Gluten-Free Pastel de Choclo
Delight your taste buds with this Gluten-Free Pastel de Choclo, a wholesome twist on the classic Chilean comfort dish! Featuring a hearty filling of seasoned ground beef, tender shredded chicken, sliced green olives, and hard-boiled eggs, this recipe is crowned with a velvety corn topping infused with rice flour, fresh basil, and a touch of sweetness. Perfect for gluten-free diets, this casserole combines rich flavors and creamy textures into a satisfying yet simple meal. With just a few pantry staples and fresh ingredients, this baked creation delivers a golden-brown finish that’s as inviting as it is delicious—ideal for family dinners or gatherings. Keywords: gluten-free pastel de choclo, Chilean casserole, corn topping recipe, gluten-free dinner ideas.
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Recipe Information
Ingredients
- 500 grams Ground beef
- 200 grams Cooked chicken, shredded
- 3 tablespoons Olive oil
- 1 large Onion, finely chopped
- 2 Garlic cloves, minced
- 1 tablespoon Paprika
- 1 teaspoon Cumin
- 2 teaspoons Salt
- 0.5 teaspoon Black pepper
- 100 grams Green olives, sliced
- 2 Hard-boiled eggs, sliced
- 1 kilogram Corn kernels, fresh or frozen
- 2 tablespoons Rice flour
- 4 tablespoons Butter
- 1 cup Milk
- 1 tablespoon Sugar
- 10 grams Basil leaves, chopped
Instructions
Preheat the oven to 375°F (190°C).
Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
Add minced garlic to the pan and sauté for an additional minute until fragrant.
Add ground beef to the pan, breaking it up with a wooden spoon until browned and cooked through.
Stir in the paprika, cumin, salt, and black pepper. Mix well to combine.
Incorporate the shredded chicken into the beef mixture and stir to combine.
Add sliced green olives and gently mix. Remove the pan from heat and set aside.
In another pot, melt 2 tablespoons of butter over medium heat. Add the corn kernels and cook for 5 minutes, stirring frequently.
Add the milk, rice flour, and sugar to the corn, stirring constantly, and bring to a simmer. Cook until the mixture thickens, about 10 minutes.
Stir in the chopped basil leaves and cook for an additional 2 minutes.
Grease a baking dish with the remaining tablespoon of olive oil.
Spread the meat mixture evenly across the bottom of the greased baking dish.
Layer the sliced hard-boiled eggs over the meat mixture.
Pour the corn mixture on top of the eggs and meat, spreading it evenly.
Dot the top with the remaining 2 tablespoons of butter for added richness.
Bake in the preheated oven for about 30 minutes or until the top is golden brown and the edges are bubbling.
Remove from the oven and allow to cool for a few minutes before serving.
Nutrition Facts
Calories |
3734 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 226.6 g | 291% | |
| Saturated Fat | 80.1 g | 400% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 1051 mg | 350% | |
| Sodium | 7480 mg | 325% | |
| Total Carbohydrate | 260.7 g | 95% | |
| Dietary Fiber | 36.6 g | 131% | |
| Total Sugars | 96.7 g | ||
| Protein | 206.9 g | 414% | |
| Vitamin D | 5.1 mcg | 26% | |
| Calcium | 643 mg | 49% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 5413 mg | 115% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
