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Pastel De Choclo (Chilean Corn and Meat Pie)















Trans-fat Free, Good source of fiber


Meat mixture
1 each chicken breasts
skinless, boneless
8 ounces ground beef
extra lean
¼ teaspoon salt
¼ teaspoon black pepper
½ cup raisins, seedless
2 tablespoons kalamata olives
Corn topping
½ tablespoon canola oil
teaspoon paprika
1 medium onions
finely chopped
16 ounces corn
½ cup milk, skim
¾ teaspoon cumin
¼ teaspoon salt
¼ teaspoon black pepper


  1. Heat oven to 400℉ (200℃).

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.

  1. Put beef in same skillet; cook, stirring constantly, until no longer pink.

Stir in salt, pepper, raisins and olives.

Spoon ¼ 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.

  1. Combine oil and paprika in same skillet; place over medium 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.
  2. Add puréed corn mixture to cooked onion in skillet; mix well. Continue cooking 5 minutes. Spoon ¼ of corn mixture over top of each bowl of meat. Bake until bubbly and nicely browned, 35 to 40 minutes.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 237g (8.4 oz)
Amount per Serving
Calories 33335% of calories from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 67mg 22%
Sodium 423mg 18%
Total Carbohydrate 11g 11%
Dietary Fiber 3g 14%
Sugars g
Protein 49g
Vitamin A 4% Vitamin C 13%
Calcium 8% Iron 16%
* based on a 2,000 calorie diet How is this calculated?


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