Fiesta Bowl

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This colorful dish was a winner in the be a Weekend Chef Recipie Contest

Preparation time:
Cooking time: 25 min

Serves: 6


2 tbsp white cornmeal
1/2 c. water
1/4 c margarine
1/2 c flour
2 eggs

1 tbsp vegetable oil
1 large onion cut in wedges
1 large green bell pepper cut into 1" piece
1 large red bellpepper cut into 1" pieces
1 tbsp vegetable oil
3/4 lb boneless, skinless chicken breast halves, cut into 1 x 1/2" pieces
1 c, whole kernel corn
1 med. tomato cut into 1/2 " piece
1 c. cube Monterey Jack cheese ( 4 oz)
1/2 tsp salt
1/4 tsp pepper
crushed red pepper if desired


Heat oven to 450f. Grease pie plate 9 x 1 1/4"; coat with cornmeal.
Heat water and margarine to boil in a saucepan over high heat.
Stir in flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs all at once; continue beating until smooth. Spread on bottom of pie plate
Bake 15 minutes or until side puff up and form a bowl.
Reduce oven temperature to 350F
Bake about 10 minute longer or until golden brown
Meanwhile prepare filling
Heat 1 tbsp oil in a skillet over high heat Add onion and peppers stir-fry until crisp tender.
Remove from skillet.Heat 1 tbsp oil again, Add chicken; stir fry until almost white in center. Add corn and bell pepper mixture ; stir fry until heated through. Add tomato, cheese salt and pepper cook and stir until heated through

Place bowl on serving platter> Spoon filling into bowl

1 serving
calories 360
protein, g 23
carbohydrate, g 20
fat g 22
cholesterol mg, 125
sodium mg 450
potassium mg 440
protein 34%
vitamin A 22%
vitaminC 100%
thiamin 12%
riboflavin 18%
niacin 36%
calcium 16%
iron 10%

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