Pastel De Choclo (Chilean Corn and Meat Pie)

Pastel De Choclo (Chilean Corn and Meat Pie) Ingredients

MEAT MIXTURE	1/2 tb Canola oil
1 Chicken breast;skinned/boned	1/8 ts Paprika
8 oz Hamburger, extra lean	1 md Onion; finely chopped
1/4 ts Salt	16 oz Corn kernels; thawed
1/4 ts Black pepper	1/2 c Milk, non-fat
1/2 c Raisins	3/4 ts Cumin, ground
2 tb Kalamata olives; chopped	1/4 ts Salt
CORN TOPPING	1/4 ts Black pepper

Instructions for Pastel De Choclo (Chilean Corn and Meat Pie)

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. 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

Main Ingredient: PorkCuisine: Chilean

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Ingredient Insight - look inside this recipe

Canola Oil	Chicken Breast	Corn	Cumin
Ham	Milk	Onion	Paprika
Raisins	Salt

Chilean Hamburgers Low fat Corn Chicken Onion Raisin Ham Milk Pork

for flavor and categorization

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