Burrito Pot Pies

Name: Burrito Pot Pies
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 ripe avocado, pitted, peeled and chopped; 425 grams can black beans, drained, rinsed; 473 milliliters cut-up cooked chicken; 1 egg; 1 teaspoon ground cumin; 6 servings Lime wedges, if desired; 85 grams 3/4 cup shredded reduced-fat Cheddar cheese; 6 servings Reduced-fat sour cream, if desired; 454 grams jar Old El Thick ‘n Chunky salsa; 59 milliliters water; 312 grams can whole kernel corn, drained; 296 milliliters Bisquick Heart Smart® mix

Burrito Pot Pies is a gluten free main course. One serving contains 334 calories, 20g of protein, and 16g of fat. This recipe serves 6. This recipe covers 17% of your daily requirements of vitamins and minerals. Head to the store and pick up lime wedges, water, old el ‘n chunky salsa, and a few other things to make it today. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Heat oven to 400F. Spray 6 (10-oz) ramekins or custard cups with cooking spray; place on 15x10x1-inch pan.

Ingredients you will need

Cooking Spray

Custard

Equipment you will use

Ramekin

Oven

Frying Pan

In medium bowl, stir Bisquick mix, 1/2 cup of the cheese, water and egg until soft dough forms. Set aside.

Ingredients you will need

Baking Mix

Cheese

Dough

Water

Egg

Equipment you will use

Bowl

In 3-quart saucepan, heat chicken, salsa, beans, corn and cumin to boiling.

Ingredients you will need

Whole Chicken

Beans

Cumin

Salsa

Corn

Equipment you will use

Sauce Pan

Remove from heat; fold in avocado. Divide chicken mixture evenly among ramekins. Spoon dollop of Bisquick mixture over each (dough will not cover entire top).

Ingredients you will need

Baking Mix

Avocado

Whole Chicken

Dough

Equipment you will use

Ramekin

Bake 15 to 20 minutes or until crust is golden brown and filling is bubbly.

Ingredients you will need

Crust

Equipment you will use

Oven

Sprinkle with remaining 1/4 cup cheese.

Ingredients you will need

Cheese

Serve with sour cream and lime wedges.

Ingredients you will need

Lime Wedge

Sour Cream

Equipment

Ingredients

Servings:

ripe avocado, pitted, peeled and chopped 425grams

can black beans, drained, rinsed 473milliliters

cut-up cooked chicken 1

egg 1teaspoon

ground cumin 6servings

Lime wedges, if desired 85grams

3/4 cup shredded reduced-fat Cheddar cheese 6servings

Reduced-fat sour cream, if desired 454grams

jar Old El Thick ‘n Chunky salsa 59milliliters

water 312grams

can whole kernel corn, drained 296milliliters

Bisquick Heart Smart® mix

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Francis Ford Coppolan Oregon Pinot Noir. It has 4.6 out of 5 stars and a bottle costs about 21 dollars.