1. Preheat oven to 400. 2. Toast the corn (I use an iron skillet) in the cooking oil for 3 minutes on one side, then turn and add the onion. Cook 3 more minutes and set aside. 3. Mix the shredded chicken with sour cream, mayo, banana peppers, pimento, cumin, garlic powder, oregano and chili powder. Set aside. 4. Mix the Bisquick, Corn Meal, milk and egg until combined, and press into a greased 9" pie pan or square 9" x 9" pan. 5. Layer with ricotta cheese, and sprinkle evenly 1/4 t cumin, 1/4 t garlic, 1 t salt. 6. Next layer with toasted corn and onions. 7. Next layer with chicken mixture. 8. Top evenly with Rotel tomatoes. 9. Bake at 400 for 20 minutes and then add cheese on top evenly. Bake for 5 more minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
