Torta De Elote Recette

Indulge in this delightful Torta De Elote, a savory Mexican corn cake bursting with flavor! This recipe, shared by a dear friend, is incredibly versatile – perfect for using up leftover chicken. The creamy corn filling, complemented by roasted chiles and a hint of spice, is baked to golden perfection. Serve alongside our refreshing romaine lettuce with cilantro dressing (recipe #139174) for a complete and unforgettable culinary experience.

Préparation 20 min

Cuisson 60 min

Calories 450.5 kcal

Protéines 52g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Torta De Elote

Cooked Chicken
2 tablespoons butter
1 (15 ounce) can cream-style corn
1 cup fine cornmeal
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons sugar
Whole Milk
Monterey Jack Cheese
Anaheim Chilies

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Comment préparer 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

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Sweets & Sides Poultry Chicken Recipes The Americas Mexican Summer Recipes Game Day Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Main Ingredient Cuisine Preparation North American Vegetables Mexican Dietary Inexpensive Corn

Questions fréquentes

Combien de temps faut-il pour préparer Torta De Elote ?

Torta De Elote prend environ 80 minutes du début à la fin — environ 20 minutes de préparation et 60 minutes de cuisson.

Combien de calories contient Torta De Elote ?

Torta De Elote contient environ 450.5 calories par portion, avec environ 52 g de protéines, 10 g de glucides et 39 g de lipides.

De quels ingrédients ai-je besoin pour Torta De Elote ?

Les principaux ingrédients de Torta De Elote sont Cooked Chicken, Butter, Cream Style Corn, Cornmeal, Salt, Pepper. Consultez la liste complète avec les quantités ci-dessus.