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Corn Torte with Chicken Filling Bolivian Style


Corn Torte with Chicken Filling Bolivian Style Recipe

Ingredients:
  • 2 tablespoons canola oil
  • 1 medium-size onion, halved and thinly sliced into half-moons (about 1 cup)
  • 2 medium-size ripe but firm tomatoes (10 to 12 ounces), peeled, seeded, and finely chopped
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 1 teaspoon salt
  • Pinch of sugar
  • 1 tablespoon dried hot red pepper puree, store-bought or homemade, or ¼ teaspoon red pepper flakes
  • ½ cup dry white wine
  • ½ cup chicken broth
  • 2 cups shredded cooked chicken
  • ¼ cup seedless black raisins (optional)
  • 2 pounds frozen corn kernels, thawed
  • ½ cup cornmeal
  • 2 teaspoons baking powder
  • 2 teaspoons salt
  • 1 teaspoon sugar
  • 5 large eggs
  • 1 large egg white
  • 1 tablespoon pisco
  • ½ cup (1 stick) unsalted butter, melted
  • 4 ounces Swiss, Emmental, or other good melting cheese, shredded
  • 1 large egg white, lightly beaten
Directions:
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 473kcal (24%)
Total Fat 27g (41%)
Saturated Fat 12g (61%)
Cholesterol 202mg (67%)
Total Carbohydrate 37g
Dietary Fiber 4g
Sugars 13g
Protein 23g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



Rank

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