Pastel de choclo (chilean corn & meat pie)

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.

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      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

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Recipe ID 9955 (Apr 03, 2005)

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