4 oz Chicken breast -- diced
2    Onions -- diced
1 lg Zucchini -- diced
Minced garlic to taste
1/2    10 oz. pkg frozen corn
1/2    4 oz can green chiles --
Diced
10 oz Can tomatoes with chiles
2 tb Chile powder
1 ts Cumin
Salt and pepper to taste
1 c  Masa harina or corn meal
1 tb Flour
1 1/2 ts Baking powder
1/2 ts Salt
1/2 c  Milk
1    Egg
2 tb Oil
The rest of the corn &
Chils
1 oz Grated cheddar cheese

Saute the onions, chicken and garlic in a non-stick pan. If you dont cook
it too hot, cover it and add a bit of water if it starts to stick, you can
do it without any oil at all. Add the zucchini, corn, chiles, canned
tomatoes and seasonings and cook another 5-10 minutes. In a bowl, mix the
dry ingredients well. Add the wet ingredients and the chiles and corn and
mix until just blended. Pour the filling into a casserole sprayed lightly
with PAM and top with the corn mixture. Sprinkle the cheese on top and
bake, uncovered at 350 for about 20 minutes until its quite bubbly. Is
less than 10 grams of fat per serving and if you used non-fat cheese it
would be considerably less.

05/27