Mexicale Pie with Cornmeal Dumplings Recipe

Mexicale Pie with Cornmeal Dumplings Recipes

Ingredients :

2 tsp oil

1 finely chopped onion

2 cloves garlic, crushed

1 green capsicum (bell pepper), diced

2 tbsp tomato paste

440g can whole tomatoes

440g can corn kernels, drained

780g can kidney beans, drained

1/2 tsp allspice

1 tsp chili powder or to taste

1 bay leaf

2 tsp Worcestershire sauce

1/2 cup water

Cornmeal dumpling mixture:

1 cup each, wholemeal self raising flour and yellow cornmeal (polenta)

3/4 cup low fat milk

2 eggs, lightly beaten

1 cup low fat block cheese

2 tbsp chopped chives

Method :

Heat oil in the saucepan over medium heat and then sauté onion, garlic and capsicum (bell pepper) for approximately 3 minutes until just tender. Add tomato paste, vegetables, spices, bay leaf, Worcestershire sauce and water. Boil uncovered for 15 minutes, then remove bay leaf. Transfer bean mixture to baking dish or casserole. Make the dumplings by combining all the ingredients. Drop spoonfuls of dumpling mixture on top of the bean mixture. Bake, uncovered for 10 minutes, then reduce heat to 180C (350F) and bake for another 30 minutes. Serve hot.

The dumplings give this already nutritious and flavorsome dish an extra carbohydrate punch. Experiment with the flavorings according to your taste for spicy food. We have suggested canned vegetables and beans to make the dish quick to prepare.

Serves 4 - 6

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