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Nutrition Facts
Serving Size 1 (336g) Recipe makes 4 servings
Calories 480
Calories from Fat 234		(48%)
Amount Per Serving		%DV
	Total Fat 26.1g	40%
	Saturated Fat 9.0g	44%
	Monounsaturated Fat 9.6g
	Polyunsaturated Fat 4.9g
	Trans Fat 0.1g
Cholesterol 335mg		111%
Sodium 628mg		26%
Potassium 707mg		20%
Total Carbohydrate 40.4g		13%
	Dietary Fiber 3.9g	15%
	Sugars 16.1g
Protein 25.0g		49%
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Pastel De Choclo

Recipe #243604 | 1 hour | 20 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: echo echo
Jul 31, 2007

Chilean Corn Casserole. This version uses chicken; other versions use beef, as well. Some say that it is not authentic if it doesn't include beef, but I have it on good authority that this is not always the case. However, I'm less concerned with whether it's authentic than whether it tastes good.

SERVES 4 -6 (change servings and units)

Ingredients

2 tablespoons oil
1/2 lb boneless skinless chicken thighs, cut into 1/2-inch pieces
1 onion, chopped
1/2 cup raisins or golden raisin, soaked in warm water 5 minutes and drained
1 teaspoon chili powder
2 cups fresh corn kernels, thawed or
1 (16 ounce) package frozen corn kernels, thawed
1 cup milk
2 eggs, separated
2 tablespoons flour
2 tablespoons butter, melted
1 teaspoon sugar
1/2 teaspoon salt
3 hard-boiled eggs, sliced
12 black olives or green olives, sliced

Directions

1
Heat oil over medium-high heat and stir-fry chicken, onion, raisins and chili powder until chicken is browned and onion is soft, about 5 minutes. Remove from heat.
2
In a bowl, combine the corn, milk, egg yolks, flour, butter, sugar and salt.
3
In a separate bowl, beat egg whites until stiff and fold into the corn mixture.
4
Spread chicken mixture in the bottom of a greased 2-quart casserole. Cover with a layer of egg slices, then top with olive slices. Pour the corn mixture over all.
5
Bake at 350F 40 minutes.