| ‘Mexican Chili Corn Pie‘@ |
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| 1 tablespoon oil
2 garlic cloves, minced
1 red bell pepper, deseeded and diced
1 green
bell pepper, deseeded and diced
1 teaspoon hot chili powder
14 ounce
can chopped tomatoes
11 ounces kernel corn, canned or frozen
8 ounce
can kidney beans, drained and rinsed
salt and pepper |
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2/3 cup cornmeal
1 tablespoon
all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1
egg, beaten
1 tablespoon oil
1 cup grated semi-hard cheese (such as
cheddar) |
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Heat the oil in a large skillet
and gently fry the garlic and bell peppers for 5-6 minutes until just softened.
Stir in the chili powder, tomatoes, corn, beans, and seasoning. Bring
to a boil and simmer for 10 minutes.
Spoon into an ovenproof dish. To
make the topping, mix together the cornmeal, flour, salt, and baking powder.
Make a well in the center, add the egg, milk, and oil, and beat until a smooth
batter is formed. Spoon over the bell pepper and corn mixture and sprinkle with
cheese.
Bake in a preheated oven at 425 degrees Fahrenheit for 25-30
minutes until golden and firm. Serve immediately. |
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| ‘Fruit Salsa with Cinnamon Crisps‘@ |
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1 pint strawberries, chopped
1 large banana, chopped
1 red apple, chopped
1 kiwifruit, peeled
and chopped
1/4 cup fresh lemon juice
1/4 cup sugar
1/4 teaspoon
ground nutmeg
1 1/4 teaspoons ground cinnamon, divided
4 (8 inch) flour
tortillas
vegetable cooking spray
2 tablespoons sugar |
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Combine first 4 ingredients.
Stir together lemon juice, 1/4 cup sugar, nutmeg, and 1/2 teaspoon cinnamon;
toss with fruit. Chill.
Cut tortillas into eighths.
Arrange
pieces on baking sheets.
Lightly coat with cooking spray.
Combine
remaining 3/4 teaspoon cinnamon and 2 tablespoons sugar.
Sprinkle over
tortilla chips.
Bake at 350 degrees Fahrenheit for 6 to 8 minutes or
until lightly browned.
Serve with fruit salsa. |
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