Zutaten für Torta De Elote
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Zubereitung von Torta De Elote
- Preheat oven to 350°F (175°C).
- Roast 2-3 poblano chiles directly over a gas flame or under a broiler until the skin is blackened and blistered. Alternatively, you can roast them in a 400°F oven for 15-20 minutes, turning halfway through.
- Immediately place the chiles in a plastic bag and seal tightly. Let them steam for 5 minutes.
- Remove chiles from the bag and peel off the blackened skin. Seed and slice the chiles into thin strips.
- Melt 2 tablespoons of butter in a skillet over medium heat. Add 1.5 cups of cooked chicken, cut into bite-sized pieces, and sauté until heated through.
- In a large bowl, whisk together 1 cup fine cornmeal, 1 teaspoon salt, ½ teaspoon black pepper, 2 tablespoons sugar, 1 (15 ounce) can cream-style corn, 1 cup milk, and 1 cup of shredded Monterey Jack cheese.
- Lightly grease a 13x9 inch baking dish with cooking spray.
- Spread half of the cornmeal mixture evenly in the prepared baking dish.
- Spread the sautéed chicken over the cornmeal mixture.
- Arrange the roasted chiles over the chicken.
- Top with the remaining cornmeal mixture.
- Sprinkle the remaining 1 cup of shredded Monterey Jack cheese over the top.
- Cover the baking dish with aluminum foil.
- Bake for 30 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and the center is set.
- Remove from oven, let cool slightly, and enjoy!
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
20g
Fat
73g
Carbs
10g
