Pastel de choclo (chilean corn & meat pie)
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Wmo6n`a?,3Y Nmo6̭CUD[%J!n#Emf3 "88s"ĨsuuaOۄЇoQu&W‘1!ɤ6yZKޑ92n)U u[fB5㘊a3brıѰ4)2xmS^o1⫉5jb_ R1{1,nbRFX1$(U-Hfl@X a-C4ǝw7/'<^!@_%gWe(:^cPta軒e||TIToP-*W rJ媚\V)l 7k$Lkr/uSM5l|RҺ*?kƚ̦ 1h+n"-;EP]ǰ\WG-n9 gux?2ݏ|G_f! Q\>9-ϥpwöswww\JUY%h94 ue".۸H=Cܪ[C3A(V0NmC0)ڤL`U D,cRLcKDk^R9 4Oa$ _mSq:bp3\TbP@e:&H"3l5DHl ٶ o ;Ő6 hUk4!"2n"I4Cd(b<2u GkGڕuk [U>;ft (֝B?OVZRXzjFt4g.~^|!Zs+R.`P2pmzQT\"D̤4A @MgUt޲[OnDeƄ1D}cu q W6`mw˩4r^=7J &ԨUgj.S
Pastel de choclo (chilean corn & meat pie)
  Chilean    Corn    Meat    Pie    Chicken    Low Fat  
Last updated 10/4/2011 7:50:34 PM. Recipe ID 9955. Report a problem with this recipe.
Wmo6n`a?,3Y Nmo6̭CUD[%J!n#Emf3 "88s"ĨsuuaOۄЇoQu&W‘1!ɤ6yZKޑ92n)U u[fB5㘊a3brıѰ4)2xmS^o1⫉5jb_ R1{1,nbRFX1$(U-Hfl@X a-C4ǝw7/'<^!@_%gWe(:^cPta軒e||TIToP-*W rJ媚\V)l 7k$Lkr/uSM5l|RҺ*?kƚ̦ 1h+n"-;EP]ǰ\WG-n9 gux?2ݏ|G_f! Q\>9-ϥpwöswww\JUY%h94 ue".۸H=Cܪ[C3A(V0NmC0)ڤL`U D,cRLcKDk^R9 4Oa$ _mSq:bp3\TbP@e:&H"3l5DHl ٶ o ;Ő6 hUk4!"2n"I4Cd(b<2u GkGڕuk [U>;ft (֝B?OVZRXzjFt4g.~^|!Zs+R.`P2pmzQT\"D̤4A @MgUt޲[OnDeƄ1D}cu q W6`mw˩4r^=7J &ԨUgj.S



 
      Title: Pastel de choclo (chilean corn & meat pie)
 Categories: Chilean, Hamburger, Chicken, Low-fat
      Yield: 4 Servings
 
MMMMM------------------------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

MMMMM------------------------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.
  




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Recipe ID 9955 (Apr 03, 2005)

Wmo6n`a?,3Y Nmo6̭CUD[%J!n#Emf3 "88s"ĨsuuaOۄЇoQu&W‘1!ɤ6yZKޑ92n)U u[fB5㘊a3brıѰ4)2xmS^o1⫉5jb_ R1{1,nbRFX1$(U-Hfl@X a-C4ǝw7/'<^!@_%gWe(:^cPta軒e||TIToP-*W rJ媚\V)l 7k$Lkr/uSM5l|RҺ*?kƚ̦ 1h+n"-;EP]ǰ\WG-n9 gux?2ݏ|G_f! Q\>9-ϥpwöswww\JUY%h94 ue".۸H=Cܪ[C3A(V0NmC0)ڤL`U D,cRLcKDk^R9 4Oa$ _mSq:bp3\TbP@e:&H"3l5DHl ٶ o ;Ő6 hUk4!"2n"I4Cd(b<2u GkGڕuk [U>;ft (֝B?OVZRXzjFt4g.~^|!Zs+R.`P2pmzQT\"D̤4A @MgUt޲[OnDeƄ1D}cu q W6`mw˩4r^=7J &ԨUgj.S