Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
748
Calories
58g
Protein
33g
Fat
59g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Pinto Bean | 1/2 cup (86g) canned | 122 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 c chicken; cooked, diced
- 1/2 lb Velveeta; cubed
- 1 pinto beans; drained
- 2 1/2 oz ripe olives; sliced
- 1/2 c salsa
- 2 tb garlic powder
- 1/2 c milk
- 1 egg
- 1 c self-rising corn meal mix
- 3 tb vegetable oil
- 2 tb chili powder
Directions
1
Use for garnish: Shredded lettuce, chopped onion, chopped tomato, avocado slices, sour cream and salsa.
2
Heat oven to 400F. Grease a 2-quart baking dish.
3
In a large bowl combine chicken, cheese, beans, olives, salsa, chili powder; blend well.
4
Spoon into greased baking dish; set aside. In a med bowl beat egg.
5
Stir in milk, corn meal and oil; blend well. Pour evenly over chicken mixture.
6
Bake at 400F for 30-35 min or until golden brown. Serve with toppings as desired.
Recipe sourced from
fandom