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 Progresso® black beans, drained, rinsed; 473 milliliters cut-up cooked chicken; 312 grams can Green Giant® SteamCrisp® Niblets® whole kernel corn, drained; 1 egg; 1 teaspoon ground cumin; 85 grams 3/4 cup shredded reduced-fat Cheddar cheese; 454 grams jar Old El Paso® Thick ‘n Chunky salsa; 59 milliliters water; 296 milliliters Bisquick Heart Smart® mix

The recipe Burrito Pot Pies is ready in approximately 45 minutes and is definitely an excellent gluten free option for lovers of Mexican food. This recipe serves 6. One serving contains 298 calories, 19g of protein, and 13g of fat. It works well as a reasonably priced main course. Head to the store and pick up egg, mix, cut-up chicken, 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.

Instructions

Heat oven to 400°F. 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 Progresso® black beans, drained, rinsed 473milliliters

cut-up cooked chicken 312grams

can Green Giant® SteamCrisp® Niblets® whole kernel corn, drained 1

egg 1teaspoon

ground cumin 85grams

3/4 cup shredded reduced-fat Cheddar cheese 454grams

jar Old El Paso® Thick ‘n Chunky salsa 59milliliters

water 296milliliters

Bisquick Heart Smart® mix

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices 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. The Burn Cottage Cashburn Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.