Tex Mex Chicken Corn Melt

• 2 large chicken breasts, cooked and shredded
• 1 (15 ounce) can whole kernel corn
• 1 (10 ounce) can diced tomatoes, drained (Rotel)
• 1 cup ricotta cheese
• 1 tablespoon cooking oil
• 12 cup onion, Chopped
• 12 cup sour cream
• 12 cup mayonnaise
• 3 tablespoons banana peppers, Chopped
• 4 tablespoons chopped pimiento
• 1 tablespoon cumin
• 1 tablespoon garlic powder
• 1 tablespoon oregano
• 1 tablespoon chili powder
• 14 teaspoon cumin
• 14 teaspoon garlic
• 1 teaspoon salt
• 34 cup Bisquick or 34 cup baking mix
• 34 cup cornmeal
• 23 cup milk
• 1 egg
• 2 cups cheddar cheese, Grated

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.
3. Cook 3 more minutes and set aside.
4. Mix the shredded chicken with sour cream, mayo, banana peppers, pimento, cumin, garlic powder, oregano and chili powder.
5. Set aside.
6. Mix the Bisquick, Corn Meal, milk and egg until combined, and press into a greased 9" pie pan or square 9" x 9" pan.
7. Layer with ricotta cheese, and sprinkle evenly 1/4 t cumin, 1/4 t garlic, 1 t salt.
8. Next layer with toasted corn and onions.
9. Next layer with chicken mixture.
10. Top evenly with Rotel tomatoes.
11. Bake at 400 for 20 minutes and then add cheese on top evenly.
12. Bake for 5 more minutes.

chicken breasts, whole kernel corn, tomatoes, ricotta cheese, cooking oil, onion, sour cream, mayonnaise, banana peppers, pimiento, cumin, garlic, oregano, chili powder, cumin, garlic, salt, bisquick, cornmeal, milk, egg, cheddar cheese

Taken from www.food.com/recipe/tex-mex-chicken-corn-melt-263436 (may not work)