Try this Pastel De Choclo (Chilean Corn and Meat Pie) recipe, or contribute your own.
Suggest a better description1. 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. Source: Chicago Tribune, November 6, 1996 Posted to MM-Recipes Digest V3 #307 Date: Sat, 9 Nov 1996 20:04:47 +0000 From: Linda Place
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Serving Size: 1 Serving (334g) | ||
Recipe Makes: 4 | ||
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Calories: 475 | ||
Calories from Fat: 139 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.4g | 21 % | |
Saturated Fat 4.9g | 24 % | |
Monounsaturated Fat 6.8g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 74.6mg | 23 % | |
Sodium 135.5mg | 5 % | |
Potassium 961.8mg | 25 % | |
Total Carbohydrate 61.1g | 18 % | |
Dietary Fiber 4.9g | 19 % | |
Sugars, other 56.3g | ||
Protein 29.5g | 42 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 475
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