• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Pastel De Choclo (Chilean Corn and Meat Pie)

  • Recipe Submitted by on

Category: Chilean, Low Fat, Poultry

 Ingredients List

  • --------------------------------MEAT MIXTURE--------------------------------
  • 1 Chicken breast;skinned/boned
  • 8 oz Hamburger, extra lean
  • 1/4 ts Salt
  • 1/4 ts Black pepper
  • 1/2 c Raisins
  • 2 tb Kalamata olives; chopped

 Directions

CORN TOPPING
1/2 tb Canola oil
1/8 ts Paprika
1 md Onion; finely chopped
16 oz Corn kernels; thawed
1/2 c Milk, non-fat
3/4 ts Cumin, ground
1/4 ts Salt
1/4 ts Black pepper

1. Heat oven to 400 degrees. Spray skillet with non-stick vegetable spray;
place over medium heat until hot. Cook chicken breast 2 minutes on each
side. Remove from skillet, set aside.

2. Put beef in same skillet; cook, stirring constantly, until no longer
pink. Stir in salt, pepper, raisins and olives. Spoon 1/4 of mixture into
each of 4 small, oven-proof bowls or one 8-by-8-inch baking dish. Cut
cooked chicken breast into quarters; place 1 quarter on top of meat in each
bowl.

3. Combine oil and paprika in same skillet; place over medium heat until
hot. Add onion and cook, stirring frequently, until soft and translucent,
about 5 minutes. While onion is cooking, combine thawed corn, milk, cumin,
salt and pepper in food processor; puree.

4. Add pureed corn mixture to cooked onion in skillet; mix well. Continue
cooking 5 minutes. Spoon 1/4 of corn mixture over top of each bowl of meat.
Bake until bubbly and nicely browned, 35 to 40 minutes.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?