped
1 (14-ounce) can chicken broth
1 (4 1/2-ounce) can mild green chiles, drained
1 egg
1/2 cup milk
3 T butter or margarine, melted
1 (6-ounce) package cornbread mix
1 cup shredded cheddar

Garnishes: sour cream, salsa, chopped fresh cilantro

Preheat oven to 400 degrees F.

Prepare the Chili:
In a 10 1/2-inch cast iron skillet, heat the olive oil over medium heat. Add 1 cup onion, garlic, green pepper, cumin, and chili powder, and cook for about 3 to 5 minutes, or until the vegetables are tender. Add the lime juice, cannellini beans, chicken, broth, and green chiles, and stir until just combined. Remove from the heat and set aside.

Prepare the Crust:
In a medium mixing bowl, beat the egg. Add the milk, butter, and cornbread mix, and blend well. Stir in 1/4 cup onion and the cheese. Pour over the chicken chili in the skillet. Bake for 25 to 30 minutes, or until the cornbread is golden brown. Remove from the oven and let cool for about 5 minutes.

Top with sour cream, salsa, and cilantro before serving.

Serves 6

0 comments:

Followers of The Cook In The Family::

  © Blogger template 'Isfahan' by Ourblogtemplates.com 2008

Back to TOP