Recipe

Pastel De Chocolate Blanco Del Castillo Recipe

Print Recipe

Ingredients

Directions

Step #1 CORN TOPPING--- 1/2 tb Canola oil 1/8 ts Paprika 1 md Onion; finely sliced 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.
Step #2 Heat oven to 400F degrees.
Step #3 Spray skillet with non-stick vegetable spray; place over med-heat/flame until hot.
Step #4 Cook chicken breast 2 mins on each side.
Step #5 remove this from skillet, set aside.
Step #6 2.
Step #7 Put beef in same skillet; cook, stirring constantly, until no longer pink.
Step #8 stir in the salt, pepper, raisins & olives.
Step #9 Spoon 1/4 of mixture into each of 4 small, oven-proof bowls or one 8-by-8-inch baking dish.
Step #10 Cut cooked chicken breast into quarters; place 1 quarter on top of meat in each bowl.
Step #11 3.
Step #12 mix oil & paprika in same skillet; place over med-heat/flame until hot.
Step #13 Add onion & cook, stirring frequently, until soft and translucent, about 5 mins.
Step #14 While onion is cooking, mix thawed corn, cumin, milk, salt & pepper in food processor/blender; puree.
Step #15 4.
Step #16 Add pureed corn mixture to cooked onion in skillet; mix well.
Step #17 Continue cooking 5 mins.
Step #18 Spoon 1/4 of corn mixture over top of each bowl of meat.
Step #19 bake this until bubbly & nicely browned, 35 to 40 mins.
Step #20 --.
Enjoy the PASTEL DE CHOCOLATE BLANCO DEL CASTILLO recipe

Viewing PASTEL DE CHOCOLATE BLANCO DEL CASTILLO Receipe