Pastel de choclo (chilean corn & meat pie)

Yield: 4 Servings MMM

Ingredients:

1 Chicken breast;skinned/boned
8 oz Hamburger extra lean
1/4 ts Salt
1/4 ts Black pepper
1/2 c Raisins
2 tb Kalamata olives; chopped MMMMM------------------------CORN TOPPING-----------------------------
1/2 tb Canola oil
1/8 ts Paprika
1 md Onion; finely chopped
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

Instructions:

1. Heat oven to 400 degrees. 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. 2. Put beef in same skillet; cook stirring constantly until no longer pink. Stir in salt pepper raisins and olives. Spoon 1/4 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. 3. Combine oil and paprika in same skillet; place over medium heat until hot. 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. 4. Add pureed corn mixture to cooked onion in skillet; mix well. Continue cooking 5 minutes. Spoon 1/4 of corn mixture over top of each bowl of meat. Bake until bubbly and nicely browned 35 to 40 minutes. Source: Chicago Tribune November 6 1996