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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oven to 375. | 2. Mix cornmeal, water, chicken broth and salt in medium saucepan. Heat to boiling, stirring constantly, over medium-high heat. | 3. Reduce heat to medium, continue cooking, stirring frequently, until mixture is very thick and stiff (2 to 5 minutes). Remove from heat; let stand 5 minutes. | 4. Stir in egg and half-n-half. | 5. Spread cornmeal mixture into buttered 9" pie plate. (*I find that using a lightly buttered sandwich-baggie over my hand works great for this, to push the cornmeal mixture evenly into the pie plate and up the sides.) Bake uncovered 15 minutes. | 6. Meanwhile, mix salsa, jalapenos (if using)and beans in medium bowl; mash a little with a potato masher to incorporate. | 7. When cornmeal crust is done, spread bean mixture over evenly. | 8. Sprinkle with cheese and tortilla chips. | 9. Bake uncovered 20 minutes. | 10. Let stand a few minutes before slicing. | 11. Top individual servings with sour cream. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cornmeal	1	cup		441.64	93.8058	9.9064	4.3798
water	2	cups		0.0	0.0	0.0	0.0
chicken broth	1/4	cup		19.53	0.4725	2.7846	0.6552
salt	1/2	teaspoon		-	-	-	-
egg	1		beaten	71.5	0.36	6.28	4.755
half cream	1	tablespoon		8.555	1.305	0.377	0.203
salsa	1/2	cup		37.7	8.632	1.976	0.221
jalapeno pepper	1/2		seeded chopped	-	-	-	-
bean kidney	1	can	black	80.0	11.3103	11.5862	1.3793
cheddar cheese	1	cup	shredded	-	-	-	-
tortilla chip	1	cup	crushed	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.