Pastel De Choclo (Chilean Corn And Meat Pie) Recipe
Servings: 4
Ingredients
- 1 x Chicken breast,skinned/boned
- 8 ounce Hamburger, extra lean
- 1/4 tsp Salt
- 1/4 tsp Black pepper
- 1/2 c. Raisins
- 2 Tbsp. Kalamata olives, minced
- 1/2 Tbsp. Canola oil
- 1/8 tsp Paprika
- 1 med Onion, finely minced
- 16 ounce Corn kernels, thawed
- 1/2 c. Lowfat milk, non-fat
- 3/4 tsp Cumin, grnd
- 1/4 tsp Salt
- 1/4 tsp Black pepper
Directions
- 1. Heat oven to 400 degrees. Spray skillet with non-stick vegetable spray; place over medium heat till warm. Cook chicken breast 2 min on each side. Remove from skillet, set aside.
- 2. Put beef in same skillet; cook, stirring constantly, till no longer pink. Stir in salt, pepper, raisins and olives. Spoon 1/4 of mix into each of 4 small, oven-proof bowls or possibly 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 till warm. Add in onion and cook, stirring frequently, till soft and translucent/soft, about 5 min. While onion is cooking, combine thawed corn, lowfat milk, cumin, salt and pepper in food processor; puree.
- 4. Add in pureed corn mix to cooked onion in skillet; mix well. Continue cooking 5 min. Spoon 1/4 of corn mix over top of each bowl of meat.
- Bake till bubbly and nicely browned, 35 to 40 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 213g | |
| Recipe makes 4 servings | |
| Calories 280 | |
| Calories from Fat 80 | 29% |
| Total Fat 8.97g | 11% |
| Saturated Fat 2.82g | 11% |
| Trans Fat 0.37g | |
| Cholesterol 45mg | 15% |
| Sodium 393mg | 16% |
| Potassium 643mg | 18% |
| Total Carbs 35.46g | 9% |
| Dietary Fiber 3.2g | 11% |
| Sugars 17.22g | 11% |
| Protein 18.13g | 29% |
