Cheddar & Peppers Tamale Pie Recipe


Main Ingredient


 Chicken meat2 Cup (32 tbs), skinned and cut into bite-sized pieces
 Chopped onion2 Cup (32 tbs)
 Fat free chicken broth3 Tablespoon
 Garlic1 Teaspoon, crushed or minced
 Canned stewed tomatoes1 Pound (1 Can)
 Canned tomato sauce8 Ounce (1 Can)
 Fat free chicken broth1⁄2 Cup (8 tbs)
 Lite salt1⁄2 Teaspoon
 Chile powder3 Tablespoon
 Dried oregano1 Teaspoon
 Canned corn12 Ounce (1 Can With Peppers, Undrained)
 Canned chopped green chiles4 Ounce (1 Can)
 Cornmeal2 Cup (32 tbs)
 Non fat cheddar cheese1 Cup (16 tbs), grated
 Water4 Cup (64 tbs)
 Lite salt1 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 3202 Calories from Fat 855

% Daily Value*

Total Fat 96 g148.2%

Saturated Fat 24.1 g120.4%

Trans Fat 0 g

Cholesterol 360 mg

Sodium 6169.2 mg257.1%

Total Carbohydrates 436 g145.2%

Dietary Fiber 60.3 g241.1%

Sugars 71.3 g

Protein 170 g339.5%

Vitamin A 592.5% Vitamin C 321.8%

Calcium 55% Iron 186.9%

*Based on a 2000 Calorie diet


In a non-stick skillet, saute the onion and garlic in the 3 Tbs.chicken broth until onion is tender.
Add chicken pieces, stewed tomatoes, tomato sauce, chicken broth, and 1/2 tsp.lite salt.
Bring to a boil, stirring occasionally; reduce heat, and simmer, covered, 30 minutes, or until tender.
Remove from heat; In a Dutch oven, combine chicken sauce mixture, chile powder, oregano, and chopped green chiles.
Stir in corn.
Simmer 5 minutes.
Set aside.
In a medium saucepan, combine cornmeal with 4 cups water and 1 tsp.lite salt.
Bring to a boil, stirring constantly; boil until thickened.
Remove from heat; let stand 5 minutes.
Preheat oven to 375°F.
Line the bottom and sides of a 9 1/2" X 13" shallow baking dish that has been sprayed with a non-fat cooking spray, with the cornmeal mush.
Fill with chicken mixture.
Sprinkle with grated cheese.
Bake, uncovered 30 minutes, or until it bubbles and cheese is melted.