INGREDIENTS:

1/4 cup olive oil
3 tablespoons all-purpose flour
1 cup chopped onions
1/2 cup chopped green or red bell pepper
1 garlic clove, minced
1 cup chicken broth
2 teaspoons chili powder, divided
1 teaspoon salt
1/2 teaspoon ground cumin
3 cups diced, cooked chicken
2 cups shredded Monterey Jack Cheese
2 cups peeled, seeded and diced tomatoes
2 cups fresh corn kernels
or
1 package (10 oz.) frozen corn kernels, thawed
1 can (4 oz.) chopped mild green chilies
2 cups seasoned mashed potatoes
1 small pickled jalapeno pepper, chopped

DIRECTIONS:

In a large skillet over medium-high heat, combine oil and flour to make a roux. Cook 5 to 6 minutes until thickened and deep brown, stirring constantly.

Add onions, pepper and garlic; saute 1 to 2 minutes. Gradually stir in broth. Continue cooking 3 to 5 minutes until sauce has thickened. Season with 1 1/2 teaspoons chili powder, salt and cumin. Stir in chicken, cheese, tomatoes, corn and chilies.

Preheat oven to 375° F.

In small bowl, combine mashed potatoes with remaining 1/2 teaspoon chili powder and jalapeno.

Transfer chicken mixture to 2-quart baking dish; spoon or pipe potato mixture on top. Bake 25 to 30 minutes until golden and bubbly.

This recipe for Mexican Shepherd`s Pie serves/makes 6.

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