Ingredients: |
Ingredients: 2 tablespoons olive oil
1 medium onion, chopped (green or white)
1 bell pepper, diced
2 boneless, skinless chicken breasts, cooked and shredded
3 cloves garlic, minced
1 tablespoons chili powder
1 1/2 teaspoons cumin
2 teaspoons hot sauce
Kosher salt and freshly ground black pepper, to taste
1 cup tomato sauce
2 tablespoons Worcestershire sauce
2 tablespoons dark brown sugar
1 1/2 cups shredded cheddar cheese
2 tablespoons chopped fresh parsley leaves
1 box of cornbread mix
|
Directions: |
Directions:Preheat oven to 375 degrees F. Lightly oil a 9-inch pie pan or coat with nonstick spray; set aside.
Prepare cornbread mix according to package directions in large bowl.Add batter to the pie pan, smoothing out the top.
Place into oven and bake for 30-35 minutes (or directions on box), or until a tester inserted in the center comes out clean.
Remove from oven and cool on a wire rack; set aside.
Preheat the broiler.
Heat olive oil in a medium skillet over medium high heat. Add chicken, onion and bell pepper and cook, stirring occasionally, until the onions become translucent, about 5 minutes. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes. Add chili powder, cumin and hot sauce; season with salt and pepper, to taste. Stir in the tomato sauce, Worcestershire sauce and brown sugar.
Reduce heat to low; simmer, stirring occasionally, until sauce has thickened, about 5-7 minutes.
Spread the chicken mixture evenly over the cornbread. Sprinkle with cheese.
Place into oven and broil just until the cheese has melted, about 3 minutes.
Slice into wedges and serve immediately, garnished with parsley. |
This recipe for BBQ Chicken Cornbread Pie is from