Tex Mex Chicken Corn Melt

Name: Tex Mex Chicken Corn Melt
Ingredients: 2 large chicken breasts, cooked and shredded; 1 (15 ounce) can whole kernel corn; 1 (10 ounce) can diced tomatoes, drained (Rotel); 1 cup ricotta cheese; 1 tablespoon cooking oil; 12 cup onion, Chopped; 12 cup sour cream; 12 cup mayonnaise; 3 tablespoons banana peppers, Chopped; 4 tablespoons chopped pimiento; 1 tablespoon cumin; 1 tablespoon garlic powder; 1 tablespoon oregano; 1 tablespoon chili powder; 14 teaspoon cumin; 14 teaspoon garlic; 1 teaspoon salt; 34 cup Bisquick or 34 cup baking mix; 34 cup cornmeal; 23 cup milk; 1 egg; 2 cups cheddar cheese, Grated

22 ingredients

1 steps

Ingredients

2 large chicken breasts, cooked and shredded
1 (15 ounce) can whole kernel corn
1 (10 ounce) can diced tomatoes, drained (Rotel)
1 cup ricotta cheese
1 tablespoon cooking oil
12 cup onion, Chopped
12 cup sour cream
12 cup mayonnaise
3 tablespoons banana peppers, Chopped
4 tablespoons chopped pimiento
1 tablespoon cumin
1 tablespoon garlic powder
1 tablespoon oregano
1 tablespoon chili powder
14 teaspoon cumin
14 teaspoon garlic
1 teaspoon salt
34 cup Bisquick or 34 cup baking mix
34 cup cornmeal
23 cup milk
1 egg
2 cups cheddar cheese, Grated

Directions

1

["Preheat oven to 400.", "Toast the corn (I use an iron skillet) in the cooking oil for 3 minutes on one side, then turn and add the onion.", "Cook 3 more minutes and set aside.", "Mix the shredded chicken with sour cream, mayo, banana peppers, pimento, cumin, garlic powder, oregano and chili powder.", "Set aside.", "Mix the Bisquick, Corn Meal, milk and egg until combined, and press into a greased 9\" pie pan or square 9\"" x 9\"" pan.""