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Cook'n with Betty Crocker 
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Corn Bread Chili Stacks |
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Serves: 8 Print this Recipeprep: 15 min bake: 20 min 3/4 cup yellow cornmeal 2/3 cup Original Bisquick® mix 3/4 cup buttermilk 2 tablespoons butter or margarine, melted 1 egg 1 can (15 ounces) spicy chili 1 can (10 ounces) diced tomatoes with mild green chiles, undrained 1 cup cut-up cooked chicken 4 slices american cheese, cut diagonally in half, if desired 1. Heat oven to 450°. Spray bottom and sides of square pan, 8 x 8 x 2 inches, with cooking spray. Stir cornmeal, Bisquick mix, buttermilk, butter and egg in medium bowl until blended. Pour into pan. 2. Bake uncovered 18 to 20 minutes or until toothpick inserted in center comes out clean. Meanwhile, heat chili, tomatoes and chicken in 2-quart saucepan over medium heat, stirring occasionally, until bubbly. 3. Cut corn bread into 4 squares; split each square horizontally. Fill each with 1/4 cup chili mixture and cheese piece. wing it! Add color and flavor by putting strips of red, yellow or green bell pepper on top of cheese slices when making these stacks. Finish with a dollop of sour cream. 1 SERVING: Calories 240 (Calories from Fat 80); Fat 9g (Saturated 4g); Cholesterol 60mg; Sodium 600mg; Carbohydrate 28g (Dietary Fiber 3g); Protein 12g * % DAILY VALUE: Vitamin A 10%; Vitamin C 6%; Calcium 8%; Iron 12% * DIET EXCHANGES: 2 Starch, 1 Medium-Fat Meat * CARBOHYDRATE CHOICES: 2 From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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