Pastel De Choclo (Chilean Corn And Meat Pie) Recipe

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Servings: 4


Cost per serving $1.83 view details


  1. 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. 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. 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. 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.
  5. 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%
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